When my grandma passed away and we were clearing out the basement she had a lot of canned fruit and pickles. In the back of the shelf was 4 quart jars of dill pickles that my mother gave her 12 years before. Yes 12 years!! They looked like they were just put there. Sooooo we opened one expecting them to be no good but surprisingly it smelled fine snd my husband dared me to taste one. I tolk out a pickle and it felt firm and smelled fine. I took a bite thinking I would spit it out at the first sign that anything was not right. It was crunchy and tasted like a normal dill pickle. All for jars were fine snd my family ate them all. A nice surprise that ment a lot!
I just wanted to let other veiwers know, I tried this recipe and method. They are indeed the best method and recipe I have tried yet! My family loves them.
A little tip from the Arkansas Ozark mountains. The old timers put a green grape leaf in the jar. That will keep the crunch without adding any of that store bought stuff.
Can you add any kind of grape leaf? I have a few small grape Concord grape vines growing in my backyard. Can I use those? and would I put them in the jar just as is?
Today marked two weeks since I made these pickles and I finally got to open a jar. I absolutely LOVED them! So did my parents while they were visiting so I sent a jar home with them. BUT! I made two batches last weekend using your recipe. All local fresh pickling cukes from our local farmers market. You and several others have said that the pickles can brine for up to a week. The first batch I made did brine for a week. The second batch was in brine for about 24 hours before draining, rinsing, and canning following your main recipe. The first batch was absolutely, positively, too salty. I call them "Beer Pickles" 'cos a person needs some cold beer to chase them. The second batch though was spot on! Great flavor! This was the first weekend that I ever made pickles so I was trying different methods. I'm sharing this not to slam you in any way, but to let other beginners like myself know that the longer the cukes brine, the saltier they will be. In hindsight I should have known better but again, this was my first time making pickles or canning. That all being said, I plan on using this recipe again and again, just making sure that I don't brine for more than 24 hours. Thank you for this great video!
I almost gave up making pickles after getting bad results using the fermentation method. Then I tried your method and got awesome results! Thank you for posting this!
My Ma canned pickles when I was a kid. Dill, sweet and bread and butter. I had no use for the second two ah but her dill were the best I have ever had. She used 2 quart jars, she didn't cut the pickles down and when you opened the jar you first had to pull out an enormous amount of dill weed. The snap on those pickles. We would sneak down to the root cellar and grab a jar every time she went out with her friends. Eat it while watching tv. One of the best memories of my childhood.
I did these per your recipe, and wanted to comment how AMAZING These pickles came out, It was our first time doing pickles but have moderate experience canning, we had some homegrown but the majority came from a 20lb box from the local u-pick farm. Not even the freshest or prettiest cukes, still turned out delicious after sorting out the baddies, was afraid the steps would be too difficult on my not-so-reliable stove. Went for it anyway, With a decent thermometer that had a high and low buzzer, it ended up easier than I thought it would be. I just grabbed a chair and a book and posted up in front of the stove for the processing time. Now all my friends and family are begging me for pickles.Thanks 😊 can’t wait to do more next year as the 22 pints we did won’t last I’m sure!
I just did almost this exact recipe 2 weeks ago except I didn't know about the cold salt water brine and I add black peppercorns to each jar as well. I used my Sous Vide to maintain the temp so I don't have to monitor the thermometer. The pickles turned out great! Crispy, just like you say. (I couldn't wait any longer, I had to try them). Just a reminder, it is not included in the written recipe, but do wipe the rims before placing lids. Thank you Carolyn and Josh for continuing to offer such great information! You are my favorite resource!
Thank you for this. I was just listening to this for pickles as I just bought a half bushel pickling cucumbers for $5. Half are found to be crock fermented half sours and I think k im going to do this with the other half as my fermented ones never make it past about January before they are super full sour and going mushy. Id love to have a few shelf stable jars as my pickling fridge only holds so many jars. And I have a sous vide thing on my wish list and it can be here in a few days
Wow, thank you for letting us know!! I did these a week ago, but the temp dipped (stove top😅) but they sealed so I’m excited to see how crispy they are!! My garden is going crazy, so I’m going to try them next time, in my insta pot😅
I made these in November but just tried them today. These are the best I've tried yet. I don't have an electric canner so I used my sous vide. Worked like a charm. Congratulations on the baby.
I wish that my mom, my great aunt's - Edna Violet & Anch... as well as my grandmother, and I cannot forget the matriarch farmer of the family Aunt Joyce. I wish they were alive today, they would have so much fun sharing information. I miss them so much.
I tried this method last year and I will be making my pickles like this from now on. I just didn't add enough dill. I am so happy I have found your channel 💕
@@julietgrace3385 no sorry, I don’t eat pickles myself but I know many who do, and you can use any standard pickling solution recipe that you prefer, but the trick to keeping them crunch is the gentle heating method
Great pickles. Thanks for sharing! Used a heaping tsp of minced garlic each quart jar, tsp of black pepper corns, tsp of coriander seeds and a whole serrano pepper. Delish!
This was my first time canning dill pickles and I followed your recipe and technique to the tee and they are wonderful and delicious. Thank you for sharing.
We chose to try your dill pickle recipe this year and decided that is going to be our family dill pickle. Brined overnight..The crunchiness is fantastic and flavor delicious!!! We added a couple red hot peppers for some spicyness.
This is the best method I've used for pickles. My son and I make spicy pickles with peppers we grow and they are a hit. Last year we used a different method and had jars to spare at the end of the year. So far this year, nothing but great comments and we're selling them as quickly as we make them.
@@ajb.822 Take your fresh cucumbers whole, don't cut the flower end off yet, soak them in a non corrosive pot like stainless steel or a plastic tote in three gallons of water with one cup of ball pickling lime. I do mine in the kitchen sink overnight or like six to eight hours. Stir it up occasionally to bring the lime to the surface as it dissolves while the cucumbers are soaking. I also put some ice in the lime water a couple times before bed. Rince twice scrubbing the cucumbers.
I am working on my pickles right now and I ordered a long thermometer like yours but am using a regular water bath canner (pot with a grill at the bottom) on a gas stove. IT ISN’T AS HARD AS I THOUGHT TO KEEP IT AT THE 180-185 DEGREES. THANKS SO MUCH!!
I have had this video in my watch later list so I could find it easily when my cucumbers came in. I grow pickling cucumbers. I tried this recipe, and I can confirm these are the best pickles we’ve ever eaten. Nice and crunchy with a great dill flavor. I will only use this recipe from now on and I will add it to my canning notebook. So yummy!! My husband, especially, thanks you for sharing this recipe. Shalom!
I tried the recipe myself a few weeks ago and it’s very good. But first comes first: I don’t recommend to brine the cucumbers for up to 7 days! Mine started to ferment after 5 days and I had some clouds/foam on the surface - the one you know from fermenting. I guess it’s yeast or something. So better aim for 3-4 days brining. For the canning I added some coriander seeds, black pepper corns, juniper berries and cloves and cut the cucumbers into planks - our favorite for sandwiches. I tried them first after 3 days and wasn’t that exited - the pickles were just salty and not very fragrant. But after another 10 days the result is fantastic - perfectly crunchy and flavorful! We love them and we are going to produce more! Thank you for sharing this recipe and your knowledge. Greetings from Germany 🇩🇪
Thanks so much for teaching me to make pickles! I canned them this summer with the thermometer and they are so good that my husband bought me an electric canner for Christmas just to make your pickle recipe! ❤
I didn't even grow cucumbers this year because I am so disgusted with trying for years to make pickles, only to end up with nasty things. So you've convinced me to try again. 😄
I made a batch of pickles following your guidance, and they're so good we have almost finished all the jars after only 2 months. My 19 month old son took a spear I was munching on right from my hand today he loves them so much.
My aunt used to make so many pickles she would wash them in her washing machine. She made a brine heating it then cooling before pouring over the pickles before canning. They stayed crisp. There were never any left at the end of the year.
@@itscommonsense9169 yes she said she had too much to do washing them by hand. She ran bleach thru a cycle then rinsed it with a whole washing cycle to clean it first. I believe she used the gentle cycle for them.
Wow she must have made a lot to use her washing machine. I used to have a neighbor with chickens and they were required to wash them to sell to stores. They put them in the dishwasher.
Caroline, best pickles we have ever made. Tried this last year and absolutely loved them throughout the year. We are on our second year of making them. Thank you so much!
I’ve been using the low pasteurization method for years and it’s by far my favorite. I always put bay leaves in my jars, but your horseradish leaf idea is fantastic. I’m gonna give it a try, because we have tons of it growing in our tiny garden.
I tried your recipe and method with Okra last autumn, the best ever. (* + 1 hot pepper in the center of each jar) Thank you for taking the time to make video and post. ¥
I am totally a dill pickle aficionado. My husband loves something called a crystal pickle, which is very crisp and sweet. I planted a second crop of cukes in July (seeds in yogurt containers under the carport) and planted them in August. They are great! So I made a batch of these this afternoon. I'm looking forward to my first bite in about a month. Thanks!
Just opened a jar I did l two weeks ago and I am bought and sold on this method! I can’t believe the crunch! I’ve been pickling for ten years with some (mild) success. This method was easy and worth watching a thermometer. I usually only do a couple batches but I am thinking on doing several batches this year so I can gift them.
Perfect timing. I was just getting ready to make my first time ever homemade pickles. Wish me luck people. Thanks for showing me how to make my own pickles.
This is my first time trying the pasteurizing method and I don't think I will ever go back to anything else. We live at a higher altitude and the length of time I have to water bath just turns my pickles to mush. This was amazing and I can't wait to break open my first jar!
@@mpedals don't give those tricks away ! Most these people don't have a clue what a dam good pickle is and you keep the ingredients to your self . Don't need compatition in the hood !
I’ve been following this tutorial to make my pickles for a couple years now, and I’m so happy with the results. Last years batch is almost gone, but still as crunchy as ever 🙂 Thank you for sharing!
I have been trying to find food grade buckets after watching your video I went to Walmart and asked. Some places might give them to for free but I'm in an area we have not been successful finding any place here that will do that. They sold me 3 food grade buckets from the bakery. I was so happy. I am going to try your recipe in the next couple of days. Thanks for the information.
This channel is great I'll take anything to teach me what I'm in for I'm a country boy but this is beyond what my plans are I need to learn more. Killing and fishing isn't going to do it all I need to learn is how to pickle & save save food this is a great channel
Great video, always nice to see something well researched and amazing that you managed to wait a year to verify the results. For this and future recipes it would be great to provide the weight of salt used as the weight of salt per volume can vary quite a lot depending on whether it is large or small grained salt. Thanks again for the good tips!
The view behind you as you were talking about things to add into the pickles was amazing. I could see just the bottom of the mountain/hill that's in the background.
@@kgal63 off the top, i remember the water, salt, sprigs of dill, fresh garlic, (hot peppers for the hot ones), alum. The ends were never cut off unless too long. Once a day for 3 days in a row, i remember the jar being turned over.
I just wanted to come back after using this long searched recipe, for crunchy pickles . Also, I thought I made a mistake by pre cutting my pickles to sit overnight. It did not make a difference., it might have even helped for all I know. Omg they came out perfect and the taste is spot on. Thank you so much. Boiling them too hot for too long was the issue. This was the perfect amount of time and temperature. I also used this brine for my banana peppers by just adding some sugar. Perfecto. 🥰🥰🥰 thank you so much.
I discovered this low temperature method three years ago. I did it first on the stovetop with a thermometer, but that was a pain in the neck, constantly having to to tweak the gas. Two years ago I tried using an Anova sous vide immersion heater in a modified ice chest (so the Anova doesn't have to work as hard to keep up the temperature). I can set the temperature at 180F and it holds that temperature within a couple of tenths either way. The pickles come out great! I used the same method to make dilly beans and they are super crunchy and taste wonderful.
I just started watching your channel. I’m finding, at least for me, it’s the only channel I need. I’m learning so much! Oh to be young again and know what I know now. You all are doing it right!
I cannot believe how good these pickles are!!!!!!!! I am new to your channel and this recipe is the BOMB! I opened up a jar that I made a year ago and they were mushy. These are crisp and delicious. I am waiting on the one year taste test but I have to believe they will be great.
@@TRUMPGIRL-px4ll Yes I have been eating these to clear my shelves so I can make more. They are crisp and delicious. You might try adding 1/4 tsp of pickle crisp to every jar.
What a lovely well-spoken American lady! I had forgotten that they even existed. I just bought 18lb of tiny pickling cukes and will use this recipe on some if not all while keeping the remainder in brine as she says for up to 7 days. Thank you dear.
I'm so glad u made this video. I have just tried 4 different pickling recipes and my family have hated all 4. I'm excited to try this one and also be able to store them! We do love fermented pickles but then I end up with a fridge full and no where to put the rest of our food that needs to go in the fridge. Super excited for this! Thank you 😊
There is a faster way that will produce some very crisp and really great tasting pickles in as lil as 24 hrs and from my experience they seem to stay crisp and crunchy for as long as 8 months don't know past that because they never seem to last long at all because everyone loves them, but that method is Mrs Wages you can add extra whatever you like if you like garlic or more dill or whatever other herbs you can add what you wish. "Pickle Mixes - Products - Shop Pickling and Canning - Mrs. Wages" www.mrswages.com/pickle-mixes/
Hello, since I have put up thousands of pickles in my life, I watched your video with interest, never too old to learn something new. I always cut both ends on the cucumbers, didn't know about the enzyme. I do not brine them in salt water, but do wash and cool them down. I put the spices right in the brine and ladle them into jars. This makes for a flavorful brine. I always put fresh dill and horse radish leaves in, again, didn't know about the tannins. And lastly, I process them for 20 min exactly on the same temperature you mentioned. This is a must for firm crunchy pickles. I have had a batch that 'boiled' on me, I'd merkit boiled and used those in cooking( potato salad , egg salad etc) so thank you, great video and lots of good explanation of reason - why to do this and not that .
Used to eat a lot of kosher pickles until dr told me to minimize close to none cause of my blood pressure. Only eat it once in a while. Makes my mouth watery watching the video. Very interesting.
I did this recipe today with my son and daughter in law. We bought 25# of pickling cukes, I'd say the largest were about 4" long and soaked them in your saltwater solution in the fridge for 72 hours. We added a grape leaf and fresh dill to our jars along w calcium chloride (pickle crisp), mustard seeds and garlic - they look beautiful!! We got 19 widemouth quarts of whole cucumbers - each jar looks fully packed and all sealed. We'll wait 2 months to test them but they sure look good!! Thanks for sharing!!
Just made a dozen jars tonight. Do a 1:1 ratio of white vinegar and water with a tablespoon of pickling salt per 8 cups of the mixture. Bring it to a boil. Add this brine to your jars of cucumbers (filled with spices, onions, garlic, etc). Boil the jars for 10 minutes, then set them out on the counter and let them rest for 48 hours. Made them many times before and they're crisper and tastier than anything I've found in a store.
@@diannaparrott2623 absolutely. There would be no reason to have bad bacteria. Everything is washed, including the jars, the vinegar preserves and the boil seals it all up. I’ve made over 200 jars this way and never had an issue.
I have a question, I just made 17 quarts of pickles in a water bath canner. I processed them for 10 minutes. It was late and I forgot to let them rest for an additional 5 minutes in the canner after the 10 minutes of boiling. (It’s what the hall book recommends.) We just removed them and let them cool on the counter. Do you typically let them rest 5 minutes. Should I go back and reprocess all 17 jars now. From your experience Any thoughts on this would be very much appreciated. Thanks!
@@totustuus647 no need. If they’ve boiled for 10 minutes, you should be fine. Main indicator is the seal sucking down. Also, spend the $5 and buy pickle crispier powder. 1/4 teaspoon per jar and you’ll further ensure a good crunch. Best of luck!
With fermented pickles, you have to soak them in ice cold water for at least 30 minutes. You put vinegar in there when they are fermented to your liking. Also, the type of cucumber is REALLY important. Small cucumbers with very little seeds. If you do it right, they don't discolor, and they are very crunchy.
@@sharroon7574 right, but you can stick regular Chai made with standard tea In. I had a regular tea bag and a roobios Chai in a gallon jug if fermented pickles. WA n Ted to try it, was goox.
I made this recipe last year and it was a hit for everyone who tried them! About to make my first batch of pickles this year! Can’t wait to eat them!!! Thanks so much💕
Looks awesome! I'm a huge fan of the crunch lol. I prefer refrigerator pickles, but when I have too many and have to can them, we do something super similar. 😊
Thank you for this great method! We are definitely enjoying these pickles! Question: have you ever tried this recipe with okra? Or, do you think it would work with okra?
For crisp okra, only use okra that is a few days old max, but preferably picked that day. Then freeze it right after picking it and put it in the jars frozen so that it cooks less with the canning method. Also use calcium chloride.
I'm struggling finding a recipe for fermenting and canning peppercini's. The tiny greek pepper is much used in my home. The plants are prolific and I would love to store some with a tried and true recipe. I love your channel and recipes.
You can make a brine and just let them sit out with cheese cloth over them. I use the pop lock jars for ferment because the seal will let air out once you close them after a day or two. Just close them when you see the fermentation start.
I use my mother's recipe it's called Oklahoma sunshine pickles. I have some that are a year or a little older and they are always crunchy. It's a simple and easy recipe.
I love you recipie for crisp pickles. I have tried many recipies and just throw it away it was always tasting crap. Now I have wonderful good tasting pickles to last me a year. Sorry if my spelling is wrong, I live in the north of Sweden so english is not my first language.
Good tip with the ice water brine. Did you intend to put in a tannin or is is not required in this recipe? I think I will put a slice of Jalapeno in about half of the jars.
@@nanci6134 I might try that, not sure where I can get either horse radish or grape leaves. I use leaves off a red oak in my yard for crispness works good.
@@nanci6134 Thanks for the tip. I've been using red oak leaves from a tree in my yard for tannins. They work good with no extra flavors induced like from tea or bay leaves, grape leaves are not something I can get easily and I'm not sure about horseradish but I will look.. The peppers were for a little zing and they taste great when pickled too.
I am really excited to try this pickling method, especially if it makes the pickles as crispy as you state. I was always under the impression that adding calcium chloride was what was necessary to make your pickles crunchy and that may be true, but I will try your method your method first and then decide if that is crunchy and crispy enough but by the sound of it on the video it sounds like they are very crunchy.
The amount of sugar doesn't impart a sweet pickle; the sugar is more of an addictive to balance the overall flavor for a smooth Kosher Dill. Some recipes do not call for sugaring the brine; those pickles take on a more bitter than tart flavor; like Hamburger Dill slices. I'm pretty sure that the Ball recipe book or the Better Homes and Gardens big checked cookbook has no sugar added pickle recipes. In my experience over salting a recipe turns the cucumbers or carrots rubbery.
When my grandma passed away and we were clearing out the basement she had a lot of canned fruit and pickles. In the back of the shelf was 4 quart jars of dill pickles that my mother gave her 12 years before. Yes 12 years!! They looked like they were just put there. Sooooo we opened one expecting them to be no good but surprisingly it smelled fine snd my husband dared me to taste one. I tolk out a pickle and it felt firm and smelled fine. I took a bite thinking I would spit it out at the first sign that anything was not right. It was crunchy and tasted like a normal dill pickle. All for jars were fine snd my family ate them all. A nice surprise that ment a lot!
They can last longer than 12 years also
That’s cool. Your brave 😂
So beautiful!😊
I just wanted to let other veiwers know, I tried this recipe and method. They are indeed the best method and recipe I have tried yet! My family loves them.
Who else thought of the Andy Griffith episode of Aunt Bee's pickle making when she got to the 2nd pickle variety? lol
I just went wild with allspice 😂
I looked up this video because the episode is on
“ Kerosene cucumbers” lol
Kerosene?
@@crowdaddy8355 it’s what Barney said in Andy Griffith about the cucumbers Aunt Bee made because they were bad
A little tip from the Arkansas Ozark mountains. The old timers put a green grape leaf in the jar. That will keep the crunch without adding any of that store bought stuff.
Several!!!
Can you add any kind of grape leaf? I have a few small grape Concord grape vines growing in my backyard. Can I use those? and would I put them in the jar just as is?
Yes,that's how our Grandma taught us.
Any kind of grape variety. Wild or in our gardens😊
I used Bay leaves and keep crispiness without bay flavor
It's the tannins in the leaves that helps with the crispiness..
Today marked two weeks since I made these pickles and I finally got to open a jar. I absolutely LOVED them! So did my parents while they were visiting so I sent a jar home with them. BUT! I made two batches last weekend using your recipe. All local fresh pickling cukes from our local farmers market. You and several others have said that the pickles can brine for up to a week. The first batch I made did brine for a week. The second batch was in brine for about 24 hours before draining, rinsing, and canning following your main recipe. The first batch was absolutely, positively, too salty. I call them "Beer Pickles" 'cos a person needs some cold beer to chase them. The second batch though was spot on! Great flavor! This was the first weekend that I ever made pickles so I was trying different methods. I'm sharing this not to slam you in any way, but to let other beginners like myself know that the longer the cukes brine, the saltier they will be. In hindsight I should have known better but again, this was my first time making pickles or canning. That all being said, I plan on using this recipe again and again, just making sure that I don't brine for more than 24 hours. Thank you for this great video!
Love pickles
I almost gave up making pickles after getting bad results using the fermentation method. Then I tried your method and got awesome results! Thank you for posting this!
This video is the real deal. Best pickles ever. Using this method for my 3rd year of picklin'
My Ma canned pickles when I was a kid. Dill, sweet and bread and butter. I had no use for the second two ah but her dill were the best I have ever had. She used 2 quart jars, she didn't cut the pickles down and when you opened the jar you first had to pull out an enormous amount of dill weed. The snap on those pickles. We would sneak down to the root cellar and grab a jar every time she went out with her friends. Eat it while watching tv. One of the best memories of my childhood.
I did these per your recipe, and wanted to comment how AMAZING These pickles came out, It was our first time doing pickles but have moderate experience canning, we had some homegrown but the majority came from a 20lb box from the local u-pick farm. Not even the freshest or prettiest cukes, still turned out delicious after sorting out the baddies, was afraid the steps would be too difficult on my not-so-reliable stove. Went for it anyway, With a decent thermometer that had a high and low buzzer, it ended up easier than I thought it would be. I just grabbed a chair and a book and posted up in front of the stove for the processing time. Now all my friends and family are begging me for pickles.Thanks 😊 can’t wait to do more next year as the 22 pints we did won’t last I’m sure!
I just did almost this exact recipe 2 weeks ago except I didn't know about the cold salt water brine and I add black peppercorns to each jar as well. I used my Sous Vide to maintain the temp so I don't have to monitor the thermometer. The pickles turned out great! Crispy, just like you say. (I couldn't wait any longer, I had to try them). Just a reminder, it is not included in the written recipe, but do wipe the rims before placing lids. Thank you Carolyn and Josh for continuing to offer such great information! You are my favorite resource!
My mom would wipe the rims so that the jars sealed better.
She did wipe the rim of the jars but didn't say she was using vinegar when she did so.
Thank you for this. I was just listening to this for pickles as I just bought a half bushel pickling cucumbers for $5.
Half are found to be crock fermented half sours and I think k im going to do this with the other half as my fermented ones never make it past about January before they are super full sour and going mushy. Id love to have a few shelf stable jars as my pickling fridge only holds so many jars.
And I have a sous vide thing on my wish list and it can be here in a few days
Yes! I plan on making these today and just thought of using the sous vide too! Genius 🤓🤓
Wow, thank you for letting us know!! I did these a week ago, but the temp dipped (stove top😅) but they sealed so I’m excited to see how crispy they are!! My garden is going crazy, so I’m going to try them next time, in my insta pot😅
I actually use a Tea-ball for the spices in my brine it works awesome!
I made these in November but just tried them today. These are the best I've tried yet. I don't have an electric canner so I used my sous vide. Worked like a charm. Congratulations on the baby.
What a great idea! I have a sous vide and I’m definitely going to try it next time.
Best video for pickling. I love that you actually explain why your doing what your doing!
I wish that my mom, my great aunt's - Edna Violet & Anch... as well as my grandmother, and I cannot forget the matriarch farmer of the family Aunt Joyce. I wish they were alive today, they would have so much fun sharing information. I miss them so much.
I tried this method last year and I will be making my pickles like this from now on. I just didn't add enough dill. I am so happy I have found your channel 💕
Wonderful!
The canning method you’re using here is what we in Australia have used for 100 years - the Fowlers Vacola method. It’s wonderful!
Can this be done without the sugar?
do you have any Aussie pickle brand recommendations?? I can't find any crunchy ones :(
@@julietgrace3385 no sorry, I don’t eat pickles myself but I know many who do, and you can use any standard pickling solution recipe that you prefer, but the trick to keeping them crunch is the gentle heating method
Yep we do the same but pickle in a cooled down to room temp pickling brine
Do you know if this works for banana peppers?
Great pickles. Thanks for sharing! Used a heaping tsp of minced garlic each quart jar, tsp of black pepper corns, tsp of coriander seeds and a whole serrano pepper. Delish!
I listened to you crunching that pickle five times before I finished video. I am so glad I just found you guys ,thank you
This was my first time canning dill pickles and I followed your recipe and technique to the tee and they are wonderful and delicious. Thank you for sharing.
Thank you for reporting back after a year. So many videos out there are just “ I’m going to try something, who knows if it will work?”
Yes thank you for the follow up!
Where did she report back?
You are a natural born teacher. Your videos are a blessing!
We chose to try your dill pickle recipe this year and decided that is going to be our family dill pickle. Brined overnight..The crunchiness is fantastic and flavor delicious!!! We added a couple red hot peppers for some spicyness.
Wonderful!
This is the best method I've used for pickles. My son and I make spicy pickles with peppers we grow and they are a hit. Last year we used a different method and had jars to spare at the end of the year. So far this year, nothing but great comments and we're selling them as quickly as we make them.
Do you ferment your pepper then can them? I have banana peppers fermenting but I want to can them but didn’t know how.
I lime them over night. Rinced twice. Pour hot brine over the cucumbers in jars, hot water bath for seven minutes. Crunchy and delicious 😋
I'm interested in this, can u pls tell me the instructions on using the lime ? Thanks.
@@ajb.822 Take your fresh cucumbers whole, don't cut the flower end off yet, soak them in a non corrosive pot like stainless steel or a plastic tote in three gallons of water with one cup of ball pickling lime. I do mine in the kitchen sink overnight or like six to eight hours.
Stir it up occasionally to bring the lime to the surface as it dissolves while the cucumbers are soaking. I also put some ice in the lime water a couple times before bed.
Rince twice scrubbing the cucumbers.
YOU MAKE EVERYTHING LOOK SO EASY. THANKS
I am working on my pickles right now and I ordered a long thermometer like yours but am using a regular water bath canner (pot with a grill at the bottom) on a gas stove. IT ISN’T AS HARD AS I THOUGHT TO KEEP IT AT THE 180-185 DEGREES. THANKS SO MUCH!!
I have had this video in my watch later list so I could find it easily when my cucumbers came in. I grow pickling cucumbers. I tried this recipe, and I can confirm these are the best pickles we’ve ever eaten. Nice and crunchy with a great dill flavor. I will only use this recipe from now on and I will add it to my canning notebook. So yummy!! My husband, especially, thanks you for sharing this recipe. Shalom!
Wonderful!
I tried the recipe myself a few weeks ago and it’s very good. But first comes first: I don’t recommend to brine the cucumbers for up to 7 days! Mine started to ferment after 5 days and I had some clouds/foam on the surface - the one you know from fermenting. I guess it’s yeast or something. So better aim for 3-4 days brining. For the canning I added some coriander seeds, black pepper corns, juniper berries and cloves and cut the cucumbers into planks - our favorite for sandwiches. I tried them first after 3 days and wasn’t that exited - the pickles were just salty and not very fragrant. But after another 10 days the result is fantastic - perfectly crunchy and flavorful! We love them and we are going to produce more! Thank you for sharing this recipe and your knowledge. Greetings from Germany 🇩🇪
Fermenting depends on the temperature you're storing them(while fermenting) at. Too long under to warm of conditions will make them cloudy
Thanks so much for teaching me to make pickles! I canned them this summer with the thermometer and they are so good that my husband bought me an electric canner for Christmas just to make your pickle recipe! ❤
I didn't even grow cucumbers this year because I am so disgusted with trying for years to make pickles, only to end up with nasty things.
So you've convinced me to try again. 😄
I hear ya, me too…i have a bunch i grew and imgoing to try this
Same
You dodnt fail, you just found many ways how not to make a pickle 😉
@@aliciadupuy9228 🤣 You are correct!
same here!!!! good luck to us both!
Your awesome and so knowledgeable. Thank you for sharing your God given gift of teaching with us! Your family is so blessed!!
I use Ball Pickle Crisp and it works well for me using different preparation methods, Helps with crispness and color retention.
I tried that also last year along with uncut green tea leaves and the pickles were/are great.
Good to know! I bought a bulk bag and haven't tried it yet
@@fabonline9389 I also use it in different canning veggies from everything from veg relish , green beans, peppers and more.
I tried that and pickles were so bitter we had to throw them all out.
@@coreenaburke5775 Try adjusting the amount, it takes very little and to much makes it unpalatable.
What a beautiful place to live ❤️
THANK YOU, THANK YOU, THANK YOU!!! I truly appreciate all the testing and long wait to make a completely tested method that works! Can’t wait to try!
Hello 👋 how are you doing?
I made a batch of pickles following your guidance, and they're so good we have almost finished all the jars after only 2 months. My 19 month old son took a spear I was munching on right from my hand today he loves them so much.
My aunt used to make so many pickles she would wash them in her washing machine. She made a brine heating it then cooling before pouring over the pickles before canning. They stayed crisp. There were never any left at the end of the year.
That's funny, wash in washing machine
@@itscommonsense9169 yes she said she had too much to do washing them by hand. She ran bleach thru a cycle then rinsed it with a whole washing cycle to clean it first. I believe she used the gentle cycle for them.
Wow she must have made a lot to use her washing machine. I used to have a neighbor with chickens and they were required to wash them to sell to stores. They put them in the dishwasher.
@@rebelbecky276 she had four kids and her husband loved them.
Yes!!! My mom washed ours in the washing machine growing up, and now I do as well, when I do large batches!! So AMAZING lol.
Caroline, best pickles we have ever made. Tried this last year and absolutely loved them throughout the year. We are on our second year of making them. Thank you so much!
I’ve been using the low pasteurization method for years and it’s by far my favorite. I always put bay leaves in my jars, but your horseradish leaf idea is fantastic. I’m gonna give it a try, because we have tons of it growing in our tiny garden.
Do you have trouble with jars sealing?
@@TjTracyThomas no. I’ve never had a problem with them. If you do you can simply put the jar in the fridge. Having a second fridge helps.
I tried your recipe and method with Okra last autumn, the best ever. (* + 1 hot pepper in the center of each jar)
Thank you for taking the time to make video and post. ¥
I am totally a dill pickle aficionado. My husband loves something called a crystal pickle, which is very crisp and sweet. I planted a second crop of cukes in July (seeds in yogurt containers under the carport) and planted them in August. They are great! So I made a batch of these this afternoon. I'm looking forward to my first bite in about a month. Thanks!
Bless you 🙏🏻pickling or fermented. Yet nothing is better than a fresh cucumber salad. And coleslaw.
Just opened a jar I did l two weeks ago and I am bought and sold on this method! I can’t believe the crunch! I’ve been pickling for ten years with some (mild) success. This method was easy and worth watching a thermometer. I usually only do a couple batches but I am thinking on doing several batches this year so I can gift them.
You are simply an amazing Lady 👍. You have such a full plate with family, growing, teaching…. Kiddos my dear 👵🏻👩🌾❣️
Perfect timing. I was just getting ready to make my first time ever homemade pickles. Wish me luck people. Thanks for showing me how to make my own pickles.
It’s so satisfying!! You will love them.
The same thing here lol!
This is my first time trying the pasteurizing method and I don't think I will ever go back to anything else. We live at a higher altitude and the length of time I have to water bath just turns my pickles to mush. This was amazing and I can't wait to break open my first jar!
I was taught to do something similar. Put the filled jars in hot water and bring up to 180 . Clover and turn off the heat. Leave over night.
Me to, crispy for years, but I do add grape leaves and dill, and garlic
@@mpedals don't give those tricks away ! Most these people don't have a clue what a dam good pickle is and you keep the ingredients to your self . Don't need compatition in the hood !
@@mpedals Yes I add those too :^)
I’ve been following this tutorial to make my pickles for a couple years now, and I’m so happy with the results. Last years batch is almost gone, but still as crunchy as ever 🙂 Thank you for sharing!
Oh may heaven's I'd need to make this pickle recipe I am tired of my mussy pickles,thank you so much for sharing,and you a darling lady.
I have been trying to find food grade buckets after watching your video I went to Walmart and asked. Some places might give them to for free but I'm in an area we have not been successful finding any place here that will do that. They sold me 3 food grade buckets from the bakery. I was so happy. I am going to try your recipe in the next couple of days. Thanks for the information.
Last time I made pickles with Gramma was back in 69'.
I will definately give this a try, thank you.
This channel is great I'll take anything to teach me what I'm in for I'm a country boy but this is beyond what my plans are I need to learn more. Killing and fishing isn't going to do it all I need to learn is how to pickle & save save food this is a great channel
Great video, always nice to see something well researched and amazing that you managed to wait a year to verify the results. For this and future recipes it would be great to provide the weight of salt used as the weight of salt per volume can vary quite a lot depending on whether it is large or small grained salt. Thanks again for the good tips!
The view behind you as you were talking about things to add into the pickles was amazing. I could see just the bottom of the mountain/hill that's in the background.
I grew up with my granny's very crispy, no cook, crispy pickle recipe. Best pickles ever! I need to pull that recipe out and make them.
When you find it remember to share. I love crisp dill pickles.😊
@@kgal63 off the top, i remember the water, salt, sprigs of dill, fresh garlic, (hot peppers for the hot ones), alum. The ends were never cut off unless too long.
Once a day for 3 days in a row, i remember the jar being turned over.
@@ladyfarrier5949 was it a refrigerator pickle recipe? No canning involved?
@@ladyfarrier5949 Thank you. I hope you find recipe. I have no clue on how to use alum but I really want to try it.
I just wanted to come back after using this long searched recipe, for crunchy pickles . Also, I thought I made a mistake by pre cutting my pickles to sit overnight. It did not make a difference., it might have even helped for all I know. Omg they came out perfect and the taste is spot on. Thank you so much. Boiling them too hot for too long was the issue. This was the perfect amount of time and temperature. I also used this brine for my banana peppers by just adding some sugar. Perfecto. 🥰🥰🥰 thank you so much.
I discovered this low temperature method three years ago. I did it first on the stovetop with a thermometer, but that was a pain in the neck, constantly having to to tweak the gas. Two years ago I tried using an Anova sous vide immersion heater in a modified ice chest (so the Anova doesn't have to work as hard to keep up the temperature). I can set the temperature at 180F and it holds that temperature within a couple of tenths either way. The pickles come out great! I used the same method to make dilly beans and they are super crunchy and taste wonderful.
We just opened our first jars of pickles made using the method you suggested. They are the crunchiest and tastiest pickles I’ve ever had! Hooray!
I didn’t know how to keep my cucumbers until I had enough. I love your preserving tips. Thank you.
Grow more vines so you always harvest the same day you can and always have enough cucs . Don't have enough cucs just use smaller jar at the end
I just started watching your channel. I’m finding, at least for me, it’s the only channel I need. I’m learning so much!
Oh to be young again and know what I know now. You all are doing it right!
I cannot believe how good these pickles are!!!!!!!! I am new to your channel and this recipe is the BOMB! I opened up a jar that I made a year ago and they were mushy. These are crisp and delicious. I am waiting on the one year taste test but I have to believe they will be great.
Its been a year are yours still crispy? Mine were not so wondering if it was just me if i missed something. I actually dumped them all in the garbage
@@TRUMPGIRL-px4ll
Yes I have been eating these to clear my shelves so I can make more. They are crisp and delicious. You might try adding 1/4 tsp of pickle crisp to every jar.
Game changer! These pickles are worth making! Thank you!!!
Tried these for the first time this year and they are absolutely amazing.
What a lovely well-spoken American lady! I had forgotten that they even existed. I just bought 18lb of tiny pickling cukes and will use this recipe on some if not all while keeping the remainder in brine as she says for up to 7 days.
Thank you dear.
I'm so glad u made this video. I have just tried 4 different pickling recipes and my family have hated all 4. I'm excited to try this one and also be able to store them! We do love fermented pickles but then I end up with a fridge full and no where to put the rest of our food that needs to go in the fridge. Super excited for this! Thank you 😊
There is a faster way that will produce some very crisp and really great tasting pickles in as lil as 24 hrs and from my experience they seem to stay crisp and crunchy for as long as 8 months don't know past that because they never seem to last long at all because everyone loves them, but that method is Mrs Wages you can add extra whatever you like if you like garlic or more dill or whatever other herbs you can add what you wish. "Pickle Mixes - Products - Shop Pickling and Canning - Mrs. Wages" www.mrswages.com/pickle-mixes/
How long will they store for
I have this same problem. My daughter loves the Jewish pickle recipe that I got from a friend in NY but they take up too much space in the fridge!
Hello, since I have put up thousands of pickles in my life, I watched your video with interest, never too old to learn something new. I always cut both ends on the cucumbers, didn't know about the enzyme. I do not brine them in salt water, but do wash and cool them down. I put the spices right in the brine and ladle them into jars. This makes for a flavorful brine. I always put fresh dill and horse radish leaves in, again, didn't know about the tannins. And lastly, I process them for 20 min exactly on the same temperature you mentioned. This is a must for firm crunchy pickles. I have had a batch that 'boiled' on me, I'd merkit boiled and used those in cooking( potato salad , egg salad etc) so thank you, great video and lots of good explanation of reason - why to do this and not that .
I never process my pickles. I pour the hot vinegar/brine on them. Let them cool down, and then refridgerate. They're the BEST !
Those are the crispiest and beat tasting IMO as well, but hate that I use up fridge space for them
Can you give a brine recipe for this? I have about 15 cucumbers on the vine that I don’t want to drag out my canner to do a hot water bath. ❤️
@@Sabbathissaturday I usually do 1 Tbsp salt to 4 cups water for brine...curious what JT 6188 uses....
@@CG-mj8tk I have one fridge dedicated to pickles and saurekraut.
@@CG-mj8tk I need to dig out the recipe book
Used to eat a lot of kosher pickles until dr told me to minimize close to none cause of my blood pressure. Only eat it once in a while. Makes my mouth watery watching the video. Very interesting.
11:45 is where the actual "new" method begins for those of us who are not new to canning.
THank you! You're the Best!
Thank you!
My hero!
been pickling for years and I learned things!! Thank you
Just did this with garlic cloves for my pickled garlic. Can't wait for the time to pass to taste them. Thanks for the great video!
I started doing this method last year after I saw it suggested in on of my canning books. It’s really easy if you have a sous vide machine!
I didnt even think about using this for that. Good call
Is it ok to do this method with bead and butter pickles? Thanks
Love this recipe and canning method, my pickles are so crunchy, my mixed dilled veggies are amazing as well!! Thank you for sharing!!
I did this recipe today with my son and daughter in law. We bought 25# of pickling cukes, I'd say the largest were about 4" long and soaked them in your saltwater solution in the fridge for 72 hours. We added a grape leaf and fresh dill to our jars along w calcium chloride (pickle crisp), mustard seeds and garlic - they look beautiful!! We got 19 widemouth quarts of whole cucumbers - each jar looks fully packed and all sealed. We'll wait 2 months to test them but they sure look good!! Thanks for sharing!!
Just made a dozen jars tonight. Do a 1:1 ratio of white vinegar and water with a tablespoon of pickling salt per 8 cups of the mixture. Bring it to a boil. Add this brine to your jars of cucumbers (filled with spices, onions, garlic, etc). Boil the jars for 10 minutes, then set them out on the counter and let them rest for 48 hours. Made them many times before and they're crisper and tastier than anything I've found in a store.
Is 10 minutes long enough to kill any odd bacteria?
@@diannaparrott2623 absolutely. There would be no reason to have bad bacteria. Everything is washed, including the jars, the vinegar preserves and the boil seals it all up. I’ve made over 200 jars this way and never had an issue.
I have a question, I just made 17 quarts of pickles in a water bath canner. I processed them for 10 minutes. It was late and I forgot to let them rest for an additional 5 minutes in the canner after the 10 minutes of boiling. (It’s what the hall book recommends.) We just removed them and let them cool on the counter. Do you typically let them rest 5 minutes. Should I go back and reprocess all 17 jars now. From your experience Any thoughts on this would be very much appreciated. Thanks!
@@totustuus647 no need. If they’ve boiled for 10 minutes, you should be fine. Main indicator is the seal sucking down. Also, spend the $5 and buy pickle crispier powder. 1/4 teaspoon per jar and you’ll further ensure a good crunch. Best of luck!
I love your videos, Carolyn! Thank you
Hello 👋 how are you doing?
With fermented pickles, you have to soak them in ice cold water for at least 30 minutes. You put vinegar in there when they are fermented to your liking. Also, the type of cucumber is REALLY important. Small cucumbers with very little seeds. If you do it right, they don't discolor, and they are very crunchy.
Love these pickles so much I bought a sous vide and now I don't have to worry about the temperature or the time
I found a teabag provides more tannins for crunch...esp in ferrmented pickles...I like to use Chai roobios.
Rooibos isn't camellia tea though right?
@@sharroon7574 right, but you can stick regular Chai made with standard tea In. I had a regular tea bag and a roobios Chai in a gallon jug if fermented pickles. WA n Ted to try it, was goox.
I made this recipe last year and it was a hit for everyone who tried them! About to make my first batch of pickles this year! Can’t wait to eat them!!! Thanks so much💕
How long do you wait before opening and eating them?
@@joshuaboehlke405 she said at least 2 wks
Is there a way I could pickle without the use of sugar? Or at least another approved and similar result without/substituting the sugar? Thanks!
I would like to know too.
Looks awesome! I'm a huge fan of the crunch lol. I prefer refrigerator pickles, but when I have too many and have to can them, we do something super similar. 😊
I was looking for pickle recipes yesterday, I have cucumbers coming out of my ears this year 😵
Cucumbers coming out your ears not sure a doctor can help with that one 😜
Us too! I’ve been getting 20lbs a day 😂😂 I leave a box by the road that says “free cucumbers!” Way too much this year
@@benf8706 ah I’m jealous 🤤
I am glad you did this. Really appreciate it.
Thank you for this great method! We are definitely enjoying these pickles! Question: have you ever tried this recipe with okra? Or, do you think it would work with okra?
Hello 👋 how are you doing?
For crisp okra, only use okra that is a few days old max, but preferably picked that day. Then freeze it right after picking it and put it in the jars frozen so that it cooks less with the canning method. Also use calcium chloride.
So far, this is the best pickling video I seen on TH-cam so far. Thank You for this!
I'm struggling finding a recipe for fermenting and canning peppercini's. The tiny greek pepper is much used in my home. The plants are prolific and I would love to store some with a tried and true recipe. I love your channel and recipes.
You can make a brine and just let them sit out with cheese cloth over them. I use the pop lock jars for ferment because the seal will let air out once you close them after a day or two. Just close them when you see the fermentation start.
@@Inkhed1 a ferment does not have the same shelf life that canning does. Thank you for considering the post and I do currently ferment the peppers. :D
I made these, spears and chips. Best pickle I have ever canned. My new go to.
I use my mother's recipe it's called Oklahoma sunshine pickles. I have some that are a year or a little older and they are always crunchy. It's a simple and easy recipe.
Would you like to share with a newbie?
Want to share? Or were you just bragging?
I love that canner, worth every penny.
Haven’t made pickles yet, but I know what recipe I will be trying when I get there. Thanks Carolyn!
You even remember elevation when referring to temperature. That was really cool
Never been big on dill pickles but I love bread and butter pickles. 👍❤️👍❤️👍❤️👏👏👏🤗
I can’t tell you how much my wife and I enjoy your videos!!! Thanks so much for all you do!
Good people
I love you recipie for crisp pickles. I have tried many recipies and just throw it away it was always tasting crap. Now I have wonderful good tasting pickles to last me a year. Sorry if my spelling is wrong, I live in the north of Sweden so english is not my first language.
Good tip with the ice water brine. Did you intend to put in a tannin or is is not required in this recipe? I think I will put a slice of Jalapeno in about half of the jars.
I believe she did mention grape or horseradish leaves earlier , while she was coming in from the garden. We always added these to the jars.
William put in a sliver of fresh horseradish, instead of jalapeno, it adds a zing but helps with crispness. years of experience doing this
I'm using dried ghost pepper flakes in mine.
@@nanci6134 I might try that, not sure where I can get either horse radish or grape leaves. I use leaves off a red oak in my yard for crispness works good.
@@nanci6134 Thanks for the tip. I've been using red oak leaves from a tree in my yard for tannins. They work good with no extra flavors induced like from tea or bay leaves, grape leaves are not something I can get easily and I'm not sure about horseradish but I will look.. The peppers were for a little zing and they taste great when pickled too.
I am really excited to try this pickling method, especially if it makes the pickles as crispy as you state. I was always under the impression that adding calcium chloride was what was necessary to make your pickles crunchy and that may be true, but I will try your method your method first and then decide if that is crunchy and crispy enough but by the sound of it on the video it sounds like they are very crunchy.
Will the sugar make them more like sweet pickles? Can you omit the sugar and if so, replace it with more salt?
The amount of sugar doesn't impart a sweet pickle; the sugar is more of an addictive to balance the overall flavor for a smooth Kosher Dill. Some recipes do not call for sugaring the brine; those pickles take on a more bitter than tart flavor; like Hamburger Dill slices. I'm pretty sure that the Ball recipe book or the Better Homes and Gardens big checked cookbook has no sugar added pickle recipes. In my experience over salting a recipe turns the cucumbers or carrots rubbery.
@@Wendy_Blank , thank you.
I love to watch your family on TH-cam. I absolutely love dill pickles. I am so going to try your crispy pickle recipe.