Hysterical!!! He probably didn't even notice, I know my husband wouldn't...LOL You looked great and are such a delight to watch. Love and blessings to you and your sweet family.
Shaye, I couldn't stop staring at your curls! 😍 (JUST finished the latest podcast, again❤) Also, this is like my favorite of your videos! Which is hard for me to say because the content you and Angela share is incredibly wonderful, informational, and just simply inspiring! It's my go to when my heart is not in whatever task I have at hand. Thank you, Shaye! Thank you, Angela! Rayna of Dirt Farm
Hm interesting, I’ve been reading about fermented pickles and have read the exact opposite about the blossom end, that you should actually cut them off because the blossom end has an enzyme that makes them soft.
Yes, she should put a text correction over that part of the video for people new to pickling. The pickle at the end was really quite bendy before it finally snapped. Cutting off the blossom end would likely have made it much crisper.
Hey the blossom ends are actually part of what make pickles go soft. That's because the have a higher concentration of the enzymes and literally chemically break down the pickes. Oak leaves and grape leaves are excellent additions for keeping things crispy. You can read farm house ferments, fermenting veggies, or masontops fermentation guide to learn more about the science.
The moat on the crock as you call it (not native english speaker, so I hope you know what I mean) is meant to be filled up with water when the lid is on. That way the crock seals all the way and no air gets in or out. This year we are about to ferment our first pickles so thank you for the recipie and for all the content you create! :)
Great additions! I have read that some where as well. Thinking it has something to do with tannins, but I have to read a reference to recall. Thanks for the idea. I have currants leaves to use! 💗
I live in Wales UK and recently came across your channel which I find enchanting. I am growing vegetables in my garden for the first time and was wondering what to do with all the excess. I will now be making fermented cucumbers among other things. Thank you for showing us how.
Great video, I did some yesterday but made an asian style. I cut two lbs of persian pickles in two inch pieces and added 2 Tbsp of sea salt, 2 tbsp of Thai Fish Sauce, 2 tbsp of pure maple syrup, 1 Jalapeno pepper thinly sliced, 2 tbsp minced garlic and 2 tbsp of minced ginger....combine all ingredients with chopped pickles in a bowl and mix well and then transfer to a glass jar and cover with filtered water. Let sit for 3-4 days between 65-75 degrees. They are amazing. Thanks again for another great video :)
1 l cold water direct from spring + 2 table spoons salt with heaps + a handfull of fresh dill with blooms + several cherry leaves + several black curants leaves + 1 horseradich leave (so as not to mold) + cucumbers
I loved this- I ferment pickles every year- I had NEVER heard of oak leaves!! How wonderful. My dill also died this year. I have major fermenting crock envy!! Love that you are putting out more videos. Don't stretch too thin!
Love you Shaye, ❤️🙂❤️ Love your work Love your camera angles Love your hair Love your style Love your perserverence Love your videos....Just in case you don't hear that often enough. You are awesome! and God thinks you are awesome!
Loved it !!! I wish you had a separate group for vegetarians ( us people who only get to pick sides when they go out to eat lol) in your cooking community. Thank you for posting this video , beautifully filmed !
Love this. that is called a ceramic crock jar, not a barrel. I have a 2 gallon one which I am fermenting sauerkraut, should be ready end of this week, had a 5 gallon crock, was way too much. My mom, taught me how to do, after the sauerkraut is out, I am going to ferment some dill pickles. Going to be so good on a cold winter's night.
I love watching you! I am past make pickles but I can almost smell them from here. One more good month of growing here.( Iowa) Then we will see things start to regress.I have been watering things all summer. must keep the perennials going for next year! till next time Joyce
we fermented green beans last summer, with whole slim beans, garlic, rosemary and dry red pepper. I covered with salt brine and they were so good. Most of us really enjoyed them. They were delicious next to a sandwich or burger.
In Russia we add horseradish leaves,dill branches,oak leaves as well as red/black currant leaves into brine.all those things help to make some excellent fermented pickles,cabbage etc. Thanks,this was a great video!! 😉
I just subscribed to your TH-cam channel yesterday and this is my 3rd video watching and I enjoy it so far, I have a fruit/veggie garden here in great state of Michigan and we grow Cukes and make them into sweet dill pickles yeah there crunchy at beginning and in few months there not and your right about that part.., I need to make your pickles recipe it sounds pretty darn good 😃👍🏻 !!!!
I love fermenting foods.I ferment anything worth fermenting .I enjoy the flavor and texture that fermented foods have and not to mention the probiotics. I use a big heavy soup pot .I can do a double stalk of cans. I cover the pot and leave them in there to ferment .Any water that leaks out during the ferment. I just remove it. I do this to prevent having so much jars on my counter. Its a great space saving technique while you wait for your ferment to be ready.
4 ปีที่แล้ว +2
This is our traditional Polish dish, pickles, sour cabbache, red beets etc. :) It's so nice and kinda funny to watch how other cultures are discovering something that traditional and known from centuries in my country. :) PS if you try those pickels after 3-4 days, they'll be also delicious - we call them "małosolne". The longer they stay in the jar, the more sour they become. :)
Do awesome you use the San Juan Salt. He does a great job and has really expanded his product line. So, not sure how I did it, but I nicked up a batch of pickles by getting too much salt in my brine. They shriveled up like pruny dish pan hands. Talk about pucker factor. I actually sort of retried them by changing out the brine. They recovered some but are still pretty salty.
It’s such a delight to be in your kitchen with you! 😊 Looking at your apron reminded me of what you said about the leather apron on the podcast. I got such a kick out of your story with the “blacksmith” verdict, because after admiring Mimi’s cookbook photos over the past few years, I had been wanting a leather apron, too! 😂
I did not use a super heavy salt brine. Mine is one slightly rounded Tbsp per qut of water. We had no issues with spoilage. We did green beans, hot peppers, and some fermented salsas.
Love the plug for the cooking community and absolutely LOVE this recipe!! Thanks for bringing to the forefront the amazingness of fermented foods!! The cooking community has transformed the way I cook! Love it!
I watched this last summer but had already pickled my pickles 😀 I use my mother in laws recipe handed down from her mother no processors required. So I just bought some small cukes at the grocers. So looking forward to these pickles . Thanks for all your lovely videos. I do enjoy them all
We use blackcurrant/ redcurrants leaves for these and dried dill stalks with the flower on. More garlic and a few carrots, and if desired some spicy peppers.
Thank you so much for helping me to understand why fermented foods are so important for eating over the winter months. I always wondered about that!!! ❤ Cheers!
I'm going to pickle for the first time this year. And this video was really cool, really informative. Mold scares me but maybe I need to learn more about what to fear and what not to. When you said oak leaves,...I had to pause. Wasn't sure I heard you right. That sounds really adventurous. Where did you learn something like that? My knowledge of what goes in pickles is limited to dill, garlic, and peppercorns.
Should probably mention the proper salt amount needed prevents the development of botulism toxin, this always err on the side of more salt! And always make sure everything is covered in brine.
Great video. We do the same with the crock and jars. I’ve heard mixed comments on the blossom ends but haven’t noticed much difference myself. Take care and stay safe!
I have been pickling for years and I love adding garlic to my pickles especially right at the top.It prevents mold growth and adds a punch of flavor. And yes it makes a crisper pickle.
My sister and I are going to try these this year. I'm not sure if she can handle the mold but I'll have to talk her into it. Thanks for sharing! JO JO IN VT 💕😄
I am so stoked that you decided to share this recipe! 🙌 I’ve literally been thinking about it ever since you’ve been speaking about it on the podcast. 😋 Excited to hear if you like the nasturtium add-in? Also, I wonder… Could you add the pods/seeds from nasturtium? I’ve heard of other people pickling them like capers… hmmm.🤔 Anyway, thanks so much again! I am definitely hauling out my crock and trying this!
I'm 35 and just started liking pickled cucumbers. I love any other pickled vegetables. This is so easy I thought you added vinegar too or is that just an option.
Yay really loved this video. I just made a small batch of garlic dill pickles for my family and they are stored snuggly in a lower cabinet fermenting away! Happy fermenting all!
You can leave them in the crock or you can transfer into mason jars and lid them and put into the fridge. I found that if I leave in the crock my kids would actually reach in and grab pickles and then instead of using a fork or spoon they just reach in (they are older and adult now and do not just grossly reach in) it makes them go off to reach in with your hands lol
I made fermented pickles once and they were horrendo! This video has me wanting to try, try again. I really want to add more fermented foods into our diet, so here's to me trying again and not ending up with a bucket of bilge this time. My 4 month old granddaughter was allowed to have a lick of a pickle (her Daddy, my son, thought she'd make a face)...and she loved it! So, Gammy has a new reason to make pickles.
your kitchen looks amazing. have or would you do a tour of your home? is your whole place a country style home?thanks for the great tips. p.s. your hair look's amazing.
Ok.... I have made three jars of pickles to ferment, the cucumbers are under the brine, on the top it's foaming, some cloudy at the top of the jar. Been fermenting since 6-26, there is a garlicky odor, not a foul odor. In the bigger jar I placed a plastic lid on top of the cucumbers and then placed a zip Locke baggie with water in it to sit on the lid, it has the garlicky odor as well, some of of the spices, dill weed, mustard seeds and such is floating on the top of the lid and around the jar inside. Is this foamy stuff normal, how do I know if I done this correct, is the cloudy brine at the top normal ? I can take pictures to show.
What is the name of the water filter you use? We have fresh spring water here at our house and I just use a Brita (the bears sometimes play at the source. Yuck!) but I would love to get one like you have for the countertop.
I started with sauerkraut too. Going on to cucumbers from there is so fun! So much less work than shredding and smushing. I just put them in the crock with the salt water and the weights that came with the crock, so super easy. I've tried dill, garlic, etc, but the fermented flavor is always so much stronger than the additions I don't bother so much anymore. I will say I cut off the blossom end unlike what she recommends in the video. But it only takes a few seconds to do that for a whole crock's worth. Also it is done in a week instead of waiting weeks and weeks for kraut so that is fun too.
I am wanting to try more fermenting in the next couple years as I get more cold storage. I would love to see a diy/budget video on your cold storage room. Also curious where you get your crocks?
I have been drooling over that brown crock she showed. They sell in Amazon but oof! Expensive. It actually has a water lock top. I might butcher the name but google Haursh water crocks. Imma go double check the name as im sure I misspelled it Yup editing to add the proper name Harsch fermentation crock. Amazon doesn't seem to have the harsch named ones but they have tons of different fermentation crocks. And the price points seem to be getting a bit better
Yea I am a guy, I can't see the hair snarl either. You ladies worry too much! I do have a question. I was told to cut the blossom end off to prevent them from going mushy, not leave it on. However not only do you say to leave it on, the pros always leave them on as well. Now when I say that I am talking about a Clausen Pickle, and that is a refrigerator pickle, I have had some fermented pickles from the store but don't recall if they had the blossom end or not.... can you double check your source and let all of us know please?
Oh definitely you can add garlic but don't freak out if it turns bright blue or even a bright weird green color. Its normal and edible. I did a whole jar of just garlic and garlic scapes and after a month or so some of the blue green color fades out. But it does look funky.
I know this is off topic, but you had briefly showed in one of your video's of how to preserve eggplant for winter eating. Is that recipe part of your paid classes or can you share. I love eggplant and that made me want to know how you did that method. Thank you
Hi Shea, when you refer to "cold storage" following the fermentation process, does that mean you just leave the pickles as is in the crock that you fermented them in with the grape vine leaves? Or do you transfer them to Mason jars?
I REALLY want to give this a shot, but not sure about the air quality in the house we're currently renting. Is there a concern about bacteria or mold that may be present in the air? I suppose if I use water from the berkey, and covered everything right away it may be okay. Should I perhaps also rinse the cukes well before I start?
Great video! I am obsessed with fermented pickles. Last year I tried to make enough to over winter but they molded half way thru. I know you mentioned this in the video...am I right to understand that as long as the mold is on top of the brine and not on cucumbers that it is ok to eat? Thanks for your videos- LOVE the podcast!!
If you are so passionate about fermenting, it might be worth it to you to look into a traditional fermentation crock. It is a ceramic crock with a lid, & the lid sits in a water-filled "moat" of sorts formed by the rim of the crock. It effectively makes it airtight to outside air, which cannot enter through the water, but as carbon dioxide gas builds up on the inside, the increased pressure allows the gas bubbles to exit through the water. You hear a nice little blip every once in a while to let you know it's still going. :) They usually come with a nice set of weights. Most importantly, the interior of the crock quickly becomes airless as the CO2 builds up, and so mold cannot form. We use ours regularly for pickles and sauerkraut and I have never had mold. It is such an improvement upon the mason jar route which formed mold constantly. I know it is safe once removed but it put me off and made the whole process less enjoyable.
Sibel B Have you tried pickle pipes? They are silicone discs you can put on top of mason jars that allow no air in, but do allow gasses out through the “nipple”. I’ve never had mold on my sauerkraut while using them, and it means you can use mason jars again. :)
Thank you for this video. We just received a bushel of cucumbers from a friend and this will be fun to try. I have a couple of crocks that I could use for this but they do not have lids. Do I need to buy lids for them? Or is there something else I can use to cover the crocks?
Thanks for stopping by the channel and making sour pickles with us! I hope you enjoy them as much as we do all through the winter....
Can you use distilled water?
@@genietillery878 Yes you can, distilled water just doesn't have any minerals in it
@@famousbearer9534 Thanks
Love it! Quick question… did you remove the prickly things around the cucumber?
It’s my first year growing them and pickling. Thank you.
ALSO. Please ignore the gigantic hair snarl that Stu decided to not mention while we filmed... ;) HA!
I prefer the camera angle where you are looking at your audience. 😉 Where do we find that pickling crock?
I didnt notice. You looked so beautiful!
Hysterical!!! He probably didn't even notice, I know my husband wouldn't...LOL You looked great and are such a delight to watch. Love and blessings to you and your sweet family.
It makes your video feel all the more familial; an ignored hair snarl is a tell-tale sign your husband is the one filming!
Shaye, I couldn't stop staring at your curls! 😍 (JUST finished the latest podcast, again❤)
Also, this is like my favorite of your videos! Which is hard for me to say because the content you and Angela share is incredibly wonderful, informational, and just simply inspiring! It's my go to when my heart is not in whatever task I have at hand.
Thank you, Shaye!
Thank you, Angela!
Rayna of Dirt Farm
Hm interesting, I’ve been reading about fermented pickles and have read the exact opposite about the blossom end, that you should actually cut them off because the blossom end has an enzyme that makes them soft.
Yes the blossom end does have an enzyme that will make pickles go soft if not sliced off.
I also have read the same about the enzymes in the blossom end making them soft... I am so confused. Lol. Guess its time for an experiment
@@sowmanyseedlings I just made some pickles and forgot to slice off the blossom end and the pickles ended up really mushy. Ick!
Yes, she should put a text correction over that part of the video for people new to pickling. The pickle at the end was really quite bendy before it finally snapped. Cutting off the blossom end would likely have made it much crisper.
That’s super interesting. I’ve always had trouble with my pickles getting sooo soft:(((
Hey the blossom ends are actually part of what make pickles go soft. That's because the have a higher concentration of the enzymes and literally chemically break down the pickes. Oak leaves and grape leaves are excellent additions for keeping things crispy. You can read farm house ferments, fermenting veggies, or masontops fermentation guide to learn more about the science.
That's exactly what I was thinking when she said that.....perhaps the oak leaves keep them crispy enough. In any case, absolutely love sour pickles :)
The moat on the crock as you call it (not native english speaker, so I hope you know what I mean) is meant to be filled up with water when the lid is on. That way the crock seals all the way and no air gets in or out.
This year we are about to ferment our first pickles so thank you for the recipie and for all the content you create! :)
Yes, water crock seals like in kimchi vessels.
My grandma used to add folded horseradish leaves in between layers, these would add both crunch and zing...Black currant leaves add amazing aroma
Cellery leaveas are also great!
That sounds amazing!!!:)
Great additions! I have read that some where as well. Thinking it has something to do with tannins, but I have to read a reference to recall. Thanks for the idea. I have currants leaves to use! 💗
Oh man that sounds amazing
It’s the opposite not cutting off the blossom end causes pickles to soften
That's what I've heard.
Totally. The blossom end has enzymes that start breaking down the cucumber. Leaving them always makes for a mushy pickle
Maybe that’s been my problem... I’ve always had trouble with pickles.
I noticed that too and I quite agree that the blossom end needs to come off.
I live in Wales UK and recently came across your channel which I find enchanting. I am growing vegetables in my garden for the first time and was wondering what to do with all the excess. I will now be making fermented cucumbers among other things. Thank you for showing us how.
❤️
Great video, I did some yesterday but made an asian style. I cut two lbs of persian pickles in two inch pieces and added 2 Tbsp of sea salt, 2 tbsp of Thai Fish Sauce, 2 tbsp of pure maple syrup, 1 Jalapeno pepper thinly sliced, 2 tbsp minced garlic and 2 tbsp of minced ginger....combine all ingredients with chopped pickles in a bowl and mix well and then transfer to a glass jar and cover with filtered water. Let sit for 3-4 days between 65-75 degrees. They are amazing. Thanks again for another great video :)
I was hoping you would do more videos like this. Thank you! I love your food preservation ideas.
1 l cold water direct from spring + 2 table spoons salt with heaps + a handfull of fresh dill with blooms + several cherry leaves + several black curants leaves + 1 horseradich leave (so as not to mold) + cucumbers
I loved this- I ferment pickles every year- I had NEVER heard of oak leaves!! How wonderful. My dill also died this year. I have major fermenting crock envy!! Love that you are putting out more videos. Don't stretch too thin!
You are suppose to cut off the blossom end because it makes the pickles soft.
Yes, would like to see this recipe in a glass jar to see the beautiful layering. Thanks for sharing. Blessings.
I've been canning pickles for years. The blossom end is what causes soft pickles. Trim them off. 😉🌸🌿
Great to know!:)
Yup. She has that part wrong.
I've never made pickles, but I read on our state's extension office website that the blossom end has an enzyme in it that causes soft pickles.
What side is the blossom end? The end with the stem or the opposite?
@@alittleimagination9023 opposite the stem
Love you Shaye, ❤️🙂❤️
Love your work
Love your camera angles
Love your hair
Love your style
Love your perserverence
Love your videos....Just in case you don't hear that often enough. You are awesome! and God thinks you are awesome!
Please, please go back to a your natural hair color or the red hair color.
Loved it !!! I wish you had a separate group for vegetarians ( us people who only get to pick sides when they go out to eat lol) in your cooking community. Thank you for posting this video , beautifully filmed !
Same thought here :)
@Turquoise Cheetah bro , I am not judging your diet , don’t judge mine. God bless .
Being vegan isn’t sustainable though
Love this. that is called a ceramic crock jar, not a barrel. I have a 2 gallon one which I am fermenting sauerkraut, should be ready end of this week, had a 5 gallon crock, was way too much. My mom, taught me how to do, after the sauerkraut is out, I am going to ferment some dill pickles. Going to be so good on a cold winter's night.
I love watching you! I am past make pickles but I can almost smell them from here. One more good month of growing here.( Iowa) Then we will see things start to regress.I have been watering things all summer. must keep the perennials going for next year! till next time Joyce
we fermented green beans last summer, with whole slim beans, garlic, rosemary and dry red pepper. I covered with salt brine and they were so good. Most of us really enjoyed them. They were delicious next to a sandwich or burger.
In Russia we add horseradish leaves,dill branches,oak leaves as well as red/black currant leaves into brine.all those things help to make some excellent fermented pickles,cabbage etc. Thanks,this was a great video!! 😉
I just subscribed to your TH-cam channel yesterday and this is my 3rd video watching and I enjoy it so far, I have a fruit/veggie garden here in great state of Michigan and we grow Cukes and make them into sweet dill pickles yeah there crunchy at beginning and in few months there not and your right about that part.., I need to make your pickles recipe it sounds pretty darn good 😃👍🏻 !!!!
I love fermenting foods.I ferment anything worth fermenting .I enjoy the flavor and texture that fermented foods have and not to mention the probiotics. I use a big heavy soup pot .I can do a double stalk of cans. I cover the pot and leave them in there to ferment .Any water that leaks out during the ferment. I just remove it. I do this to prevent having so much jars on my counter. Its a great space saving technique while you wait for your ferment to be ready.
This is our traditional Polish dish, pickles, sour cabbache, red beets etc. :) It's so nice and kinda funny to watch how other cultures are discovering something that traditional and known from centuries in my country. :) PS if you try those pickels after 3-4 days, they'll be also delicious - we call them "małosolne". The longer they stay in the jar, the more sour they become. :)
Thank you so much for sharing this.... my husband is from Poland and we make these every year!!!I want to start doing other vegetables as well
Do awesome you use the San Juan Salt. He does a great job and has really expanded his product line. So, not sure how I did it, but I nicked up a batch of pickles by getting too much salt in my brine. They shriveled up like pruny dish pan hands. Talk about pucker factor. I actually sort of retried them by changing out the brine. They recovered some but are still pretty salty.
Luv your videos! Would like to see it in a glass jar with the beautiful layers! Thanks for sharing!
That would look so pretty!:)
It’s such a delight to be in your kitchen with you! 😊 Looking at your apron reminded me of what you said about the leather apron on the podcast. I got such a kick out of your story with the “blacksmith” verdict, because after admiring Mimi’s cookbook photos over the past few years, I had been wanting a leather apron, too! 😂
❤️❤️
Don’t have grebe paper what should i use to cover .. thanks
I did not use a super heavy salt brine. Mine is one slightly rounded Tbsp per qut of water. We had no issues with spoilage. We did green beans, hot peppers, and some fermented salsas.
Great video, thank you! I have been fermenting peppers and garlic to make probiotic drinks... I'll do my next batch of pickles this way :)
Love the plug for the cooking community and absolutely LOVE this recipe!! Thanks for bringing to the forefront the amazingness of fermented foods!! The cooking community has transformed the way I cook! Love it!
I watched this last summer but had already pickled my pickles 😀 I use my mother in laws recipe handed down from her mother no processors required. So I just bought some small cukes at the grocers. So looking forward to these pickles . Thanks for all your lovely videos. I do enjoy them all
We use blackcurrant/ redcurrants leaves for these and dried dill stalks with the flower on. More garlic and a few carrots, and if desired some spicy peppers.
Black currant are more aromatic in my opinion and cherry leaves too... Yes, whole Dill stalks with flowers folded and a lot of garlic
Thank you so much for helping me to understand why fermented foods are so important for eating over the winter months. I always wondered about that!!! ❤ Cheers!
Black currant leaves are also awesome for crisp (they also taste great).
New sub! Excited to try these! First year growing nasturtium so happy to add these to my pickles!!!! Kristy in Missouri 😃! 🥒🥒🥒
I'm going to pickle for the first time this year. And this video was really cool, really informative. Mold scares me but maybe I need to learn more about what to fear and what not to. When you said oak leaves,...I had to pause. Wasn't sure I heard you right. That sounds really adventurous. Where did you learn something like that? My knowledge of what goes in pickles is limited to dill, garlic, and peppercorns.
Should probably mention the proper salt amount needed prevents the development of botulism toxin, this always err on the side of more salt! And always make sure everything is covered in brine.
Botulism happens under low oxygen conditions, so doesn’t really apply here. Very rare in the US.
you should check out how inuits ferment meat. its supposedly a really good probiotic, but acquired taste. i ferment lamb liver and quite like it
Salt and pepper pickle cucumbers from johnnys seeds was a game changer for me.
Great video. We do the same with the crock and jars. I’ve heard mixed comments on the blossom ends but haven’t noticed much difference myself. Take care and stay safe!
I had heard that garlic helps them stay crunchie too.
I have been pickling for years and I love adding garlic to my pickles especially right at the top.It prevents mold growth and adds a punch of flavor. And yes it makes a crisper pickle.
My sister and I are going to try these this year. I'm not sure if she can handle the mold but I'll have to talk her into it. Thanks for sharing!
JO JO IN VT 💕😄
😂😂
An easy way to remember salt to water ratio: 1-1/4 tsp of salt per 1 cup of water. Use on vegetables that have been salted to taste.
I am so stoked that you decided to share this recipe! 🙌 I’ve literally been thinking about it ever since you’ve been speaking about it on the podcast. 😋 Excited to hear if you like the nasturtium add-in? Also, I wonder… Could you add the pods/seeds from nasturtium? I’ve heard of other people pickling them like capers… hmmm.🤔 Anyway, thanks so much again! I am definitely hauling out my crock and trying this!
What's the name of the podcast?
@@malva4838 Homemaker Chic.
Mikka Alvarez yep, Home Maker Chic podcast
Make pickles every year for about 35, our family love them x
Really helpful that you teach by demonstration....I felt like I was in your beautiful kitchen with you!
Thank you! O oak leaves nice touch!
The chlorine in tap water will evaporate off if you leave it out for 24-48 hours before using!
Right ho, first of all im off to the garden, then im headed for the kitchen.... thanks for your every deldiocous recipes
I'm 35 and just started liking pickled cucumbers. I love any other pickled vegetables. This is so easy I thought you added vinegar too or is that just an option.
Putting a teabag in the pickles works like the oak leaves also
Thanks for sharing your pickling method, We will give this a try!
Yay really loved this video. I just made a small batch of garlic dill pickles for my family and they are stored snuggly in a lower cabinet fermenting away! Happy fermenting all!
Wondering if you store them in glass jars afterwards or keep them in the fermenting pots? Thanks
My question too...
you leave them in the jar until you're finished eating them
Thank you!
You can leave them in the crock or you can transfer into mason jars and lid them and put into the fridge. I found that if I leave in the crock my kids would actually reach in and grab pickles and then instead of using a fork or spoon they just reach in (they are older and adult now and do not just grossly reach in) it makes them go off to reach in with your hands lol
This was so cool! Can you share where the crock is from? I've been trying to find traditional crocks like that?
I believe it looks like one from Ace Hardware Store
Very helpful!
Annnd now I just realized what I did wrong with my pickles. Next time I'm following your method. :)
I fermented mine for 5 weeks, amazing!
I made fermented pickles once and they were horrendo! This video has me wanting to try, try again. I really want to add more fermented foods into our diet, so here's to me trying again and not ending up with a bucket of bilge this time. My 4 month old granddaughter was allowed to have a lick of a pickle (her Daddy, my son, thought she'd make a face)...and she loved it! So, Gammy has a new reason to make pickles.
Love your videos. Thank you sooo much for sharing your life with us in the You tube world.
I just found your channel. I would love TP learn to ferment this russian sauerkraut I find at European markets. I dont always live near one of those.
Super easy! Thanks. When putting the pickles back into storage should we cover them back up with the leaves?
yes, you have to cover them back up with the leaves to prevent mold from growing on them.
The Israelite Woman Homestead thank you for the answer!
Yes you're supposed to Cut the Blossom End Off to keep them Crispy! Lol!
your kitchen looks amazing. have or would you do a tour of your home? is your whole place a country style home?thanks for the great tips. p.s. your hair look's amazing.
Ok.... I have made three jars of pickles to ferment, the cucumbers are under the brine, on the top it's foaming, some cloudy at the top of the jar. Been fermenting since 6-26, there is a garlicky odor, not a foul odor. In the bigger jar I placed a plastic lid on top of the cucumbers and then placed a zip Locke baggie with water in it to sit on the lid, it has the garlicky odor as well, some of of the spices, dill weed, mustard seeds and such is floating on the top of the lid and around the jar inside. Is this foamy stuff normal, how do I know if I done this correct, is the cloudy brine at the top normal ? I can take pictures to show.
What is the name of the water filter you use? We have fresh spring water here at our house and I just use a Brita (the bears sometimes play at the source. Yuck!) but I would love to get one like you have for the countertop.
If you have nasturtium pods (seeds ) could you put those in too or ferment them separately?
Very nice! Thanks! Another great informative video. 🥂 😁
Haha..I didn't notice the hair thingy...lol.
I usually cut my cukes...didn'tgtg realize i can ferment them whole! Thank you!
Do you leave the pickles in the crock or transfer to another jar when they're done?
This is new to me. Cucumbers i mean always had them pickled. Interesting. Just started doing sour kraut.
I started with sauerkraut too. Going on to cucumbers from there is so fun! So much less work than shredding and smushing. I just put them in the crock with the salt water and the weights that came with the crock, so super easy. I've tried dill, garlic, etc, but the fermented flavor is always so much stronger than the additions I don't bother so much anymore. I will say I cut off the blossom end unlike what she recommends in the video. But it only takes a few seconds to do that for a whole crock's worth. Also it is done in a week instead of waiting weeks and weeks for kraut so that is fun too.
Hon, exact opposite on the pickles. You cut off the blossom end. It has a enzyme that CAUSES the pickles to soften.
I want to know how to grow vegetables from start .pls
These look fantastic. Thank you!
What color did you use on your cabinets? I love the glazed blue color.
what is the variety of cucumber did your friend give you? Thanks
I am wanting to try more fermenting in the next couple years as I get more cold storage. I would love to see a diy/budget video on your cold storage room. Also curious where you get your crocks?
YES!
I have been drooling over that brown crock she showed. They sell in Amazon but oof! Expensive. It actually has a water lock top. I might butcher the name but google Haursh water crocks. Imma go double check the name as im sure I misspelled it
Yup editing to add the proper name Harsch fermentation crock. Amazon doesn't seem to have the harsch named ones but they have tons of different fermentation crocks. And the price points seem to be getting a bit better
Yea I am a guy, I can't see the hair snarl either. You ladies worry too much!
I do have a question. I was told to cut the blossom end off to prevent them from going mushy, not leave it on. However not only do you say to leave it on, the pros always leave them on as well. Now when I say that I am talking about a Clausen Pickle, and that is a refrigerator pickle, I have had some fermented pickles from the store but don't recall if they had the blossom end or not.... can you double check your source and let all of us know please?
Yay Shaye! Thanks for the video.
Can pickles be cut into spears before fermenting?
Can't wait to try this recipe thanks so much for sharing love the tips and tricks
Can garlic cloves be thrown into this, do you know? I like garlic dills. Also, hello, from a fellow Washingtonian.
Yes you can.
Oh definitely you can add garlic but don't freak out if it turns bright blue or even a bright weird green color. Its normal and edible. I did a whole jar of just garlic and garlic scapes and after a month or so some of the blue green color fades out. But it does look funky.
Thank you for sharing and some extra info how it works. Really Nice to see a new video from you 😊
Is there a substitute for grape leaves if you don’t have access to fresh ones!
The first time I ever made sauerkraut I added too much salt. It ruined the batch and wouldn’t ferment properly.
OMG I have the same plates. T he plates that are on each side of your kitchen window.
Great recipe! Will definitely try it.
I tasted my pickles after a few days of fermentation and they were good but weak in flavor. Can I add more dill at this point
I know this is off topic, but you had briefly showed in one of your video's of how to preserve eggplant for winter eating. Is that recipe part of your paid classes or can you share. I love eggplant and that made me want to know how you did that method. Thank you
Yes please where did you get that fermenting pot? Thank you
Could i use well water? If so, should i boil it first?
great videos. how do you decide what goes in the fridge or in the cold room (cave etc)? in terms of ferments.
Hi Shea, when you refer to "cold storage" following the fermentation process, does that mean you just leave the pickles as is in the crock that you fermented them in with the grape vine leaves? Or do you transfer them to Mason jars?
No, those stay in the crock for storage in our cold room.
Great looking video today! I can't wait to try this sometime soon, how do you store the pickles once they are finished?
Hi what mske and model of espresso machine do you have?
I REALLY want to give this a shot, but not sure about the air quality in the house we're currently renting. Is there a concern about bacteria or mold that may be present in the air? I suppose if I use water from the berkey, and covered everything right away it may be okay. Should I perhaps also rinse the cukes well before I start?
Great video! I am obsessed with fermented pickles. Last year I tried to make enough to over winter but they molded half way thru. I know you mentioned this in the video...am I right to understand that as long as the mold is on top of the brine and not on cucumbers that it is ok to eat? Thanks for your videos- LOVE the podcast!!
If you are so passionate about fermenting, it might be worth it to you to look into a traditional fermentation crock. It is a ceramic crock with a lid, & the lid sits in a water-filled "moat" of sorts formed by the rim of the crock. It effectively makes it airtight to outside air, which cannot enter through the water, but as carbon dioxide gas builds up on the inside, the increased pressure allows the gas bubbles to exit through the water. You hear a nice little blip every once in a while to let you know it's still going. :) They usually come with a nice set of weights. Most importantly, the interior of the crock quickly becomes airless as the CO2 builds up, and so mold cannot form. We use ours regularly for pickles and sauerkraut and I have never had mold. It is such an improvement upon the mason jar route which formed mold constantly. I know it is safe once removed but it put me off and made the whole process less enjoyable.
Sibel B Have you tried pickle pipes? They are silicone discs you can put on top of mason jars that allow no air in, but do allow gasses out through the “nipple”. I’ve never had mold on my sauerkraut while using them, and it means you can use mason jars again. :)
I'm assuming you wash the leaves 1st yeah?
Thank you for this video. We just received a bushel of cucumbers from a friend and this will be fun to try. I have a couple of crocks that I could use for this but they do not have lids. Do I need to buy lids for them? Or is there something else I can use to cover the crocks?
Do you leave them in those for storage? I’m new to all this!