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If you like dill pickles, you love this recipe. This episode of Back to the Homestead starts out with a short demo of what wild fires in Southwestern Idaho can look like...a small one...but nonetheless a wild fire (as seen from the homestead).
Then we discuss how to ferment cucumbers by using lacto fermentation. We'll take the fermentation process from harvesting from the garden to the week after the process has started and the taste test. ENJOY!
Just a note to tell you that I followed your recipe using garlic and dill weed. I waited 10 days and I will have to say these are the best dill pickles I have ever eaten. I stuffed cabbage leaves on top of my brine and cucumbers and it worked great. Thank you so much for such a great video and recipe.
+rommell83 - They good ain't they? I love this recipe. Keep on fermenting!!! Also, thanks for the comment. You motivated me!
The real thing. Well done! So many folks never even had one of these since vinegar "canned" pickles took over at home and in stores in the 50s and 60s and become defacto "pickles". But THESE HERE are true pickles. Nothing like them. There's no going back.
You are right yet there is another method. Consider homemade sauerkraut; it's cabbage that is shredded, salted and left at room temperature for a period of time as to allow for fermentation and subsequently preservation. Cucumbers are fermented in very much the same way. The salt creates a brine that inhibits the bad stuff to grow & allows the good stuff to grow. You'd want to ferment for about a week and then refrigerate until they are consumed or until the texture/taste is not to your liking.
Well done sir, It is like the iranian Pickles, the difference is that we put tarragon in place of dille weed, but you done it very well, with garlic. greetings from Holland
Iranian Pickles...I need to look that up. You've got me interest stirred. Thanks Mr. Phil from Holland. I love hearing from folks outside the US. My friends from Romania (with whom we lived near in Idaho) say I'd have made a good European.
You want to make sure whatever leaves you use have tannins in them - that's what makes em crispy! I just made some up - my wife is very excited!
Poltergeist - I hear grape leaves are wonderful. someone even told me they use oak leaves. Not too sure about that. Maybe.
Either or will work. I use bay leaves because I like the flavor.
Used your method to ferment sliced carrots, red bell peppers and added some pepper corns and a tiny bit of red pepper for a small bite and they came out fabulous! It did take a full week to reach the right amount of sour. The pickled red bell pepper was extra yummy. They were gone in two days. We used Himalayan salt to make the brine and the saltiness was perfect too. Thanks much!
Super! This base recipe is good for a lot of tasty possibilities.
Thank you for this video. Your recipe started me down the fermentation road that never ends. I have fermented many vegetables based on your techniques. Excellent TH-cam content!
The squash/carrots/green tomatoes all turned out delicious! I can't wait to try even more veggies. And by the way, a million thanks for the tip of using leaves to keep everything submerged...this proved to be the most helpful tip ever!
WOW I love your show and how you explain it so easy and happy about what you do. Thank you so much it is a pleasure to watch your sow.
Just seeing your sunny garden makes me miss summer SO bad. I need me some sunshine!!!!! North Idaho sucks right now...
Monica Therese - I know! here in southwestern Idaho we finally have had some above-40-degree weather and the ground is softening up (made a wheelbarrow rut from the gate to the compost pile the other day when moving rabbit poop to the back). I am ready to order seeds this week. hurry up spring! What have the temperatures been up there?
I love the way you say,your making the one for a friend better then your own!! You have a good caring heart!! I don't hear this much from people!! It's nice to know others think like I do!! :) You did a really good job explaining everything!! Thank you!! :)
joanna lanzoni - Memories...I made that other jar of pickles for one of my patients and she loved them. I miss her...
" Ferment for a week or so at room temp and store in the fridge for up to a year (though they'll likely not last that long)" This comment should have been in the video. I had to read through all the comments to find out the answer to my question about the need for refrigeration. Also, I wonder if turmeric might be a nice spice to add. I also heard that the brine for pickling olives is right when an egg floats in it. I'll try it with 12 T. to the gallon to see if that is true of the brine you recommend. Thanks for showing us how to do the fermentation without cooking.
+Frances Morey He did say that in the video, that it will last up to a year in the fridge and to leave them on the counter for a week. As to the olives, they are a different process to get them going. You need to process them a couple times to get them ready for eating if you are using fresh ones. Turmeric is a great spice for pickling and will give some vegetables an amazing color.
If you have not worked with turmeric before, be sure to not spill any on your countertop and remember that it will discolor a clear plastic bowl. That stuff is really hard to get up as a stain. I spilled some down the front of my dishwasher and didn't notice it until the next day. My wife flipped out on me, but a bit of hydrogen peroxide, baking soda and a spot of Dawn dishwashing liquid worked to clean it off. Even then it still took some elbow grease. This stuff can also stain your hands yellow, so be careful when using it.
@@a1930ford Wow
Frances Morey - Maybe you should pay more attention to what he is saying, instead of complaining.
I saw this video and went out and picked some cucumbers and went to the store for some supplies and did this. I am looking forward to see how they turn out. Good video. Thanks
You let me know how they turn out! I love eating these dudes! ENJOY!!
A hint from Poland: you can pour cucumbers in plastic bottles of mineral water (5 liters), then tie them with a string and dip into a well. The temperature in the well is very good all year round and the cucumbers are great. It's my wife's grandfather's way.
Dang it if those were not some yummy looking pickles! What's best is that other than the salt and the bell jar everything else that went into the jar including the water came from your homestead. Very, very nice job mate! Thank you for sharing.
Thank you Kevin! I was able to get the 64 oz jars from my local ACE hardware store and had to go to the local K Mart to get the plastic lids! THANK YOU, you were VERY HELPFUL!
Simple and straightforward. Great presentation. Thank you.
+Robert Pickett - Thanks a million!
As an alternative to topping off with the brine after you take the greens out (I use a tongs and then yes I eat them), try topping off with a small amount of distilled white vinegar....slows fermentation way down. It seems to keep the brine clear and store a bit longer...however it also slows down the garlic and dill tastes from absorbing so only top off with the vinegar when taste is right for you. I know some want a lot of the lactobacilli bacteria so don't add too much vinegar.
Thanks for your answer, My oldest (grown) daughter and her daughter LOVES pickles. I will for sure make these up for them. I have all the bread and butter and relish I need and my cukes are still going strong.
fermented pickles are the best... i add a bit of vinegar and lots of fresh dill after the ferment is done. also, if youre using garlic it turns blue, so i use garlic greens.. you'll know your ferment is done, it will begin to turn a bit cloudy but you want to stop it before you develop white yeast on top, which is quick within 4 days in the summer room temp. tannins found in grape leaves really do allow the pickles to stay crunchier longer so i harvest wild grape leaves for the top. :}
My garlic does turn blue. Tastes the same. I plan on using the grape leaves this year from the vines we planted last year.
yeah its an odd color but still edible. ive tried lots of tannin containing leaves and grape is the best tasting, and gets crunchiest
Cut the tip off of the blossom end of the garlic clove to keep it from turning blue. I usually cut a tiny bit off of both ends.
You can add 1/4 tsp of alum per gallon of the brine, and you wind up with a very crunchy pickle, with no alum bitterness. Also, the sliced heel of a rye bread can be used as a replacement for the leaf cap, or put below the leaf. It will boost the vinegar production during the fermentation process for a proper sour pickle.
Rye Bread! AWESOME idea. I'm going to try this on my next batch
That Last Line... Learning an art thats long been forgotten. There may come a day tho...
I’ve canned pickles and fermented sauerkraut this looks to give a good crunch can’t wait to try it this summer!
Hello Maxine! Yes. Absolutely yes. Share away. I am super glad you enjoyed the video.
I am glad you got some good tips from the video. I hope that after we get established in our new homestead I can get started back with all my projects. We are still looking for a new homestead. We have been looking and looking and looking. We'll find it and hopefully come up with some more tips. You made my day with your comment. I am glad your food is healthy and taste great.
Well this is my first try so I have nothing to compare it to if I wanted to talk consistency, but here's how I did it:
- wash cucumbers and trim both ends
- prepare brine (I made mine 5% strength by weight)
- wash a ceramic gallon-sized crock (actually I did two crocks full at the same time)
- at the bottom of the crock I placed the following: fresh grape leaves (some recipes I've read state that the tannins in the leaves help the pickles keep their crunch) and spices (black peppercorns,
As a pre-teen, I lived in Latvia and spent most summers on my grandmother's farm. I watched them do sauerkraut and dill pickles - and that was before refrigeration was commonly available. As I recall, the method was substantially the same. Interestingly, they added blackcurrant leaves to dill pickles - would not think of pickling without them. Currants, red and black, grow well in northern latitudes, and since Latvia is on a similar latitude as southern Sweden (except on the other side of the Baltic sea), blackcurrant leaves were plentiful. Man, those pickles were good!
Visvaldis Dzelzkalns = Current leaves! Nice Idea!! I am surely going to try that. Thanks so much for you comment. It was a motivator!!
making these right now! I usually can't tolerate the sound of people chewing because I have misophonia, but your pickle crunch bite just made me crave pickles like a pregnant woman who hasn't had breakfast!!!! How am I going to wait a week?
Renee Glickstein - you're gonna have to let us know how they turn out.
What a great video! You are an excellent teacher. Thanks!
Thanks so much! You motivate me to do more. Keep watching!
I have just started a batch of fermented veggies. And now I will be trying these pickles for sure. I will let you know how they come out.
The refrigerator is what I recommend. Fermentation will continue when at room temperature and eventually turn your pickles to mush. When the pickles are chilled, the fermentation slows way, way down and they can last up to a year in the fridge (with "up to" be the key phrase). Depending on the outside temperature, I'd leave them out for 3-7 days and then put them in the fridge. I enjoy them cold. Cloudy brine is OK. White sediments is OK. Mold on top is OK (though don't eat moldy pickles). ENJOY
Thank you Kevin, made up 5 quarts. In Arizona already hot in May. Inside temp never below 80. After 4 days pickles, bubbling . Will put in fridge next day or two.
Great video first off. I was just going to comment about you said how fast your cukes go bad in the fridge after a day or two...I have a way to keep them fresh & crisp for week or better. All you do is keep the fresh cukes in the refer in a plastic bag & twist the top closed. I like to use the bags you get from the grocery store, the clear ones. I have tried all other ways to keep them fresh & they either get rubbery or turn to mush. During harvest I have 5 gal pails of cukes covered with bags in my refers until I can get to process them. they always stay nice & crisp. Give it a shot.
Awesome! We're running into that problem right now as a matter of fact. I'll give it a try.
I just got into making kraut and fermenting veggies after reading The Art of Fermentation, and brewing beer for a few years. Love your vids!! Keep up the great work!
I love your nifty little trick with the leaves. Very smart and efficient. Thanks for the wonderful video. Gotta do this!!
+Mary K Thompson = Thanks a million!
12 tablespoons = 3/4 cup of salt per gallon
if you use grape leaves, you can use them to make dolmas
LeAvantGardener is
Very nice garden and the pickles looks delicious .
Kev, you a the kind of fella I could set down with.
Looks so simple to do. Loved it. Thank you!
must be from Missouri...."Let me show you"
Good stuff. Thank you!
Kurt Johnson - just a bit farther south than that. I'm from Louisiana specifically.
Thanks for the complement; I appreciate that! Thanks a million! ENJOY!
Very well made video Kevin. I've only made these once but getting back into it. Got a lot of qt. jars. Just need cukes. Thanks for the refresher course, I needed it. Keep up the good work. God Bless
Thanks so much for the encouragement. ENJOY!
GREAT Question. I totally forgot to elaborate on that. Yes. Ferment on the counter top for a week (longer or shorter depending on your taste). Then, you'll put them in the fridge for "some time" to come. That depends on: 1. How fast you eat them or 2. When the continued fermentation reaches a point where you don't like them any more. They will continue to ferment in the fridge; at a MUCH slower rate. I can't tell the difference; I eat them too fast. Thanks for the question. Keep me on my toes!
I use kids' glass marbles in a plastic net bag to weigh my pickles down. Reason is, cabbage leaves are still biodegradable and prone to mould, because they're fermenting just like the cucumbers are. If the cabbage leaves are above the brine and the seal isn't good (even with burping) I have found a white yeasty growth which, while ok, is not attractive and does give a slightly different flavour. So, by putting well-washed children's marbles into a plastic net vegetable bag (like onions and garlic comes in) there's nothing there to ferment or degrade. Just make sure the plastic netting bag isn't closed off at one end with anything metal, like a closing clip. If it is, cut the clip off, and tie a knot in the opening, so as to not pollute the brine. (The salt will do things to the metal.) Pour in the marbles at the other end, and then stuff enough into the jar to push the pickles down, and lay the opening of the net bag over the lip of the jar, to secure it. Put the lid on, to really push those marbles down. The net peeping out from under the lid, is sufficient to provide a gap for the gases to escape, but keep an eye on it anyway....
Hey! Thanks a million! I am super glad you enjoyed it.
The leaves are delicious chopped up with a bit of organic apple cider vinegar, chopped chili or sriracha sauce and serve up as an appetizer or side to enhance your meal.
Nice! We're getting a pretty constant crop here. I'll end up with 3-4 gallons of pickles that will last me...well...3-4 weeks. I love these dudes right out of the jar! ENJOY.
I love this video, you explain it so nicely, good job!
you can try with oak leaves and horse radish, we do it with em in Poland.
I've been looking for a reason to grow horseradish. Oak leaves? Like from an acorn-bearing oak? Interesting. The small leaves or the larger ones? I am interested in this idea.
+Kevin SulaeArts Yes oak. Rather few smaller leaves. It gives some uniqe flavour and make cucombers even harder. You can use horseradish root and leaves too.
Nice. I am going to try this out. Do you use green oak leaves or the older brown ones?
+Kevin SulaeArts Fresh green
New green raspberry leaves too. Just don't use too many, as they are stronger than grape leaves.
awesome video!! Can't wait to try. I have severe heartburn at times and couldn't tolerate store bought pickles..Now I can again lol :)
Fantastic explanation! .. after watching this video I feel very confident to do the process myself. Thank you!
VIRGIS LC = Thanks for the motivation. I need to make more videos. I've been negligent.
So I made the pickles!.. I tasted them 5 days after I jar them and honestly I wasn't crazy about it BUT, I left them for 2 more weeks and BAM! there they are very very delicious!!! .. well thank u again.. I have many green tomatoes that will not ripe now on fall, any ideas?..
Thanks a million for the motivation. I do enjoy making the videos; though I wish I could get them out more regularly. The next one is harvesting and cooking potatoes.
I fermented my dills last summer in the sun. They were by far the best I have eaten.
Uv rays from the sun would kill off the beneficial bacteria that formed during the fermentation process
The leaves also help keep the pickles crisp instead of being soggy you can also use bay leaves
Tip, take an uncooked egg, put it in the water, ad salt until the egg starts to flote on the surg=face, this means the brine is Okay, my aunt pickled beans sauerkraut etc
I let them ferment for anywhere from 3 - 14 days and keep them refrigerated for up to a year. They will "keep" for longer at room temperature BUT will get very mushy and the sourness will be unbearable (and they will likely spoil after a couple of months). We ferment the cucumbers initially in the season and heat-process what we want to keep for the long-haul at room temp. The fermented ones are much more nutritious and having the heat-processed ones ensures a supply. ENJOY! Thanks for watching.
These look (and sound) delicious! I tried pickling with the water bath method and there was no crunch. Thanks for the video.
Rose Marie Morton there's a crunch agent you need to add when using that method.
They were absolutely wonderful. I am so looking forward to this season's harvest and am ready to make some more. If you give this a try, let me know how they turn out.
excellent man, THIS is what I was looking for, not the cooking way.
Will Cutler - SUPER! ENJOY!
Awesome video. Easily explained as well. Now i’m off to find another fridge for just fermented foods. LOL n TFS !!!!!
I recently tried my hand at sauerkraut and it was amazing...I will never buy it from the store again! I've wanted to do pickles and this year I am..Happy Gardening
And they are just that DELICIOUS! I don't think I could stomach a store-bought pickle ever again.
Just started 4 big jars. Thankyou for making this video! Forgot to put the dill at the bottom but other than this it looks like it will be really good in a week or so! I used kohlrabi leaves for the topping. Great music for the start of the videos!
Awesome! Gotta love the happiness fermented cucumbers brings to life!!
I totally agree with tcblink, best pickles I have ever had! Very easy, just don't give too many away or you will regret it.
I am so addicted to fermented pickles! I think they blow away regular pickles! Excellent video!
In NYC one week is a quarter pickle, two weeks=½ till you get to 30 days is a whole pickle. The Pickle Guy makes 55gallon drums for the local delis and the public.
Made 4x 1 quart jars cause that is what I have, didn't need the cabbage or anything because pickles where stuffed in with the power of a small bulldozer, lol. So we will see how it works out, hopefully they come out easier than they went in.
...rising to the top. This is a sign of fermentation. Then I forgot to check them for almost 2 weeks. When I next checked there was a ring of white mold around the edge of the liquid and the whole thing smelled garlicky and pickly. No foul smells.
I skimmed off the mold and tasted a pickle. It tasted just like a real sour deli pickle so first run was a success. I thought about how to store them since I have about 15 pickles. Canning them and processing them in a hot water bath would kill....
That is so cool, we buy the large gal pickles and have a lot of empty jars, so I'm going to try this. Our neighbors always have boxes of qs they give away every ear, so I'm going to get some dill a lot of salt, and try this...thank you! From wa state! Is ther a reason why I can not use table salt?
+karrie cline Table salt is iodized, not same as rock salt or pickle salt.
You bet! Thanks a million for the encouragement.
Sound advice, and exactly the salt to water ratio I use. If you have a LOT of cukes, you can use a *food-safe* 5 gallon bucket. The white ones. Available at Lowe's for less than 5 bucks. Plate on top with a half-filled jar of water on top of that to keep the cukes submerged. When they're done, transfer to glass jars, fill with brine from the bucket and refrigerate for at least 6 months.
You know, I have though about that for this year if I end up having a bumper crop. Not to advertise, but that sandwich shop: Firehouse Subs, has those red pickle buckets that they sell for 2 bucks a piece. They already smell like pickles. Anyway, this is a great idea.
A pre-used pickle bucket for $2 sounds like a winner to me. The only problem I foresee as my cukes mature over the next month-and-a-half is keeping the new ones segregated somehow from the fully pickled ones in the same bucket. One option is to refrigerate enough picked cukes so I can add several pounds at once to the bucket(s), but as you mention in the video, fresh-picked is always best for lacto-fermentation.
You're right about that. Filling up a 5-gallon bucket will take some pickles, I tell you what. Whew!
I think it's good to let them swim around a bit, rather than being tightly confined in a jar, not that I haven't had great success with the jar method. Maybe I'll just throw them in as I pick 'em and go fishing later for the sour ones.
NICE! I'm somewhat envious of you there in Arizona...super long growing season. But, when June & July come along, I may be thinking a bit differently. Those pickles should be great. Your brine should be a bit (if not all together) cloudy. You'll see where a white residue will settle on the pickles; that's okay. I just eat it all. With your multiple quarts, set one in the fridge now and one tomorrow and then all the next day. See if you get a different flavor from the different fermenting times.
This is so common on the middle eastern table. I am familiar with the middle eastern cuisine. Tip: you can add beet slices for flavor and deep pink color.
Beets. Now there's an idea. I love it. Wish it was mid summer now with cucumbers hanging on the vine by the hundreds! Thanks for the tip!
I would have never thought of using the leaves like that thanks for that tip
the dry season, looks like the grass is green and lush.
thank you , i look forward to trying this. have made a few fermented things so this looks awesome
involuntary mouth water
What you forgot to mention was that by using grape leave or edible leaves besides it used as a wedge to keep cucumbers submerged the leaves have tannins a type of biomolecule that allows the pickle to stay crunchy and not soggy, most people use either grape leave or bay leaves . the other thing not mention , why use filtered water versus tap water is that the tap water has chlorine which will kill the good bacteria made by the fermentation thus making the pickles harder to pickle and not as healthy for your gut .
Great video, I was looking for a video that goes into detail and this was the best one. I will do it this way. Thanks
Great info! I'm going have to give that method a try. My cukes are just coming in now. Thanks for sharing.
I cont believe you ate a pickle without sharing (lol) ...So I love to preserve food--great deals on fruits or veggies and when seasonal things are available its always wonderful to buy inexpensive and perserve them . I also love it as a hobby and enjoy the process and just relaxing and learning other tips and experiences...so thank you ...I will actually try your method and maybe this year those ones are dill....do you have a sweet pickle recipe or combination --or brine slightly sweet?....I suppose their are many combinations--hot pepper-garlic-dill-sweet-sweet dill...so on....thanks for showing me you make easy !
LOL love the clarity in ur vid!thank you.
Hey! Thanks a million!!
Thanks so much for the video. I love all kinds of pickles, but my all-time favorites are these brined pickles, which I've always heard called sour pickles. There are very few Jewish delis, so it'll be great to be able to make my own. In your video, the finished pickles look fully sour, instead of those awful half sours. P.S. Very nice of you to make up a jar for a friend.
...(ie, the bacteria) will remain alive in the fridge, albeit in a somewhat dormant state so there will be no further fermentation. But they're so tasty they won't last long. I gave away a few jars as well.
My recipe is my own after reading all the recipes I could find on the web. Another big influence is wildfermentation.D.O.Tcom, run by a guy named Sandor Katz. One final note, I found that the 5% brine was a little too salty for my tastes so my next batch will be lower than that. Good luck!
Amen to your last comment!,, I am into making your recipe as we speak. Thank you
Thanks Kevin, appreciate the help!
I absolutely loved this! Thank you
yes you work with out making a mess!
and i will slice them thicker next time; they turned out a bit "fizzy" (have not tried the whole pickles yet, only the slices); but nice flavor; also will probably cut spears and de-seed the regular cuces i have - there are still 3 out there, will ferment at least one more! just need some fennel!
This is where the metric system is superior. 1 liter of water weights 1kg. If you weigh your salt in grams, you can very easily get your percentages correct.
To prevent mushy pickles pick wild or regular grape leaves and ferment with your pickles.
More subscriptions would be good; I need all the help I can get! I am glad you liked the sauerkraut...I know it doesn't last long here at our home. Thanks a million for watching and sharing. ENJOY those pickles (they don't last long here either).
Oak leaves are good.....The tannin in Oak leaves keeps the pickles firm.
Fresh or dry fall oak leaves?
Dried out, store bought Bay Leaves are perfect too for tannins.
I use 2-3 small ones per Quart.
Thanks Mr. Paul! Yes! So, So good (and good for you).
I'm sold. So going to try this!! 😃
My mouth watered when you broke that one open toward the end! One question: what is the significance of the peppers?
Ira Foster = There is not significance as to the peppers other than flavor and I like to eat them as well. You can actually pickle peppers using this method too. Thanks so much for the comment; made me smile.
Great. I would just be cautious with a canning salt. It contains a chem. components to mitigate (all) germs. You are using filtered water to avoid chlorine but your salt does the same. Regular salt (NaCl) is the best for lacto bacteria.
The use of vine leafs has also something to do with those little creatures. Vine bush is basically covered by "good yeast" that helps pickles to develop the the fermentation the lacto not winegar or moldy way. Vine or cherry leaves are best, don't ask me why ;)
Thanks for your help, well done
The leaves are definitely good to eat😃
Brilliant use of the greens to submerge the cucs
OH and apparently if you throw in a bay leaf the tannins will help keep the cucs crunchy
Looks amazingly yummmmmmy
my grandmother made fermented pickles every year of her life. They were the most delicious things I ever ate and I lost the recipe.
Elizabeth Shaw thats to bad