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.
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!! :)
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 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.
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!
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.
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?
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.
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!
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.
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.
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.
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
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!
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.
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!
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.
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
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.
Wonderful video Kevin "Thank you"! My mother was from Boise, Idaho, beautiful country! :0) I am in CA. will try my hand at cucumbers again this year, last year didn't fair too well?
Juliette Cagnolatti Don't plant them in full sun. Plant Pickling Cukes along a shady spot. Is a spring time veggie that doesn't like getting too hot. Keep them moist and epsom salts (magnesium citride) is good for peppers, tomatoes and cucumbers. If their leaves are light in color, they need phospherous. Good luck!
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,
" 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.
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?..
Dear Kevin, Maxine Here Again :-) I went to a farmers market here in Kansas City and I cannot find organic pickling pickles. I guessing I will have to grow my own. My question today is...may I use the metal lids that came with my Ball jars I bought today for fermenting? Do I need plastic lids? Thank you...... you are such an inspiration.
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
Hi! Thank you so much for posting this video. I made three gallon jars of pickles! I followed your recipe with the first two and came up short of cucumbers on the third jar so I filled the extra space with cabbage. They fermented for one week. The two jars without cabbage have a white precipitate on the pickles and the brine is a bit cloudy, but smells great. I also pulled one cucumber out that had turned to mush. The jar with the cabbage has clear brine and no white. Is the white normal?
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.
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?
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.
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.
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!
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.
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 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.
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. :}
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.
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!
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.
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.
You come highly recommended by Ronnie at " Small Town Gardener". I thought it was a great instructional video. I am subscribing and anxious to check out more of your vids. Keep up the good work!
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?
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!
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 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.
This looks great. I am going to grow some cukes this year and try it. I assume they have to be kept refrigerated once fermented?? How long do they last ? Thank you.
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!
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.
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...
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 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.
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!
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.
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?
Very nice garden and the pickles looks delicious .
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.
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!
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.
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.
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!
Simple and straightforward. Great presentation. Thank you.
+Robert Pickett - Thanks a million!
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.
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!!
What a great video! You are an excellent teacher. Thanks!
Thanks so much! You motivate me to do more. Keep watching!
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.
Hello Maxine! Yes. Absolutely yes. Share away. I am super glad you enjoyed the video.
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.
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.
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!
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
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!
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.
Looks so simple to do. Loved it. Thank you!
beautiful garden there!!
I love this video, you explain it so nicely, good job!
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.
I’ve canned pickles and fermented sauerkraut this looks to give a good crunch can’t wait to try it this summer!
Wonderful video Kevin "Thank you"! My mother was from Boise, Idaho, beautiful country! :0) I am in CA. will try my hand at cucumbers again this year, last year didn't fair too well?
Juliette Cagnolatti Don't plant them in full sun. Plant Pickling Cukes along a shady spot. Is a spring time veggie that doesn't like getting too hot. Keep them moist and epsom salts (magnesium citride) is good for peppers, tomatoes and cucumbers. If their leaves are light in color, they need phospherous. Good luck!
Hey! Thanks a million! I am super glad you enjoyed it.
That Last Line... Learning an art thats long been forgotten. There may come a day tho...
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,
Looks amazingly yummmmmmy
" 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.
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?..
Awesome video. Easily explained as well. Now i’m off to find another fridge for just fermented foods. LOL n TFS !!!!!
Thanks for the complement; I appreciate that! Thanks a million! ENJOY!
Great info! I'm going have to give that method a try. My cukes are just coming in now. Thanks for sharing.
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 Kevin, appreciate the help!
Dear Kevin,
Maxine Here Again :-) I went to a farmers market here in Kansas City and I cannot find organic pickling pickles. I guessing I will have to grow my own. My question today is...may I use the metal lids that came with my Ball jars I bought today for fermenting? Do I need plastic lids? Thank you...... you are such an inspiration.
Looks great. Will try this. Thanks.
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 ! Most Excellent !
Hi! Thank you so much for posting this video. I made three gallon jars of pickles! I followed your recipe with the first two and came up short of cucumbers on the third jar so I filled the extra space with cabbage. They fermented for one week. The two jars without cabbage have a white precipitate on the pickles and the brine is a bit cloudy, but smells great. I also pulled one cucumber out that had turned to mush. The jar with the cabbage has clear brine and no white. Is the white normal?
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
Wonderful show! thank you!
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.
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.
thank you , i look forward to trying this. have made a few fermented things so this looks awesome
I absolutely loved this! Thank you
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.
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 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!
excellent video ....thank you ....from southern england
Thanks so much for the motivation!
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.
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 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.
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 :)
Thank you so much for posting these videos
tanks Kev what a soil u have !!
LOL love the clarity in ur vid!thank you.
Hey! Thanks a million!!
You bet! Thanks a million for the encouragement.
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.
excellent man, THIS is what I was looking for, not the cooking way.
Will Cutler - SUPER! ENJOY!
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.
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!!
Kev, you a the kind of fella I could set down with.
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.
Well done, thanks for your help
Thanks for the complement and motivation!
I would have never thought of using the leaves like that thanks for that tip
i am so impressed with how clean you work! :) question: can i use regular cucumbers as well, sliced and ferment the way you did the pickles????
the dry season, looks like the grass is green and lush.
great fun watching.....thanka
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.
blessings! always , excellent recipe, easy to make, SO good!!
You should try that National Pickling Cucumber. It's an heirloom and a fantastic pickling cucumber. Do you have enough pollinators in your area?
Great recipe thank you for sharing ..definitely going to try this method ..seems more healthy also
Let me know how it turns out. ENJOY!
That was a great video man! Very detailed and explained well.
Thanks a million!!
Thanks Mr. Paul! Yes! So, So good (and good for you).
I'm sold. So going to try this!! 😃
You come highly recommended by Ronnie at " Small Town Gardener". I thought it was a great instructional video. I am subscribing and anxious to check out more of your vids. Keep up the good work!
Great video! Can you use larger cucumbers, but quarter them before fermenting?
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.
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!!
Thanks for the video😀
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.
Our Ace Hardware store also have the half gallon jars.
Fabulous video. Just fantastic! Thank you.
But I have never heard 'dill" pronounced as "deal." Where did you get that accent. just curious.
Thanks for the motivation! That's an oldie but goodie for sure!
Enjoyed the video.
감사드립니다 😊
Very welcome.
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.
And they are just that DELICIOUS! I don't think I could stomach a store-bought pickle ever again.
"The Art of Fermentation." I'll have to check that out. Does the book cover fermentation of other veggies like beets and carrots?
Also great video I will definitely be trying this
favorited! cant wait to make my own pickles this summer. thanks
Let me know how it turns out!
This looks great. I am going to grow some cukes this year and try it. I assume they have to be kept refrigerated once fermented?? How long do they last ? Thank you.