I’m so glad you showed irregular pickles, which is what most people get with home gardening. Most videos show perfectly uniform Kirby cucumbers which is not what most of us have to work with. I would want to see an actual recipe with proportions, such as how many grams to how many mls of water etc. I’m being picking, very well done video. Thanks!
Lol….with our cucumbers we tend to have two or three normal ones and then we often get ones that look like question marks and lightbulbs. That makes it difficult to figure the exact grams amount out because the round ones take up more mls of space right? 😉🤣Its nice to hear that my cucumbers are not the only odd ones in the bunch. Thank you for watching and the kind words. It is much appreciated.
If you have lots of cucumbers I recently posted a pickled vegetables video. One of the recipes in that video is for microwave bread and butter pickles. That recipe comes out great as well. Thank you for watching!
I would try it with whatever salt you typically use at home. You may find that the amount may need to be adjusted some after making them the first time but other than that you should be good.
Sorry about the extra saltiness Dawn. Thankfully saltiness is something that can often be altered to suit what works best for the cook. So glad you liked the recipe process and taste....and it just needed a salt tweak. Thank you for watching and sharing your feedback!
I just make sure mine has been hand washed really well in hot soapy water or run through the dishwasher first. They’re quick pickles so they are not meant to be stored the same as if you were canning them. If you feel safer with sterilizing the jar first, I think that is fine too. Thank you for watching and I hope this helps answer your question.
As they are fermented they should last a while in the fridge. I usually eat them up in a couple weeks time. It never hurts to do more research on sites like FDA.gov to help you make informed decisions on what works best for your family. Thank you so much for watching Ian!
Question. If you don’t go all the way to the 7-10 days, will the pickles be really salty. I tried mine a few days after doing it this way and found them to be too salty but all the recipe calls for around the same amount of salt to water ratio.
Since Salt is a preservative maybe try adding less salt to the recipe and see if you like it better. Just be sure to eat them up since they probably won't last as long in the fridge. Also try maybe making the recipe as is and then drain a little liquid from the jar and add some fresh water to the jar. Trying one of those ideas may help reach the saltiness you are looking for. Thank you for watching!
I have not used this recipe with onion. If I remember correctly the last time I made quick pickled red onions I sliced them really thin and put them in a jar. I heated equal amounts of white vinegar and water in a small saucepan up to a boil, added a couple of really big pinches of salt to the sauce pan and then poured it over the onions. Once cooled, I put a lid on the jar and popped them in the fridge. The last well for a few weeks in the fridge.
I’m so glad you showed irregular pickles, which is what most people get with home gardening. Most videos show perfectly uniform Kirby cucumbers which is not what most of us have to work with. I would want to see an actual recipe with proportions, such as how many grams to how many mls of water etc. I’m being picking, very well done video. Thanks!
Lol….with our cucumbers we tend to have two or three normal ones and then we often get ones that look like question marks and lightbulbs. That makes it difficult to figure the exact grams amount out because the round ones take up more mls of space right? 😉🤣Its nice to hear that my cucumbers are not the only odd ones in the bunch. Thank you for watching and the kind words. It is much appreciated.
Thank you! I'll be harvesting some dill and cucumber tomorrow! I can't wait to try this recipe!
If you have lots of cucumbers I recently posted a pickled vegetables video. One of the recipes in that video is for microwave bread and butter pickles. That recipe comes out great as well. Thank you for watching!
Is kosher salt necessary or can we just use the Himalayan salt we have in the house or sea salt does it matter?
I would try it with whatever salt you typically use at home. You may find that the amount may need to be adjusted some after making them the first time but other than that you should be good.
Great video thanks for the 411! I’ve only made them the old fashion way in a 5 gallon bucket or canned. Small garden this year.
Thank you so much for watching! Glad you enjoyed the video.
Tasty and crunchy, but ours came out really salty. Will try again, with less salt.
Sorry about the extra saltiness Dawn. Thankfully saltiness is something that can often be altered to suit what works best for the cook. So glad you liked the recipe process and taste....and it just needed a salt tweak. Thank you for watching and sharing your feedback!
Thanks for the info
Thank you for watching!
No vinegar?
Should the glass jar we start with be sterilized by boiling it in boiling water for 10 minutes?
I just make sure mine has been hand washed really well in hot soapy water or run through the dishwasher first. They’re quick pickles so they are not meant to be stored the same as if you were canning them. If you feel safer with sterilizing the jar first, I think that is fine too. Thank you for watching and I hope this helps answer your question.
@@SavorySaver this was very helpful, ty
My pleasure. Happy to help.
Why don't you double or triple the salt? They'll be ready a lot sooner if you do that.
I find that the recipe has plenty of salt for my liking but by all means add more to suit your taste. Thank you for watching!
Since they are sitting in the fridge is their a risk for botulism to grow on these even if they are quick pickles?
As they are fermented they should last a while in the fridge. I usually eat them up in a couple weeks time. It never hurts to do more research on sites like FDA.gov to help you make informed decisions on what works best for your family. Thank you so much for watching Ian!
Question. If you don’t go all the way to the 7-10 days, will the pickles be really salty. I tried mine a few days after doing it this way and found them to be too salty but all the recipe calls for around the same amount of salt to water ratio.
Since Salt is a preservative maybe try adding less salt to the recipe and see if you like it better. Just be sure to eat them up since they probably won't last as long in the fridge. Also try maybe making the recipe as is and then drain a little liquid from the jar and add some fresh water to the jar. Trying one of those ideas may help reach the saltiness you are looking for. Thank you for watching!
Have you tried this recipe with sliced red onion?
I have not used this recipe with onion. If I remember correctly the last time I made quick pickled red onions I sliced them really thin and put them in a jar. I heated equal amounts of white vinegar and water in a small saucepan up to a boil, added a couple of really big pinches of salt to the sauce pan and then poured it over the onions. Once cooled, I put a lid on the jar and popped them in the fridge. The last well for a few weeks in the fridge.
Nice video. stay connected
I thought ferments needed to be at 60 to 70° in order to work
Yes, leave them out for 3-4 days.
first me
Looks good. Question though. Are you a little kid with a grown up voice. You're a grown up with little kid hands. Just saying
Thank you for watching