Its does pretty much same as grape leaf. Adds tannin to help keep crunchy. I had tuna sandwich and 7 dill spear for lunch man are they good. Thanks for watching! Update video in about 10 days!
I have them in the fridge right now. They are nice and crisp with a salty dill flavor..We got 11 quarts total of spears and whole. I'd get the video out sooner but Josie does all the editing and shes out of town! Anyway thanks a bunch for watching the video. If you do end up getting one, most Ace Hardware stores can have them shipped to the store. Same ones on Amazon are a lot more.
As soon a Josie returns from our daughters we will get the update out. They turned out really well. So well that I started another batch just this morning. I think the cucumbers are finished after this one though. They are looking pretty bad. Had a small frost. Thanks for watching !
I'm in the process of doing my first batch of kosher dill pickles in my new 1 gallon crock. I followed a different recipe but this one is way simpler. Can't wait to taste them.
My batch of pickles after 7 days of fermentation turned out very nice. Crisp and delicious with a bit of heat. Only surprise was that the pickles had a bit of olive flavor at room temperature. Currently have them in glass jars chilling in the refrigerator
Thank you for watching. Some of the things I was told to be careful about on crocks were hair line cracks and a white film on the inside. I was told if these are present don't buy. Just thought I would pass that on. How true these are I don't know. But you can sure get good deals on crocks some times. My sister bought me one at an auction but I sit it down to hard and cracked it. Being much more careful with this one. Thanks again! Jim
My grandma grew grapes to use the leaf in her pickles, I guess grape leaves help keep them crisp. I have to say she is gone now but did ferment during the 1960’s
Thank you, they turned out really good also. We will come out with an update video in about 10 or so days. Josie does editing and is out of town taking care of daughter. Thanks again.
Awesome info ! I bet those are going to be really good . I don't think I have ever had fermented pickles before . We tried making pickles a few times and they always turn out mushy even after using that crisp stuff .
Yea any time ya cook em they loose something. I just finished the video of straining the brine and putting in jars. Won't get to put it on till my wife gets back. Sh'es gone for 10 days. Thanks for watching and they are really good! I had two for breakfast! lol
You also might try and use a culture. It will speed up the process. Also it only takes about 4-10 days and I checked them daily. These were only about 6 days fermenting and I could have taken them out at 5. Some times older crocks can have hidden areas that hide things that can grow. I have read a crock with a white film or any hair line cracks wont work. That is only what I read no experience in that area. Good luck if you try again. I know another person had trouble also, maybe I was lucky! Thanks for watching!
I know you made this video two years ago and so I’m hoping you are still able to answer a couple questions… 1- I don’t see the whole recipe.. is the brine hot water? Is there more to the recipe than what you have posted? 2- can I use the dill flowers? Because I never taste any flavor from just the sprigs 3- can I use cucumber slices rather than whole cucumbers? Thanks so much! Great video! Your a natural in front of the camera! And finally… I LOVE Arkansas! My parents retired to Eureka Springs up on Buck Mountain and we’ve been going there for the last 15 years for visits. It’s a beautiful state with such nice folks! Thanks so much for taking the time! God Bless- Sherry 😊
The recipe was complete. I have never made it using slices but wouldn't be worried to do so. The slices may complete quicker than whole. Just give them a taste to know when you want to put in jars. The water was room temperature and it's water that doesn't contain chlorine. You can do as much substituting as you like. Such as using grape leaves for the tannins instead of tea. The tea does give it a little different flavor. I would suggest getting the culture to get it started, they seem to work well. Feel free to experiment with it by making small batches at a time. Enjoy and thank you. Jim
Hello there, great video......I have my eye on a Blue Crown crock, it's a 10 gallon in great shape but the current owner has a plant growing in it.......if I wash it out, could it still be used to ferment sauerkraut or is better left as a flower pot?...........thanks.
Older crocks tend to have lead in them. Make sure it has no hair line cracks and that it don't have a white film on the inside. 10 gallon is very nice! Good luck!
No I have not but I have heard of it. I would really like to at some point. I stil have a load left and not sure if we'll do dill this year but next time I will try it. Any pointers? Thanks
Not with this process but yes we have before. The only way we know to do those are with the traditional way of canning. Glad you watched and commented. I have a neighbor that doesn't like any kind of pickle so your not alone. Thanks again/ Jim
@@OzarkMountainGoats ... My mom would always make a big batch in a crock. I'm hoping one of my sisters has a copy of her recipe because I have no clue what happened to mine. :(
@@lonelyprepperhomestead911 Here is a recipe I found that is fermented bread and butter pickles. May have to copy and paste url. www.almanac.com/news/gardening/celeste-garden/fermented-bread-and-butter-pickles
Not really, by tilting the plate a little you can remove air. I remember my mother using a plate for sauerkraut growing up. Never had an issue. You can turn the plate over if it is a concern. Thanks Jim
wow...Nice vedio and nice beautiful upload .tnx for share my friend 🙏 ❤and enjoyed .new friend here..like your chanel and hope you do like mine and we become lovely friends..bless weekend ..greetings from netherland 🙏. Niro and beata..💐 ❤ .
Jim and Jo, Those will be great! That is how my Mom makes her Salt water pickles every summer. Our family loves them. Nice crock for that $
Thanks Angie..Jo's in Indiana / would love to hear more about the brine pickles sounds interesting.
I just got a 2 gallon crock this week. I can't wait to try some of these recipes!
That’s so cool! We really love ours. Thank you for watching and commenting 😊
Never heard of adding a tea bag. Good vid, Jim. Thanks.
Its does pretty much same as grape leaf. Adds tannin to help keep crunchy. I had tuna sandwich and 7 dill spear for lunch man are they good. Thanks for watching! Update video in about 10 days!
Ok first, we need one of those crocks and second, can't wait to see them when finished! What a cool way to make dill pickles
I have them in the fridge right now. They are nice and crisp with a salty dill flavor..We got 11 quarts total of spears and whole. I'd get the video out sooner but Josie does all the editing and shes out of town! Anyway thanks a bunch for watching the video. If you do end up getting one, most Ace Hardware stores can have them shipped to the store. Same ones on Amazon are a lot more.
@@OzarkMountainGoats you have me dreaming of pickles and sourkrout! Oh the possibilities!
Im such a noob... I didn’t even know this was a thing! So stinking cool!
They are finished now and will be putting out an update video soon. Thanks for watching! Jim
I have never tried this !! I will be trying this!!! Thanks for sharing...
Thank you for watching.. Will try to get the dill pickle up date out soon. They are done and taste really good. Thanks again! Jim
You got a deal on that crock. Can't wait to see how these turn out, I hope you'll film updates as you go.
As soon a Josie returns from our daughters we will get the update out. They turned out really well. So well that I started another batch just this morning. I think the cucumbers are finished after this one though. They are looking pretty bad. Had a small frost. Thanks for watching !
@@OzarkMountainGoats Great! I'm looking forward to the update. I really enjoy watching your channel. You and Josie are a lot of fun!
@@lindarinner9482 - thank you for the sweet feedback! ❤ / Josie
We've wanted to use your recipe since you shared this last fall and we finally have a bunch of cucumbers to try it out! Gonna start our batch up now!
We are still enjoying them from last year. They keep a long time in fridge! Best of luck! Oh our daughter in Ohio can't get enough of them. lol
Great Job Those Should Turn Out Really good ! Looking Forward to the Results !
Thanks you so much and thanks for watching!
I'm in the process of doing my first batch of kosher dill pickles in my new 1 gallon crock. I followed a different recipe but this one is way simpler. Can't wait to taste them.
That’s awesome! Ours turned out well ~ hope yours do too! 😊
My batch of pickles after 7 days of fermentation turned out very nice. Crisp and delicious with a bit of heat. Only surprise was that the pickles had a bit of olive flavor at room temperature. Currently have them in glass jars chilling in the refrigerator
@@adammoir7894 - that’s great! Congrats on a successful batch! 😋
Just found 3 jars of canned pickles that did not seal, now I know I can eat them and not worry. Thank you young man!
Thank you for watching 😊
These look fantastic. Thank you!
Great video!
Thank you so much for watch!
Fantastic video thank you
Thank you for watching.. Will try to get the dill pickle up date out soon. They are done and taste really good. Thanks again!
I was looking at a pickling crock on Amazon. I am keeping my eyes open at thrift stores and estate sales as well. Thanks for sharing!
Thank you for watching. Some of the things I was told to be careful about on crocks were hair line cracks and a white film on the inside. I was told if these are present don't buy. Just thought I would pass that on. How true these are I don't know. But you can sure get good deals on crocks some times. My sister bought me one at an auction but I sit it down to hard and cracked it. Being much more careful with this one. Thanks again! Jim
Thanks for letting me know. I love learning from this community! 😊
Some of the older crocks have lead glaze. I don’t know how you would tell. I stick with the new ones that states lead-free.
My grandma grew grapes to use the leaf in her pickles, I guess grape leaves help keep them crisp. I have to say she is gone now but did ferment during the 1960’s
That’s awesome!
Grape leaves have tannins and that helps the pickles stay crisp
amazing video now im hungry
Thank you, they turned out really good also. We will come out with an update video in about 10 or so days. Josie does editing and is out of town taking care of daughter. Thanks again.
Awesome info ! I bet those are going to be really good . I don't think I have ever had fermented pickles before . We tried making pickles a few times and they always turn out mushy even after using that crisp stuff .
Yea any time ya cook em they loose something. I just finished the video of straining the brine and putting in jars. Won't get to put it on till my wife gets back. Sh'es gone for 10 days. Thanks for watching and they are really good! I had two for breakfast! lol
Looking for the recipe..Looks amazing
Thank you, it’s in the description. Have a great day!
I love that crock!! That is sweet❤️ I tried fermented pickles last year but I got mold. I thinking I need better equipment.
You also might try and use a culture. It will speed up the process. Also it only takes about 4-10 days and I checked them daily. These were only about 6 days fermenting and I could have taken them out at 5. Some times older crocks can have hidden areas that hide things that can grow. I have read a crock with a white film or any hair line cracks wont work. That is only what I read no experience in that area. Good luck if you try again. I know another person had trouble also, maybe I was lucky! Thanks for watching!
I know you made this video two years ago and so I’m hoping you are still able to answer a couple questions…
1- I don’t see the whole recipe.. is the brine hot water? Is there more to the recipe than what you have posted?
2- can I use the dill flowers? Because I never taste any flavor from just the sprigs
3- can I use cucumber slices rather than whole cucumbers?
Thanks so much! Great video! Your a natural in front of the camera!
And finally… I LOVE Arkansas! My parents retired to Eureka Springs up on Buck Mountain and we’ve been going there for the last 15 years for visits. It’s a beautiful state with such nice folks!
Thanks so much for taking the time!
God Bless- Sherry 😊
The recipe was complete. I have never made it using slices but wouldn't be worried to do so. The slices may complete quicker than whole. Just give them a taste to know when you want to put in jars. The water was room temperature and it's water that doesn't contain chlorine. You can do as much substituting as you like. Such as using grape leaves for the tannins instead of tea. The tea does give it a little different flavor. I would suggest getting the culture to get it started, they seem to work well. Feel free to experiment with it by making small batches at a time. Enjoy and thank you. Jim
@@OzarkMountainGoats thank you so much!
You said to check them every 3 to 4 days...and when they're done, there you go. When are they done? How long do they take?
Try them! See how you like them. If they are tangy enough for you and the texture is good your good to go. Go by taste
@@OzarkMountainGoats Thank you. Actually, I think they're done and I might want to dice some of them up and try to make relish.
Do you have to make them in a crock? If so, can I use the crock from my rock pot?
You can make them in any kind of clean crock or glass. Just make sure you can use something on top to hold them down like a plate. Thanks
Hello there, great video......I have my eye on a Blue Crown crock, it's a 10 gallon in great shape but the current owner has a plant growing in it.......if I wash it out, could it still be used to ferment sauerkraut or is better left as a flower pot?...........thanks.
Older crocks tend to have lead in them. Make sure it has no hair line cracks and that it don't have a white film on the inside. 10 gallon is very nice! Good luck!
Is the brine water cold?
It was cool tap water.
Have you ever layered the cukes with grape leaves as well as dill?
No I have not but I have heard of it. I would really like to at some point. I stil have a load left and not sure if we'll do dill this year but next time I will try it. Any pointers? Thanks
Hi, nice to talk to you, one more subscriber
Thank you so much Celcilia, so happy you watched video and subscribed. Hope you have a wonderful evening! Thanks again Jim
Is there another way to store them besides in the refrigerator? That’s a lot of jars…
After fermentation you can can them. Here is a link. www.fermentingforfoodies.com/canning-fermented-pickles/
I appreciate the knowledge share ... but I don't like dill pickles. LOL Do you ever make 'bread & butter' pickles?
Not with this process but yes we have before. The only way we know to do those are with the traditional way of canning. Glad you watched and commented. I have a neighbor that doesn't like any kind of pickle so your not alone. Thanks again/ Jim
@@OzarkMountainGoats ... My mom would always make a big batch in a crock. I'm hoping one of my sisters has a copy of her recipe because I have no clue what happened to mine. :(
@@lonelyprepperhomestead911 I wouldn't mind having that recipe myself. Hope you find it some time.They are good!
@@OzarkMountainGoats ... Will definitely share if I can.
@@lonelyprepperhomestead911 Here is a recipe I found that is fermented bread and butter pickles. May have to copy and paste url. www.almanac.com/news/gardening/celeste-garden/fermented-bread-and-butter-pickles
Aren't you afraid that you trapped air under that plate?
Not really, by tilting the plate a little you can remove air. I remember my mother using a plate for sauerkraut growing up. Never had an issue. You can turn the plate over if it is a concern. Thanks Jim
wow...Nice vedio and nice beautiful upload .tnx for share my friend 🙏 ❤and enjoyed .new friend here..like your chanel and hope you do like mine and we become lovely friends..bless weekend ..greetings from netherland 🙏. Niro and beata..💐 ❤ .
Thank you so much for watching. The pickles turned out very good!
@@OzarkMountainGoats you welcome always my friend 🙏 ❤ ...greetings from amsterdam Niro and beata