Hello....I enjoyed your video about canning pickles. Have you ever used "alum: to make your pickles crispy? I works very well...so give it a try, please. You just add it to each jar as you are canning them...no waiting over nite.
The extra work with pickling lime and keeping them cool is well worth it. Hope everyone tries this. Many thanks again for a great video and tip. No more mushy pickles for me. Gary
I'm going to try my first batch of pickles tomorrow. If it turns out ok I'll be happy. If not, at least I tried. It's a learning experience for me. Thank you for your video...it's been an inspiration!!!
Thank you. I'm glad the video helped. I just made several more batches. My pickles are the most requested canned item by my family. Thank you for stopping by. Let me know how yours turn out. Lisa
Hi Lisa, Thanks so much for the quick reply. Dollar Tree is close by so I will check for the containers. We have a Whirlpool glass flat top stove and the instructions DO NOT recommend a canner. However, your video on flat top canning is great. Thanks for the information . Will check out your other videos too.
I had a whirlpool before I bought the stove I have now (purchased in Feb 2016). It was a smooth top and I canned on it using the same theory as I use now. It's all about the weight. I had my other stove for 15 years. There were no recommendations for canning but I was very careful with the weight. Hope this info helps. Lisa
Awesome! I can't wait to do these. I think I'm going to do 1 batch as round chips & another as the long sandwich slices. They'll be perfect for Cuban sandwiches & subs. Thank you SO much Lisa!
OK, you have given me the inspiration to try making pickles ONE MORE TIME.....I make the world's worst pickles - they are practically a weapon! Wish me luck....may have to wait till next summer, my cucumbers are done for this season. Isn't it wonderful to go to the grocery store and be able to say, " nope, don't need that, it's in the garden!". :-) Thanks for the detailed recipes!!
I've made so many of those weapons. lol You'll do fine using the pickling crisp. No more soggy pickles left on the shelf. My second season planting of cukes are blooming now. I'm hoping for another few batches this season. Thanks for stopping by. Lisa
Hi Lisa, Made a small batch of dill pickles per your video--OUTSTANDING and crunchy too. No more soft pickles for me. Also found tons of those containers at the Dollar Store. Got all 3 sizes. Many thanks for the video and all your tips. I also subscribed to your channel. Keep up the good work. Look forward to viewing all your videos.
Lisa, Thanks again for the quick reply. The package says 15 minutes for quarts but I did not want them to get mushy so I cooked them for 10mins instead. Will be eating these soon. Used quarts for spears and a couple whole pickles. However I am like you, I like slices for hamburgers. Thanks again for a great video and the tip on the containers. Have to view your other videos so will talk to you soon. Gary PS-Used Pickle Crisp on some other things which seems to work well but your recipe is the BEST!!!
Thank you and thanks for letting me know about the time for quarts. I used the last of my pickling lime and didn't have the package. The calcium chloride is suppose to come in bulk packs but I'm not sure how long the package would be good. I'll keep you posted. Thank you for the supprt!!!
I am so so glad you made this video! I am going to start making my pickles today, but first will go get the lime! I have never had a dill pickle recipe turn out so I just gave up. I must say I make a really good sweet and spicy pickle (at least according to family and friends😉) but dills are always soft -yuck! But I will try your method and I feel like I can finally succeed! Thanks SO much!
No one ever asked for a second jar until I started using the pickling lime. Now they all want more. I would love to know your secret to your sweet and spicy. They sound yummy. Thanks for watching. Lisa
+Lisa'sWorld Just use your bread and butter recipe but add 1 garlic clove, and a dried cayenne pepper to each jar! The longer they sit the better they are!
+Lisa'sWorld I used the half gallon jars to store the cucumbers in while soaking in the lime solution. I am pretty sure that I used to much lime though. I had to keep rinsing the lime off the cukes and soak for about eight hours😜 ! I ended up with 17 quarts of pickles. You are so right on how crunchy these turn out! My first crunchy dill pickles!! Thanks so muck for the video!!
This recipe is the best. They will be crisp and sour. Turmeric is to taste but can be strong. I wouldn't add more than 1/4 tsp per pint. Thanks for stopping by and enjoy your pickles. Let me know how you like them. Lisa
I meant to add I am going to use Mrs. Wages Dill, not the kosher one. That is why I'm asking if you ever add fresh dill in the dill one? I have some organic dill and would love to add it if I can.
+Lisa'sWorld well finished my pickles. I ended up with a ton. Good news they are crunchy, BUT the dills are too salty. I followed the recipe per package directions. I was afraid to add sugar to it. Now I don't know how to repair them. Two of my daughters love dills and I had planned to gift some to them. Not sure if you could add a pinch of sugar to the jar when you open it. Gosh I am so disappointed. That was a lot of work. 😩
Hi Lisa, GREAT VIDEO. I have 2 questions. First, those 3 containers with the red lids look great. Where did you get them? Second, I read that using a standard water bath canner CAN NOT be used on a flat top stove as the top may crack. Therefore I had to buy a smaller graniteware pot with a totally flat bottom. Have you had any problems using the traditional water bath canner on a flat top stove? Keep up the good work. Making pickles today!!!
The containers came from Dollar Tree. It's a hit or miss finding them. I bought these last year and then 2 months ago I saw them in the store again. They're a great size for pickles..... Check your manufacturers guidelines for your stove. All stoves are made different. Also, here's a video I did about canning on a smooth top. I can on mine with a Presto, Mirro and An All American 921. Not all at the same time though. Just be careful of the total weight when canning. th-cam.com/video/gc7S7SYxlD0/w-d-xo.html And of course you never want to slide your canning from one element to another when it's full. If you're thinking about canners here's anther video I did showing the different canners. th-cam.com/video/9yozlMmsmsI/w-d-xo.html. Let me know if you have more questions. Thank you for your support. xoxo, Lisa
Housework? What's that? lol During this time of year everything stops except canning. You should try using the lime pickling product. It makes wonderful crunchy pickles.
A quick question. Have you tried calcium chloride (Pickle Crisp) instead of calcium hydroxide (pickling lime)? If so, how do the final results differ. I've never made pickles before and want to give it a shot.
I've tried pickle crisp once. I do prefer the pickling lime. Even the family prefers the pickling lime. The lime seems to be more crisp and hold it's texture better. If you like pickles you'll love the pickling lime. I'm making pickle spears tomorrow. :) Thank you for stopping by and commenting. Lisa
Linda I am sorry I have a couple more questions. 🙂 I now have my cucumbers in the refrigerator soaking in the lime. I have a bushel of them. What was I thinking! I was reading up on Mrs. Wages mixes and it seems everyone prefers the koshers over the dills. I have 6 pkgs of the dills. Their main complaint was they felt it was too salty. I was going to add my fresh dill to it as well. Have you used the dill mix before? I hope they won't be too salty. Hate to do all that work to have them be yucky. I know you prefer dills over sweet but was wondering if you had a sweet pickle recipe? My husband wants those, not bread and butter. I should have cut chunks for the sweet ones, but all mine are sliced like yours. Sooooo sorry for the long message.
I make dill and I also make sweet and sour for a friend. I don't care for the sweet and sour but my friend likes them. I've always prefered the dill. To me they are a kosher sour dill with no salty taste. You can add 2 Tbsp sugar to a jar just to try them. They're not bad I just don't care for the sweet taste. Let me know how it goes, please. Lisa
Hi Lisa. Just found your channel and I love it! I'm new to canning. Looking for a good salsa recipe and or antipasto without tuna. Can you do a video in this please?🍓🍉
Hi, Camelia. Thank you so much. What undertone flavor do you like in your salsa? There's so many. Some are made with a lime undertone and some a vinegar. I prefer the lime but I love sour/tart things. I made some yesterday using a recipe from fresh preserving. I changed the cider vinegar to lime and that worked for me. I aslo make one with vinegar and lime. Thanks for tuning in. xoxo, Lisa
+Lisa'sWorld Gosh! So many options for salsa. Who knew? Your inspired me so I made 15 jars of pickles today - I started yesterday. So rewarding. Thank you!🌽
I have my favorite recipe which can be changed according to the amount of heat you want. I'm editing it now. This recipe doesn't come out watery like a lot of home canned salsas.
I don't remember if they had recommendations for quart jars. When using pickling lime it can cause the pickles to lose the acidity the longer they are stored so I'm not sure if quarts are even recommended. Sorry. I do know when making pickles using the nchfp directions they call for 15 minutes for quarts. I've been doing some research for calcium chloride to see if it's more shelf stable for longer term storage.
Can show the after process when u say let them sit 24 hours and remove the rings why remove the rings i am interested on how the whole process works i LOVE !!!! pickles and i need to try this
Hi, Tammy. Hope you've been well. I actually have a video that should be coming out tomorrow or Friday for new canners. It tells why we water bath versus pressure canning. I also share information about jars, equipment and lots of other things you might find interesting. Thanks for tuning in and commenting.
Hello....I enjoyed your video about canning pickles. Have you ever used "alum: to make your pickles crispy? I works very well...so give it a try, please. You just add it to each jar as you are canning them...no waiting over nite.
The extra work with pickling lime and keeping them cool is well worth it. Hope everyone tries this. Many thanks again for a great video and tip. No more mushy pickles for me. Gary
The outcome does make it worth the effort. Thanks, Gary. Hope you have enough to enjoy all winter, if they last that long. lol
I'm going to try my first batch of pickles tomorrow. If it turns out ok I'll be happy. If not, at least I tried. It's a learning experience for me. Thank you for your video...it's been an inspiration!!!
Thank you. I'm glad the video helped. I just made several more batches. My pickles are the most requested canned item by my family. Thank you for stopping by. Let me know how yours turn out. Lisa
Hi Lisa, Thanks so much for the quick reply. Dollar Tree is close by so I will check for the containers. We have a Whirlpool glass flat top stove and the instructions DO NOT recommend a canner. However, your video on flat top canning is great. Thanks for the information . Will check out your other videos too.
I had a whirlpool before I bought the stove I have now (purchased in Feb 2016). It was a smooth top and I canned on it using the same theory as I use now. It's all about the weight. I had my other stove for 15 years. There were no recommendations for canning but I was very careful with the weight. Hope this info helps. Lisa
Awesome! I can't wait to do these. I think I'm going to do 1 batch as round chips & another as the long sandwich slices. They'll be perfect for Cuban sandwiches & subs. Thank you SO much Lisa!
I used that pack for my dill pickles and they turned out horrible!
OK, you have given me the inspiration to try making pickles ONE MORE TIME.....I make the world's worst pickles - they are practically a weapon! Wish me luck....may have to wait till next summer, my cucumbers are done for this season. Isn't it wonderful to go to the grocery store and be able to say, " nope, don't need that, it's in the garden!". :-) Thanks for the detailed recipes!!
I've made so many of those weapons. lol You'll do fine using the pickling crisp. No more soggy pickles left on the shelf. My second season planting of cukes are blooming now. I'm hoping for another few batches this season. Thanks for stopping by. Lisa
Hi Lisa, Made a small batch of dill pickles per your video--OUTSTANDING and crunchy too. No more soft pickles for me. Also found tons of those containers at the Dollar Store. Got all 3 sizes. Many thanks for the video and all your tips. I also subscribed to your channel. Keep up the good work. Look forward to viewing all your videos.
I'm glad you found the containers. I'm not a fan of soft mushy pickles, either. Thank you so much for the support. Hugs, Lisa
Lisa, Thanks again for the quick reply. The package says 15 minutes for quarts but I did not want them to get mushy so I cooked them for 10mins instead. Will be eating these soon. Used quarts for spears and a couple whole pickles. However I am like you, I like slices for hamburgers. Thanks again for a great video and the tip on the containers. Have to view your other videos so will talk to you soon. Gary PS-Used Pickle Crisp on some other things which seems to work well but your recipe is the BEST!!!
Thank you and thanks for letting me know about the time for quarts. I used the last of my pickling lime and didn't have the package. The calcium chloride is suppose to come in bulk packs but I'm not sure how long the package would be good. I'll keep you posted. Thank you for the supprt!!!
Lots of rain here in Baltimore so the cucumbers are plentiful. I had to buy a bunch of jars to keep up.
I am so so glad you made this video! I am going to start making my pickles today, but first will go get the lime! I have never had a dill pickle recipe turn out so I just gave up. I must say I make a really good sweet and spicy pickle (at least according to family and friends😉) but dills are always soft -yuck! But I will try your method and I feel like I can finally succeed! Thanks SO much!
No one ever asked for a second jar until I started using the pickling lime. Now they all want more. I would love to know your secret to your sweet and spicy. They sound yummy. Thanks for watching. Lisa
+Lisa'sWorld
Just use your bread and butter recipe but add 1 garlic clove, and a dried cayenne pepper to each jar! The longer they sit the better they are!
+vickie Yaroch by the way I cut my cucumbers up and stored them in my glass half gallon jars. Worked great!
Yay.How many 1/2 gallons did you end up with? I made 79 jars last year. lol
+Lisa'sWorld I used the half gallon jars to store the cucumbers in while soaking in the lime solution. I am pretty sure that I used to much lime though. I had to keep rinsing the lime off the cukes and soak for about eight hours😜 ! I ended up with 17 quarts of pickles. You are so right on how crunchy these turn out! My first crunchy dill pickles!! Thanks so muck for the video!!
Good morning Lisa, I was wondering could you add like a half a cup of sugar to the brine so there not so sour. ??
Sorry Cindy. Just seeing this. You can add the sugar. Sugar is a natural preservative and won’t change the ph negatively.
I will follow your recipe. I love crunchy crisp, not limp pickles. Sour dill is my favorite. How much turmeric do you add? Thanks for your channel.
This recipe is the best. They will be crisp and sour. Turmeric is to taste but can be strong. I wouldn't add more than 1/4 tsp per pint. Thanks for stopping by and enjoy your pickles. Let me know how you like them. Lisa
Hi, I am getting ready to start my pickles. I will follow your method. Can't wait to see how they turn out. Do you ever add fresh dill to yours?
I meant to add I am going to use Mrs. Wages Dill, not the kosher one. That is why I'm asking if you ever add fresh dill in the dill one? I have some organic dill and would love to add it if I can.
I grow dill just for the pickles. I use the dill seasoning and add fresh dill. Love it! Thanks for tuning in, Jandre.
+Lisa'sWorld well finished my pickles. I ended up with a ton. Good news they are crunchy, BUT the dills are too salty. I followed the recipe per package directions. I was afraid to add sugar to it. Now I don't know how to repair them. Two of my daughters love dills and I had planned to gift some to them. Not sure if you could add a pinch of sugar to the jar when you open it. Gosh I am so disappointed. That was a lot of work. 😩
Yes, you can add sugar to the jar. Sorry they were too salty for you. :( I would add at least 2 Tbsp per jar.
Hi Lisa, GREAT VIDEO. I have 2 questions. First, those 3 containers with the red lids look great. Where did you get them? Second, I read that using a standard water bath canner CAN NOT be used on a flat top stove as the top may crack. Therefore I had to buy a smaller graniteware pot with a totally flat bottom. Have you had any problems using the traditional water bath canner on a flat top stove? Keep up the good work. Making pickles today!!!
The containers came from Dollar Tree. It's a hit or miss finding them. I bought these last year and then 2 months ago I saw them in the store again. They're a great size for pickles..... Check your manufacturers guidelines for your stove. All stoves are made different. Also, here's a video I did about canning on a smooth top. I can on mine with a Presto, Mirro and An All American 921. Not all at the same time though. Just be careful of the total weight when canning. th-cam.com/video/gc7S7SYxlD0/w-d-xo.html And of course you never want to slide your canning from one element to another when it's full. If you're thinking about canners here's anther video I did showing the different canners. th-cam.com/video/9yozlMmsmsI/w-d-xo.html. Let me know if you have more questions. Thank you for your support. xoxo, Lisa
Omg Lisa I need to stop watching your wonderful videos and do my housework 😉
Housework? What's that? lol During this time of year everything stops except canning. You should try using the lime pickling product. It makes wonderful crunchy pickles.
New subscriber to your Channel and I will be watching because I love pickles and jarring other Foods as well😘
Welcome to my crazy world. Thanks for tuning in. Lisa
A quick question. Have you tried calcium chloride (Pickle Crisp) instead of calcium hydroxide (pickling lime)? If so, how do the final results differ. I've never made pickles before and want to give it a shot.
I've tried pickle crisp once. I do prefer the pickling lime. Even the family prefers the pickling lime. The lime seems to be more crisp and hold it's texture better. If you like pickles you'll love the pickling lime. I'm making pickle spears tomorrow. :) Thank you for stopping by and commenting. Lisa
Linda I am sorry I have a couple more questions. 🙂 I now have my cucumbers in the refrigerator soaking in the lime. I have a bushel of them. What was I thinking! I was reading up on Mrs. Wages mixes and it seems everyone prefers the koshers over the dills. I have 6 pkgs of the dills. Their main complaint was they felt it was too salty. I was going to add my fresh dill to it as well. Have you used the dill mix before? I hope they won't be too salty. Hate to do all that work to have them be yucky. I know you prefer dills over sweet but was wondering if you had a sweet pickle recipe? My husband wants those, not bread and butter. I should have cut chunks for the sweet ones, but all mine are sliced like yours. Sooooo sorry for the long message.
Recipe for the sweet pickle
I make dill and I also make sweet and sour for a friend. I don't care for the sweet and sour but my friend likes them. I've always prefered the dill. To me they are a kosher sour dill with no salty taste. You can add 2 Tbsp sugar to a jar just to try them. They're not bad I just don't care for the sweet taste. Let me know how it goes, please. Lisa
+Lisa'sWorld Thanks!
YVW Thanks for tuning in. Lisa
The only problem when passing out jars is that nobody wants to return the jars. :( That can get expensive
Hi Lisa. Just found your channel and I love it! I'm new to canning. Looking for a good salsa recipe and or antipasto without tuna. Can you do a video in this please?🍓🍉
Hi, Camelia. Thank you so much. What undertone flavor do you like in your salsa? There's so many. Some are made with a lime undertone and some a vinegar. I prefer the lime but I love sour/tart things. I made some yesterday using a recipe from fresh preserving. I changed the cider vinegar to lime and that worked for me. I aslo make one with vinegar and lime. Thanks for tuning in. xoxo, Lisa
+Lisa'sWorld Gosh! So many options for salsa. Who knew? Your inspired me so I made 15 jars of pickles today - I started yesterday. So rewarding. Thank you!🌽
I have my favorite recipe which can be changed according to the amount of heat you want. I'm editing it now. This recipe doesn't come out watery like a lot of home canned salsas.
You're very welcome. I'm addicted to those pickles. lol
What size bag is the kosher dill mix?
Can you can the pickles without soaking them in the fridge ... ??
I just cut mine an put them in a large bowl ice on top a canning salt the in refrigerator
Do you use distilled water also?
Lisa, Making a small batch of your pickles in 3 quart canning jars. Is it still 5 mins to water bath or 10 mins?
I don't remember if they had recommendations for quart jars. When using pickling lime it can cause the pickles to lose the acidity the longer they are stored so I'm not sure if quarts are even recommended. Sorry. I do know when making pickles using the nchfp directions they call for 15 minutes for quarts. I've been doing some research for calcium chloride to see if it's more shelf stable for longer term storage.
Thanks for your video. The cucumbers seem to be too big. Do you have a link for making good pickles ?
Can show the after process when u say let them sit 24 hours and remove the rings why remove the rings i am interested on how the whole process works i LOVE !!!! pickles and i need to try this
Hi, Tammy. Hope you've been well. I actually have a video that should be coming out tomorrow or Friday for new canners. It tells why we water bath versus pressure canning. I also share information about jars, equipment and lots of other things you might find interesting. Thanks for tuning in and commenting.
Lmao I made some pickles last night now my wife is upset with me because of the after smell of vinegar lmao great recipe
No pickles for your wife now. She went toooooo far. Send me her share. That will teach her. lol Lisa
Your awesome
Bb