👁 👁 👄 I loved💗your sneak away video🎥to eat 😂🤣🤣you reminded me of me when my daughter was little she's👧🏽 34 now thanks for the memories💗😊gonna make these homemade pickles🥒 next week👍🏾😊
There's lots of different things you can add to your brine, but I always try to include a bay leaf or two, or an oak leaf or two because the tannins make your pickles crunchy 🥒🥒🥒🥒
When my grandmother was alive we'd spend many hours in the kitchen preparing cucumbers, beets, peaches and many other kinds of garden produce for canning. My grandmother had knowledge that could fill a book on her canning and pickling recipes. This was back when we had no air conditioning AND the reward for helping was an afternoon off to go to the town pool with my 2 sisters. Great memories. I miss her terribly. ❤️❤️❤️😊🙏🏻
Same with my grandmother. She was raised at the end of the great depression on a farm. Grew own food, canned and stored for Winter. To this day I can remember the sound of snapping beans with grandma!!
OMG!!! Thank you. Grandma use to make the best pickles but as the years went by, she couldn't remember all the details. We tried several batches but something was wrong, they were not edible. The only difference between yours and Grandmas was the mustard seeds. Now I have hope of recapturing a childhood favorite. Wish me luck!!!
Yeah I was watching this and like "um pretty sure when canning you're suppose to have your jars submerged with an inch of water above?" That's how mom and grandma taught me lol
@@CAMC4955 in my family we fill the jars with vinegar to the top and seal them shut completely, then we place them in the water to boil, where they're full submerged in the water.
Its important that when you boil the cans you cover the jars with 2 inches of water or you should refridgerate them. Shelf stability requires a specific proceedure for waterbath canning.
@@katelynnstarkey3517 no. Canning jars are made for this purpose. You water bath can certainly foods fully submerged and you use a pressure canner for other foods like canning meat and veggies
Yes, exactly! Open bath canning is risky, at best. And the cukes, etc. need to be as clean as possible, as fresh garlic can go bad in this process (look for blue garlic = BAD pickles, do not even open the jar.
I remember when I was a little girl and my mom made pickles for the first time. The recipe said wait 6 weeks, and I think we only made it to 5 weeks because we just couldn't wait any more. My mom became an avid canner, and she made about 8 different kinds of pickles and they were all fabulous!
İn Turkey homemade pickles is a very important thing. Every mom or grandma makes it diffrent ways. So actually making pickles is a legacy in Turkey. WE LOVE PICKLES 🥹
i made pickled green beans last year. Soak in ice bath for 24-48 hrs before canning. In my brine, I added a "spice pouch" of dill seeds to add more dill flavor. in the jars, I did dill seeds instead of mustard seeds with my fresh dill and garlic cloves. The small 12 jar test batch did NOT last the season. The whole family loves how vinegary, garlicky, and dilly the beans were, on top of how well they retained their CRUNCH. Hoping to make more this summer.
In Russian we have a type of pickle that is not pickled all the way, its sort of between a cucumber and a pickle and is one of my favorite snacks. Only takes a few days to make. Here's an example recipe: 1. Wash the cucumbers (500g) and cut off the ends. 2. Slice the garlic. (4 cloves, or more if you want, and any other desired spices) 3. Put the washed dill (1 bunch) on the bottom of a saucepan or bowl, put the garlic on top and spread the cucumbers. 4. In a small bowl, stir salt (1 tbsp) with 100 ml of sparkling mineral water. 5. Pour mineral water with salt over cucumbers and top up with all the remaining soda (400 ml, so 500 ml total). Cover the cucumbers with a plate so that the pickles are submerged amd pressed down. 6. Put the container with cucumbers in the refrigerator. Ready in a day or two, you may want to taste one to see if its salty enough.
Oh ok ok i’ve always wanted to make my own pickles and I have watched lots of people on the Internet do it, but you are way just looks so good and easy to do I will be trying your recipe on how to make these pickles great job.👍👌✌️😉🥒🥒🥒
Me and my family’s make these whenever we go to our grandparents! You can also make sweet pickles, and if you add pepper corns the dill is even better!
My mom, aunties, grandmothers and great grandma taught me to water bath can where the canner must be deep enough so that at least one inch of boiling water should be over the tops of jars during processing.
Yea, she is CANNING pickles. Top needs to be covered in water to seal the lids if she doesn't want them to rot in the jar. How do you think they will last 4 to 6 weeks on the shelf...by canning.
I am 62 years old. I loved home made pickles but have not had a jar since 1986. I am certain to have a home made pickles again in about nine months. Thank you.
well, I did what you said but after I read the comments I started thinking about botulism etc 🥴 so into the fridge they go and I tweaked 2 out of the 3 batches I made and they're good to go already lol they will probably taste better over time but they may only keep for about a month in the fridge. thank you for sharing 1st batch: original recipe 2nd: added canned red peppers 3rd: added canned red peppers and heaping tsp of cane sugar to 1/2 of the brine used in video. This was the flavor I liked more 😋
the canning process has been in place for years>>>No botulism cases ever recorded>>>HINT>>>The boiling process seals them and the vinegar, well, educate yourself on canning>>>>>
tell her that if i haven't had found help online in courses i had struggeld with-i wouldn't had even a qurater deegre😭 nor would be able to subbimt any homework-because they require you to submmit it on the courses site. (and sometimes to look up online for sources) p.s.for for any typeing mistakes
@@user-rr8ri3ri2t botulism is a poisoning caused by bacteria. It can be fatal, requires emergency medical care, and it is commonly found in improperly preserved food and drink. When canning you need to be very very careful and follow specific guidelines or you risk your canned food developing the bacteria that causes botulism. As a beginner learning to can you should really only use official recipes that can be found in websites such as the National Center for Home Food Preservation. Proper canning techniques are extremely important.
Oh, I'm gonna try your recipe! Mine's close to that, but I don't boil them. I use the same pickles, but I choose smaller so I don't cut them. Place tightly in a jar. Add 1 soup spoon of sea salt per 1l jar, some mustard seeds, place dill on top, pour water to top it all, close the jar and leave in the sun for a few days. Once they change their color, they're ready to eat.
I've never made my homemade pickles from scratch. But what I've done in the past, and still do is: when I buy a jar of pickles, I save the juice. Then I buy more cucumbers and put it in the already made juice 😋😋
In here preserving food is a big thing and one of the foods we preserve the most are dill pickles (we also add zucchini in there too, they taste delicious). The way we do them is quite similar to the method in the video and it's true that the homemade ones are the best! We usually keep them in our basements and eat them up in the winter. They're great for salads and side dishes.
I used to make Bread ‘n Butter pickles in pint jars that were so thin you could read a newspaper through them. . .they took me forever and ever to cut up since I made at least 24 pints for the two of us. . .can’t do that anymore. . .with my eyesight I would leave a finger or two in the jars. Then the quarts of tomatos, ketchup, soup base, and every fruit preserve you could think of. Then we froze berries, peaches. . .what a difference 50 years makes,
The longer they stay the better they are ;) Just ate 2016 ones which I opened year ago and put in fridge. Don’t throw away the “water” from these pickles - it’s good for hangover, to support body during infections and after hard exercising. Cheers from Poland
You're supposed to use a deeper pot. The water should be a minimum of one inch above the top of the jars once the jars are in the pot, and the water is boiling. Even with vinegar and salt you are risking botulism without doing so. Lactofermented pickles are much tastier, and way more healthier. They're quiet delicious. Make sure you weigh your salt instead of using a measuring cup. There's a big difference based on what salt you choose to use. Without measuring by weight you risk having an extremely salty product that is inedible.
@@KiarraRanson typically the water level it up closer to the neck of the jar, not halfway. So everything is under water, it's just not completely submerged.
You just finger tighten the lid down snug. Enough so the water doesn't seep into the jars. The bubbles and air are pushed out of the jars due to pressure that builds up within the jars as they draw in the heat from the boiling water. The length of time for it to do this depends on the size of the jar and the altitude you are doing it at. I'm sure your method works, but it's safer to have the entire jar submerged to keep an even temperature throughout the jar. Another thing you should do if you aren't using a water bath canner with a basket that lifts the jars from the bottom of the pan is to place a clean towel in the bottom so your jars have a less likely chance of cracking from the temperature difference when contacting the bottom of the pan. It doesn't always happen, but it does happen. If you have access to fresh organic grapevine leaves or oak leaves, put one in the bottom of each jar to keep the pickles crisper. The tannins in these leaves do a great job of keeping them crispy. Hope this helps.
She’s right, the best pickles I’ve ever had were homemade. I’m growing cucumbers, carrots, onions, and garlic to pickle. I’m also growing ghost chili peppers for some heat. When I had ghost chili peppers it wasn’t that spicy. It certainly wasn’t hotter than a jalapeño to me but I did have worse symptoms of spiciness like sweating, my sinuses completely cleared, my skin on my face was sensitive to the touch. Can’t wait to do it again!
in Russia we have been making this recipe for many generations in families many all over the country. Even my great-grandmother did this, and now I do. But we do not cut the cucumbers, but put them whole, so they turn out to be more crispy. It's funny how our folk recipe suddenly became popular with foreign food bloggers. I have seen similar videos already 5 times haha
This is vinegar pickles. Real, traditional pickles are fermented like sauerkraut or kimchi. They get their flavor from lactic acid. Vinegar is similar in taste to lactic acid, but not quite as good imo.
This brings back so many memories. My grandparents used to have an entire room in the basement where they kept all their fruits veggies from their garden that they canned. The pickles and relish they made was always my favorite as a kid.
1st you forgot to mention some key steps to ensure proper processing. Second, I have never seen canning done only half submerged. Edit to add, I hope the jars were on a rack keeping them off the bottom of the pan.
@@ericaa4720 What I am thinking is she is making refrigerator pickles, cause those jars will not seal. It what I don't get is why boil after hot packing if she is just gonna refrigerate.
Be careful boiling mason jars. The glass isnt tempered and the bottoms can break off, most of the time this happens is when the bottom of the jar is in direct contact with the pan
That's why on is supposed to use a rack in the bottom of the pot. If you don't have a rack, you could put a folded dish towel in the bottom of the pot (that's what my grandma did and nobody got sick from anything she canned for the table .... you name it, she canned it. she even made "potted" meat and canned pickled pig's feet."
Actually you were not wrong. All pickles are not cucumber, but this is a cucumber pickle. You can have pickles of all sorts of things like mango pickle, garlic pickle, ginger , radish, carrot anything.
@@katzwhite5962 the technical term for what the process is is a water bath. This technique is used with a higher acidic food. You bring the water to boil with like the first nickel of your finger is about an inch to cover it the lid is not just some regular lid it's a special lid with a ring so you it's called finger tightening so you want to finger have that little finger tight only. The process only takes 10 to 12 minutes when completed but you have to prevent botulism which is an invisible killer it's a mold it's doesn't have a takes years for it to develop where you can see it but it is still prevalent and can cause you to have food poisoning real easily. Water will not get in there I promise you
You are definitely going to want to use the flower tops from the Dill, not the smaller side leave so much. In order to really get the flavor from the dillweed you need the flower tops!
My recipe for pickles ready for the fridge in a couple of days: - small pickling cucumbers. I do some with the mandolin to make sliders for sandwiches and burgers, I do spears by quartering them lengthwise and I do some in coins for jalapeño pickles for my husband since I’m allergic to capsaicin which is what makes hot peppers spicy and I do one batch of whole mini cucumbers - I buy packages of dill and split one between two containers or jars of pickles - 1 Tbsp of whole back peppercorns per jar - 4-5 cloves of garlic, halved and peeled per jar - 1 Tbsp of Maldon salt per jar I boil equal parts water and white distilled vinegar with 1-2 Tbsp per jar of vinegar I use. Bring to a rolling boil and take off the heat. I assemble my jars, with everything but the cucumbers in first and then the cucumbers. I cover to the very top with my hot mixture (wear gloves and use a ladle to decant). Leave loosely covered on the counter until they are cool enough to handle without gloves and put the tops on tight and refrigerate. Enjoy after 3-4 days and will keep in the fridge for up to 3-4 months. Mustard seed is okay, but I feel with garlic and dill being the show stoppers you need to keep the mustard to a minimum.
I would recommend the Turkish way personally. The measurements are tricky but the pickles turn out amazing. The ingredients are vinegar, lemon juice, salt, water and citric acid. Then you wait 5-6 weeks before you open it.
It's called pickling lime you can probably get it off Amazon. You soak the cucumbers in the lime bath first rinse well then pickle. You can do the same thing with salt but that's better for slices and not spear they do better with a lime bath!
If I understand you correctly, you are thinking of the wrong kind of pickle. you are thinking of a spicy pickle, maybe you’ll recognise it as an ‘achaar’ the kind you get in a jar. These are pickle pickles- idk how to explain but it’s the kind you find in burgers in thin slices.
It wasn't until I moved away from the west part of the country that I realized how delicious food could be. My mom is British, so all meat had to be cooked until it crunched or had the consistency of sawdust. If any one has ever seen the WONDERFUL little indie film called Big Night, I'm like the woman, sobbing at the end of the most epic, incredible 12 course meal ever made. Everyone is basically in a blissful food coma, and one woman is sobbing her heart out. When her date asks what's wrong, she says, "My mother was a horrible cook!" God that just resonates with me. And I'm a worse cook than 98% of the planet. When I moved to the East Coast, I felt like an enormous weight was lifted from my shoulders. These were my people, and I wasn't an Alien or a freak, or a changeling. I knew one person, but for the first time in my life I made friends, more easily --well it couldn't have been LESS easily. It was like coming home and New England welcomed me with a big, bone cracking hug. Sorry. Rambling. Everyone, even me, has at least a couple things they make well. For my mom, it was her pickles. Even now, I'd throw down for just the recipe, not to mention a jar. She'd toss in pearl onions, some thinly chopped carrots, but the cucumber was still 80% of the contents. My dad and I were both fiending for those onions. I didn't mean to eat them all, it was just, they were so good. And I can't tell you what they were made of because she can't remember where she got the recipe and has better things to do . . . I've NEVER tasted another pickle like hers. There is absolutely nothing to compare it to. SO FRUSTRATING. She also made killer peanut butter, and to this day, at the age of 51, I cannot eat strawberry jelly, jam, preserves - - none of it. NONE. Hers never set up they way she wanted, but what they lacked in structure they made up for in taste. Sigh.
This is not a safe canning method. Eeeeeek….. I would recommend checking with Ball; they have easy guides for first time preservers. Just check out another source, friends.
Wow! How unsafe! I've never canned without my jars tightly sealed and when canning I've always placed my jars on a rack inside the pot and covered the tops fully with water. By leaving the lid loose like that you won't get a proper seal to keep it bacteria and your pickles will go bad.
For proper fermented Dill pickles you need a Dill flower, much stronger flavor than regular Dill. Few weeks is good but they are good even after 3 days (half fermented and super goood) also stuff like cherry, currant leafs add ton of flavor. Horseradish root too + mustard seeds for crunchyness, they make pickles super crispy. I like Cold water too instead of hot
.Heres the Gospel of Jesus *if you're interested* All people have sinned and fallen short of the glory of God. The penalty for our sin is death. But Jesus came to Earth, lived a perfect life, died, and was resurrected to pay the penalty for our sins! Repent and have faith in Him❤
Tighten lid when done boiling. The lids should concave slightly once it starts cooling. If it doesn’t place in the fridge
👁 👁
👄 I loved💗your sneak away video🎥to eat 😂🤣🤣you reminded me of me when my daughter was little she's👧🏽 34 now thanks for the memories💗😊gonna make these homemade pickles🥒 next week👍🏾😊
@@leoqueen300 hope you like them!
There's lots of different things you can add to your brine, but I always try to include a bay leaf or two, or an oak leaf or two because the tannins make your pickles crunchy 🥒🥒🥒🥒
Aren't you afraid a cucumber might be bitter because you haven't tasted them and directly adding them in the pickle juice ..??
How long are they good for?
“4 to 6 weeks”
Me 3 years later: *MY PICKLES*
I literally laughed out loud 😂
@@nakedimanyane me too
OMG!! YES!! all the way in the back with the fresh store bought ones in the front.
my granny made pickles for me 8 years (u know but i didnt know what word use ) and i ate it yesterday ITS DELICIOUS
(i didnt speak english btw im from poland)
When my grandmother was alive we'd spend many hours in the kitchen preparing cucumbers, beets, peaches and many other kinds of garden produce for canning. My grandmother had knowledge that could fill a book on her canning and pickling recipes. This was back when we had no air conditioning AND the reward for helping was an afternoon off to go to the town pool with my 2 sisters. Great memories. I miss her terribly. ❤️❤️❤️😊🙏🏻
This story just warmed my heart ❤
Same with my grandmother. She was raised at the end of the great depression on a farm. Grew own food, canned and stored for Winter. To this day I can remember the sound of snapping beans with grandma!!
Rest in peace to your daughter. She will always be loved ❤
@leogetz3570 your grandmother sounded like a G
hopefully u remember recipes n teach your kids
OMG!!! Thank you. Grandma use to make the best pickles but as the years went by, she couldn't remember all the details. We tried several batches but something was wrong, they were not edible. The only difference between yours and Grandmas was the mustard seeds. Now I have hope of recapturing a childhood favorite. Wish me luck!!!
Hey for best food safety practices it's recommended that you cover your jars in water at least 1 inch above the lid. Safe pickling yall!
Yes and also a towel or rack should be placed on the bottom of the pot to prevent jar breakage. 😊
All great advices, thank you!
Yeah I was watching this and like "um pretty sure when canning you're suppose to have your jars submerged with an inch of water above?" That's how mom and grandma taught me lol
How tightly do I seal it if its covered with one inch of water?
@@CAMC4955 in my family we fill the jars with vinegar to the top and seal them shut completely, then we place them in the water to boil, where they're full submerged in the water.
Its important that when you boil the cans you cover the jars with 2 inches of water or you should refridgerate them. Shelf stability requires a specific proceedure for waterbath canning.
@@katelynnstarkey3517 no. Canning jars are made for this purpose. You water bath can certainly foods fully submerged and you use a pressure canner for other foods like canning meat and veggies
@@Eristotl3 thanks!
Yes, exactly! Open bath canning is risky, at best.
And the cukes, etc. need to be as clean as possible, as fresh garlic can go bad in this process (look for blue garlic = BAD pickles, do not even open the jar.
@@ecouturehandmades5166 This statement is not true.
@@ecouturehandmades5166 Garlic that has not been cured turns blue but it is not a safety issue. It may look odd but it's perfectly safe to eat.
Love pickles, have been doing this my whole life, I was raised like that and still doing it till this day. Nothing beats homemade pickles 😋 😍 👌
Is yours the same recipe too? I must make my own!
@@glitterbaby00 except I also add 1 bay leaf & 1 hot pepper to each jar. One year I did without the 🌶 and it wasn't as tasty
@@VeronikaCheb That sounds fabulous!
homemade is the best!
Your reply is great but not as awesome as the spelling of your name!!! So unique!
God bless you.
Lynne🍃💜🍃
"Shorter, fatter, and bumpier"
Sounds like me 😔
And can make a tasty pickle
And can be eatable 😇
Edit : Y'all I'm Sorry I was high on caffeine
You're a snack bro
@@spicybiryani2617 😂
@@gymnastify5124 🙄😂
I remember when I was a little girl and my mom made pickles for the first time. The recipe said wait 6 weeks, and I think we only made it to 5 weeks because we just couldn't wait any more. My mom became an avid canner, and she made about 8 different kinds of pickles and they were all fabulous!
İn Turkey homemade pickles is a very important thing. Every mom or grandma makes it diffrent ways. So actually making pickles is a legacy in Turkey. WE LOVE PICKLES 🥹
This woman's videos are 100 percent delightful
Me: "Oh man, I'm adding this to the things I can make at home!"
Her: "leave them in the pantry for 4-6 weeks"
Me: * adds pickles to grocery list*
Me^💀
Dude i was literally thinking i am not waiting that long for my pickles lol
@@pterodactylbull maybe she meant 4-6 days ?
I though about doing my own vanilla Extract but it takes a flipping year.
@@VictoriasWildEarth nope as some who has made pickles many times its 4-6 weeks. They need time to soak up all that salty vinegar goodness!
i made pickled green beans last year. Soak in ice bath for 24-48 hrs before canning. In my brine, I added a "spice pouch" of dill seeds to add more dill flavor. in the jars, I did dill seeds instead of mustard seeds with my fresh dill and garlic cloves. The small 12 jar test batch did NOT last the season. The whole family loves how vinegary, garlicky, and dilly the beans were, on top of how well they retained their CRUNCH. Hoping to make more this summer.
In Russian we have a type of pickle that is not pickled all the way, its sort of between a cucumber and a pickle and is one of my favorite snacks. Only takes a few days to make. Here's an example recipe:
1. Wash the cucumbers (500g) and cut off the ends.
2. Slice the garlic. (4 cloves, or more if you want, and any other desired spices)
3. Put the washed dill (1 bunch) on the bottom of a saucepan or bowl, put the garlic on top and spread the cucumbers.
4. In a small bowl, stir salt (1 tbsp) with 100 ml of sparkling mineral water.
5. Pour mineral water with salt over cucumbers and top up with all the remaining soda (400 ml, so 500 ml total). Cover the cucumbers with a plate so that the pickles are submerged amd pressed down.
6. Put the container with cucumbers in the refrigerator. Ready in a day or two, you may want to taste one to see if its salty enough.
Hey, I love this recipe. What do you mean by topping off with the remaining 400ml-500ml "soda"? More sparkling mineral water? Tysm for sharing this ❤
@@samanthas.9745 yes, exactly. You can use sparkling mineral water or just carbonated water (soda water) which is cheaper.
@@thirstbasket Thank you for answering this. You've helped my family greatly
Oh ok ok i’ve always wanted to make my own pickles and I have watched lots of people on the Internet do it, but you are way just looks so good and easy to do I will be trying your recipe on how to make these pickles great job.👍👌✌️😉🥒🥒🥒
Me and my family’s make these whenever we go to our grandparents! You can also make sweet pickles, and if you add pepper corns the dill is even better!
You have multiple nuclear families that comingle together peacefully at your grand parents??? Ur moms or dads side??
My mom, aunties, grandmothers and great grandma taught me to water bath can where the canner must be deep enough so that at least one inch of boiling water should be over the tops of jars during processing.
Yeah your pickling here not canning.
Yea, she is CANNING pickles. Top needs to be covered in water to seal the lids if she doesn't want them to rot in the jar. How do you think they will last 4 to 6 weeks on the shelf...by canning.
Seriously girl you are a BLESSING
why is an asian cooking white people recipe? this is cultural appropriation
@@lordjaashin that doesn’t matter lol ppl make too much of things these days. She makes everything with love ❤️
I am 62 years old. I loved home made pickles but have not had a jar since 1986. I am certain to have a home made pickles again in about nine months. Thank you.
well, I did what you said but after I read the comments I started thinking about botulism etc 🥴 so into the fridge they go and I tweaked 2 out of the 3 batches I made and they're good to go already lol they will probably taste better over time but they may only keep for about a month in the fridge. thank you for sharing
1st batch: original recipe
2nd: added canned red peppers
3rd: added canned red peppers and heaping tsp of cane sugar to 1/2 of the brine used in video. This was the flavor I liked more 😋
the canning process has been in place for years>>>No botulism cases ever recorded>>>HINT>>>The boiling process seals them and the vinegar, well, educate yourself on canning>>>>>
I'm about to show this video to my grandma next time she'll say the internet is only for unpractical stupid things.
hope she likes it
really? All my grandparents use the internet and watch videos lol
Do your grandparents not have a phone?
I am sure your grandma would laugh and say " Thanks for proving my point"
tell her that if i haven't had found help online in courses i had struggeld with-i wouldn't had even a qurater deegre😭
nor would be able to subbimt any homework-because they require you to submmit it on the courses site. (and sometimes to look up online for sources)
p.s.for for any typeing mistakes
the internet is the most misused tool:)
Wow! 😱 You just taught me how to can food. I've always wanted to learn this. Thank you!!! 🤩
That is not the proper way to can and should not be followed. You risk botulism
@@denisegipson3526 whyy
@@denisegipson3526 whst is botulism
@@user-rr8ri3ri2t a serious illness caused by toxins if you don't can your food properly
@@user-rr8ri3ri2t botulism is a poisoning caused by bacteria. It can be fatal, requires emergency medical care, and it is commonly found in improperly preserved food and drink. When canning you need to be very very careful and follow specific guidelines or you risk your canned food developing the bacteria that causes botulism. As a beginner learning to can you should really only use official recipes that can be found in websites such as the National Center for Home Food Preservation. Proper canning techniques are extremely important.
Not a big fan of pickles but let’s try it. I’d only add a Calabrian 🌶 !
Cheers from San Diego California
cheers!
yo!!! im in san diego too, what are the odds
Just visited San Diego, had a great time there!
Damn i was just there!
Spicy pickles??? Yummmmm
Oh, I'm gonna try your recipe! Mine's close to that, but I don't boil them.
I use the same pickles, but I choose smaller so I don't cut them. Place tightly in a jar. Add 1 soup spoon of sea salt per 1l jar, some mustard seeds, place dill on top, pour water to top it all, close the jar and leave in the sun for a few days. Once they change their color, they're ready to eat.
YOURE SO BEAUTIFUL
I've never made my homemade pickles from scratch. But what I've done in the past, and still do is: when I buy a jar of pickles, I save the juice. Then I buy more cucumbers and put it in the already made juice 😋😋
In here preserving food is a big thing and one of the foods we preserve the most are dill pickles (we also add zucchini in there too, they taste delicious). The way we do them is quite similar to the method in the video and it's true that the homemade ones are the best! We usually keep them in our basements and eat them up in the winter. They're great for salads and side dishes.
Do you cook the zucchini first or do you pickle it raw?
@@mariannek6735 we don't cook them, just slice them in a way to fill in all the gaps and that's it. They get cooked during the boiling process!
I used to make Bread ‘n Butter pickles in pint jars that were so thin you could read a newspaper through them. . .they took me forever and ever to cut up since I made at least 24 pints for the two of us. . .can’t do that anymore. . .with my eyesight I would leave a finger or two in the jars. Then the quarts of tomatos, ketchup, soup base, and every fruit preserve you could think of. Then we froze berries, peaches. . .what a difference 50 years makes,
The longer they stay the better they are ;) Just ate 2016 ones which I opened year ago and put in fridge.
Don’t throw away the “water” from these pickles - it’s good for hangover, to support body during infections and after hard exercising.
Cheers from Poland
I make pickles all the time I love them. I always use white vinegar you are a smart lady. Thanks for your recipe❤❤😊
Dill pickels are my favorite, I'll have to try that ! Thank you
You're welcome, let me know what you think
Picked farts
When the mustards moves
It's so satisfying 😌
By the way tried it and turned so god 🙌
You're supposed to use a deeper pot. The water should be a minimum of one inch above the top of the jars once the jars are in the pot, and the water is boiling. Even with vinegar and salt you are risking botulism without doing so. Lactofermented pickles are much tastier, and way more healthier. They're quiet delicious. Make sure you weigh your salt instead of using a measuring cup. There's a big difference based on what salt you choose to use. Without measuring by weight you risk having an extremely salty product that is inedible.
The more you know!! Thank you!!
Yeah I was looking at her pot wondering why she did it half way ☠️☠️☠️
Then how are the “bubbles” going to escape if they’re submerged in water we have to tighten the lid complete. I’m confused.
@@KiarraRanson typically the water level it up closer to the neck of the jar, not halfway. So everything is under water, it's just not completely submerged.
You just finger tighten the lid down snug. Enough so the water doesn't seep into the jars. The bubbles and air are pushed out of the jars due to pressure that builds up within the jars as they draw in the heat from the boiling water. The length of time for it to do this depends on the size of the jar and the altitude you are doing it at. I'm sure your method works, but it's safer to have the entire jar submerged to keep an even temperature throughout the jar. Another thing you should do if you aren't using a water bath canner with a basket that lifts the jars from the bottom of the pan is to place a clean towel in the bottom so your jars have a less likely chance of cracking from the temperature difference when contacting the bottom of the pan. It doesn't always happen, but it does happen. If you have access to fresh organic grapevine leaves or oak leaves, put one in the bottom of each jar to keep the pickles crisper. The tannins in these leaves do a great job of keeping them crispy. Hope this helps.
I am looking forward to growing,cooking,eating,dehydrating,canning,sharing cucumbers this year!!!❤❤❤
Probably the best and most helpful pickling video on YT.
Everything looks great except, you need to submerge the jar completely when boiling, one inch of the top of the jar.
This is exactly how my dad used to make pickles. After he died, I managed to save a jar of them that he canned back in 2000.
How special ❤
❤❤❤❤❤
Thank you for this! I love pickles and always wanted to make my own.
@I am Anonymous I can't find any mason jars around NC
She has such a calm energy ❤️
Aalaa!! I was wondering for long for this kind of pickle recipe that was once famous in my family before I was born unfortunately!! Thanks for sharing
She’s right, the best pickles I’ve ever had were homemade. I’m growing cucumbers, carrots, onions, and garlic to pickle. I’m also growing ghost chili peppers for some heat. When I had ghost chili peppers it wasn’t that spicy. It certainly wasn’t hotter than a jalapeño to me but I did have worse symptoms of spiciness like sweating, my sinuses completely cleared, my skin on my face was sensitive to the touch. Can’t wait to do it again!
Definitely gonna make this 👍🏼
Enjoy ☺️
Reminded me of my grandma 👵. I remember growing up, how she always canned vegetables, fruits and berries at home every summer.
Your hair looks so beautiful! Also thank you for the video, will be definitely trying 🤍
Thank you I have been looking for a recipe for homemade pickles
Wish I could’ve made these 6 weeks ago so I can enjoy them NOW haha definitely going to try these !
When water bath canning, your jars should be completely submerged under water.
Obviously not.
@@delbowen1 obviously not if you’re doing it incorrectly
🙌🏻 was looking for this comment!!
Not completely submerged . People can differently than other people , we learn mostly from grandma's and moms
So should the lid be screwed on tightly then?
I used to love making pickles with my mom when we lived on a farm!
She: *shorter, fatter and bumpier*
Me: *that's what she said*
“She” must want herpes unless he can’t shave…
:/ ew
That sounds like a woman’s nightmare..
She’s looking for you, apparently ?
I totally wasn’t looking for this comment the moment I heard that🤭
Love that you add mustard seeds!! Yumm!!
Thank you so much for this video. I have been trying to learn how to keep them in storage. Thank you, thank you thank you
whoaaaa I loveeeee picklesssss. I'm going to have to try this!
Definitely gonna have to try this. I love pickles❤️
when my mom makes pickles, she adds onion in the jar and honestly i like the onions better than the pickles them selves
You can do the same to onions
Pickled onions are amazing
Mango pickle is more better ..
Finally someone doing it right. Most recipes do not advise to sterilize the jars in water which leads to them going bad so quickly.
in Russia we have been making this recipe for many generations in families many all over the country. Even my great-grandmother did this, and now I do. But we do not cut the cucumbers, but put them whole, so they turn out to be more crispy.
It's funny how our folk recipe suddenly became popular with foreign food bloggers. I have seen similar videos already 5 times haha
I love just putting pickling cucumbers in my summer salads instead of regular cucumbers. They taste like pure summer.
Honestly, I never really knew how pickles were made exactly until I watched this
Bro me too 😂.
This is vinegar pickles. Real, traditional pickles are fermented like sauerkraut or kimchi. They get their flavor from lactic acid. Vinegar is similar in taste to lactic acid, but not quite as good imo.
@@369Sigma knows what he's doing!
I have the best memories of homemade pickles when I was young omg nothing has ever ever compared... YuM
I LOVE IT TIGHT TOO❤
This brings back so many memories. My grandparents used to have an entire room in the basement where they kept all their fruits veggies from their garden that they canned. The pickles and relish they made was always my favorite as a kid.
she’s so right, they are the best! the only bad thing about them is the fact that you have to wait a month or more before eating!
1st you forgot to mention some key steps to ensure proper processing. Second, I have never seen canning done only half submerged.
Edit to add, I hope the jars were on a rack keeping them off the bottom of the pan.
Yes I just watched this and was like..no. You are correct..Canning is a art, and making mistakes can get you very sick.
Can u mention the key steps... thank you
@@mssummerrose1 1. forget the garlic
You are absolutely correct because someone else made a comment about this. She is practicing unsafe methods that could cause someone to get sick.
@@ericaa4720 What I am thinking is she is making refrigerator pickles, cause those jars will not seal. It what I don't get is why boil after hot packing if she is just gonna refrigerate.
This reminds me of making pickles with my Mom when I was young.
Thanks for sharing this recipe. Will definitely make this! BTW, do you have any sauerkraut recipe??? Thanks!
but honestly super useful video! Gonna try this out later. Def subscribed!
Be careful boiling mason jars. The glass isnt tempered and the bottoms can break off, most of the time this happens is when the bottom of the jar is in direct contact with the pan
That's why on is supposed to use a rack in the bottom of the pot. If you don't have a rack, you could put a folded dish towel in the bottom of the pot (that's what my grandma did and nobody got sick from anything she canned for the table .... you name it, she canned it. she even made "potted" meat and canned pickled pig's feet."
Mason jars are made for canning and if this women knew how to safely can she would have a rack at the bottom
My mom did this and instead of leaving them for 6 weeks it’s been 3 years! We found them a few days ago 😂
😳😳
Please describe it's condition... If you don't mind
@@myselfotaku9188 let’s just say.. VERY BAD. They stunk up my whole house for awhile from opening the jars
@@that_animefreak221 omg!! I can imagine that 😖😖
If properly canned they would be perfectly fine.
@@daveulrich4623 probably.
I was today years old when I learned that pickles were actually cucumbers 🤯 I just thought pickles were… well, pickles 😅
Actually you were not wrong. All pickles are not cucumber, but this is a cucumber pickle. You can have pickles of all sorts of things like mango pickle, garlic pickle, ginger , radish, carrot anything.
Everything can be a pickle but the most common pickles are cucumber pickles at least in my country 🤷🏻♀️
Im glad im not the only one 😭
@@biniberry9650 yeah... Because in here the most common one is either lemon pickle or raw mango one...(garlic is famous too!)
I’m 31 years old and found out last year. The greatest thing is to know, I used to think similarly to u.
Omg I'm trying this with My daughter! We LOVE cooking together! She is 5! Thanks!
So sweet love the way you execute things to the point hace a great day but gotta put pickle spice. ❤😊
Fancyyy, I just put sliced cucumber into the left over vinegar from pickled onion jars lol
A time or two i may have added cucumber slices to the pickle juice, only to figure out it takes longer than a day to make pickles. 🙃
Why!!!!
You have to use a pot large enough to cover the lid with an inch of water....
Thank you, plus I bet she doesn't have a rack at the bottom.
Only a 1/4 an inch of space?
Plus, oh I could go on.
@@kylaluv8453 Hi from the UK🇬🇧 I love pickles. Can you tell me how to make them please?
She said not to seal lid too tight but if you cover the lid with water will the water not get inside the jar?🤔
@@katzwhite5962 the technical term for what the process is is a water bath.
This technique is used with a higher acidic food.
You bring the water to boil with like the first nickel of your finger is about an inch to cover it the lid is not just some regular lid it's a special lid with a ring so you it's called finger tightening so you want to finger have that little finger tight only.
The process only takes 10 to 12 minutes when completed but you have to prevent botulism which is an invisible killer it's a mold it's doesn't have a takes years for it to develop where you can see it but it is still prevalent and can cause you to have food poisoning real easily. Water will not get in there I promise you
@@kylaluv8453 my favorite lady who does the most humorous yet thorough dedication to canning is Homestead hearts channel.
I’m definitely making these how can I make the half sour pickles 🥰🤗
You put salt & water and leave on the counter for 6 weeks than put them in the fridge, doesn't require boiling
hope you like it!
@@VeronikaCheb you forgot vinegar.! 👍
@@billslaughenhoupt5669 you don't need vinegar if you are just making them salty
I am unbelievably excited to make these 😅
These look so good Omg!
You are definitely going to want to use the flower tops from the Dill, not the smaller side leave so much. In order to really get the flavor from the dillweed you need the flower tops!
Your jars need to be SUBMERGED when you boil them! I'd avoid eating those sis, get a deeper pot and give it another go!💗
Unless she stores them in the fridge. But yeah, she don't know how to properly can.
Nice, I’m doing that!
Hope you like it
My recipe for pickles ready for the fridge in a couple of days:
- small pickling cucumbers. I do some with the mandolin to make sliders for sandwiches and burgers, I do spears by quartering them lengthwise and I do some in coins for jalapeño pickles for my husband since I’m allergic to capsaicin which is what makes hot peppers spicy and I do one batch of whole mini cucumbers
- I buy packages of dill and split one between two containers or jars of pickles
- 1 Tbsp of whole back peppercorns per jar
- 4-5 cloves of garlic, halved and peeled per jar
- 1 Tbsp of Maldon salt per jar
I boil equal parts water and white distilled vinegar with 1-2 Tbsp per jar of vinegar I use. Bring to a rolling boil and take off the heat.
I assemble my jars, with everything but the cucumbers in first and then the cucumbers. I cover to the very top with my hot mixture (wear gloves and use a ladle to decant). Leave loosely covered on the counter until they are cool enough to handle without gloves and put the tops on tight and refrigerate. Enjoy after 3-4 days and will keep in the fridge for up to 3-4 months.
Mustard seed is okay, but I feel with garlic and dill being the show stoppers you need to keep the mustard to a minimum.
I like how she did not put sugar in it. Good simple directions.
Mom and her sister had a friendly competition of who made the tastiest pickles from their garden. It started in April.
Omg I love pickles I will definitely try this recipe
hope you like it
Four to six weeks? My chips couldn’t wait that long!
Awesome! I love your patience. I’ve only made refrigerator pickles and fresh okra. This video makes me want to try this method.😋
Homemade bread and butter pickles are some of the best!
Can we have a video for when they are ready
absolutely
The best pickels are the ones that spend the night and leave in the morning lol
Slayed it
I would recommend the Turkish way personally. The measurements are tricky but the pickles turn out amazing. The ingredients are vinegar, lemon juice, salt, water and citric acid. Then you wait 5-6 weeks before you open it.
Omg OMG 😍 looks so good and the pickles look delicious too
So much food preservation misinformation in this video. Wow.
There's no mention of sterilizing the jars and lids before proceeding with to the filling of the jars.
I am having a heart attack myself. (okay not really a heart attack, but close!)
The water needs to cover the top of the lids and the jars have to be sanitized. If you don't lime soak your pickles first they will no be crunchy!
Hi I'm in the UK 🇬🇧 what do you mean by lime soak the pickles?
It's called pickling lime you can probably get it off Amazon. You soak the cucumbers in the lime bath first rinse well then pickle. You can do the same thing with salt but that's better for slices and not spear they do better with a lime bath!
@@ashleyktexz Thank you for replying🙂
@@katzwhite5962 how much lime nd water used? thanx 4 d answer
@@ashleyktexzhow much lime nd water
As an indian i think this is the most bland and uninspiring pickle ever 🤦
If I understand you correctly, you are thinking of the wrong kind of pickle. you are thinking of a spicy pickle, maybe you’ll recognise it as an ‘achaar’ the kind you get in a jar. These are pickle pickles- idk how to explain but it’s the kind you find in burgers in thin slices.
@@_extraa2404 got your point. In Subway they have these pickles. But i think "achar" is way more tasty than pickle
Those are beautiful cucumbers for the right pickles, well done!
It wasn't until I moved away from the west part of the country that I realized how delicious food could be. My mom is British, so all meat had to be cooked until it crunched or had the consistency of sawdust.
If any one has ever seen the WONDERFUL little indie film called Big Night, I'm like the woman, sobbing at the end of the most epic, incredible 12 course meal ever made.
Everyone is basically in a blissful food coma, and one woman is sobbing her heart out. When her date asks what's wrong, she says, "My mother was a horrible cook!" God that just resonates with me. And I'm a worse cook than 98% of the planet.
When I moved to the East Coast, I felt like an enormous weight was lifted from my shoulders. These were my people, and I wasn't an Alien or a freak, or a changeling. I knew one person, but for the first time in my life I made friends, more easily --well it couldn't have been LESS easily. It was like coming home and New England welcomed me with a big, bone cracking hug.
Sorry. Rambling. Everyone, even me, has at least a couple things they make well. For my mom, it was her pickles. Even now, I'd throw down for just the recipe, not to mention a jar. She'd toss in pearl onions, some thinly chopped carrots, but the cucumber was still 80% of the contents.
My dad and I were both fiending for those onions. I didn't mean to eat them all, it was just, they were so good. And I can't tell you what they were made of because she can't remember where she got the recipe and has better things to do . . . I've NEVER tasted another pickle like hers. There is absolutely nothing to compare it to. SO FRUSTRATING.
She also made killer peanut butter, and to this day, at the age of 51, I cannot eat strawberry jelly, jam, preserves - - none of it. NONE. Hers never set up they way she wanted, but what they lacked in structure they made up for in taste. Sigh.
This is not a safe canning method. Eeeeeek….. I would recommend checking with Ball; they have easy guides for first time preservers. Just check out another source, friends.
finally me first 😇💜
Congratulations o
Wow! How unsafe! I've never canned without my jars tightly sealed and when canning I've always placed my jars on a rack inside the pot and covered the tops fully with water. By leaving the lid loose like that you won't get a proper seal to keep it bacteria and your pickles will go bad.
Your skin is flawless ❤❤
For proper fermented Dill pickles you need a Dill flower, much stronger flavor than regular Dill. Few weeks is good but they are good even after 3 days (half fermented and super goood) also stuff like cherry, currant leafs add ton of flavor. Horseradish root too + mustard seeds for crunchyness, they make pickles super crispy. I like Cold water too instead of hot
.Heres the Gospel of Jesus *if you're interested*
All people have sinned and fallen short of the glory of God. The penalty for our sin is death. But Jesus came to Earth, lived a perfect life, died, and was resurrected to pay the penalty for our sins! Repent and have faith in Him❤