Thank You - you have kept it simple by not adding more ingredients and spices , let the zuchinni speak for itself , I will give it a try soon - we call them courgette in Scotland - Great idea bottling outside , great to hear the birds singing behind you , I have a sister in Port Douglas - my most favourite place on the planet
You could also slice about the same thickness longitudinally, it will fit more in. My favourite gherkins are done in this way and good for adding to sandwiches.
You give me some ideas to make them when I get some zucchinis from the garden this season. Great video Mark. Make more garden preserves as you go. This is good.
For those extra big zucchini, I slice them longways, up to the seeds, salt for 20min., Pat dry or wring dry and then use for noodles in lasagna. Works great even if it's a bit of a process.
Thank you for this straight forward and informative info. I've been making kombucha for a bit and use an instapot to make yogurt. I just started with a half gallon of dill/celery seed and cabage. Totally wish I saw this before and had a tray ready. PS- 1st time second ferment on a strong buch, with mango and simple syrup 2nd, explosive in under 12 hours. FyI, #learnedtoday
Good day Mark from self sufficient me !! I'm well interested in learning about fermenting but didn't know where to start with the brine, so as easy as that ?? Thanks for sharing your knowledge and experiences !!
I have pickled okra and it does pickle well and it really tastes great, just don't forget to add other items like garlic, onions and peppers. The flavors just adds to the full body taste of the okra.
Never heard you could pickle courgettes, ant pasts yes, will give a try when i can find the pickle pipes, (saw your link for Oz and UK, may not work here for Ireland post Brexit|) I Pickle my sons eggs in vinegar, hard boil, cool and shell the eggs, cover with vinegar in jar, leave in the fridge, I add a baby beetroot, it turns the vinegar bright pink, which in turn colours the white, pink but leaves the yoke yellow, looks good when cut in two in a salad.
I tried fermenting zucchini a month ago. I did spears and added garlic and basil and two oak leaves for tannins. They sat on the counter 3 days then into the fridge. (We are in TX and it’s hot) They turned out really mushy. Good flavor but so soft. Does yours stay firm? Love your videos!
This is great! This is my first year gardening AND my first year fermenting! Do you find the zucchini gets too soft/mushy this way? I was reading about how some people will add "tannins" to their squash ferments to avoid mushiness, but I don't really know what that entails..
FANTASTIC video! You are always very clear and concise and you say what is essential. Keep em coming!! And thank you for sharing your amazing life with us all :) Your family must be very happy with 'The Lot' XD !! What treasure next??
Great video. I like the idea of fermentation but I don't like salt I don't suppose I can substitute vinegar for the salt? Maybe I'll have to stick with chutney....but I'm in South Oz and it's a bit too cold for zukes just yet - and I'm very jealous of all your land : ) I love those Wek jars how good are they?
Thank you! Yes, you can pickle with vinegar no problem at all really, but they are very different methods of preserving and thus have different end results - I've done it both ways and enjoy them both too. Yeah, the Weck jars are good alright - very easy to use! Cheers :)
Very nice tip, thank you. I run out of ideas on how to eat zucchini during the season, noodles with zucchini, zucchini risotto, zucchini pizza, grilled zucchini stripes with olive oil, garlic and vinegar, zucchini soup, zucchini and potato fried cakes, zucchini tempura, zucchini cut into raw noodles. The problem to store them is that they cook too tender, so canning them in tomato sauce is the only not very tasty way to do it. Fermenting could be the better way. (Just bought a spiralizer, to try new ways of eating zucchini 😀)
Hey! Did you try adding mustard seed, dill, whole black pepper and bay(inhave no idea how it’s written) leafs in the jars ? It gives the pickles an awsome flavor.
Hi Mark, so good to see all your garden beds all nicely done. Hubby and i have so much to do and all we got is pure clay soil in NSW.....not a bit of topsoil whatsoever. I call it the back breaker, hard like a rock in Summer and soft like jelly in winter....still we going to plant fruit trees etc....any advice on clay soil? thinking clay breaker, some good manure ...people around us don't think we can/t make it....take care
Or you can cut off some of the flowers, thus preventing some from forming too much zucchinis, and bake them in a coat of batter... or fill them with mozzarella and frie them... like the Italians do ;)
Your brine is much stronger than other YTs that I've watched. Most say 2 tbsp/quart. I wonder if the stronger brine keeps them from going mushy as a poster said.
Gday Mark, do you grow any stone fruit in your little slice of paradise, if you do, do you preserve any of those, would love to see your methods. Top notch vid as always mate. Keep it up!!
Yes we do mate - of course, they are the low chill varieties. We tend to eat them fresh and even cook with them so I haven't preserved much except if you consider home made Worcestershire sauce made with plums a preserve, oh, I've made plum jam too... Cheers :)
Hi Mark, loved this video to take gardening to the next level, have you tried bread and butter pickles? You can use zucchini, squash or cucumber, I have grown a glut of apple cucumbers this year, so I am eager to get started on them. Susan Victoria, au
Nice work, Mark. What is your preference concerning the two different air locks? I'm using 3 and 5 liter crocks for some things that I don't mind leaving stored in them. Such as my Jalapenos. Want to go to the individual jars for other things however. The jars with the water filled air locks are more expensive than I want to pay for as many as I want. The waterless valve, pickle pipe, is good option but I haven't heard any reviews of them.
Another fermetanted good is kombucha, my mother she was at the final strade of leave cancer, I mede FIR her kombucha and green good, as selvatiche herbd, cicoria, malva and survived other 3 years.All th vegetables green, and selvatica herbs are very usefull against and preventive to cancer
i've only ever made refrigerator pickles. I didn't know those bubbler lids existed, i will order some online. I've wanted to try to make fermented pickles, but thought you had to do it in an open crock and you had to descum it and it frankly seemed a little gross
With a 1 tbs to one cup water ratio in the brine are the pickles salty?. I just made my first batch of pickles 2 days ago i have cucumbers whole and i packed some thick zucchini slices on top. I used about 1.25 tbs of hymalan salt to cup of water. I fear i used to much salt and it will tast salty. I have released some presure from the jar and it smells amazing i tasted some residual brine and it is pretty salty still
They are sour. Not a bad flavor but certainly not sweet. A Lot of folks add dill. I don't but I find almost everything tastes the same whether onion, Apple, Zuke, or Cuke. I have grown to love them and add Jalapenos and spice things up. For Zucchini garlic and onions make a fine addition. Tobasco sauce is made this way with only their peppers only and fermented a long time.
Mark you need one of my tables! Your back must ache , it has 3 adjustable heights to 95cm, perfect height for cooking or crafts. I originally bought mine in big w but dont think they sell anymore might have to contact company. Its a lifetime adjustable leg 4428 4ft table. Other ones only go to 78cm, sold in the big green shed. Oh and have you tried fermenting your rats tail radish, im going to give it a go this season.
there is a way to just "burp" daily, prevent having to buy expensive items, also- clean rock for a weight, I love these vids- just wanted to share my lame broke ass ways too ; )
Do these fermented zucc's have to be kept in the fridge after the fermenting is finished, and do they get soft and mushy...? I have done cucumbers like this and they got really soft and mushy, and I threw them out!
Yes I do keep ours in the fridge. Sometimes they can eventually go a little mushy that's true but before throwing them out consider straining them briefly just to get rid of excess liquid and then add an equal amount of Philly cream cheese blend this up to make an awesome lacto-ferment zucchini dip. Cheers :)
Why would you use tap water? It retards the fermentation and reduces the variety of probiotics, which is the whole purpose of doing it this way rather than canned processing.
Because I disagree and don't believe it does retard the fermentation. Our drinking water here is very good and our ferments work perfectly 99.9% of the time. I have tested filtered and purchased spring water against normal tap water and have not noticed any difference in taste or performance - the only thing I did notice was extra and IMHO unnecessary cost. Like I said in the video if people don't want to use tap water go for it. Cheers :)
My Momma pickled watermelon and it was sweet. She was a great home maker and Gardner.There was always something tasty growing. :) I was the youngest, then she was ill and died when I was young. But my older siblings really didn't pay attention to all the skills she had. Fig preserves with lemon was my favorite thing to make with her. I 'm just a container Gardner. But I share your videos. I have friends that enjoy gardening and you have some very good suggestions. How to increase lemon tree yield went over well here in Texas. TY again!.
Only reason to not use tap water is some of the anti bacterial stuff they use like here in the u.s. is predominantly chlorine and chloramine which can disrupt the good bacterial growth.
I have my first batch going now and I forgot that. I’m not sure how it is to smell but I think it’s a little off so I’ll probably toss these and start again. I like the idea of preserving food this way though!
Hello from South Africa Mark. Hubby and I are enjoying learning from your channel. 2 questions, how often do we need to 'burp' the jars if we are using normal lidded jars, would once a day be enough? Also, where do you store your jars while they ferment? Thanks!
zepguwl thistle I think it was 1T salt for every cup of water. This type of pickling uses wild bacteria for the ferment, so washing the zucchini would ruin the process.
We had to buy land outside of the city 45kms north to find an affordable lot that was a suitable size for what we wanted (3 acres). My wife and I had to travel a considerable distance for the first few years to work (Nina still does) so there were/are sacrifices but we'd say it has been all worth it. Everyone's situation is different of course... easy for someone is difficult for others. :)
@@dxbrasky washing your vegetables from the garden removes dirt. I personally do not like eating dirt. When I pick my zucchini they have dirt on them or bugs.
![“อาร์ต พศุตม์” เกือบเอี่ยวทุกคดีดัง เอ๊ะไว้ก่อน ไม่มีอะไรได้มาง่ายๆ | แฉ 16 ต.ค. 67 [2/3] | GMM25](http://i.ytimg.com/vi/0Gx-0-kUBv8/mqdefault.jpg)
Loved hearing the birds from that part of the world!! Bird songs that I have never heard here in TN, USA.
These vids are hidden gems.
Thank You - you have kept it simple by not adding more ingredients and spices , let the zuchinni speak for itself , I will give it a try soon - we call them courgette in Scotland - Great idea bottling outside , great to hear the birds singing behind you , I have a sister in Port Douglas - my most favourite place on the planet
Excellent! I also loved the birdsongs in the background.
I’m in Ecuador Andes and my Zune’s are just starting to produce. Easy way of dealing with excess! Love the sounds of the birds in the background!
great recipe! for anyone still running into this video (like me) the fermentation time is 3-5 DAYS not 3-4 weeks! Enjoy
You can ferment as long as you want. As long as there’s know bad bacteria.. If it smells good it is good.
You could also slice about the same thickness longitudinally, it will fit more in. My favourite gherkins are done in this way and good for adding to sandwiches.
Yes that's a good tip and probably make for nice finger food snacks also.
You give me some ideas to make them when I get some zucchinis from the garden this season. Great video Mark. Make more garden preserves as you go. This is good.
I pickled a few green tomatoes one year...they turned out pretty good. they were great on a hamburgers
love your videos
For those extra big zucchini, I slice them longways, up to the seeds, salt for 20min., Pat dry or wring dry and then use for noodles in lasagna. Works great even if it's a bit of a process.
I can definitely second this video picked zucchini is amazing. I pickle zucchini, beets, cucumbers, ect EVERY year
Thank you for this straight forward and informative info. I've been making kombucha for a bit and use an instapot to make yogurt. I just started with a half gallon of dill/celery seed and cabage. Totally wish I saw this before and had a tray ready. PS- 1st time second ferment on a strong buch, with mango and simple syrup 2nd, explosive in under 12 hours. FyI, #learnedtoday
Good day Mark from self sufficient me !! I'm well interested in learning about fermenting but didn't know where to start with the brine, so as easy as that ?? Thanks for sharing your knowledge and experiences !!
Love this one . good way of preserving the zukes
any Thanks for sharing Mark hope your well takecare mate. I love how you have your yard and garden
Thanks heaps Des much appreciated mate! :)
Fantastic! I pkanted zucchinis in my tiny garden in containers. Will definitely try. Also - love the birds chirping in the background.
Yeah, the birds were extra loud, one landed right in front of me and started singing during the demo lol...
Tats cool! Tks for fun cooking tip.
Wow! awsome veggies,great idea did not know you could pickle zucchini.
Here in Arizona I have friends that eat pickled okra..thanks for the video!
I haven't tried pickled okra yet but I imagine it would pickle well! :)
I have pickled okra and it does pickle well and it really tastes great, just don't forget to add other items like garlic, onions and peppers. The flavors just adds to the full body taste of the okra.
Never heard you could pickle courgettes, ant pasts yes, will give a try when i can find the pickle pipes, (saw your link for Oz and UK, may not work here for Ireland post Brexit|)
I Pickle my sons eggs in vinegar, hard boil, cool and shell the eggs, cover with vinegar in jar, leave in the fridge, I add a baby beetroot, it turns the vinegar bright pink, which in turn colours the white, pink but leaves the yoke yellow, looks good when cut in two in a salad.
Oh they are so beautiful.
Thanks for sharing great video I'm going to ferment some Jalapeno's soon, keep up the good work
Well, I just bought bought a fermenting kit. Thanks for feeding my addiction, Mark :D
Thanks Mark for sharing!
Lovely, thank you for this idea! Our kids don't like zucchini that much but who knows, maybe I can get them to try some pickled ones in stead...
I didn't know zucchini could be pickled. Thank you!!!
really nice, thank you for sharing the information.
Thanks Peter! :)
Gallon size glass jars work great for projects like this.
I tried fermenting zucchini a month ago. I did spears and added garlic and basil and two oak leaves for tannins. They sat on the counter 3 days then into the fridge. (We are in TX and it’s hot) They turned out really mushy. Good flavor but so soft. Does yours stay firm? Love your videos!
Looks awesome i am going to try this.
Have you ever made fermented lemons?
keeping it simple!!! love it
This is great! This is my first year gardening AND my first year fermenting! Do you find the zucchini gets too soft/mushy this way? I was reading about how some people will add "tannins" to their squash ferments to avoid mushiness, but I don't really know what that entails..
A grape leaf will do or you can use some black tea.
FANTASTIC video! You are always very clear and concise and you say what is essential. Keep em coming!!
And thank you for sharing your amazing life with us all :) Your family must be very happy with 'The Lot' XD !! What treasure next??
Great video. I like the idea of fermentation but I don't like salt I don't suppose I can substitute vinegar for the salt? Maybe I'll have to stick with chutney....but I'm in South Oz and it's a bit too cold for zukes just yet - and I'm very jealous of all your land : ) I love those Wek jars how good are they?
Thank you! Yes, you can pickle with vinegar no problem at all really, but they are very different methods of preserving and thus have different end results - I've done it both ways and enjoy them both too. Yeah, the Weck jars are good alright - very easy to use! Cheers :)
"That's not a knife. This is a knife!" 😂
Very nice tip, thank you. I run out of ideas on how to eat zucchini during the season, noodles with zucchini, zucchini risotto, zucchini pizza, grilled zucchini stripes with olive oil, garlic and vinegar, zucchini soup, zucchini and potato fried cakes, zucchini tempura, zucchini cut into raw noodles. The problem to store them is that they cook too tender, so canning them in tomato sauce is the only not very tasty way to do it. Fermenting could be the better way.
(Just bought a spiralizer, to try new ways of eating zucchini 😀)
Hey! Did you try adding mustard seed, dill, whole black pepper and bay(inhave no idea how it’s written) leafs in the jars ? It gives the pickles an awsome flavor.
Don't forget to stuff and fry those beautiful flowers.
Hi Mark, so good to see all your garden beds all nicely done. Hubby and i have so much to do and all we got is pure clay soil in NSW.....not a bit of topsoil whatsoever. I call it the back breaker, hard like a rock in Summer and soft like jelly in winter....still we going to plant fruit trees etc....any advice on clay soil? thinking clay breaker, some good manure ...people around us don't think we can/t make it....take care
If your putting up for long term storage do you pressure can after fermentation is complete?
Sweet. So many Zuccs coming ripe in the garden I can't keep up just sharing and eating. We'll give pickling a shot.
Cool. Exactly. Fermenting them is a great way to preserve a glut for later when they aren't growing. Cheers :)
Or you can cut off some of the flowers, thus preventing some from forming too much zucchinis, and bake them in a coat of batter... or fill them with mozzarella and frie them... like the Italians do ;)
I have dried them in a dehydrator with salt. Like a salty chewy potato chip, so not my fave. But it would be a great add to winter stews.
Your brine is much stronger than other YTs that I've watched. Most say 2 tbsp/quart. I wonder if the stronger brine keeps them from going mushy as a poster said.
I have been fairly happy with my masontops
thank you for that video,
we always have lots of zuccs and we dont know what to do with them
Great video! How do you stop the pickling process once they’ve reached desired texture?
Gday Mark, do you grow any stone fruit in your little slice of paradise, if you do, do you preserve any of those, would love to see your methods. Top notch vid as always mate. Keep it up!!
Yes we do mate - of course, they are the low chill varieties. We tend to eat them fresh and even cook with them so I haven't preserved much except if you consider home made Worcestershire sauce made with plums a preserve, oh, I've made plum jam too... Cheers :)
so easy thank you Mark!
Hi Mark, loved this video to take gardening to the next level, have you tried bread and butter pickles? You can use zucchini, squash or cucumber, I have grown a glut of apple cucumbers this year, so I am eager to get started on them.
Susan
Victoria, au
Iv'e never heard of pickleing zucs..cool..
Nice work, Mark. What is your preference concerning the two different air locks? I'm using 3 and 5 liter crocks for some things that I don't mind leaving stored in them. Such as my Jalapenos. Want to go to the individual jars for other things however. The jars with the water filled air locks are more expensive than I want to pay for as many as I want. The waterless valve, pickle pipe, is good option but I haven't heard any reviews of them.
You can make your own fermenting lids so you don’t have to buy the whole kits.
Check out Chiili chump.
He has plenty of videos on this.
Nice job Mark . Never tried this way before . Could you vinegar to pickle them.
Cheers
Pete.
Another fermetanted good is kombucha, my mother she was at the final strade of leave cancer, I mede FIR her kombucha and green good, as selvatiche herbd, cicoria, malva and survived other 3 years.All th vegetables green, and selvatica herbs are very usefull against and preventive to cancer
Mark, so it's 1 Tablespoon salt to a litre of water for the brine?
Heya Mark. Can you please give us the heads up as to where you got your preserving jars & particularly the gas release lids? I live in SE Qld too.
i've only ever made refrigerator pickles. I didn't know those bubbler lids existed, i will order some online. I've wanted to try to make fermented pickles, but thought you had to do it in an open crock and you had to descum it and it frankly seemed a little gross
Hi Mark. I have a question: Does your Zucchini get soft in the pickling process? Jessie Arkansas USA
With a 1 tbs to one cup water ratio in the brine are the pickles salty?.
I just made my first batch of pickles 2 days ago i have cucumbers whole and i packed some thick zucchini slices on top.
I used about 1.25 tbs of hymalan salt to cup of water. I fear i used to much salt and it will tast salty.
I have released some presure from the jar and it smells amazing i tasted some residual brine and it is pretty salty still
The big question is, "How does it taste?" This is the first time I've ever heard of pickled zucchini.
Jumpoff A I’ve pickled zucchini before. It’s similar to cucumbers, but texture in slightly different. More soft rubber than crisp.
They are sour. Not a bad flavor but certainly not sweet. A Lot of folks add dill. I don't but I find almost everything tastes the same whether onion, Apple, Zuke, or Cuke. I have grown to love them and add Jalapenos and spice things up. For Zucchini garlic and onions make a fine addition. Tobasco sauce is made this way with only their peppers only and fermented a long time.
@@Forevertrue Thank-you. :-)
So it doesn't taste like pickles? I'm new to this and tried fermented broccoli...nope nope that smelled so awful I didn't want to taste it.
Thanks buddy.
What a cool idea. I really like zucchini. hope these taste as good as it looks, TY :) oh can these be spiced up like kosher pickles?
You bet they can be spiced up however you like and dill goes well with them too. Cheers :)
easy to make thank you
Mark you need one of my tables!
Your back must ache , it has 3 adjustable heights to 95cm, perfect height for cooking or crafts. I originally bought mine in big w but dont think they sell anymore might have to contact company. Its a lifetime adjustable leg 4428 4ft table. Other ones only go to 78cm, sold in the big green shed.
Oh and have you tried fermenting your rats tail radish, im going to give it a go this season.
Great Video
there is a way to just "burp" daily, prevent having to buy expensive items, also- clean rock for a weight, I love these vids- just wanted to share my lame broke ass ways too ; )
and... burp was covered. Want to add, I use the spongy ones to make a cake with- kids love and hate it :D
where's the taste test video??
Do these fermented zucc's have to be kept in the fridge after the fermenting is finished, and do they get soft and mushy...?
I have done cucumbers like this and they got really soft and mushy, and I threw them out!
Yes I do keep ours in the fridge. Sometimes they can eventually go a little mushy that's true but before throwing them out consider straining them briefly just to get rid of excess liquid and then add an equal amount of Philly cream cheese blend this up to make an awesome lacto-ferment zucchini dip. Cheers :)
That sounds like a good idea Mark, will have to try that! Thank you so much!
I really like zucchini. I make noodles from them instead of using pasta.
Yum!
Why would you use tap water? It retards the fermentation and reduces the variety of probiotics, which is the whole purpose of doing it this way rather than canned processing.
Because I disagree and don't believe it does retard the fermentation. Our drinking water here is very good and our ferments work perfectly 99.9% of the time. I have tested filtered and purchased spring water against normal tap water and have not noticed any difference in taste or performance - the only thing I did notice was extra and IMHO unnecessary cost. Like I said in the video if people don't want to use tap water go for it. Cheers :)
Cheryl Taylor seems to be working for him or he wouldnt have used it. I'm learning from his advice. Easiest to understand by far. :)
Another recep is to put the zucchini in the vinegar and after in the olive oil, with some little slice of garlic..
Try it
So many pickling techniques. I seen pickling of watermelon skin when was 3 or 4. They salt as we'll. Normally just put them in the sun to ferment.
Watermelon skin?! Wow, that's different! It would be interesting to try... :)
Self Sufficient Me It was for survival, this was during time in the refugees. My elder sister asked for the skin to take and then we ferment it.
My Momma pickled watermelon and it was sweet. She was a great home maker and Gardner.There was always something tasty growing. :) I was the youngest, then she was ill and died when I was young. But my older siblings really didn't pay attention to all the skills she had. Fig preserves with lemon was my favorite thing to make with her. I 'm just a container Gardner. But I share your videos. I have friends that enjoy gardening and you have some very good suggestions. How to increase lemon tree yield went over well here in Texas. TY again!.
Fermented watermelon rind and watermelon rind kimchi
Great stuff, zuchs starting to produce looking for ways to use it all.
I saw you used one in a great salad you made on your latest vid - cool! All the best :)
One of my favorite veggies, and so easy to grow!
Once pickled how long could you expect it to stay good?
In the fridge about 1-6 months :)
Which do you like better, Pickle pipe or the other?
Mark don't you mean, "Bob's you're Uncle & Fanny's your aunt"? That's what we say in England 😁
i have a few massive courgettes, will they crumble because they are more spongey?
No dill or other spices added? I would put mustard seed - dill sprigs and garlic
Hi the fermentad food are very strong against the cancer, especially in the colon, intestinal desease, in the leave and against the diabetics
Too much pickled foods is a proven cause of stomach cancer. Don’t eat too much too often. Search up the cancer research if you doubt me
Nice work mate. We need to pick peppers! What? No.. not for any good reason except for the nursery rhyme.
Only reason to not use tap water is some of the anti bacterial stuff they use like here in the u.s. is predominantly chlorine and chloramine which can disrupt the good bacterial growth.
I have my first batch going now and I forgot that. I’m not sure how it is to smell but I think it’s a little off so I’ll probably toss these and start again. I like the idea of preserving food this way though!
where might I find the German type jars? I am in the US
Hello from South Africa Mark. Hubby and I are enjoying learning from your channel. 2 questions, how often do we need to 'burp' the jars if we are using normal lidded jars, would once a day be enough? Also, where do you store your jars while they ferment? Thanks!
Mandy McNicol Erasmus hi, when I ferment I usually burp once a or every other day 😊
How is the brine made?
Can you share your brine recipe, please?
You are great man 🙏👑
🌷🌷
I picked zucchini with sugar salt vinegar chilly/pepper 🌶 n dried plum🍑...yummmmm🥒🥒🥒
Any Pickle tastes great if made in Apple Cider vinegar, black seeds & fenugreek seeds.
how much salt per 8 cups water? you start to say 1 cup then change to 1T salt. You didn't wash the zucchini?
zepguwl thistle
I think it was 1T salt for every cup of water. This type of pickling uses wild bacteria for the ferment, so washing the zucchini would ruin the process.
Want to see a finished product
i love you
How easy would it be to move to wjere you live
You have to have a trade or profession Australia needs and a blameless character.
We had to buy land outside of the city 45kms north to find an affordable lot that was a suitable size for what we wanted (3 acres). My wife and I had to travel a considerable distance for the first few years to work (Nina still does) so there were/are sacrifices but we'd say it has been all worth it. Everyone's situation is different of course... easy for someone is difficult for others. :)
😷😁👍
Where dem quail vids at dough
Do you have giant spiders in the farm?
🥒🥒🥒🥒🥒🥒🥒😋😋
Silicone is not very good , glass yes
Did You really say "Gurken"? XD
“Gherkin”. Little dill pickles. ☺️
Take care not to consume too much pickled foods: commonly known cause of worlds 2nd biggest cancer killer: stomach cancer
Gross you didn’t wash your zucchini first.
Why would he wash it?
@@dxbrasky washing your vegetables from the garden removes dirt. I personally do not like eating dirt. When I pick my zucchini they have dirt on them or bugs.
@@kathydunn3631 i didn't see any dirt or bugs on his zucchini.