Food Wishes 👋 chef.. Why didn’t my dills crisp up? My garlic turned blue but that’s ok. It’s the not crisp enough at all pickle is what I would like to know about. I even used alum to help with the crisp.. So Chef John why do pickles sometimes turn out with our a crunchy crispy texture?? Thank you so much. I hope you answer bc I’m sure I’m not the only person this has happen to. 🙏
With a home ferment, you won't get the consistency of a big processing company. There are two ways to try to keep them crunchy. 1) Add more sources of tannins. He used bay leaves (which I've never tried but I think I'm going to as it might enhance the flavor...at the very least the aroma. What I've mostly done is use grape leaves. 2) The other thing you can do is just not ferment them that long. Only do it for 3-4 days and then add some vinegar to the brine to finish souring the pickles and transfer them to the fridge (which stops the fermentation). They will get softer as they ferment. Also, the very best cucumbers for pickling (as far as staying crisp) will be ones *you cut off the vine* right before pickling. I don't know why this is, but it does make a difference.
Alexander Norman I definitely used my cucumbers I grew. I’ll try your approach.. so disappointed to get super soft dills .. 😩 .. way to soft for my likings to make relish .. thank you.
You can add a handful of chickpeas at the bottom of your fermenting jar. This will produce extra gas during fermentation and give a little bit of fizzy quality to your pickle. Also alongside cucumbers, you can use chunks of carrots or white cauliflower.
I tried fermenting vegetables from my garden about 5 years ago and am still amazed that salt and water plus vegetables makes delicious and nutritious food that will last about a year in your refrigerator. You are correct, it is like a miracle.
One thing that would help to keep the pickles crunchy: cut the blossom end off of the cucumbers before covering with brine. If you don't know which end is the blossom end, just cut off both ends. Just a little bit! There is an enzyme in the blossom end that makes pickles soggy, not crisp. Hope this helps!
I've read about this too And adding bay leaf or grape leaf also stops them going soggy due to tannins. I'm about to start fermenting my cucumbers, so I'm not speaking from experience@@fgarrison2910
Yum!! I come from Poland and we still make them the very same way! My grandma put some fresh cherry leaves when she had some and mustard seeds as well. I dont live in Poland for years and Im a grown up woman, but how I miss the taste of them pickles! Thank you Chef John for reminding me of one of my comfort food as a kid!
This is my absolute favorite pickling video. It reminds me of grandma's. Love the bean pot idea. She used 1 tablespoon salt per cup of water, too. A 5 gallon stone jar sat in our backyard room all summer. No refrigeration. Yes, less salt will work, but better safe than sorry.
I'm Polish, and for us these kind of pickles are part of our national cuisine along with sauerkraut. They are so yummy and full of probiotics. Truly, a superfood! Thanks for the recipe, Chef John. I like your blend of spices, and I'll probably use them in the summer when there are fresh, grown under the sun cucumbers.
You know I love your suggestions, or at least that's my public stance, but regarding adding things to keep the pickles crisp, if these things had been any crisper, they would have been dangerous. :) Having said that, the next time I'm up in wine country, I will "borrow" a few leaves, and see what happens. Thanks!
Food Wishes If you love our sugestions, then a few more: - put the cucumbers vertically and tight - they will stay under brine without any help - use dry dill flowers ("overripe") - you are right that flowers and seeds give much stronger flavour than leaves but they should be dry - don't wait 8 days - taste them each day starting from the second day (two days old). For me the best cucumbers are three days old.
Food Wishes You need to boil the brine after fermentation is complete to stop the process. Cool it down then add back to the pickles. If this is not done they will continue to ferment but at a slower pace since they are in the frig.
Food Wishes Hello Chef! I'm your follower from Russia. I'm filming some video-recipies in Russian, but I've made an episode in English about pickled cucumbers. I hope my language wolud be understandable =) Just have a look!
I tried these. They are delicious. Salty sour delicious. Had no idea I could do this, but I followed the video and it worked out great! Thanks for posting. :0)
Chef John is a pickling,fabulous joy to all of us natural fermentation students. Thank you for your easy to follow instructions and a delightful personalty!! Bruce the swimmer New Rochelle N.Y.
My grandmother always cuts off both ends of the cucumber. She also likes to use a couple of cherry leaves/branches and a chili on the bottom, and a lot more garlic :D Oh, and she also makes sure to soak the cucumbers in water for a couple of hours so that they take in as much liquid as possible and don't go hollow in the process.
Hey, Chef John, I believe that "mold" is actually a pellicle, which is a biofilm made by wild yeasts and bacteria. I'm a homebrewer that likes to brew spontaneously fermented beers and a pellicle is a joy to see on my beers when they are fermenting! Cheers!
I made this recipe last year, and it is now my household's favorite pickle! Making them again today. You can jar these and keep them in the fridge indefinitely; they won't explode, like some were worried about.
@@mikieson because some fermented things create a lot of gas, which when contained can exceed the tensile strength of the container, then all the sudden BOOOOM!.... RELISH CONFETTI!
That's how I make my pickles, I also add a few mini carrots and large sliced celery for extra flavor Those look incredibly delicious 👌🏻 Thanks for sharing
Where I live (and Poland can probably be called the land of the dill pickle ;)) we press the ramekin/plate down with a clean stone ;) Oh, and we'd probably eat half the pickles before they become full-fledged pickles ;)
We do the same with all the pickles in Armenia, we use a larger container ideally wooden (used to be 30 yrs ago), can be plastic, and press all down with a special big circular stone with smooth surface.
Eating them half done is the best. After only a few days they are still very crunchy but so delicious. I would taste them every day as a young boy and they were so good at day 4 or so.
Pole here where this recipie comes from, you dont have to care for the "mold" forming on top as long as you keep the cucumbers under the liquid level, you can just leave it there and wash it off when you take a cucumber out to eat... The brine can get cloudy, it doesnt affect the end product one bit. The longer you pickle the more sour and less firm the pickles will get. The key for them to stay eddible for a long time is to not allow the air in which is why you keep the cucumbers under the liquid.
@@MaZEEZaM at room temperature the pickles will continue fermenting at a high pace. So, when the initial fermentation phase ends, it's good to keep them in a cooler place so they can last longer. If you have a cool basement (below 10 deg Celsius in winter), they will keep nearly to next summer. And if they het really soft and mushy, you can always puree them and make a dill cucumber soup. :)
After finding a winner in Chef John's bread and butter pickles, I planted pickling dills this summer just to try this dill pickle recipe. This is an A++ winner. The only problem is you get enough for a couple of large jars of dills for the fridge, but not enough to can for the winter. I am going to order a large crock for next year and double my planting. I moved mine to the fridge after 8 days.
Dill pickles really bring back memories for me. My grandma used to make them, she had a similar container, only she would also add some horse radish and bey leaves and she had a stone she would put on the pickles so they stayed submerged. There was a ton of dill growing in her garden, she sometimes even had problems because it would just spread over the whole garden, lol. For me the vinegar pickles don't even come close to this.
That's it. I have always thought making pickles was rocket science. I can do this. Flowering dill will be available very soon at the market. Thanks for this simple recipe Chef John. The Canada canning safety guide makes it seem so difficult. This fermenting is a far better method for me to try.
Dear Chef John, You are the only man that can call me 'Don Rickles' and make it sound like a compliment! What a wonderful find you are, as I am constantly lamenting the fact that you can no longer buy a palatable dill pickle that isn't GM. You have the luckiest wife, ever; I'm quite certain! Thank you so much for this one!
Hi there. I live in a northern area and my dill plants are flowering big time! The flowers smell so good and have a tangy, almost citrus flavour along with the classic dill taste. Props to you for promoting their use!
I Made these and they were great and super easy to do. The only thing I did different was smash the garlic cloves before adding the to release more flavor because I love garlic! To my surprise they came out perfect in about 8 days. For some reason I wasn't sure things where working but the pickles were really great. One thing worth noting however, after the reach the level of flavor you want, put them in the fridge to halt the fermentation or they will keep fermenting stronger and stronger. If they ferment too long, they will lose their crunch and become soft.
Here in Poland, we make tonnes of it for winter and other variation (less salt/ready to eat after 1-2days) for spring/summer. Many people also use cherry and blackcurrant leafs.
I’ve said this before but you have the cutest, most heartwarming videos that have such a classic vibe and always make me laugh. On top of that, they keep my attention with how informative they are. Great job as always 👍🏼🥰
Hi there!! We have a small homestead farm here in Louisiana and I've been using your bread n butter recipe for pickling cucumbers for two years and I can't make enough my customers love them.. I wanted to try using the whole cucumbers to make dill pickles and ran across this video.. I can't wait to try it.. Thanks for you guidance and willingness to share❤
I used to watch Chef John's videos on Allrecipes. He is the best and his stuff is always A+. His Spicy Turkey Chili is amazing. I am sure the pickles I started today will be too. Thanks, Chef.
i love pickles and a few years back i actually tried to make them for the 1st time. was fairly simple and the results were awesome. been doing it ever since.
I actually just took a course in fermented foods at the farm where I have my CSA share. The whole "controlled rotting" concept freaked me out, but they came out AWESOME! It was the perfect way to use up all the cucumbers we got last month in our share. I found out the hard way that doing this in a non-sterile environment can cause a histamine reaction. It felt like bad seasonal allergies for about an hour after eating. I bought a pickle-it jar to prevent that going forward.
Rock salt is the best to make dill pickles, though any kind of salt without iodine will be good. I've never thought about putting coriander seeds or cloves. I have to try to make a batch of pickles your way, Chef John. In Poland dill pickles are very popular and yes, flowering dill gives these pickles their specific flavor. Polish people also loves what we call low-salt pickles, which are pickles that were brining around 3 to 4 days. I think they are even more delicious. :)
***** Speaking of Polish dill pickles, it has to be said that in almost every recipe I came across, from any part of Poland (there are slight regional differences), there is ALWAYS horseradish root among the ingredients. Also, I think that many traditional recipes also include oak or cherry leaves. I am Polish, by the way.
sulaco33 That's true, horseradish root helps pickles to stay crisp, especially when it's combined with garlic which has the same properities. Besides it adds some more nice flavor to the pickles. My mom tried adding blackcurrant leaves too and it turned out pretty good. And I'm Polish too.:)
These are the best! Just like the Kosher dills I had years ago. I like to add 2 Calabrese peppers and a jalapeño pepper into the pot, along with several cloves of garlic. They add a lot of flavor.
Awesome. I've been pickling my own foods for years but I have to tell you, it's nice to see someone pickle the old fashioned way as opposed to using a shortcut with vinegar that destroys any healthy bacteria. Cheers.
I made these yesterday. Can't wait to try them. The brine has a slight sour smell to it already, getting excited! I placed a plastic bag over the top to keep them under the brine.
@@bogyo66 Beards aren't exactly expensive though... Clippers are just about $20usd which you pretty much clip and slowly get it longer and longer. I grow about 2 inches in length under my chin every winter when I let it go though so depending on your roots. Growing a beard could happen on its own
@@thesoul_in_callisscyth6051 Hey thank you for the lovely tutorial (no sarcasm). But as a working man how you prevent your beard from getting caught in machinery?
I've always read that you should trim off the blossom end of the cucumber because the enzymes it produces will make the pickles mushy. I've always done it that way so I wonder about Chef John's method--he doesn't mention the trim. Also, if you bring the brine-and-spice mixture up to a simmer, you will release more of the aromatic compounds in the spices which will infuse more flavor, albeit, Chef John likes his more mild.
My gran always let the brine sit over night before she added the cuc's ... and of course she used the lil onions when she could get them or the bottom inch of a few scallions
Going through my list of new videos. (Don't want to watch that, don't want to watch that... Wait Chef John is making a pickling video ? TOTALLY WATCHING THAT !! )
My Dad used to make these but without all the spices except the fresh dill and garlic and on the top of the crock he put a piece of bread on the top for the yeast to help ferment them. They were the BEST-I loved them.
I have to say, you are the best! You are my go to for recipes! I never go wrong when I use one of your recipes! Brilliant …. You’re absolutely Brilliant!!!!!!! Cheers!!!
LaeHM Persoinlly I use either some chili flake or a single thai chili. just chuck it in whole or chopped in half. but if you only want a little bit of a bite, dont do the whole chili... maybe half or a quarter or just a small bit of flakes.
I used to put hot sauce in the pickle juice and drink it and eat sliced pickles from it :) so good on a hot day. especially when the pickles are ice cold
Someone might have said this but I'm too lazy to scroll and read more than a few comments deep but DO NOT use tap water. It contains chlorine and fluoride which will impede the fermentation process. I use distilled water. Generally available for about a buck per gallon. I LOVE Chef John's videos!
The white material that forms on the top is called kahm yeast and it’s completely harmless - just doesn’t taste great. It happens when there is not a completely anaerobic environment under the lid like in this situation. The best way to ensure a completely anaerobic environment is to use an airlock. They are so simple to use and make fermentation of any kind incredibly easy! Thanks for this video and enjoy your fermentation adventures!
So I was questioning the amount of salt. Looked up several recipes and most are 1-1.5 tablespoons of salt to 1 quart (4 cups) of water. Did you mean to say 1 TB to every quart instead of every cup?
I did this with 1 TBSP salt to 1 cup water and let them ferment 1 week. Wow are they salty!!! I used the pink himalayan salt. Maybe it is saltier? My next batch I started yesterday and used pickling salt but the same ratio. So...we'll see.
In my city where I live you can buy through the summer time a fermented pickle in a pub and eat it while drinking your beers. It is very popular in here. You can also have a shot of that pickle juice to prevent of hangover as stated before by my Slavic brothers. Some people in here also add rings of jalapeno peppers which is another level of this goodness. Cheers from Czech Republic.
Looks pretty easy. I remember my grandmother making something she called sun pickles. She made up a brine as you did and then put the cucumbers in a gallon jar. On top she added a slice of rye bread and then a plate on top. She left them outside in the sun during the day (with some saran wrap placed on top with a rubber band, enough of it so it could expand). She'd check them every night and after the 5th day they'd be ready. The brine was cloudy she'd filter everything out and then put the filtered brine back in the jar with the pickles. Man those were GOOD!
This recipe worked great! I left them for 7 days in a jar with a fermenting lid, and that kept anything from being on the top of the liquid. I would say they are too salty for my taste, so next time I am going to cut the salt down by a third and see if that improves it.
“You’ve Been Doing This Wrong When Cooking Recipes By Chef John” 3:08 Here we see the official standing position to correctly perform the “Ol’ Shake-a-Shake-a” and the “Ol’ Tap-a Tap-a” 👍
🎼 Oh, I had a little chicken, but she wouldn't lay an egg, So I rubbed hot relish up and down her leg. Well, the little chicken cried, and the little chicken begged, Then the gosh-darned chicken layer a pickled egg! 😎 (Sung to "Turkey in the Straw") 😉
LOL... check 7 or 8 times a day if it's your first batch... Sounds about right! Just reviewing here as it's been a while since I did this. This recipe is just the way I like them. Thanks.
Haha well I found it humerous, if you don't like it you could scroll on and continue being happy without feeding into stuff that you dislike. I liked it that's why I commented how much I did. You don't have to like it if I like it, and i have to dislike it if you dislike it.
Garland Thompson OK so if you don't like it I don't have to like it or if you like it and I don't then just scroll? I want to get this right. I didn't think it was funny. But I thought your reply was hi-larious!!!
Oh these are the pickles my grandmother made and I grew up loving them! now I know how to make them again. when cucumber season comes around I am going to be fermenting pickles. Yum
We just finished this evening a 7 pound batch of "christmas pickles" my 6 year old daughters called them since they will be ready by christmas for everyone lol hopefully they turn out we are excited!! :)
Check out the recipe: www.allrecipes.com/Recipe/244811/Homemade-Dill-Pickles/
Food Wishes 👋 chef.. Why didn’t my dills crisp up? My garlic turned blue but that’s ok. It’s the not crisp enough at all pickle is what I would like to know about. I even used alum to help with the crisp.. So Chef John why do pickles sometimes turn out with our a crunchy crispy texture?? Thank you so much. I hope you answer bc I’m sure I’m not the only person this has happen to. 🙏
With a home ferment, you won't get the consistency of a big processing company. There are two ways to try to keep them crunchy. 1) Add more sources of tannins. He used bay leaves (which I've never tried but I think I'm going to as it might enhance the flavor...at the very least the aroma. What I've mostly done is use grape leaves. 2) The other thing you can do is just not ferment them that long. Only do it for 3-4 days and then add some vinegar to the brine to finish souring the pickles and transfer them to the fridge (which stops the fermentation). They will get softer as they ferment. Also, the very best cucumbers for pickling (as far as staying crisp) will be ones *you cut off the vine* right before pickling. I don't know why this is, but it does make a difference.
Alexander Norman I definitely used my cucumbers I grew. I’ll try your approach.. so disappointed to get super soft dills .. 😩 .. way to soft for my likings to make relish .. thank you.
Great video and thank you for being forward about you lack of experience. You're still a wealth of knowledge
You can add a handful of chickpeas at the bottom of your fermenting jar. This will produce extra gas during fermentation and give a little bit of fizzy quality to your pickle. Also alongside cucumbers, you can use chunks of carrots or white cauliflower.
I tried fermenting vegetables from my garden about 5 years ago and am still amazed that salt and water plus vegetables makes delicious and nutritious food that will last about a year in your refrigerator. You are correct, it is like a miracle.
They need to teach this in schools
What else is good to ferment?
@@musicisbrilliant cabbage
One thing that would help to keep the pickles crunchy: cut the blossom end off of the cucumbers before covering with brine. If you don't know which end is the blossom end, just cut off both ends. Just a little bit! There is an enzyme in the blossom end that makes pickles soggy, not crisp. Hope this helps!
Even for fermenting?
@@fgarrison2910 yes
I've read about this too
And adding bay leaf or grape leaf also stops them going soggy due to tannins. I'm about to start fermenting my cucumbers, so I'm not speaking from experience@@fgarrison2910
It’s nonsense
Yum!! I come from Poland and we still make them the very same way! My grandma put some fresh cherry leaves when she had some and mustard seeds as well. I dont live in Poland for years and Im a grown up woman, but how I miss the taste of them pickles! Thank you Chef John for reminding me of one of my comfort food as a kid!
This is my absolute favorite pickling video. It reminds me of grandma's. Love the bean pot idea. She used 1 tablespoon salt per cup of water, too. A 5 gallon stone jar sat in our backyard room all summer. No refrigeration. Yes, less salt will work, but better safe than sorry.
I followed your instructions and made these. OMG! BEST BESTEST _BEST_ pickles I ever ate! A big jar lasted about a week.
I'm Polish, and for us these kind of pickles are part of our national cuisine along with sauerkraut. They are so yummy and full of probiotics. Truly, a superfood!
Thanks for the recipe, Chef John. I like your blend of spices, and I'll probably use them in the summer when there are fresh, grown under the sun cucumbers.
You know I love your suggestions, or at least that's my public stance, but regarding adding things to keep the pickles crisp, if these things had been any crisper, they would have been dangerous. :) Having said that, the next time I'm up in wine country, I will "borrow" a few leaves, and see what happens. Thanks!
Food Wishes If you love our sugestions, then a few more:
- put the cucumbers vertically and tight - they will stay under brine without any help
- use dry dill flowers ("overripe") - you are right that flowers and seeds give much stronger flavour than leaves but they should be dry
- don't wait 8 days - taste them each day starting from the second day (two days old). For me the best cucumbers are three days old.
Food Wishes
Soooo... You've already been told to use blackcurrant leaves?
Food Wishes You need to boil the brine after fermentation is complete to stop the process. Cool it down then add back to the pickles. If this is not done they will continue to ferment but at a slower pace since they are in the frig.
+Blackmdw good to know, thanks
Food Wishes Hello Chef! I'm your follower from Russia. I'm filming some video-recipies in Russian, but I've made an episode in English about pickled cucumbers. I hope my language wolud be understandable =) Just have a look!
I tried these. They are delicious. Salty sour delicious. Had no idea I could do this, but I followed the video and it worked out great! Thanks for posting. :0)
Which kind of salt did you use?
@@danielw.7705 in another video he suggested only kosher salt
Why buy store bought when you can make it better
Don't understand why people just thumbs down for these informative videos. Too much time on their hands I guess. Super job.
Chef John is a pickling,fabulous joy to all of us natural fermentation students. Thank you for your easy to follow instructions and a delightful personalty!!
Bruce the swimmer New Rochelle N.Y.
My grandmother always cuts off both ends of the cucumber. She also likes to use a couple of cherry leaves/branches and a chili on the bottom, and a lot more garlic :D Oh, and she also makes sure to soak the cucumbers in water for a couple of hours so that they take in as much liquid as possible and don't go hollow in the process.
I just made these using your recipe!! This is my 6th time making in 2 years. Thank you so much for your videos and knowledge!!
Hey, Chef John, I believe that "mold" is actually a pellicle, which is a biofilm made by wild yeasts and bacteria. I'm a homebrewer that likes to brew spontaneously fermented beers and a pellicle is a joy to see on my beers when they are fermenting! Cheers!
Homebrewers gang
You watch hb4l?
How does anyone give Food Wishes a thumbs down! I think he's awesome...
I made this recipe last year, and it is now my household's favorite pickle! Making them again today. You can jar these and keep them in the fridge indefinitely; they won't explode, like some were worried about.
Why would they explode?
@@mikieson because some fermented things create a lot of gas, which when contained can exceed the tensile strength of the container, then all the sudden BOOOOM!.... RELISH CONFETTI!
That's how I make my pickles, I also add a few mini carrots and large sliced celery for extra flavor
Those look incredibly delicious 👌🏻
Thanks for sharing
Heghineh Cooking Show and pearl unions
👍🏼🌵✌🏼
Heghineh Cooking Show / We call the pickle carrots “copper pennies!”
Where I live (and Poland can probably be called the land of the dill pickle ;)) we press the ramekin/plate down with a clean stone ;) Oh, and we'd probably eat half the pickles before they become full-fledged pickles ;)
Or use a jar filled with water to press the plate down. Poland, land of the ham and the pickle.
why do you wink so much it's weird
We do the same with all the pickles in Armenia, we use a larger container ideally wooden (used to be 30 yrs ago), can be plastic, and press all down with a special big circular stone with smooth surface.
Eating them half done is the best. After only a few days they are still very crunchy but so delicious. I would taste them every day as a young boy and they were so good at day 4 or so.
Polish pickles are a whole different level of deliciousness!
Pole here where this recipie comes from, you dont have to care for the "mold" forming on top as long as you keep the cucumbers under the liquid level, you can just leave it there and wash it off when you take a cucumber out to eat... The brine can get cloudy, it doesnt affect the end product one bit. The longer you pickle the more sour and less firm the pickles will get. The key for them to stay eddible for a long time is to not allow the air in which is why you keep the cucumbers under the liquid.
Can you not leave these on your table to eat as you go, or do they have to be in the fridge?
@@MaZEEZaM at room temperature the pickles will continue fermenting at a high pace. So, when the initial fermentation phase ends, it's good to keep them in a cooler place so they can last longer. If you have a cool basement (below 10 deg Celsius in winter), they will keep nearly to next summer. And if they het really soft and mushy, you can always puree them and make a dill cucumber soup. :)
@@Iverald Good to know, thanks. I am in Australia so we get very hot temperatures and a house with a basement is very rare.
MaZEEZaM because of spiders?
@@thelasttaarakian, nope because of drop bears.
After finding a winner in Chef John's bread and butter pickles, I planted pickling dills this summer just to try this dill pickle recipe. This is an A++ winner. The only problem is you get enough for a couple of large jars of dills for the fridge, but not enough to can for the winter. I am going to order a large crock for next year and double my planting. I moved mine to the fridge after 8 days.
Dill pickles really bring back memories for me. My grandma used to make them, she had a similar container, only she would also add some horse radish and bey leaves and she had a stone she would put on the pickles so they stayed submerged. There was a ton of dill growing in her garden, she sometimes even had problems because it would just spread over the whole garden, lol.
For me the vinegar pickles don't even come close to this.
That's it. I have always thought making pickles was rocket science. I can do this. Flowering dill will be available very soon at the market. Thanks for this simple recipe Chef John. The Canada canning safety guide makes it seem so difficult. This fermenting is a far better method for me to try.
This is the BEST video and recipe for pickling! Concise but entertaining. Was worried I'd end up with Aunt Bee's pickles
Kiszone ogórki! :D
The juice is best for hangovers.
Greetings from Poland.
Agreed 100%
I am from Russia and love love love pickle juice for my hangovers 🤣🤣🤣
Here in Czech Republic we say 'kvašené okurky' or in short 'kvašáky' which is more common word for this. Slavic party guys! :D
I don't drink, but I believe the juice my have some properties
American in Poland and yes this is true
Absolutely. I discovered that at a young age just by naturally craving pickles during a hangover.
Dear Chef John, You are the only man that can call me 'Don Rickles' and make it sound like a compliment! What a wonderful find you are, as I am constantly lamenting the fact that you can no longer buy a palatable dill pickle that isn't GM. You have the luckiest wife, ever; I'm quite certain! Thank you so much for this one!
Hi there. I live in a northern area and my dill plants are flowering big time! The flowers smell so good and have a tangy, almost citrus flavour along with the classic dill taste. Props to you for promoting their use!
Love the crock! There's nothing better than pickled anything! :) Squash, carrots, beans, cucumbers, cauliflower, and more. :) YUM
Oh baby, that crunch! I'm totally making these when I get the chance.
I Made these and they were great and super easy to do. The only thing I did different was smash the garlic cloves before adding the to release more flavor because I love garlic! To my surprise they came out perfect in about 8 days. For some reason I wasn't sure things where working but the pickles were really great. One thing worth noting however, after the reach the level of flavor you want, put them in the fridge to halt the fermentation or they will keep fermenting stronger and stronger. If they ferment too long, they will lose their crunch and become soft.
You mean after the 8 days?
Made 3 jars Sunday 30th April, May 4th they are done and Taste great. This is easier then slicing Bread. Great Recipe. Thank You
I love all things fermented and cucumber pickles never disappoint!
Here in Poland, we make tonnes of it for winter and other variation (less salt/ready to eat after 1-2days) for spring/summer. Many people also use cherry and blackcurrant leafs.
JINXtheGamer Black currant leaves are to be recommended! Make excellent pickles.
I’ve said this before but you have the cutest, most heartwarming videos that have such a classic vibe and always make me laugh. On top of that, they keep my attention with how informative they are. Great job as always 👍🏼🥰
100%
At 3:07 you see a reflection of one handsome devil of a chef and my food inspiration. Thanks John!
Great observation! Hahaha I was to intrigued by the pickles😄💚
Truss monkey cool! I didn’t notice. LOL!
Good catch
😄
Hi there!! We have a small homestead farm here in Louisiana and I've been using your bread n butter recipe for pickling cucumbers for two years and I can't make enough my customers love them.. I wanted to try using the whole cucumbers to make dill pickles and ran across this video.. I can't wait to try it..
Thanks for you guidance and willingness to share❤
I used to watch Chef John's videos on Allrecipes. He is the best and his stuff is always A+. His Spicy Turkey Chili is amazing. I am sure the pickles I started today will be too. Thanks, Chef.
That cloudy brine is one of the best parts - we just drink it when the pickles are gone!
This is the best cure for a hangover.
Indeed, or you can add it to soups or any cooking really.
It's a good cure for hangover, but the best is the one from pickled cabbage.
Try shredding pickles into soup, like a chicken broth based. A friend from Poland taught me this and I am now addicted.
Ogórkowa
several/many months for that many pickles? that shit would last me maybe half an hour
sebastian sfeci donk
sebastian sfeci 8 days.
half an hour? for me that wont last 10mins!
+Corinn Heathers he meant how long the pickle could be stored before it went bad
George Johnsonbottom oh hahaha yes, I agree with that. When I buy pickles from the grocery store I'm very lucky if the jar lasts even one day!
I do this with red & green cabbage, small cloves of garlic and some pearl onions. We eat it as a crunchy side dish! 😋
I just fermented peeled fresh garlic. So surprising fact was how sweet it got. In addition to mellowing sweetness was what floored me.
i love pickles and a few years back i actually tried to make them for the 1st time. was fairly simple and the results were awesome. been doing it ever since.
Do you find they taste the same as store-bought? I tried making some and they were more salty and less sour.
I actually just took a course in fermented foods at the farm where I have my CSA share. The whole "controlled rotting" concept freaked me out, but they came out AWESOME! It was the perfect way to use up all the cucumbers we got last month in our share. I found out the hard way that doing this in a non-sterile environment can cause a histamine reaction. It felt like bad seasonal allergies for about an hour after eating. I bought a pickle-it jar to prevent that going forward.
Rock salt is the best to make dill pickles, though any kind of salt without iodine will be good. I've never thought about putting coriander seeds or cloves. I have to try to make a batch of pickles your way, Chef John.
In Poland dill pickles are very popular and yes, flowering dill gives these pickles their specific flavor. Polish people also loves what we call low-salt pickles, which are pickles that were brining around 3 to 4 days. I think they are even more delicious. :)
***** Speaking of Polish dill pickles, it has to be said that in almost every recipe I came across, from any part of Poland (there are slight regional differences), there is ALWAYS horseradish root among the ingredients. Also, I think that many traditional recipes also include oak or cherry leaves. I am Polish, by the way.
sulaco33 That's true, horseradish root helps pickles to stay crisp, especially when it's combined with garlic which has the same properities. Besides it adds some more nice flavor to the pickles. My mom tried adding blackcurrant leaves too and it turned out pretty good. And I'm Polish too.:)
***** ....and if this is your picture, you are gorgeous too...
ken barker That's Angelina Jolie.
Kamakazie wow you are right
one note, do not use tap water, used filtered water.
VERY important!
Why may I ask?
@@Jack-tp5ji Tap water may contain chlorine or fluoride which can interrupt the fermentation process.
SpruceMoose1 Ok thanks for the reply buddy
I wonder how well-water would work...
Making these today. My wife, a dill fanatic, is very excited.
These are the best! Just like the Kosher dills I had years ago. I like to add 2 Calabrese peppers and a jalapeño pepper into the pot, along with several cloves of garlic. They add a lot of flavor.
“The Don Rickles of your pickles...”.
Classic.
....and then the Toy Story reference directly after it? Because Rickles did the...voice....never mind
Ya hockey puck
Awesome. I've been pickling my own foods for years but I have to tell you, it's nice to see someone pickle the old fashioned way as opposed to using a shortcut with vinegar that destroys any healthy bacteria. Cheers.
I'm only learning just now that vinegar is a shortcut at all. I need to try this, fermentation is cool shit.
anytime i’m looking for a recipe and i see chef john, it’s the first one i pick!! thanks dad!
I made these yesterday. Can't wait to try them. The brine has a slight sour smell to it already, getting excited! I placed a plastic bag over the top to keep them under the brine.
Filling a ziploc bag with brine works well and since it's filled with brine, you don't have to worry about it springing a leak.
Great time of year for this. Only problem is NONE of my cucumbers survived our drought. LOL
If you are a poor man, how can you afford such a big beard?
@@bogyo66 Beards aren't exactly expensive though... Clippers are just about $20usd which you pretty much clip and slowly get it longer and longer. I grow about 2 inches in length under my chin every winter when I let it go though so depending on your roots. Growing a beard could happen on its own
@@thesoul_in_callisscyth6051 Hey thank you for the lovely tutorial (no sarcasm).
But as a working man how you prevent your beard from getting caught in machinery?
@@bogyo66 Bead net?
Beard*
“You are after all the Don Rickles of your pickles!”. I’ll accept that advice. 😊
I've always read that you should trim off the blossom end of the cucumber because the enzymes it produces will make the pickles mushy. I've always done it that way so I wonder about Chef John's method--he doesn't mention the trim. Also, if you bring the brine-and-spice mixture up to a simmer, you will release more of the aromatic compounds in the spices which will infuse more flavor, albeit, Chef John likes his more mild.
Shouldn't be an issue if you let the brine cool down to room temp before using. Kinda like toasting spices before using them. You get better flavor.
My gran always let the brine sit over night before she added the cuc's ... and of course she used the lil onions when she could get them or the bottom inch of a few scallions
0623kaboom l
My mom did too.
This is one of the best videos I’ve seen on TH-cam! You are funny and now I have something to do with my homegrown cukes. Thanks!
I love the sound and taste check. That’s my favorite part.
"somewhere between several and many" :) thank you
Why nobody does pickled tomatoes in US? We do them in Russia all the time, it is really tasty!
They are not as popular in the States, but they're available in the market or homemade and they are delicious!
I've heard of that but not tasted it
avoblikov Europe is general loves tomatoes.
Never heard of them. I will have to look them up as I love tomatoes
Don't forget about pickled watermelon ♡
Going through my list of new videos.
(Don't want to watch that, don't want to watch that... Wait Chef John is making a pickling video ? TOTALLY WATCHING THAT !! )
MUDSWAT Isn't that the truth!
MUDSWAT Haha same her!
My Dad used to make these but without all the spices except the fresh dill and garlic and on the top of the crock he put a piece of bread on the top for the yeast to help ferment them. They were the BEST-I loved them.
I have to say, you are the best! You are my go to for recipes! I never go wrong when I use one of your recipes! Brilliant …. You’re absolutely Brilliant!!!!!!! Cheers!!!
Fried pickles! FRIED PICKLES NOW!
Susan Shipman FRIED PICKLES DAMNIT!
Moose Only High five!
Susan Shipman Wat ._. I have only hooves.
+Moose Only High...two?
Susan Shipman Step 1: Take Pickles
Step 2: Fry them
I love pickles.
what would you recommend to make the pickles a little spicy???
Leslie Barrera I would, if, and only if, you want them a little spicy.
Food Wishes that doesnt make any sense!! still love you :D
+Food Wishes hi chef john. could u make bread and butter pickles :D
LaeHM Persoinlly I use either some chili flake or a single thai chili. just chuck it in whole or chopped in half.
but if you only want a little bit of a bite, dont do the whole chili... maybe half or a quarter or just a small bit of flakes.
+The Graceful Savage Good idea! thanks ☺
Reminded me of the pickle barrel pickles you used to see at the stores. Can't wait to try this.
I just ordered a one gallon crock. I live alone, but love pickles. You make it look so easy, wish me luck. !
Def going to try this too. Never did any fermenting other than sauerkraut.
"After all you are the Don Rickles of your pickles", 😂 love it!
I like how I watch these, but I'm never going to actually make them :'(
the same .. LOOOL
You should try at least one of Chef John's recipes. Follow it follow it to the T. You will be amazed
ddf414 But I'm not even in middle school.
Gina Liu JUST DO IT
When you're old enough, come back and give his recipes a shot. They're so good
I like to drink pickle juice..... Why I have no idea...
Cause it's delicious?
Oh man I used to do that as a kid. I loved pickles so much haha
***** Thought I was the only one who thinks that's the best hangover cure, ha!
I love frozen pickle juice!
I used to put hot sauce in the pickle juice and drink it and eat sliced pickles from it :) so good on a hot day. especially when the pickles are ice cold
Someone might have said this but I'm too lazy to scroll and read more than a few comments deep but DO NOT use tap water. It contains chlorine and fluoride which will impede the fermentation process. I use distilled water. Generally available for about a buck per gallon. I LOVE Chef John's videos!
The white material that forms on the top is called kahm yeast and it’s completely harmless - just doesn’t taste great. It happens when there is not a completely anaerobic environment under the lid like in this situation. The best way to ensure a completely anaerobic environment is to use an airlock. They are so simple to use and make fermentation of any kind incredibly easy! Thanks for this video and enjoy your fermentation adventures!
@Trevor Baier - Good tips!
So I was questioning the amount of salt. Looked up several recipes and most are 1-1.5 tablespoons of salt to 1 quart (4 cups) of water. Did you mean to say 1 TB to every quart instead of every cup?
That is certainly more than a cup of water in the saucepan.
The salt to water ratio is the most important part and I questioned that also.
What type of recipes did you look up? I just looked up some lacto fermentation recipes. They all stated around 1 Tbsp salt per 1 cup water.
I did this with 1 TBSP salt to 1 cup water and let them ferment 1 week. Wow are they salty!!! I used the pink himalayan salt. Maybe it is saltier? My next batch I started yesterday and used pickling salt but the same ratio. So...we'll see.
@@MsReneeStewart1 Thanks for the update! let us know how it turns out using the pickling salt.
My mouth started watering during the crunch test.
I thought for sure He was going to toss in a hand full of frrrrrreshhhhhhly picked
cayenne peppers with some pearl onions.
that's what I'm thinking about doing. Yep, I'm going to do it. :)
In my city where I live you can buy through the summer time a fermented pickle in a pub and eat it while drinking your beers. It is very popular in here. You can also have a shot of that pickle juice to prevent of hangover as stated before by my Slavic brothers. Some people in here also add rings of jalapeno peppers which is another level of this goodness. Cheers from Czech Republic.
I tell you i can be in what bad mood i just look at one of your videos and i smile love your vibe thank you
3:07 - finally saw chef john in one of his vids!!
this guy's voice makes me laugh every time.
@@johnbrown-rm8kc What? What are you talking about?
If you put it on .5 speed he sounds shitfaced
brown seems to be working all right.
@ElijahMFearon haha i love this channel and when i need a laugh thats what i do
Long pauses combined with strong inflection!
What do you call it when two pickles are dating? A relish-onship
Buttstallion jaja..good joke keep em coming
hahaha nice one!
A pickle joke that isn't comparatively cucumbersome. Lol
SS4Xanatos 😂😂😂
Buttstallion 😂😂😂
I work at a farmers market and we sell a ton of those pickles, definitely gonna make some for people with this recipe!
Looks pretty easy. I remember my grandmother making something she called sun pickles. She made up a brine as you did and then put the cucumbers in a gallon jar. On top she added a slice of rye bread and then a plate on top. She left them outside in the sun during the day (with some saran wrap placed on top with a rubber band, enough of it so it could expand). She'd check them every night and after the 5th day they'd be ready. The brine was cloudy she'd filter everything out and then put the filtered brine back in the jar with the pickles. Man those were GOOD!
Chef John
Are you ever gonna show your version of the Poutine?
AlexandreLeGrand999 Yes.
Food Wishes
OMG OMG OMG OMG OMG OMG OMG!!!!!!!!!!!!!! (Clears throat) Sorry! :D
Looking foward to it Chef John :)
now that would be interesting ... as I live close to where Poutine was first made ... and know how to make first class poutine already ;)
I GOT MY WISH!
I was watching buzzfeed and markiplier I forgot how entertaining to watch food wishes was.
+Gina Liu Bye.
Gina Liu Bye
what the previous two said :/
Kmurray9244 I'm so sorry :(
please forgive my ignorance
Gina Liu markiplier is hilarious! A lot more fun than those three snobs.
Oh my goodness, made my mouth water....now I have the ingredients to make home-made pickles 😋😋😋
This recipe worked great! I left them for 7 days in a jar with a fermenting lid, and that kept anything from being on the top of the liquid. I would say they are too salty for my taste, so next time I am going to cut the salt down by a third and see if that improves it.
Do bread and butter pickles they're my favorite!
Ur sick🤮
Gross.
Woah wonderful as usual. I hope you keep the fermentation theme and show us your take on how to make beer!
I second that!!! 😄
“You’ve Been Doing This Wrong When Cooking Recipes By Chef John”
3:08
Here we see the official standing position to correctly perform the “Ol’ Shake-a-Shake-a” and the “Ol’ Tap-a Tap-a”
👍
I made these according to your recipe and they came out perfect. I used dill seeds instead of fresh dill but I prefer a more subtle dill flavour.
That crunch!! 😍😍😍 Oh my gosh!!! Sounds so amazing
If anyone could make a baking soda volcano delicious, it'd be chef John :D
It always makes me laugh out loud when you say “the ooooold shake ah shake ah”. 😂
How about your version of pickled eggs. If you have a version.
mmm that's an excellent use for the left over brine btw .. especially after you have chowed down on all the pickles in it ;)
🎼 Oh, I had a little chicken, but she wouldn't lay an egg,
So I rubbed hot relish up and down her leg.
Well, the little chicken cried, and the little chicken begged,
Then the gosh-darned chicken layer a pickled egg!
😎 (Sung to "Turkey in the Straw") 😉
I use all ur recepies and they send me directly to heaven! 💞
LOL... check 7 or 8 times a day if it's your first batch... Sounds about right! Just reviewing here as it's been a while since I did this. This recipe is just the way I like them. Thanks.
Can you use Himalayan pink salt
Yes, salts with extra minerals (other than iodine) are great for probiotic ferments!
LMFAO his voice!😂🤣🤣I love it
i did not shower for a week.. i made my own naturally fermented pickle. My wife did not like.
greenrolaids
Rank! My wife didn't like my dry rub either, man.
Hahaha!! Too funny XD
That wasn't a bit funny.
Haha well I found it humerous, if you don't like it you could scroll on and continue being happy without feeding into stuff that you dislike. I liked it that's why I commented how much I did. You don't have to like it if I like it, and i have to dislike it if you dislike it.
Garland Thompson OK so if you don't like it I don't have to like it or if you like it and I don't then just scroll? I want to get this right. I didn't think it was funny. But I thought your reply was hi-larious!!!
Oh these are the pickles my grandmother made and I grew up loving them! now I know how to make them again. when cucumber season comes around I am going to be fermenting pickles. Yum
We just finished this evening a 7 pound batch of "christmas pickles" my 6 year old daughters called them since they will be ready by christmas for everyone lol hopefully they turn out we are excited!! :)