Very nice! I remember helping my father make dill pickles when I was little. He used peppercorns, garlic cloves and it was my job to put the sprigs of dill-weed in the jars. We would also make banana peppers and hot mix with carrots and cauliflower for our cellar. My mom would can sugar plums. Can't beat a good crisp pickle!
I bet those pickles taste amazing! They sound crisp and are not like the soggy store bought pickles. The nipple tops are also called pickle pipes if you want something other than Mason Tops. We use the glass weights for fermenting mixed vegetables and cabbage to keep it under the brine.
Troll Forge recommended your channel, this video in particular. He said I really should visit your channel as you are a fellow Canadian 🇨🇦. My cucumbers are slowing down (first frost warning last night). Hopefully I’ll get enough to try this.
Thanks for the recipe, Dale. I've been fermenting hot peppers for the past two years and the taste is much better than the peppers you can buy in jars. I'll try cucumbers as soon as I have enough. Thanks again.
I slice them into rings, put in jars, and pour over a 3% salt water brine solution. I don't have grape vines so I stuff cabbage leaves in the top of the jar to hold everything under the brine. I've read that the natural yeast comes from the cabbage leaves. You will love the taste, I'm sure of it! The fermenting really enhances the flavor of the peppers with out the vinegar usually in pickled peppers.
dale I will watch on wensday. been cutting grass and beating the heat here in Georgia 92 with heat index of 99 to 103.thanks for all you post im especially interested in the pizza dough video as I plan to make some for lunch..despit the fat I will gain.. good day .god bless.
Hi Dale. I always slicie the cukes lengthwise into spears and crowd them in the jar (they`re easier to crowd in, because of the wedge shape). They only take a day or two to pickle and they seem to disappear quickly enough. The brine is good to sip on as well.Thanks
The spears are crisp, mostly. I was told that cukes rot if left in the brine too long. The flesh near the seeds tend to be a little soft, I guess. You know, Dale, there was a huge place in New Jersey where I grew up, where you could go to get foodstuffs grown locally. Pine Brook Auction. There was always a big barrel filled with pickles near the delicatessen. I can harken to that time in the 60`s. How the pickles were so crisp and tasty, They smelled so good. I do not know how they made them and tried like mad to make even pickled green tomatoes. My dad knew how.
I just read through my preserving book and all the pickle recipes say cut off the blossom end of the cucumber and leave the stem on. This was put out by the University of Georgia. Have planned to do some pickling recipes but have yet to find the time. I will probably do it after everyone's garden is long since finished.
I don't know where I read that it was a long time ago and I've always taken the blossom end off. You buy store bought pickles with the blossom end still on and they are always crunchy so I have often wondered if it is necessary.
Goodness, working more magic in that kitchen! Clever idea, and so delicious! That is a great way not to waste your small cucumbers! But then again,,,you are always thinking! Lol! 😎🌞🤷♀️🥰🥒
Thanks for the video Dale. I looked for the recipe (down below you said) but couldn't find it. Without going back to the beginning of the video, can you tell me what measure of salt you add to what measure of water to make the brine. I'd like to try this method. Thanks!
Sorry about that Howie you didn't find the link because I forgot to put it here: www.washingtonpost.com/recipes/deli-style-whole-fermented-sour-pickles/14776/.
Thanks so much for demonstrating how to do these pickles. They look pretty easy. Now I've got to find some small cucumbers!😂 Mine all get big before I know it. Can you use cut up cucumbers? Thanks again!
I saw a kit on youtube that included a glass “puck” to hold things down into the brine along with the rubber top you have. Would it be helpful to gently stir or rotate the bottle to get rid of any gas? Pickle juice (the kind you are making not vinegar) is all the rage now for healthy nutrition. Wonder if a nice cold glass of pickle juice would hit the spot on a hot day? This process reminds me of something I did when I was younger. Mother passed it along to me. Wash fresh rhubarb and cut it into pieces. Put it in a quart jar and top it off with plain water. Slowly stir all trapped air bubbles out of the jar. Keep an eye on it for a week or so, and stir out any bubbles that form which is just air coming out of the water or rhubarb. When you find that no more are forming, put a lid on the jar and store it with your preserves. On a cold January day, it is nice to drain a bottle of still fresh rhubarb and either stir it or make a pie.
That is the same kit that I use the glass pucks only fit in large mouthed jars. It is high in salt of course but a few sips of it are supposed to be beneficial.
I am about to order some airlocks and grommets off amazon to do ferments. Some will be more of a fruity variety with honey... some for sauerkraut and pickles. I really want to do some testing and by the liter is much preferred around here.
I'd certainly give this a try as an alternative to regular pickling, at the moment though I'm a little short on jars. My gherkins are still going strong but are feeding my neighbours chickens rather than being used by us.
I'm not at the chicken feed stage yet but if the plants in the garden produce like the 4 in the hoop house my neighbours will have to do a lot of pickling. LOL
Thanks for sharing. I prefer fermenting in quarts as well. More convenient and in the event of a failure, you're only losing a quart, not a gallon or a big crock. (I speak from experience.) What you made I would call "half sours". They're still green. I prefer them more done, olive in color and more vinegary. I have a batch of 2 jars going right now. They've been at it on the counter about a week. I'll probably refrigerate them at 10 days.
Glad your doing storage videos 8:36 someone laid an egg ;-) Could hear here bragging lol. i will have to start printing off all the recipes. m small cucumbers didnt do well outside Lack of light i put them in a bad spot. Will do better next year.
LOL There always seem to be a hen screaming whenever I turn the camera on. It is amazing how many cucumbers are on the four plants in the hoop house right now I think there are two gherkins and one each Lisboa and Mini Crunch . The ones in the cage are starting to clime the fencing and they all have a few floors right now. This batch is pretty mild the next jar that I do I will let it ferment at least a week. I also want to do small gherkins in vinegar, French stile no sugar.
The hens have to let you know ;-) I am looking forward to growing the cucumbers you sent. The ones in the green house are all but done but I do have some others coming in the spud o matic ;-) I did remember to replant this year but need to alter the back wall of the greenhouse. The pickled ones will be interesting for me to see.
You will be able to compare. I found these to be too mild so they are out on the counter to get a more sour flavour I will leave them out a week in total at least. When they are really sour they change to a lighter green colour.
Dale your videos are a heaven sent. They are making this short stay in the hospital bearable.
Thank you Ken hope you are back home soon.
Very nice! I remember helping my father make dill pickles when I was little. He used peppercorns, garlic cloves and it was my job to put the sprigs of dill-weed in the jars. We would also make banana peppers and hot mix with carrots and cauliflower for our cellar. My mom would can sugar plums. Can't beat a good crisp pickle!
I agree I love pickles I hope to do some dills as soon as the seed heads are ready.
Yes they would make an EXCELLENT Christmas Present!!!
LOL
I enjoyed seeing that I can make a small batch of pickles with this method, and I don't need any fancy equipment. Thanks Dale!
Thank you Connie.
Thank you for the tip about the lids. Peace.
Thank you Sandra.
I bet those pickles taste amazing! They sound crisp and are not like the soggy store bought pickles. The nipple tops are also called pickle pipes if you want something other than Mason Tops. We use the glass weights for fermenting mixed vegetables and cabbage to keep it under the brine.
Thank you. I could have use a glass weight in the regular quart jar but they only fit in the wide mouth jars.
Great video! Thanks for explaining why you do things the way you do em!
Thank you Glad you like them!
Great job ! I hear the fabulous crunch!
LOL Thank you Bella.
Great video! Thank you.
Thank you Lisa.
Oh yum! Great going Dale! They'll turn out absolutely delicious :)
Thank you I find them a bit on the mild side so I will ferment the next jar at least a week.
Looks good, looking forward to winter at the cabin
LOL Thank you .
Gotta try these thanks Dale
Thank you Will good luck with your's.
These look great, Dale. Going to try these!
Thank you Lori good luck with your's.
Bless you for posting a vid today. The family has dragged me to Canada Wonderland and I'm bored out of my pickle.
LOL Those places are not for me either I also hate zoos.
I love dill pickles! My mouth is watering just looking at them, will you be fermenting any other veggies😇😇😇
Thank you Michele not sure yet but I'm thinking maybe carrots and chilli peppers if I have enough after I make hot pepper relish.
@@DaleCalderCampobello hot pepper relish.. that sounds GOOD, is that a pickle recipe , just use peppers instead??
@@benscoles5085 I have made it several ways this is the one that I made last year and really like it th-cam.com/video/5N2P720bzqE/w-d-xo.html
Troll Forge recommended your channel, this video in particular. He said I really should visit your channel as you are a fellow Canadian 🇨🇦. My cucumbers are slowing down (first frost warning last night). Hopefully I’ll get enough to try this.
Hopefully we are a ways off from frost here but it is getting colder.
Thanks for the recipe, Dale. I've been fermenting hot peppers for the past two years and the taste is much better than the peppers you can buy in jars. I'll try cucumbers as soon as I have enough. Thanks again.
Thank you Rick do you leave the peppers hole or slice them into rings?
I slice them into rings, put in jars, and pour over a 3% salt water brine solution. I don't have grape vines so I stuff cabbage leaves in the top of the jar to hold everything under the brine. I've read that the natural yeast comes from the cabbage leaves. You will love the taste, I'm sure of it! The fermenting really enhances the flavor of the peppers with out the vinegar usually in pickled peppers.
@@rickbsu If I get enough hot peppers I will give this a try.
dale I will watch on wensday. been cutting grass and beating the heat here in Georgia 92 with heat index of 99 to 103.thanks for all you post im especially interested in the pizza dough video as I plan to make some for lunch..despit the fat I will gain.. good day .god bless.
Thank you . Last night felt like fall here 12C we have had a couple of weeks of perfect weather not too hot and cool at night.
those look so good....you have a great week....
Thank you Jody.
Those look good Dale! I'll have to try a couple jars this way this year!
Thank you good luck with yours.
enjoyed it Dale , , , : - )
Thank you Billy.
Hi Dale. I always slicie the cukes lengthwise into spears and crowd them in the jar (they`re easier to crowd in, because of the wedge shape). They only take a day or two to pickle and they seem to disappear quickly enough. The brine is good to sip on as well.Thanks
Do they stay crisp if you slice them in wedges?
The spears are crisp, mostly. I was told that cukes rot if left in the brine too long. The flesh near the seeds tend to be a little soft, I guess. You know, Dale, there was a huge place in New Jersey where I grew up, where you could go to get foodstuffs grown locally. Pine Brook Auction. There was always a big barrel filled with pickles near the delicatessen. I can harken to that time in the 60`s. How the pickles were so crisp and tasty, They smelled so good. I do not know how they made them and tried like mad to make even pickled green tomatoes. My dad knew how.
@@1fanger888 I remember my parents telling me the pickles used to be in. a barrel in the local stores here when they were growing up.
I just read through my preserving book and all the pickle recipes say cut off the blossom end of the cucumber and leave the stem on. This was put out by the University of Georgia. Have planned to do some pickling recipes but have yet to find the time. I will probably do it after everyone's garden is long since finished.
I don't know where I read that it was a long time ago and I've always taken the blossom end off. You buy store bought pickles with the blossom end still on and they are always crunchy so I have often wondered if it is necessary.
Goodness, working more magic in that kitchen! Clever idea, and so delicious!
That is a great way not to waste your small cucumbers! But then again,,,you
are always thinking! Lol! 😎🌞🤷♀️🥰🥒
Thank you Victoria.
Thanks for the video Dale. I looked for the recipe (down below you said) but couldn't find it. Without going back to the beginning of the video, can you tell me what measure of salt you add to what measure of water to make the brine. I'd like to try this method. Thanks!
Sorry about that Howie you didn't find the link because I forgot to put it here: www.washingtonpost.com/recipes/deli-style-whole-fermented-sour-pickles/14776/.
Such a delicious and healthy food. I use oak leaves in the bottom of my jars. Do you pickle according to a certain sign?
Thank you Mary I know some people use horseradish leaves too. What do you mean a certain sign?
Dale, Your voice is so relaxing, have you thought about making some relaxing vids with your voice? just a thought.
Thank you Maggie many people have suggested that.
My Rozie will be heading over to you in Canada if I don't start doing some dill pickles one day. Boy, she eats them by the bucket.
LOL I love them too can't wait for my dill to form seed heads.
Thanks so much for demonstrating how to do these pickles. They look pretty easy. Now I've got to find some small cucumbers!😂 Mine all get big before I know it. Can you use cut up cucumbers? Thanks again!
Thank you Pat yes you can use cut up cucumbers spears or thick slices seem to work best.
I saw a kit on youtube that included a glass “puck” to hold things down into the brine along with the rubber top you have. Would it be helpful to gently stir or rotate the bottle to get rid of any gas? Pickle juice (the kind you are making not vinegar) is all the rage now for healthy nutrition. Wonder if a nice cold glass of pickle juice would hit the spot on a hot day?
This process reminds me of something I did when I was younger. Mother passed it along to me. Wash fresh rhubarb and cut it into pieces. Put it in a quart jar and top it off with plain water. Slowly stir all trapped air bubbles out of the jar. Keep an eye on it for a week or so, and stir out any bubbles that form which is just air coming out of the water or rhubarb. When you find that no more are forming, put a lid on the jar and store it with your preserves. On a cold January day, it is nice to drain a bottle of still fresh rhubarb and either stir it or make a pie.
That is the same kit that I use the glass pucks only fit in large mouthed jars. It is high in salt of course but a few sips of it are supposed to be beneficial.
I am about to order some airlocks and grommets off amazon to do ferments. Some will be more of a fruity variety with honey... some for sauerkraut and pickles. I really want to do some testing and by the liter is much preferred around here.
A litre for eating is certainly a good idea.
Great video as usual Dale, how is Angel, haven't seen her in a while, miss seeing her
Thank you Sandra Angel is doing very well she gets out to the beach almost everyday to go swimming.
I'd certainly give this a try as an alternative to regular pickling, at the moment though I'm a little short on jars. My gherkins are still going strong but are feeding my neighbours chickens rather than being used by us.
I'm not at the chicken feed stage yet but if the plants in the garden produce like the 4 in the hoop house my neighbours will have to do a lot of pickling. LOL
Thanks for sharing. I prefer fermenting in quarts as well. More convenient and in the event of a failure, you're only losing a quart, not a gallon or a big crock. (I speak from experience.)
What you made I would call "half sours". They're still green. I prefer them more done, olive in color and more vinegary. I have a batch of 2 jars going right now. They've been at it on the counter about a week. I'll probably refrigerate them at 10 days.
Thank you Mike I agree these are very mild I will leave the next jar at least a week. I also want to do a batch in vinegar French stile no sugar.
Dale Calder Not familiar with "French Style". Sounds interesting.
@@12053mike Basically no sugar in the pickles If they have sweet pickles in France I've never had them.
Nice video
Thank you Caroline.
Looks to me like those will be ready around mid Aug when you have company!!
LOL
You don’t add vinegar? Is that why you have the vine leaves?
The vine leaves are supposed to help keep the pickles crisp.
@@DaleCalderCampobello 😊
@@DaleCalderCampobello thanks 😊
Glad your doing storage videos 8:36 someone laid an egg ;-) Could hear here bragging lol. i will have to start printing off all the recipes. m small cucumbers didnt do well outside Lack of light i put them in a bad spot. Will do better next year.
LOL There always seem to be a hen screaming whenever I turn the camera on. It is amazing how many cucumbers are on the four plants in the hoop house right now I think there are two gherkins and one each Lisboa and Mini Crunch . The ones in the cage are starting to clime the fencing and they all have a few floors right now. This batch is pretty mild the next jar that I do I will let it ferment at least a week. I also want to do small gherkins in vinegar, French stile no sugar.
The hens have to let you know ;-) I am looking forward to growing the cucumbers you sent. The ones in the green house are all but done but I do have some others coming in the spud o matic ;-) I did remember to replant this year but need to alter the back wall of the greenhouse.
The pickled ones will be interesting for me to see.
Wish I had your patience.. do u meditate? I want the secret of your calmness. I certainly need it, Thank you!
Thank you Maggie no I don't meditate.
Just put up 19 1L jars of (Vinegar) Garlic Dills, and a 1.5L jar from your recipe.
You will be able to compare. I found these to be too mild so they are out on the counter to get a more sour flavour I will leave them out a week in total at least. When they are really sour they change to a lighter green colour.