Great to see you a younger generation who took interest in gardening canning and pickling! I just made a batch of mustard pickles this week!! Dying art by the younger generation.
@@annetterobin3303 They are sold in brine at grocery stores. Near the deli, in the tomato sauce aisle and in the Greek section/salad dressing aisle. You could always track some fresh ones down if you have farms/vineyards around your area. If you find the brine ones, use them out of the jar. To cook them, you have to boil them before stuffing. Boiling will kill the enzyme that keeps the cucumbers crispy.
Mission accomplished, my very first pickling! And finally followed your instructions. I even opened the box of my brand new canner/pressure cooker that was purchased years ago. There are adventures to be had at home. 😊. God bless you, and thank you.
I've been makiing pickles and pickled okra for years and througholy enjoy doing it. It is funny how people who don't like okra love pickled okra. Ive never cut off ends of cucumbers when making whole pickles. For spears, yes.
I made them! Yield is 1 pound cucumbers per pint jar. Delicious and crunchy! Thank you. I used red onions and will use white next time. Some of the red coloring got on one end of each spear. Other than that, I will put 2 tablespoons salt into the brine instead of one tablespoon.
Just some advice that if you didn't have a disc to put in the bottom of the water bath canner you can also use a towel put it down in there first and then put the jars on top just an idea
I enjoyed the video and feel your method is simple. My last two batches were too salty or vinegar tasting. I am going to try yours with my cucumbers . The suggestion about packing the jars with the other items first, then carefully placing the maximum number of slices to conserve brine is a great tip. Thank you for posting
I used your recipe and followed the instructions. My pickles came out delicious with crispy texture. I noted they were far less vinegary and salty than my previous attempts. My only change was I added minced garlic, onions, pepper corn and one bay leaf . I used the sane recipe for pickled eggs and they too came out great. The pickles are very refreshing on a hot day when stored in the refrigerator
First time making pickles this year because our cukes came in so late this year 🙃 Will be trying this, and canning for the first time ever! Fingers crossed 🤞🏻 it goes as well as yours did 😅
Hi thank you for the Pickering cucumbers video 👍🏻 you were taking apart your cucumber bed ,do you have a video of seeding and setting up your netting ? I’m interested on how you do it , thanks in advance 😊 Doris
I had also thought it was impossible with the conventional fermented pickles in brine. I tried once, and was not gonna do that again, but this is different!
obviously you are having success with your cucumbers, , but I'd suggest trying Johnnys Seeds little leaf variety. It's a smaller variety that'll still produce up to quart size usable cukes. It's also a prolific producer b/c of multi-branching, and a self-pollinator w/ other positive attributes.
Everyone has a slightly different imgredient list and ratio of water and vinegar, so I have watched multiple videos. I won't use hot peppers, but thanks for adding onions and more vinegar. My jar of store-bought pickles has minced onions and garlic. I might add red peppercorns, too. Last year, I got only one cucumber, so I was very excited to pick 5 yesterday!
I would just tell you to not omit the red pepper flakes entirely if you can. Instead of 1/2 tsp add 1/8 or just a scant sprinkle of pepper flakes. Even 10 or 12 flakes can add depth of flavor without heat as such.
If you like half sour pickles do it with out water, make them in the morning and enjoy later the same day. 8 or so pickles, cut the ends, put in the plastic bag, ad a little garlic, 2 small spoons of salt, whole black pepper and 1 bunch or less fresh dill, mix and refrigerate, the best half sour pickles 🥒
SO glad you didn't do this in a pressure cooker....I don't feel comfortable trying to can using one of those. (I understand that Quakers water bath all of the canned things....even meats...and have been doing it for centuries....apparently no one has died. )
I do not add any more salt after the salt bath. You can taste eone of the unpacked spears to check salt level if it's not salty enough you could add more total eh brine if needed
Any tips for using your recipe for standard grocery store cucumbers; although I found organic, the skin is very dark green, and thick. I'm wondering if the thick skin will make them tough...? I might peel them straight down every 1/4 or so, so they have less skin. Thank you.
I would not use grocery store pickles to can! You want to use the freshest cucumbers possible and I promise those from the grocery are not that fresh. Plus there are particular varieties that are specifically for making pickles and that is for many reasons.
I've always ended up with mushy spears. But I'm going to try your way! Do you salt the whole ones, too? Thanks! And I love hearing the kids in the background: reminds me of when my now-grown kids were little. I still had to get that canning done so it reminds me of my kids in the background. :)
I have not tried whole pickles yet, but if I were going to I'd definitely use this method! I have also struggled with mushy pickles. The salt and ice seem to really help!
can you show us the disc that goes in the bottom of the boiling pan? also, because you boiled them, and they were sealed with the heat, does that mean they do not have to be refrigerated until after opening? Thanks,
Help. I canned 24 jars of garlic/dill pickles. I waited 7 days. They are beautiful. But I opened the jar and took one and omg! Salty! Can’t eat them. Went by 3:41 recipe ! What went wrong and can save them?
I always taste test before canning. Take a bite of the cucumber and if it's too salty rinse for a few minutes. Unfortunately, I'm not sure there is .uch you can do to save the ones that are canned. I'm so sorry!
@virginiagraceliving thanks so much, one more question I bought a Mccormick pickling spice jar should I add that in the mason first or should I warm it up with the vinegar?
@@virginiagraceliving they were very good, we finished our first jar and was wondering can I use the left over brine in the jar, add more cucumbers and top off with fresh brine? Thank you.
Was the Brine hot when you added it to the cukes? thank you for this video. I had to throw out 10 jars of dill pickles, they were mush and tooo salty. Gonna try again with your recipe.
the popping sound of the jars sealing is like ASMR for canners.
My daughter and I have learned this year, one needs only to plant what is needed.
Love comment on Young generation! ☺️😉
Great to see you a younger generation who took interest in gardening canning and pickling!
I just made a batch of mustard pickles this week!!
Dying art by the younger generation.
I put a grape leaf in mine and it helps to make them crisp.
Where do u get grape leaves
@@annetterobin3303 They are sold in brine at grocery stores. Near the deli, in the tomato sauce aisle and in the Greek section/salad dressing aisle. You could always track some fresh ones down if you have farms/vineyards around your area.
If you find the brine ones, use them out of the jar. To cook them, you have to boil them before stuffing. Boiling will kill the enzyme that keeps the cucumbers crispy.
@@annetterobin3303 from your grape vines, duh. Just kidding. I’m being a smart Alec but I do have grapes so I will do that next time.
@@BiblicalFlatEarththe brine jar says to wash before using, will this wash off the enzymes?
Thank You for sharing your pickle recipe. Really enjoyed your video.
Love the simplicity of the step by step process! Short and sweet and concise! Thank you! 🤠
gorgeous cucumbers!
Thank you! That time of year again soon!
Canning is a lost art. I'm glad to see people in my generation and younger learning how.
Awesome I’m making some. Thank you
ENJOYED !!
Thank you for a recipe withOUT sugar!!! 💕
I prefer my pickles without the sweetness.
I agree! No sugar in my pickles 😀
Well done. Thanks!
Mission accomplished, my very first pickling! And finally followed your instructions. I even opened the box of my brand new canner/pressure cooker that was purchased years ago. There are adventures to be had at home. 😊. God bless you, and thank you.
@@maryrudelich9000 so glad to hear! THANK YOU!
Great stuff
Great recipe.❤
Thanks for the useful tips
Just found your videos and you do a good job telling us everything to do. Thanks
Thank you , subbed. I like your humble kindness.
I greatly appreciate your support 🙏
I've been makiing pickles and pickled okra for years and througholy enjoy doing it. It is funny how people who don't like okra love pickled okra. Ive never cut off ends of cucumbers when making whole pickles. For spears, yes.
Differently going to try.
i loce dill pickels just love them dill smells like summer as we make so many
I made them! Yield is 1 pound cucumbers per pint jar. Delicious and crunchy! Thank you. I used red onions and will use white next time. Some of the red coloring got on one end of each spear. Other than that, I will put 2 tablespoons
salt into the brine instead of one tablespoon.
Is it ok to lower the cold jars of cukes into already boiling water? Seems like it would shock the jars?
@@nanaof6babies looked like they warmed the brine up :)
@@nanaof6babiesNo
Thank you so much for the info. I have cucumbers that will be canned tomorrow
You're very welcome! Enjoy 😉
Enjoyed your video. I am going to use your recipe this week. Thankyou.
Got loads of cucumbers coming in the garden and I'm always looking for a new way to get crunchier pickles, thanks!
@@HiddenBlessingsHomestead give it a try and let us know how they turn out!
Awesome thanks for the tutorial! How long will these pickles keep?
@@wendycol8354 over a year!
Thanks for the video bro
No problem!
Great video. Thank you.
im eating pickles while watching this :)
Excellenta !! Gracia !!
Thank you for sharing….I’m ready to make pickles now thanks to your easy method!
Great video! I'd have to try this.
You will love it! Thanks for watching.
Apple cider vinegar is actually amazing for bread and butter style pickles, that’s all we use. Definitely white for dill though!
I have tried so many times to like ACV I just hate it haha
Gimme dat pickle 😹 can't wait to try this
Let me know how you like them!
Awesome video. Thanks. I will canning pickles today!
Struggled with pickles the last two years. Going to try the salt, ice trick this year and see if that helps. Thanks for the tip.
No problem! Let me knownhow they turn out.
Looks awesome. Thank you for sharing your video with us
Just some advice that if you didn't have a disc to put in the bottom of the water bath canner you can also use a towel put it down in there first and then put the jars on top just an idea
@@EllieEmpen thanks for sharing that tip!
Thanks for sharing, I am going to try your recipe.
Enjoy!
I enjoyed the video and feel your method is simple. My last two batches were too salty or vinegar tasting. I am going to try yours with my cucumbers . The suggestion about packing the jars with the other items first, then carefully placing the maximum number of slices to conserve brine is a great tip. Thank you for posting
I used your recipe and followed the instructions. My pickles came out delicious with crispy texture. I noted they were far less vinegary and salty than my previous attempts. My only change was I added minced garlic, onions, pepper corn and one bay leaf . I used the sane recipe for pickled eggs and they too came out great. The pickles are very refreshing on a hot day when stored in the refrigerator
Thanks for the shoutout bro! Hope I get the pleasure of tasting them someday!
Thanks again! You always have great recipes.
Thank you
Thank you for this recipe! Will be making with my cucumbers.
More Dill! 😋
Love the family
Can I use this for garlic too?
For pickling garlic? I have never tried that, but I'm sure it will work fine. I also use this for pickled okra.
The rabbits are so cute.
Hey neighbor. Making these in Disputanta😊
Awesome! I love Disputaunta, so beautiful out there.
First time making pickles this year because our cukes came in so late this year 🙃
Will be trying this, and canning for the first time ever!
Fingers crossed 🤞🏻 it goes as well as yours did 😅
Don't skip the ice/salt bath! Biggest game changer for crispy pickles IMO. Good luck!
Hi, I'm new to canning i ran into your channel i like the ease of the picking process. Just want to say thanks😊
I'm glad that it was helpful! Thank you for stopping by! I'll be doing my best to post more content like this soon!
@Virginia Grace Living Quick question: Are they self stable?
@faithloveandhope65 yes they are!
@@faithloveandhope65 no
yeah buddy !!!!
Hi thank you for the Pickering cucumbers video 👍🏻 you were taking apart your cucumber bed ,do you have a video of seeding and setting up your netting ? I’m interested on how you do it , thanks in advance 😊 Doris
Is your brine hot or cold when you add it into the jar? Thank You!
I never could make them crunchy. So, I gave up trying about 50 years ago. LOL. Enjoying your video.
Cold brine is the only way. HWB canning makes them soft.
I had also thought it was impossible with the conventional fermented pickles in brine. I tried once, and was not gonna do that again, but this is different!
I had to pause the video midway and run to the fridge to grab a Klaussen pickle. They are the only store bought ones that I eat. 🥒🥒
Great video! I am definitely making some this summer!
Now this is what I want my pickles to look like😂
obviously you are having success with your cucumbers, , but I'd suggest trying Johnnys Seeds little leaf variety.
It's a smaller variety that'll still produce up to quart size usable cukes.
It's also a prolific producer b/c of multi-branching, and a self-pollinator w/ other positive attributes.
Great video! Ty. I'm wondering what type of cucumbers you grow?
Supremo
Tfs👍
Can you skip the boiling/canning & jar them straight into fridge??? Thanks
Absolutely! They make great fridge pickles too.
I watched this whole video waiting to see your brine recipe.
I hope it wasn't a waste of time! The recipe is in the description if you click the drop down arrow.
what temperature did you boil them at?
Everyone has a slightly different imgredient list and ratio of water and vinegar, so I have watched multiple videos. I won't use hot peppers, but thanks for adding onions and more vinegar. My jar of store-bought pickles has minced onions and garlic. I might add red peppercorns, too. Last year, I got only one cucumber, so I was very excited to pick 5 yesterday!
I would just tell you to not omit the red pepper flakes entirely if you can. Instead of 1/2 tsp add 1/8 or just a scant sprinkle of pepper flakes. Even 10 or 12 flakes can add depth of flavor without heat as such.
Gotta try some like this. I only did fridge pickles this year, but one did seal!
Give it a shot man!
Do it!
I stumbled upon your channel and I liked it and I subscribed:)
Awesome! Thank you so much!
If you like half sour pickles do it with out water, make them in the morning and enjoy later the same day. 8 or so pickles, cut the ends, put in the plastic bag, ad a little garlic, 2 small spoons of salt, whole black pepper and 1 bunch or less fresh dill, mix and refrigerate, the best half sour pickles 🥒
I make half sours frequently. What do you mean no water.
No water. Do it exactly like I said
Vinegar?
No vinegar. A little garlic, let me know how you like them
😂
I really like your tattoo 😍 and the pickles as well 😋
Thanks!!
How long will they last? Are they shelf safe?
@@piranino up to a year or more and yes.
Great video
Thank you 😊
Thank You for sharing this recipe ♥️♥️♥️ I will be making them ❣️
How long do they keep,thanks
18-24 months in a dark pantry
@@virginiagraceliving thanks
How long do you let them sit in the brine
About 2 weeks to a month before opening.
SO glad you didn't do this in a pressure cooker....I don't feel comfortable trying to can using one of those. (I understand that Quakers water bath all of the canned things....even meats...and have been doing it for centuries....apparently no one has died. )
Can you use mini cucumbers??
I love this 💕 can you make me some pickles
How long would you say these are good for after being made and put into a pantry.
18-24 months
Do you have a horseradish pickle recipe
I don't. Sorry.
How tight do you put your leds?
Just hand tight. Not super tight.
Definitely will try your recipe. Do they have to be refrigerated when opened.
Yes
Thanks for this recipe! So the only salt added was before the ice bath? Did you add additional salt to the brine?
I do not add any more salt after the salt bath. You can taste eone of the unpacked spears to check salt level if it's not salty enough you could add more total eh brine if needed
Does the salt thing work with whole pickles?
I cannot confirm as I have not tried it yet.
How long can you store it in a shelf?
@@hvanswol if sealed properly a year or more.
Are these shelf stable?
Yes
I have dry dill is that ok
Use what you have! It will be good.
If I make to much of the brine can I save it for the next batch or throw it out
You could save it and do fridge pickles
Any tips for using your recipe for standard grocery store cucumbers; although I found organic, the skin is very dark green, and thick. I'm wondering if the thick skin will make them tough...? I might peel them straight down every 1/4 or so, so they have less skin. Thank you.
You could try that. Often in the summer though, you can find pickling Cucumbers for a great price at local farmers markets.
They really do not work well.
Noooooo don’t peel the skin😮
I would not use grocery store pickles to can! You want to use the freshest cucumbers possible and I promise those from the grocery are not that fresh. Plus there are particular varieties that are specifically for making pickles and that is for many reasons.
@VirginiaGraceLiving What type of cucumber do you need to use for making pickles? I have never done it but am curious.
There are generally "pickling" types and "slicers" or "snacking" go with one that says "pickling". They will be more crunchy.
Do you have to boil the vinegar and water before putting into the jars?
You do not have to boil it. Just heat it enough to disolve the salt.
@@virginiagraceliving thank you 🙂 🙏
Are these shelf stable or refrigerated?
Shelf stable.
I've always ended up with mushy spears. But I'm going to try your way! Do you salt the whole ones, too? Thanks! And I love hearing the kids in the background: reminds me of when my now-grown kids were little. I still had to get that canning done so it reminds me of my kids in the background. :)
I have not tried whole pickles yet, but if I were going to I'd definitely use this method! I have also struggled with mushy pickles. The salt and ice seem to really help!
Hi there. Can I use the big 5" cucumbers whole for pickling? Anybody?
can you show us the disc that goes in the bottom of the boiling pan? also, because you boiled them, and they were sealed with the heat, does that mean they do not have to be refrigerated until after opening? Thanks,
amzn.to/3MMhD4Z
That's correct. This method is shelf stable.
@@virginiagraceliving 19:54
Can yo tell me what growing zone your in
7B
One more question-after they sit for 24 hours on the counter, how long do I wait before I can eat them?
@@KrystalJohnson-k6g They are safe to eat any time after that, but I.Usually wait at least a week to allow the flavor and everything to set in
My pickles turned out great! Now I want to pickle everything 😂 Thanks for your video & quick response to my questions!!
@@KrystalJohnson-k6g so glad to hear!
So am I the same zone as y’all are? AL… I can’t decide if I’m A or B. Maybe dumb question… this is very informative and interesting.
Yes, you should be 7B and not a dumb question at all!
Help. I canned 24 jars of garlic/dill pickles. I waited 7 days. They are beautiful. But I opened the jar and took one and omg! Salty! Can’t eat them. Went by 3:41 recipe ! What went wrong and can save them?
I always taste test before canning. Take a bite of the cucumber and if it's too salty rinse for a few minutes. Unfortunately, I'm not sure there is .uch you can do to save the ones that are canned. I'm so sorry!
@@virginiagraceliving thank you
How long before you can eat them?
About 2 weeks
Thank you very much!
Nice, quick question, if I just want quick pickles, can I skip the water bath?
Thank you.
Absolutely. You can.
@virginiagraceliving thanks so much, one more question I bought a Mccormick pickling spice jar should I add that in the mason first or should I warm it up with the vinegar?
@sernani99 I think either way is fine honestly. Big thing is to let them sit for a week or so before opening tonket the flavor soak in.
@@virginiagraceliving thank you.
@@virginiagraceliving they were very good, we finished our first jar and was wondering can I use the left over brine in the jar, add more cucumbers and top off with fresh brine?
Thank you.
Why you get heat up jars
Was the Brine hot when you added it to the cukes? thank you for this video. I had to throw out 10 jars of dill pickles, they were mush and tooo salty. Gonna try again with your recipe.
@maryannm1977 the brine is hot yes. Not boiling, but decently hot