24 hour refrigerator pickle. These are the bomb🤯🥒🤩& simple to make
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- Опубліковано 17 кві 2023
- Star by sanitizing your ball jars and lids and set aside.
Chop fresh dill about 1/4 cup or use the heads. Gather your red pepper flakes, your vinegar, your water and your sugar.
Next you're going to add one cup of water and one cup of apple cider vinegar to your pot, bring it to a soft boil add 2 tablespoons of sugar I like to use all natural And add 1 tablespoon of salt, kosher or pink Himalayan. I definitely don't recommend iodized salt. Turn off heat and set your brain aside to drop in temp ( your brine can be warm but not hot)
Slice up your cucumbers and add 1 tsp of dill to the jar 1 tsp red pepper flakes and 1 tsp to 2 tsp of minced or chopped garlic. Place cucumber into a jar do not pack but definitely put them in somewhat tight so that the liquid can form around the pickle. Pour the brine just to the first lip of jar put the top on and give it a good shake and then I loosen the lid until they cool completely, or I should say are at room temperature before sealing them and placing them in refrigerator. In 24 hours they are ready to enjoy! - Навчання та стиль
Thank you for sharing your video 💖
Very nice. Good job.
Thank you for sharing, great video! I'll give it a go for my daughter who loves them!
I just made eight more jars because my family just love them so much and I use the same brine and shredded carrots with fresh ginger and made like a carrot ginger fermented slaw. It was so good!
I love that you're using apple cider vinegar instead of the plain white. I prefer a locally made ACV instead of Bragg's once I learned about the background and history of Patricia Bragg. Apparently this vinegar is diluted too.
WhiteHouse Organic is the one I use. You can find the big jug at Walmart for a better price than Bragg. Whether or not this one is diluted as well I'm not quite sure, but my goal is to eventually make my own.😊
How long will these stay good in the refrigerator?
I just opens a jar from May and it started to ferment. Not that that is bad, just gave a more tangy flavor and more good bacteria's. With that being said 2 months but the longer you go the more they ferment. They don't last long in our house I just made a LOT.😀hope this was helpful.
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@@laleauacres3630
A gentle reminder for millenials who didn't get grammar lessons: add an "s" or "es" to make a word plural. Do not use an apostrophe.
@@snowbird6855 ah, lol.
Mistakes happen when typing fast and not verifying. Lucky for you I'm not a millennial so I will be more mindful when typing..😁
@@snowbird6855 also kind words are appreciated, Grace goes a long way, thank you and have a blessed day.
Seems like I’m watching through a keyhole.
Sorry about that
Not completely factual but good try. I bet they taste good.
Which part so I can correct my words?
@@laleauacres3630Since the barking frog likes to leave silly comments without specifics and then not reply to your response, allow me: At around 2:02 you start mentioning things about good bacteria and that by cooling the water you won't kill them…which is true… but this, and the “#ferment#pickles#yum#easy” link suggests to me that you consider these to be fermented? They’re certainly pickled, but not fermented. To achieve that end, you are going to need anywhere from a 3.5 to 5 percent brine (by weight of the cucumbers and water together) and no vinegar. Vinegar in the brine will inhibit and/or prevent fermentation from happening at all. After they set for a week or so at room temperature, you can add a little vinegar if you wish to round out the flavor or skip the vinegar altogether. Then store in the fridge. That’s what I got from your video. If there’s more and he ain’t sharin’ , we may never know. Perhaps he's a lame-ass troll that likes to visit refrigerator pickle sites!🤣
@@heliohork9736 thank you I should have specified the longer they sit in refrigerator they will ferment. Mine did! I replied above to another comment. They very much fermented. Bubbles, tang etc.. I do a lot of fermenting of different varieties . But my mistake I'm not being more clear. Hopefully the recipe is what people will love😊 it's our favorite and when you add fresh ginger to the brine with shredded carrots it's an amazing dish!
@@laleauacres3630 Seriously?!? Putting them in the fridge slows down/stops fermentation. This goes against anything I've ever read, viewed, or experienced, and I make both lacto fermented and refrigerator pickles as well as fermented veggies and fermented hot sauces (which I add vinegar to AFTER it's fermented). I've never had my refrigerator pickles ferment nor did I ever expect them to. Are you using Bragg's ACV or equivalent with the "Mother"? Perhaps that's what's doing it vs distilled or ACV with no active cultures. Let me know? I will make your recipe as directed and report back, because now I'm really curious.
@@heliohork9736 yes I always use apple cider vinegar with the mother, which is in the video as well.