FERMENTED PICKLES - The Best Old Fashioned Dill Pickle Recipe! (No Rambling)
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- Опубліковано 15 чер 2024
- These are truly the best fermented dill pickles! Using the old fashioned method of a salt pickles recipe, there is no vinegar added. With this lacto-fermented pickles recipe you will get the perfect pickle that is not only delicious, full of probiotics, but crunchy too! This video will show you how to ferment pickles in a jar plus how to ferment pickles in a crock. In addition, I include a FAQs section after the instructions that tells you how to know if your fermented pickles have gone bad, what to do if mold or kahm yeast form, and how to ferment pickles long term. Enjoy!
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NOTE ON FERMENTATION FAIL:
If your pickles fail to successfully ferment and you feel you did everything correctly, the culprit may be store bought cucumbers. Best to use cucumbers from a farmers market, garden or the like. I have even had 'organic' store bought cucumbers fail, not just commercial ones. Contrastly, I've had 100% success rate with garden and local farmer's market cukes. This is because store cucumbers, including organic, are power washed which washes away the needed beneficial bacteria that are required for fermentation.
FERMENTATION WEIGHT NOTE: I no longer recommend using a rock as a fermenting weight since some rocks have a softer mineral content and/or have 'grit' that can dissolve in water.
If you do not have a glass fermentation weight, please watch the following video for DIY Weight Ideas: • DIY FERMENTATION WEIGH...
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➡️WRITTEN RECIPE & PRINTER FRIENDLY INSTRUCTIONS:
cleanfoodliving.net/fermented...
➡️How To Adjust The Measurements of the written recipe:
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MENTIONED + SUGGESTED VIDEOS:
⭐DIY Fermentation Weight Ideas If You Don't Have Glass Weights:
• DIY FERMENTATION WEIGH...
• Everything Fermentation Playlist:
bit.ly/3DGKhR7
• Fermented Red Kraut:
• FERMENTED RED CABBAGE ...
• 5 Types of Fermentation:
• 5 FERMENTATION TYPES ...
• 12 Essential Probiotics in Sauerkraut:
• 12 PROBIOTICS IN SAUER...
• Pickling vs Fermenting: What's The Difference?
• VINEGAR PICKLE vs. FER...
• Can I Ferment In Vinegar?
• Q&A: #1 Can I Ferment ...
• Fermented Green Sauerkraut:
• Best Sauerkraut Recipe...
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CHAPTERS:
00:00 Intro
01:26 Ingredients
01:40 Brine
03:05 Jar Pickles
07:15 Crock Pickles
08:53 Taste & Crunch Test
10:30 How To Store
10:53 Ingredient Measurements
12:40 Pickles Gone Bad?
14:05 Mold & Kahm Yeast
16:00 Airlock Lids
17:10 Long Term Fermentation
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VIDEO CREDIT:
Alternative Fermenting Weight Footage (Food Wishes):
• Homemade Dill Pickles ...
NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links, there is absolutely no additional charge to you. There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving UA-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
To avoid mold, add 1 teaspoon of mustard powder to the brine. Just sprinkle it on top. In Ukraine we use horseradish leaves or roots, it kills mold
Slava Ukraini
Praying over you if you are still in Ukraine!
@@sharenculver9294 I live in UAE for past 23 years. My bro and dad back home. Facing war every single day of these r lives. Thank you, for kind words, it means a lot to us❤️❤️❤️❤️❤️❤️❤️
@@PeterTheVald Geroyam Slava!
Or just use something to submerge all things in liquid. Mold cannot grow in an oxygen-free environment.
In Poland we also add horseradish or celery pieces, cherry or oak, horseradish,black currant leaves for more crispier cucumbers.Pouring hot water brine in to glass jars, can be kept for years without refrigerator( warm and cold brine also work ). Very important thing before starting ,hold cucumbers in ice cold water for hours for better crispness.
I was looking for "black currant" in comments cause in my family it was like: "You're making fermented pickles? Where is your black currant leaf?"
Yes good job.
I have used oak leaves and grape leaves .
@@Jane-ez7yl I used to get sent out for small sprigs of Oak from the tree up on the hill - usually in autumn when it was dark early -- spooky :)
I love it, cute narrator too. I’m new to fermentation so far. Trying mixed vegetables, beets, onions, and garlic. Thank you for this. Looking forward to trying pickles soon.
It is the same way they do in Russia 😁
I watched my Grandmother make pickles in the 60’s. She made them in large jars. She used wax paper and elastic bands to cover the top of the jars. She would put the dill, garlic and a bay leaf in the jars then add whole cucumbers and throw some salt in. Lastly she filled the jars with water them cover them with the wax paper and a elastic band. After a week she would put the lids over the wax paper and close. I didn’t remember if she boiled the water first. I do know the water was not hot. We ate the pickles all year even though she didn’t close the jars right away for long term storage as you recommended to do. She did store the finished pickle jars in a cool place. She also made barrels of sauerkraut with black whole pepper corns and caraway seeds. Absolutely delicious!! My grandmother was Ukrainian and your recipe is right on for the old fashioned pickles. These are the best kind of pickles especially for healthy eating. Thank you for sharing this perfect recipe.
Thank you for sharing your memories!
Can't help but say, the production value of your work is outstanding! Crisp clear audio, seamless transitions, excellent lighting, everything from your clothing to the kitchen to the placards are top notch and Well Done!
Great presentation and good information, well delivered. Stayed for the whole video even though I only needed info given in the first few minutes.
thank you for not putting music behind your narration, like many youtubers do. it makes it much easier to understand you!
agreed. I like to hear the speaker without annoying background music.
I agree.
You are very professional, you cover even the most significant details, without leaving gaps of loose theories. Thank you for your contribution to the world. Excellent.
No rambling…YES PLEASE!!! Thank you for sharing your knowledge with all of us! Straight forward and to the point! 🙌
If u don’t have dill flowers-use dill seeds. It has very strong aroma and can be use at winter time
Thank you for that tip! Gonna try this and was searching for where to find dill flowers online in Nov and having difficulty.
YOU are an amazing teacher! Flooding with brine to remove the leftover kahm yeast is brilliant!! SO well done! 👏🏻
Few tricks: you can add horseradish and it will take your pickles to entire new level. Fermented carrot with pickles is very tasty. If you add beetroot you will have red pickles. Instead of corriander I use mustard (seeds), but next season I will try the other way.
Do you grate fresh horseradish or leave it chunky? Sounds delicious!
Ewwwww! I’ll just have a Dill Pickle, thanks.
@Mister Dude If I had some I would try.
Yay horseradish!!!
I may just do that because I have my own horse messiah (oh c’mon stupid autocorrect but I’m keeping it because it’s funny), “radish” plants.
I can’t tell you how many of my friends I have converted to lacto fermentation because I have watched and adopted your approach. These are the best pickles I and several of them have commented they’d ever tasted. This preservation method is just ballooning in popularity. Our online Lee Valley Tools (gardening, carpentry and kitchen) shop here in Canada carries high end stock and their fall catalogue is all about sourdough and fermentation accessories! Thanks SO much for introducing me to this old new practice!
No rambling lol -- it's true! Your videos are highly informative without excess verbiage: I couldn't improve on them in any way. Thanks for the great work.😍
Wow, this video was amazing! SO MUCH information, presented so clearly! I feel like I should be paying tuition.
I watched this with my hubby. I really appreciate your simple delivery of the how to's and the whys! We learned alot and did not feel overwhelmed by "rambling" at all!! I've subscribed so I can learn more and do this myself this season!! You're an excellent teacher!! ❤ All the Best!!
!00% agree.
This is how real kosher pickles are done!
Seeing lots of comments like this. Is it the flavor of sour pickles or dill gherkins?
My uncle always made these pickles back in the 1950s and 60s. Everyone wanted his pickles. They were the best. I never knew about the bay leaf. My mom and I used to make pickled bell peppers as well as pickles using vinegar. I once made fermented pickles by mistake. Don't know what I did but everyone loved them. I will have to try this some day. Your video was so informative.
You can pickle anything - standard in Eastenr Europe were green tomatoes, gherkins (vinegar and fermented) , red flat peppers in vinegar, cauliflower, carrots, Small whole watermelons - basically any vegetable crop that would either ripen late or not at all or be the second crop of the summer therefore smaller (like the melons) and of course sauerkraut
That was the best/most concise explanation of this I have seen. Great vid. You’re a gem.
Never in my life I eat so tasty pickles )). Great recipe, thank you very much.
Cannot get over how polished is this video. Perfectly done. So much info under the video too. Exquisite! TY
Thanks for the tip about cutting the ends off the cucumbers…all my past cucumber ferments were either perfect…or mushy…and I didn’t know why. I think I know why now. Thanks again!
Most informative fermentation video I’ve see. 🙌🏻 Thank you!
My grampa made these in a 20 gallon crock. As kids we loved them along with his homemade wine and beer. He also made the best potato dumplings. He was bohemian and didn’t believe in wasting anything.
Your grampa sounds awesome 😊
He sounds great! ❤❤❤❤ He gave you all beer, and wine as kids? 😂 My aunt would make wine, and give us a taste as kids! 😂😂❤❤❤❤ Good Ole days
Russian-Jewish grandma, for me. 😊 She had a small wooden cask and her "special rock" for weighting down the lid... mmm, it's been 50-plus years, and I still remember the flavor! She also made a cherry liqueur in a huge bottle with thick glass by stuffing it to the top with cherries and then ramming in as much sugar as she could. If you ever got a cold, she'd give you a shot glass of that liqueur and wrap you up warm till you broke a sweat... I used to sneak some of it once in a while, and it tasted all the better for that.
Now I've got a *bad* case of nostalgia... 😁
@@okopnik My old Irish mother used to mix up whiskey, lemon and honey and dilute it with boiling water to cure a cold.
@@okopnik Man I can relate my grand parents would do the same thing when a was sick and my mom would take me to them it was a shot of burnt liquor with honey and when i broke a sweat I was all better gpd those were the days
To cover your pickles use the same brined water solution in a ziplock bag and place it on top. If the bag leaks, your salinity is correct and you’ll have a large enough free form weight to keep your pickles submerged.
Wow thanks, this was very much needed
@@abhigargnabha you’re very welcome. Enjoy!
Thank you for the tip!
Great idea! I’m not a plastic user but my husband will try this. 👍😊
It's not good to use any plastic things for fermentation , any small glass or ceramic cups , bowls are better.I have some glass lid of some coffee jar or some others jar, I use them instead of fermentation weight
Love this lady's attitude and details!
Girl you have changed my life and help in weight loss eating these things unreal . Love your channel
Pro tip: you can start eating them after a day or two already, when the fermentation process just started - in Poland these are considered a special delicacy. Also, you don't have to cut the pickles, even large ones will be just fine when left whole.
Do you mean don't cut because you are eating them up right away ? Because I forgot to cut blossom end and yuk after couple weeks
@@davidwarden3269 Yes exactly, some people cut off the ends just before eating, I believe that by leaving them whole helps to develop more crunch
@@fistrexx She explained the blossoming end of the cucumber haz enzymes that soften the cucumber so cutting it off helps prevent them from becoming soft. Also add something with tannins helps keep the pickles crisp. She used bay leaves but grape leave, oak leaves or even black tea leaves can work as substitutes as they all contain tannins as well.
Çc
Super instructions with well explained easy to follow instructions , with technique and precautions. The difference between vinegar and lactobacillus fermentation explanation was a bonus. Thanks a lot.
This is the first video of yours I have seen. I really appreciate your calm voice, your precise explanations, and how you show how you do the processes you are talking about. I look forward to watching more of your videos.
I thoroughly enjoyed your video about fermenting pickles. You are an excellent presenter and teacher. I feel like you are educating us or sharing your knowledge without taking down to us. I will have to check out your other videos. Now, I am going to try these pickles.
Wonderful tutorial. Will give this a go for sure. My grandmother used to make pickles - call them "sunshine pickles"....she placed a slice of bread atop the brine before closing the lid and we put them on the porch and sunshine aided in the fermentation. So delicious.
One of if not the best lacto ferment videos I have watched!
So much relevant information in such a short time. Excellent presentation! Thank you.
Picked cukes today and dill. Im so jazzed! You young lady actually make me smile watching your videos you are organized, comprehensive and very wholesome (cute too). Thanks!!!
They came out AMAZING!
Fantastic video! You have a wonderful presentation style, clear and informative. I especially like the tip about removing kahm yeast, my ferments always seem to get this and your method looks both simple and effective.
Yours are the best instructional videos of any kind on the internet! Clear, concise and well organized. I've tried several of your recipes already. Each came out fantastic. Can't wait to try the pickels! Thank you very much!!
One of the best breakdowns on pickling I have come across!
Great video. I subscribed. I needed to learn this for my family and I am so thankful that you made it so simple and fun.
Very good tutorial! Pro tip: for great crunchiness keep cucumbers in fresh water for 4+ hours before pickling and you can boil brine after fermentation starts, put hot brine and a jars in and cover jars with tight airlock covers. This will make cucumbers crunchy and preserve them for 6+ months while do not stop fermentation process inside.
Can you please explain how hot brine doesn't kill the bacteria?
That would contradict the whole process of pasteurization.
This doesn't make sense.
How can you boil the brine after fermentation starts when the cucumbers are already in the brine?
Should pickles stay in water on counter or fridge? Covered or uncovered?
Superb video. Most comprehensive I have seen. And really cute to boot.
I’ve watched many videos on fermenting pickles. This is my first time growing pickling cucumbers and I have more than I know what to do with. Your video was incredibly clear, concise, and informative. I’m a new subscriber and eager to learn more. Thankful for you!
Hi Adrienna, I want to tell you that I am new to your channel and after watching this video many times over, I’ve built up enough understanding and confidence to give this recipe a willingness to try… like you say in your videos. 😊
Today I started my very first batch of fermented green beans and pickles.
After reading some other comments, and while I had horseradish on hand, I added in a slice or two into each jar.
I have a burping top and weight on my green beans and a napkin over my pickles. The jar I repurposed for the pickles, the mouth didn’t fit my weight, but I have everything so tight in there, nothing is floating.
I hope everything works out as successfully as yours did and I’m glad I gave it a try!
Thank you for these easy to follow, beginner recipes with detailed instructions. Your videos are edited very nicely. Keep up the great work!
I will continue to share your page with others and be back for more fermenting videos and recipes to try!
❤
Thanks for dropping your note, good luck!😊
Thank you for this enlightening and very thorough/detailed video....I have tried fermented pickles in the past but with spotty results.....i will be using the information you have provided when i do another batch, this weekend. Keep the videos coming ....Your presentations flow beautifully, and they are very easy to listen to.....thank you!
This video was very informative, answered all of my questions and then some, succinct, no nonsense, treated the viewer with respect. Thank you for your efforts, very refreshing.
Very thorough! Amazing details,she answered the questions like she was reading my mind,
Nicely done! I'm new to your channel, but am somewhat experienced in lacto fermentation. I love how you removed the kahm yeast, that was especially helpful!
However, I had previously learned to be careful with rocks as weights, unless you know what type of rock it is. Also to be careful to avoid leaded glass, certain plastics, etc., as it could leach into your ferment.
You encourage and inspire me, thank you!!
I would not boil rocks. It was reported they sometimes explode. I would think soapy water would work or soak in a bleach water solution.
What a beautifully clear, easy and pleasurable to follow demonstration. Thank you
You never cease to amaze me with your knowledge and very good teaching ability. Plain, simple and right to the point. Thanks very much for this and all your video's.
Absolutely brilliant informative and instructional video! I’m very motivated to start fermentation journey!
Wonderful!
This is the most practical, informative, and watchable video for a how to video I've ever seen.
So sweet, and so proffessional. Great video. Thank you!
A great video. What I use is a Korean ‚e-jen‘. You throw everything in, add the brine, and then press down with the sealing lid until the air is out, and then you plug the hole with the stopper. Works every time.
Getting into making my own sauerkraut. So grateful for these videos as the instructions are easy to follow and many of my questions are answered. Super thrilled to discover kale fermentation is a thing. Gonna try that next.
That is great! FYI on the kale (i will be making an updated video this summer)... store bought kale seems to give more trouble with successful fermentation... and the pre-washed bagged stuff will not ferment. This is due to the washing which removes the beneficial and needed bacteria for the ferment. Home grown or farmer market kale is the best choice. I don't mean to burst your bubble, I just wanted to forewarn you since I'd rather you experience success than fermenting failure and not knowing why. 😊
That crunch was very satisfying.
Thank you for such a detailed video on fermenting Cucumbers!
Another great video. I maker Fermented pickles pretty much the same. I still watched the whole video. So informative. I use 2% brine with no problems but I’ll try 4% just to see the difference. I also do the exact same ferment for green tomatoes (what doesn’t ripen on the vine before cold weather) 5-7 days on counter and long term in fridge until Christmas. I add carrots and onions and cauliflower. On the east coast we call Fermented cucumbers “ Half-Sours” the good delis make their own. Please keep the videos coming they are so good and motivating. Almost time for Beet Kvass!
How to got the brine
Good to know it also works with a less concentrated brine. I've got HBP, so limiting or avoiding salt when possible is a necessity.
@@ciknovi You make brine by adding a certain amount of salt to water and mixing it until it completely dissolves. Heating the water definitely helps. The amount of salt to use, which varies depending on your amount of water, is mentioned in the video and linked in the description.
Best video on fermentation I've ever seen. Very Well Done! New subscriber here.
This is one of the best informational videos I’ve ever watched. TYVM!
Thank you for all the instructions. This was my absolute first time I have ever done pickling. And it turned out perfect. Now I'm rewatching the video to make a second batch.
Thanks for the video, I learned a lot. Fermented jalapenos are also great. I use a quart jar, glass weight and the easy ferment lid.
Hot carrots! We call them in Baja California.. jalapeno carrots onions & garlic yuuuuuummmmm
You never used outside rocks
You always washed them, making them inside rocks
Great pickles! My absolute favorite
Love this! So complete & informative.
Excellent video. Description is clear and well thought out. Thank you!
Great video! One note: if you are fermenting various items it is best to keep them away from each other while fermenting to prevent them from picking up each others flavors. This is also why you should keep these as far as possible from food waste or trash areas in the kitchen while fermenting. For people who have absolutely no other option available than chlorinated water (a/k/a tap water) if you pour the water into a container and leave it lightly covered with a cloth for 24 hour most of the chlorine will evaporate. This won't remove the fluoride, which is also a problem for ferments, but it will do if you have no other options.
This seems similar to what my Grandpa would do to make pickles. He was 1st American born generation German and lived through the depression so what he did was from his upbringing and out of necessity. I have looked for years to find something similar because I was apparently not forward thinking enough to learn it from him I have done without all these years. He also made fermented sauerkraut and loads of other things. His pickles had a strong bite almost a burn to them. Especially the pickled green tomatoes. As a kid I would reach for one of his pickles or a fresh tomato that he had grown for a snack instead of cookies. Unless it was Christmas season and Grandma had pfeffernusse cookies. Anyway I think I will try it.
I have been fermenting for years, but you teach me something everytime I watch one of your videos!
the best channel to acquire the experience and knowledge for fermented foods.
We have done pickles for over 30 years-
First we only use 'well water' for the minerals-
Also, the cukes have been picked within 24 hours-
We soak the cukes in cold water so they are clean-
We make a solution of coarse Kosher salt and the well water totally dissolved-
We use quart sized canning jars with new lids -
The lids are put in boiling water for a good seal -
We pack ready made pickling spice, dill, garlic cloves, and a couple chili peppers and the cukes -
Fill the jars with the salt water solution leaving 1/4" to top -
Place a hot lid and screw on ring tight-
Next day give ring an extra tight tug -
Allow 2 weeks in cool area and then refrigerate -
Allow 6 weeks to fully fermentation -
If a lid should develop a pop or crease the seal is compromised and immediately refrigerate-
We've been told by professionals that what we. are producing is a form of botulism - but in over 30 years, we haven't lost anyone!
The jar needs to offgas is the fermentation developers gas. How are your jars not exploding or something?
@@YaH_Gives_Wisdom
They are under pressure like a bottle of soda and bubbles form but because the lids are hot sealed works
Totally loved this video! Easy to follow, well explained, covered every aspect needed to get started... even tho I have some experience fermenting (from sauerkraut to mead) , I learned a couple of tricks from you. Awesome! Like #9001 XD
Thank you for such a well made presentation with so much information. From start to finish it was a real educational experience. Well done!
This, is a VERY good video. She did such a great job of covering the material!
Brilliant video, the lady should teach other UA-cam cooks how to make videos 😍
I regularly use a 2% brine for my dill pickles with no apparent adverse affects. 4% seems awfully high, especially if you're watching your sodium intake. Thanks... love your channel!
The best fermenting video EVER. Thank you.
Very clear and thorough directions. I feel much more confident in taking on this! Thanks so much for sharing your knowledge and experience.
You’re a really an incredible teacher, human! Back in the day, they didn’t have all those fancy lids, etc. for canning, fermenting, making vinegars! What they had around them, ( our gifts given on earth for resources I feel! Our native ancestors, they knew, still know what they’re doing! Family value, health, natural medicines, they’re the most humbled). They also have so much respect in their ancestors, family. Ty for all you share! I’ve shared you w/some family/friends!!
yes they did... just not in america. probably have been around for 8000 plus years
Been making my own lacto fermented pickles for several months. They're incredible. Tastes like the national brand, Bubbies, but for 1/8th the price.
Love this video it provides all the important information and easy to understand. I am looking forward to trying this process. Thank you
You're a good teacher and explained things well.
You can use also oak, cherry and black currant leaves, which containts tannins. It helps with taste and preservation :) It's my grand grandma sercet. Enjoy ☺
PS. In addition I also add some horseradish root and garlic.
I am new to canning and fermenting. I tried vinegar pickles last year but they were awful! I tried this recipe this year (with pickling spice instead of ind. spices) and extra garlic. OH MY GOSH!!!! i am already on my 2nd batch and am getting some bigger jars so I can do gerkins! ❤❤❤❤
Fantastic!
If you used white vinegar replace with apple cider vinegar. It has a better taste.
Excellent video! I love lactose fermenting veg and this inspires me to do some of the carrots I stored from our garden. I found the flushing of the yeast a great idea I've never heard of! Thank you for your videos!
Fantastic instructional video. Thank you, ✌🏽
Refrigerate to get them crispy or add grape or oak leaf
I have not made or bought fermented pickles and don't know if I would like the taste. I've always bought vinegar pickles and I love Clawson pickles. That said, I bought a jar of fermented pickles online to see if I like the taste, before I invest in trying to ferment pickles on my own.
I buy mine at a farmer’s market pickle stand. They have eight varieties of fermented pickles but I only really like one - the full sour. Actually I LOVE the full sour!!! So even if you don’t like the pickles you bought, you might still like others.
You might also try Bubbies sour pickles in the refrigerated section of most grocery stores. I buy Bubbies when I can’t get to the farmer’s market.
If you bought pickles from the refrigerator area you bought fermented pickles
You can add a tablespoon or so of vinegar to your fermented pickes if the taste isn't to your liking. Wait until you taste the finished product first.
@@truth_be_told1 Not necessarily. Claussen pickles are refrigerated but they aren’t fermented.
This is the best video on fermenting pickles so far. It helped me.
Hello everyone. Her's another recipe. Mustard seed instead of coriander. At least one horseradish the size of an average carrot per jar of equal size. Leaves and thin branches from a sour cherry tree. 5 leaves per jar. Two clean pieces of branches about the thickness of a pencil and long as the diameter of the jar wedge in a X shape just under the neck of the jar to keep the cucumbers down. ps. in my country after the cucumbers change color (two days or so) all the liquid is removed and boiled for ten minutes. The hot liquid is then added a little bit at first to the glass jar to avoid cracking. A lid is screw on the jar and the cucumbers can be kept in the pantry for up to a year.
This is the best video and recipe on fermentation. Thank you!
Very well crafted video! Easy to watch and to learn. Great organization and tips.
I did this months ago. Beautiful. Worked great. Fantastic video thank you 👍
What a great video. Thank you. You’ve answered so many of my questions.
Excellent video, great, clear instructions. I will be trying this recipe. Thank you
Excellent video!!!!! Trying these.
Great video. I am saving it to watch again.
Thank you kindly for the best recipe.
I love your videos! I'm going to ferment everything! Thank you very much for the information
No Rambling! LOVE THIS!! THANK YOU!!
I just love pickles 🥒 thank you so much for sharing your pickel recept
A recipe I’ve always wanted to know! Super excited to try it out!
WELL DONE 👍..... THE INSIGHT IS WONDERFUL
What a great teacher you are!!🥰😇