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.
@@blessisrael6455 Coriander, cloves, and bay leaves are all pretty common spices (at least in the US). You should not have trouble finding them in any supermarket that has a spice aisle. I don't think I've ever seen dill flowers, but the dried dill is easy to find. It's also pretty easy to grow but you would be waiting a long time for the flowers.
@@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❤️❤️❤️❤️❤️❤️❤️
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 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.
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.
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!
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.😍
@@michelleswearingen6899I was so excited to grow dill this year. I saw my whole plant get sucked down into the ground!! I think it was a chipmunk because the next day I found the stem laying on my barren potato patch that I assume the voles ate.
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!!
I just ate my first pickle following this recipe and wowza. I've been trying for a long time to recreate the Jewish deli pickles out of five gallon buckets I grew up with and these are the closest I've come. Delish!
Hey, I'm jewish too and looking to make homemade "kosher dill gherkins" is that what you are referring to? I'm too young to remember the buckets you're referring to, apparently 😂😂
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.
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
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!
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.
That’s how my grandmother made them! Brings back memories of hot Louisiana summers on the porch with my cousins eating her homemade pickles as an afternoon snack:)
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!!!
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.
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!
@@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.
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!!
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! ❤
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.
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.
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.
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
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.
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 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.
I’m on my third 1 gallon batch of fermented pickles using airlock fermentation jar since I live South Florida. I was born and raised on a 50 acre farm in western PA and really appreciate your lifestyle and what you’ve done with your property. I’m looking at buying a track a land north of Lake Okeechobee in Florida and doing the same thing starting farm. Thanks for all your inspiration on fermentation and lifestyle! Carl
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.
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. 😊
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.
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.
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!!
My mother used to make kosher dills. She would screw on the metal canning lids, stick them into a box, and put in the basement for a month or longer. Didn't have any weights in the jars. And I don't recall her ever needing to burp the jars because I remember her screwing the lids on and then stressing that they should not be disturbed until they were ready. Those pickles were always the best. When you would bit into them, they'd fizz. I've made pickles myself, but it's been about a decade since I've done it. But...the only failed pickles I had was using the airlock lids. I wound up giving them all away. I usually let the jars do their thing on the floor of the pantry, set into a glass dish, and with a towel underneath. But I also recently saw that in some cultures they believe that the fermenting should happen in a window with direct sunlight so that UV rays will prevent mold. I thought that was really interesting since my mother would pack the jars away in a box and keep them in the dark. Part of why I want to get back into fermenting is that I have had some time freed up and I'm also tired of paying $12 to $15 for a small pint jar of lacto fermented veggies. I currently have cucumbers fermenting. And I also started a few jars fermenting of garlic and another with garlic and jalapeno. I plan on moving onto fermented green beans, fermented ginger carrots, fermented cauliflower (with some jars having hot peppers added in and/or carrots), salsa, and in a few months maybe get some beets going. I have never done my own sauerkraut. So I need to do that too.
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!
This is the first clip I saw and I subscribed. You are an awesome speaker. Thank you for this wonderful content. I learned a few things from you. I learned to pickle vegetables from my mother and enjoy doing it. Much gratitude for your work and for sharing. Many blessings!
Awesome video without all the fluff and rambling many do in their videos. Love all the explanations without taking 20 min to say something that can be done in 30 sec.
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!!
Your directions sound thorough and practical. I appreciate having the benefit of your experience. Its fall here in MI now and we no longer have cukes in the garden, so I'm going to follow your directions and brine zucchini spears with the garlic and dill. We still have loads of dill in the garden and we harvested lots of garlic in July. The zucchini I have is quite large, so I'll cut zucchini in half lengthwise, scoop out the seed section, then cut the spears to fit the jar height. Should end up looking like store-bought garlic-dill spears and I expect they'll remain crunchy. I met someone from Romania this summer and he mentioned he favored fermented pickles over vinegar pickles. He arranged to have his brother get me a jar of fermented garlic-dill pickles from a Polish market in the brother's neighborhood, which is an hour drive from where I live. I was sold on the fermented pickles. Apparently fermenting vegetables is a bit more common in European countries than it is(or has been) here in the US, or has been practiced longer. It's good to borrow customs from other cultures. Thanks for the video. Now I'm interested in brining garlic cloves. :)
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!
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!
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!
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! ❤❤❤❤
So my crock pot would be fine to use. I can't wait to try some this summer, thank u great directions, without going on and on. Absolutely 1 of the best cooking show I seen.
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.
@@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.
My cukes seeds have just pushed a couple of leaves skyward. It will be a couple of months before I have fresh cucumbers from that patch, but I can't wait to try your process when I do. Very clear and concise video. Excellent. Thank you.
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.
I just started making "normal" pickles, so it will take gaining some courage to try fermenting pickles. You have equaled the best produced, formatted, and indexed video I have even seen and being retired and since Covid hit, I have probably watched a thousand or so. Thanked
If I may ask a question. The pickles we made are amazing. But there was the kahm yeast not just on the surface, but on the pickles themselves. We fermented for 2 weeks. The pickles remained completely submerged. And checked the ph and it was 3.2. Is the light white film normal?
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
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.
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 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
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 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.
If you use current leaves, raspberry leaves. cherry leaves or the best horseradish leaves they will keep the crunch. That has been done for hundreds and more years. Russian and Ukrainians do that and most slav countries also. In the root cellar or cold room they will last for years. Mine do just add a little salt. In the crock kahm yeast may grow but you just skim it off. If you make directly in the mason jar which for me works and still stays crunchy you need to flip it over to get the brine on anything that floats and tighten back up once you burp the air out of it. NEVER put the dill on top as it will float and cause yeast. I have never had mold on top and I am a Ukrainian old doll. :-) BTW of course slicing or quartering will NOT stay crunchy as long they need to be used first and we never ever slice to ferment not a good idea
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.
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!
My polish great aunt did the same ❤
Where do they sell all this stuff ? I saw an isle at BJ’s with spices, but I’ve never seen or bought colander, cloves or bay leaves before…….
@@blessisrael6455 Coriander, cloves, and bay leaves are all pretty common spices (at least in the US). You should not have trouble finding them in any supermarket that has a spice aisle. I don't think I've ever seen dill flowers, but the dried dill is easy to find. It's also pretty easy to grow but you would be waiting a long time for the flowers.
@ Thanks…… ; )
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.
❤❤❤
I so agree
AND you gave a pleasant vice to listen to. nice videos thankyou
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 😁
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.
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.
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!
YOU are an amazing teacher! Flooding with brine to remove the leftover kahm yeast is brilliant!! SO well done! 👏🏻
No rambling…YES PLEASE!!! Thank you for sharing your knowledge with all of us! Straight forward and to the point! 🙌
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.😍
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.
Dill is easy to grow. You can even plant the organic ones from the spice section.
@@michelleswearingen6899I was so excited to grow dill this year. I saw my whole plant get sucked down into the ground!! I think it was a chipmunk because the next day I found the stem laying on my barren potato patch that I assume the voles ate.
@@underhiswingsps9146 LOL.. I would have been so upset!!
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.
Wow, this video was amazing! SO MUCH information, presented so clearly! I feel like I should be paying tuition.
Cannot get over how polished is this video. Perfectly done. So much info under the video too. Exquisite! TY
I just ate my first pickle following this recipe and wowza. I've been trying for a long time to recreate the Jewish deli pickles out of five gallon buckets I grew up with and these are the closest I've come. Delish!
Hey, I'm jewish too and looking to make homemade "kosher dill gherkins" is that what you are referring to? I'm too young to remember the buckets you're referring to, apparently 😂😂
Thank you for your clean food living advice and education!
Thank you so much!🎉
@@CleanFoodLiving ⭐
I have been fermenting for years, but you teach me something everytime I watch one of your videos!
Most informative fermentation video I’ve see. 🙌🏻 Thank you!
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
One of if not the best lacto ferment videos I have watched!
That was the best/most concise explanation of this I have seen. Great vid. You’re a gem.
This is the most practical, informative, and watchable video for a how to video I've ever seen.
Girl you have changed my life and help in weight loss eating these things unreal . Love your channel
You have got to be the NICEST person on the internet....and I LOVE pickles...well all ferments actually. Thank you for posting.
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!
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.
Never in my life I eat so tasty pickles )). Great recipe, thank you very much.
That’s how my grandmother made them! Brings back memories of hot Louisiana summers on the porch with my cousins eating her homemade pickles as an afternoon snack:)
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!
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.
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.
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.
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!😊
Excellent presentation. Not one superfluous word and as others have stated - no irritating music.
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.
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?
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.
I have made Kimchi many times. I prefer the probiotic method of water and salt vs. Vinegar. Great video. Thank you.
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
the best channel to acquire the experience and knowledge for fermented foods.
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.
This is the best video on fermenting pickles so far. It helped me.
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 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.
Superb video. Most comprehensive I have seen. And really cute to boot.
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
I’m on my third 1 gallon batch of fermented pickles using airlock fermentation jar since I live South Florida. I was born and raised on a 50 acre farm in western PA and really appreciate your lifestyle and what you’ve done with your property. I’m looking at buying a track a land north of Lake Okeechobee in Florida and doing the same thing starting farm. Thanks for all your inspiration on fermentation and lifestyle! Carl
Wonderful!
The best fermenting video EVER. Thank you.
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.
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.
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. 😊
This is the most informative youtube video I've ever seen! You have to be a teacher or something!! Thank you
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.
Thanks! Great fermentation education!
Thank you so much!
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.
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!!
Best video on fermentation I've ever seen. Very Well Done! New subscriber here.
What a beautifully clear, easy and pleasurable to follow demonstration. Thank you
My mother used to make kosher dills. She would screw on the metal canning lids, stick them into a box, and put in the basement for a month or longer. Didn't have any weights in the jars. And I don't recall her ever needing to burp the jars because I remember her screwing the lids on and then stressing that they should not be disturbed until they were ready. Those pickles were always the best. When you would bit into them, they'd fizz. I've made pickles myself, but it's been about a decade since I've done it. But...the only failed pickles I had was using the airlock lids. I wound up giving them all away. I usually let the jars do their thing on the floor of the pantry, set into a glass dish, and with a towel underneath. But I also recently saw that in some cultures they believe that the fermenting should happen in a window with direct sunlight so that UV rays will prevent mold. I thought that was really interesting since my mother would pack the jars away in a box and keep them in the dark. Part of why I want to get back into fermenting is that I have had some time freed up and I'm also tired of paying $12 to $15 for a small pint jar of lacto fermented veggies. I currently have cucumbers fermenting. And I also started a few jars fermenting of garlic and another with garlic and jalapeno. I plan on moving onto fermented green beans, fermented ginger carrots, fermented cauliflower (with some jars having hot peppers added in and/or carrots), salsa, and in a few months maybe get some beets going. I have never done my own sauerkraut. So I need to do that too.
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!
This is the first clip I saw and I subscribed. You are an awesome speaker. Thank you for this wonderful content. I learned a few things from you. I learned to pickle vegetables from my mother and enjoy doing it. Much gratitude for your work and for sharing. Many blessings!
Absolutely brilliant informative and instructional video! I’m very motivated to start fermentation journey!
Wonderful!
Best, most thorough video I've seen on this subject. Thank You!
This is how real kosher pickles are done!
Seeing lots of comments like this. Is it the flavor of sour pickles or dill gherkins?
@@beans4853 'kosher' is more about the preparation and ingredients and whether they are fit and proper according to Jewish dietary regulations.
@OneWildTurkey I'm an observant jew, i keep kosher. I'm talking about the flavor of the pickles in this recipe
@@beans4853 I see. I read an accent on the wrong part of your comment. Thanks for clearing it up. ☺ Now I'm wondering, too.
Awesome video without all the fluff and rambling many do in their videos. Love all the explanations without taking 20 min to say something that can be done in 30 sec.
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
It's so great that you seem to answer all the questions I've been coming up with! Thanks!
What a very helpful and detailed video! 👊🏻🌻👊🏻
Your directions sound thorough and practical. I appreciate having the benefit of your experience. Its fall here in MI now and we no longer have cukes in the garden, so I'm going to follow your directions and brine zucchini spears with the garlic and dill. We still have loads of dill in the garden and we harvested lots of garlic in July. The zucchini I have is quite large, so I'll cut zucchini in half lengthwise, scoop out the seed section, then cut the spears to fit the jar height. Should end up looking like store-bought garlic-dill spears and I expect they'll remain crunchy. I met someone from Romania this summer and he mentioned he favored fermented pickles over vinegar pickles. He arranged to have his brother get me a jar of fermented garlic-dill pickles from a Polish market in the brother's neighborhood, which is an hour drive from where I live. I was sold on the fermented pickles. Apparently fermenting vegetables is a bit more common in European countries than it is(or has been) here in the US, or has been practiced longer. It's good to borrow customs from other cultures. Thanks for the video. Now I'm interested in brining garlic cloves. :)
This is one of the best informational videos I’ve ever watched. TYVM!
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!
Thank you. You've become my clean food guru. Nice work
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!
I just made these using a Korean fermentation jar and they came out so delicious!!!!!!! Thank you for giving me confidence to try!!!
That's fantastic! So glad you loved them! 👍😊
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
One of the best breakdowns on pickling I have come across!
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.
An excellent teaching style. Thank you. I've watched this video several times to help consolidate the knowledge... each time it is easy to listen to.
Brilliant video, the lady should teach other UA-cam cooks how to make videos 😍
So my crock pot would be fine to use. I can't wait to try some this summer, thank u great directions, without going on and on. Absolutely 1 of the best cooking show I seen.
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
My cukes seeds have just pushed a couple of leaves skyward. It will be a couple of months before I have fresh cucumbers from that patch, but I can't wait to try your process when I do. Very clear and concise video. Excellent. Thank you.
Wonderful!
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.
This lady is wonderful.
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.
I just started making "normal" pickles, so it will take gaining some courage to try fermenting pickles. You have equaled the best produced, formatted, and indexed video I have even seen and being retired and since Covid hit, I have probably watched a thousand or so. Thanked
If I may ask a question.
The pickles we made are amazing. But there was the kahm yeast not just on the surface, but on the pickles themselves. We fermented for 2 weeks. The pickles remained completely submerged. And checked the ph and it was 3.2.
Is the light white film normal?
Glad to hear the pickles turned out! Some of the surface kahm yeast dies off after 10+ days and sinks into the brine like a sediment.
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
Ha - me again! I have my first pickles started today. Thank you so much!!!
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
Hola from Catalonia. We are wowed by ur scientific but hands-on knowledge of the field. Really clear & accessible! 😻🙏
Catalonia, how wonderful! (I like your weather better than mine😃)
@@CleanFoodLiving Where are you settled, if I may ask ?
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.
Very thorough! Amazing details,she answered the questions like she was reading my mind,
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.
Thanks for the information about a hot, humid climate. Airlocks all the way. Cheers from Southern Thailand.
If you use current leaves, raspberry leaves. cherry leaves or the best horseradish leaves they will keep the crunch. That has been done for hundreds and more years. Russian and Ukrainians do that and most slav countries also. In the root cellar or cold room they will last for years. Mine do just add a little salt. In the crock kahm yeast may grow but you just skim it off. If you make directly in the mason jar which for me works and still stays crunchy you need to flip it over to get the brine on anything that floats and tighten back up once you burp the air out of it. NEVER put the dill on top as it will float and cause yeast. I have never had mold on top and I am a Ukrainian old doll. :-) BTW of course slicing or quartering will NOT stay crunchy as long they need to be used first and we never ever slice to ferment not a good idea
Thank you for such a detailed video on fermenting Cucumbers!
Refrigerate to get them crispy or add grape or oak leaf
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.
You never used outside rocks
You always washed them, making them inside rocks
Great pickles! My absolute favorite
Thank you for showing me your follow up video on crispier pickles.