How To Make Fermented Kosher Dill Pickles
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- Опубліковано 19 лип 2020
- How To Make Kosher Dill Pickles- Fermented Dill Pickles
I am using fresh organic cucumbers straight out of the back yard which are great because the end product is mouth watering!
The store bought cucumbers generally have some type of wax or spray on them which can inhibit the growth of fermentation.
Choose the best quality of cucumbers so you can really get what you're looking for.
Salted brine ratios:
1- gal bottled water
1- cup kosher salt
Dill flowers
Garlic cloves
Black peppercorn
Spicy chilies
Coriander seeds
Dilute the salt into the water before pouring over the vegetables.
Pour the brine over the cucumbers and make sure you have enough to cover them completely so they are fully submerged under the liquid brine. Let ferment at 65-75 Fahrenheit temp from 2-4 weeks or until you like the taste of them and then bottle them up in clean jars and put them in the refrigerator and enjoy them for months to come.
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Thank you so much for introducting me to fermentation. Just in time because the garden is producing more cukes than I can keep up with AND my stove is broken!
Followed your video exactly. Used all fresh from my gardens, cured garlic, fresh dill heads too 💚
Process is going perfectly.
I tasted at day 5.
I am from Jersey and that, my friend, is on point! Brought me right back to Jersey times!
My husband and kids have never tasted a real deli pickle, poor things, (we live in Arkansas now!) they could not eat it. I have to retry incase I measured wrong because the salt is quite extreme. It was better rinsed off but I think its possible measured wrong.
I will let you know how round 2 goes and thank you again!
Appreciate how you explain the nuances of getting quality ingredients like even the type of dill. The crunch sound came through very clear at the end 😊
Thank you so much for your feedback 😊 having worked for over 14 years in the kitchen I always wanted to know why I was doing something a certain way and I can tell you not all the chefs told me why I need to do something a certain way. If I’m doing something I need to know why this way versus the other way so I think it’s very important for me to explain the why to others because that’s the first thing that comes up in most peoples mind. I struggled a lot to get the Why? Working in the kitchen for chefs and when I became one a few years back I promised myself that when I ask people to do something I need to tell him the reason why first so they no the real reason behind it and not think that do it this way because I said so 😂 (people work better and listen better that way and the food comes out much better too)
Kreshnik Mucllari so true, I feel the same. My favourite word as a kid was WHY so my Dad got tired and bought me a bunch of encyclopedias hoping that I would stop asking him...🤣
Hahah that’s really funny 😂
IM GOING TO TRY THIS AND PUT MY IN JARS . DEFINITELY GOING TO USE THE RECIPE. I LIKE A LITTLE OF SPICE. AND A KICK.
Searching for a good pickle recipe. I see you don't have a ton of subs... so I subbed and gave a 👍👍
Thanks so much for the support 😊 There will be more recipes coming out every other week. Thank you again and if there's any recipes you'd like to see feel free to suggest it and I'll do my best to do it.
For crunchiness the cucs need to be dry salted briefly, before brining.
Do you ever have virtual classes in fermentation of pickles and other vegetables?
Love the video question after you put the plate on top of the bucket do you put the lid on as well thanks
Yes you have to because you want to make sure the vegetables are submerged completely under the brine.
Hi been inspired to try making my own pickles so excited. Do I have to wait till the brine is room temp before adding it to pickles?
Hi Andrea!
You should not be heating the brine at all for fermented pickles, I mention in the video to basically be careful when turning the heat on to just take the chill out of the water and be able to dissolve the salt but that’s it, no heating at all.
This is amazingly simple. Just like sauerkraut. Can the cucumbers be sliced BEFORE fermentation? I am using Armenian cucumbers and they are HUGE.
i've never tried slicing them because i'm worried that the open flesh would make them go mush too quickly.
Hi Kresh: I've got the salt down to where I like it and the pickles taste great but....my pickles are HOLLOW the last two batches. Ant ideas? Thanks!
Hi Bill, from my experience there’s multiple factors involved. It could be the brine isn’t strong or doesn’t have the right amount of salt, or the time when cucumbers are picked from the plant itself and the time you’re pickling them is a few days instead of the same day and the way they are store also, if not pickled then they need to be stored in the fridge instead of outside,( this one is something I’ve noticed myself when I haven’t had the opportunity to pickle them the same day. Hope this helps!
@@KreshnikMucllari Thanks again Kresh for your quick and enthusiastic reply. After checking with my local farmers market they admitted that the kirbies may have been less than their normal freshness due to the season. But...they mentioned that they were unloading a fresh batch so I rushed over and now have a new batch going! I'll give you an update in a week or so and thanks again. ps: I wish you had more "recipes" in English. Everything you make looks delicious and I can't try them.
What type of cucumber exactly did you plant? Also, you show the salt, the pepper, the dill, but what was the other jarred ingredient you added after the pepper? You poured it in, but didn't say what it was.
I bought the cucumber seeds on the seedsforgenerations.com website but I cannot remember the exact name of them. It said that they were pickling cucumbers specifically. I go over all of the ingredients at the beginning of the video one by one and explain in detail, I'm not sure if you saw that or skipped but here's what's in there. Dill, Garlic, Coriander seeds, Salt, Peppercorns and spicy chilies (optional) Also the ingredients are listed below under the video description if you'd like to see them. Thank you for stopping by and let me know if you have any other questions. Take care.
Kreshnik Mucllari Thanks, I must have missed that part somehow. 👍🏻
How extensive do you wash the cucumbers? Is there a danger of removing the wild yeast from the skins?
just enough to wash off any dirt, not too extensive
Do you know what percentage by weight, you are using of salt?
Im really sorry i just realized i had not put the recipe in the description and thank you for mentioning that.
here are the ratios, and you can actually use this ration for fermenting any vegetables and it's foolproof
Salted brine ratios:
1- gal bottled water
1- cup kosher salt
Dilute the salt into the water before pouring over the vegetables.
Pour the brine over the cucumbers and make sure you have enough to cover them completely so they are fully submerged under the liquid brine. Let ferment at 65-75 Fahrenheit temp from 2-4 weeks or until you like the taste of them and then bottle them up in clean jars and put them in the refrigerator and enjoy them for months to come.
Hi Kresh: I used 1 tbsp of kosher salt per cup and turned out way too salty. Is that the ratio you like or did I miss somethning?
Hi Bill, no the ratio is correct but if you want to go lighter on the salt you can, however the shelf life will not be as longer as salt helps preserve it for longer and not spoil
@@KreshnikMucllari Thanks Kresh I'm going to try 3tbls per qt, rather than 4 per qt and see how I like that.
Going to try to make this soon! Also, I love claussen pickles, have you ever tried making pickles by reusing the pickle juice? I’m obsessed with Claussen pickles haha
no i have not tried it before, sounds interesting so i may actually try it and see how it comes out! i'll let you know here in the comment.
I have done this. It works pretty well if you're patient enough to wait a week or 2 before eating them.
My mom likes KDPs from a Jewish place called libmans in NYC. I wanna learn so I can make them for her or at least try 😂 can I make this in a super small batch. I was thinking maybe just a mason jar with a few in there
A question -- I just made these and ended up with 4 quart jars of pickles, packed with strained fermentation liquid. I put them in the refrigerator. They have been there several days now. It occurred to me that I might want to try seeing how they taste with more fermentation. Can I take several jars out of the refrigerator and let them ferment more? Or is fermentation over since they had been in the refrigerator? Thanks!
The refrigerator definitely slows down the fermentation process. I make a lot of fermented stuff and when I want them done quicker I leave them out, when I have enough time to wait I stick them in the fridge,( if I have enough space that is) lol
I make kimchi, sourkraut, pickled cucumbers, green tomatoes, peppers, olives, eggplants to name a few, I also deal with sourdough starter, kefir and kombucha a LOT, so I may have learned a thing or two down the road. I hope that helps😊
I agree with A down below comment, you can pull them out, let them go just a little more and put them back in. They are fine👍
What did you do about the mold? Did you just leave it until the end and then scoop it off. I'd hate to make someone sick when I try this.
Technically technically it’s not mold, it’s yeast, it doesn’t do any harm, it’s more about taste than anything.
Is there too much salt 1 tablespoon for a cop water should be 1 teaspoon for a couple water, please answer🙏🇦🇱
no its fine 1 tbsp for a cup of water.
Why did they get super fizzy when I opened the jar? Did something go wrong or what?
You need to 'burp' them every day when the liquid turns cloudy and you see bubbles. That is dissolved gas that was probably under pressure from being sealed.
That's what you want: fermentation.
They looked amazing , I been pickling for over 30 years , but never had thr balls to make these in a brine ,
I always use vinegar ,
I'm scared that I may get poisoned
You won’t, you should try it
I thi k I remember thesd being canned, water bath, once fermented. Can that be done? Canning would stop the fermentation, keep the pickles longer???
Yes you can “can fermented Dill pickles” but you have to give up all the good benefits of the lacto bacteria in there because once heat treated all of it would die. It’s up to you. I personally bought a second fridge for under 150$ or “beer fridge” for my garage and once fermented enough, dill pickles, kimchi, cabbage etc etc I put it into gallon size jars and keep it in the fridge that way I get all the benefits of the fermentation and they can keep up to 5-6 months.
Thank you! I do not have space for fridge right now....maybe in future!
You're killing the good bacteria and that's a crime, plus it will loose the amazing fermented taste.
Thats not mold bud, its Active Yeast. Cool vid though, thanks for sharing
You’re right, I just do not have the wholesome English Vocabulary to call it correctly so whenever I don’t know the words to something I just call them “stuff” 😂
You missed out vinegar
these are fermented and not pickled, that is the whole point of this video. No vinegar.
lol
So you just let whatever natural bacteria is in your environment enter the bucket to ferment it? I didn't notice you adding anything specific
Yes sir, time and bacteria in the air do the magic
that's an S-ton of salt.......don't you mean one TEASPOON per cup of water....?? I use one tablespoon per quart of water for my brine.
that's correct, the cucumbers do not come out salty.
Was it intended to find the most annoying music?
no vinegar???
No vinegar because e there no fermentation happening if we put vinegar then we would have pickles and not fermented cucumbers.