they are very yummy and you would never know that it didn't have a mild vinegar in it. People are usually shocked when they find out there is no vinegar. Same for real sauerkraut, it's also fermented and no vinegar is added.
I do make sweet pickles however fermenting imparts a sour flavor so with sweets I have to use sugar and vinegar. My favorite are Bread & Butter chips and "Hamburger" relish which is an old recipe my mom made (both are on my channel). The key is to do low temp pasturization when canning them instead of regular WB canning. I only discovered that technique after I made the other vids so I'll have to make some more. I also do a killer sweet quick pickle aka refridgerator pickle. Let me know if you want any recipes
hi Sherm, Let's try and figure out what's are happening, can I ask a few questions? are you removing the blossom end before you begin processing? are you canning them or are you fermenting them? if you are canning them are you WB canning and for how long....if you are fermenting what is your brine % and how long are you fermenting?
Will have to try this method. I don't think I've ever had a "true" Kosher dill pickle.
they are very yummy and you would never know that it didn't have a mild vinegar in it. People are usually shocked when they find out there is no vinegar. Same for real sauerkraut, it's also fermented and no vinegar is added.
They are sofa king good too. Absolutely shocked how much I preferred them over their vinegar counterpart
I know! and they are so good for you...next time try some green beans, asparagus or okra...all are equally as good. :)
Good morning, good overview, thanks for sharing, YAH bless !
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Oak leaves, yes!
you use Oak leaves too?! nice
Do you do sweet pickles?
I do make sweet pickles however fermenting imparts a sour flavor so with sweets I have to use sugar and vinegar. My favorite are Bread & Butter chips and "Hamburger" relish which is an old recipe my mom made (both are on my channel). The key is to do low temp pasturization when canning them instead of regular WB canning. I only discovered that technique after I made the other vids so I'll have to make some more. I also do a killer sweet quick pickle aka refridgerator pickle. Let me know if you want any recipes
My fermination pickles are always very soft. They turn to mush.
hi Sherm, Let's try and figure out what's are happening, can I ask a few questions? are you removing the blossom end before you begin processing? are you canning them or are you fermenting them? if you are canning them are you WB canning and for how long....if you are fermenting what is your brine % and how long are you fermenting?
@@OldSchoolPrepper yes. And im using a pickling cucumber.