@Jonathan Bronner no.do not use table salt, it has iodine and will ruin your pickles.Use kosher salt, sea salt or pickling salt, they all will work. if you use kosher salt go with the weight and not volume as the grains are larger so you will need to put more volume wise, hence go weightwise which will be same weight as the other two types mentioned earlier.
@@aa-vb9tj it will soften it up. And depending on the amount of iodine it will also make it have a sludgy film on it. Sort of a bit slippery and unpleasant. Sorry but english is not my first language. So I may not articulate what I'm trying to say properly.
@@aramartirossian995 don't apologize, your english seems very good to me. Thank you for answering my question. Do you know why iodine does this to pickles? And does iodine do this to other foods as well, such as carrots?
Using this method for 5 years and they come out great every year,add lots of garlic,dill and I put some hot peppers in to spice them up a bit,I dont use any of that pickle spice crap just fresh ingredients and they come out fine ,I let mine sit for about a month and a half on counter before eating ,but once your relatives find out you make them they all want a jar lol..have to hide em....
I am very interested in making my own pickles. I like how easy and clear this video is. Thank you. The only thing you didn't explain (because I have never done this before, I have no idea) is what is the water bath for and how does it work?
There's absolutely no comparison between store bought and homemade pickles. I love homemade pickles because they just have that"Boom" of dill flavor and are so fresh. The store bought variety has probably been pumped full of chemical preservatives and it really affects the flavor and quality. Homemade FTW. :)
Big Bacon Fan it cost more for homemade then store bought though...like once you bought all of those ingredients I NEVER heard of you have to wait for 2 to 3 days before you can eat them...dill pickles at home and dill pickles at the store taste the same and BTW when I'm craving pickles I want them now not 4-6 weeks later like WTF?!
Pretty Pink Gamer If your a gardener like me and then you can pickle the extras...but make sure you grow cucumbers that are for pickling. English and regular varieties get soft and mushy....also, the JARS are reusable...you can by new rings and seals.... These make great Christmas presents and that's what I do with my jars...the people give them back begging for more!
You can still use the English Variety they just turn mushy quicker than the regular pickling cucumbers. I often will use the English varieties as filler for bread and butter pickles and sweet relish
Thank you !❤️for the great information !! I will be starting my Pickle factory tomorrow , my garden went crazy with pickles ! Will let you know how they turn out ! Gary K
The produce vendors at our local farmers market loved the pickles we gave them after we got a deal on a large amount of cucumbers. Thank You for the recipe!
Success! Just taste tested mine after letting them 'sit' for 6 weeks after following this How To video. I used my Burpee II Hybrid cukes I grew this summer in my garden. I was afraid they would end up crunch-less - but these turned out GREAT! THanks for posting the video!
If you're really in a hurry, just take your home grown cucumbers and put them in a jar of leftover brine from your favorite store bought pickles for at least a day. Slice them to speed the pickling
made these today 4-6 weeks? cant wait! Used fresh Dill from my garden a lotts of dill. I did add fresh onion as well as garlic and tarmac. Hope this helps some people out there :)
My wife underestimated her green thumb this year and I have an abundance of cucumbers. Thanks to your video a bunch of people I know are getting some pickles.
i did this a couple yrs ago they turned out excellent ...getting ready to do them tonight again so yay...best video...same one for the bread and butter method...the food channel same person
Made these last weekend and again this weekend...and will next weekend..lol . Same recipe but I put 6 peppercorns and 1 tsp mustard seed per pint. Fair worthy so I've been told.
Once you initially tighten the lids onto the jars (they should be *loosely* tightened), placing the jars into the bath does two things. The heat kills any bacteria, plus the hot expanding air will escape the jar (because the lids are on loosely). Once they cool, it creates a partial vacuum. This is why the lids pop down, indicating you have a good seal.
As to sterilization, should I also sterilize the canning funnel? And, how important is the sterilization, as you are using hands to pack the cucumbers. Neither your hands, nor the cucumbers are sterile (very unlikely). Thanks for the great video.
Nice video. One mistake I made was to over-tighten the jars, which resulted in the lid warping and not sealing properly. If you look at the Ball website, they mention this. The say that you should "finger tighten" them. Apparently the way the jars work is that the air inside has to be able to escape as they pickles cook and if the lids are too tight that won't happen. So taking a towel and really screwing the lids down on there is probably not a good idea. At least not with Ball jars.
Wow- thank you. Nothing goes down at a dinner party like the classic 'dill pickle'. It's safe to say my fellow PTA moms enjoyed this tasty treat. I feel the dill pickle reflects who I am; interesting, different and vibrant - there's not much more I could ask for.
The water bath needs to be at least 85°C (185°F)! It is used to make the jars shelf stable. If there's any bacteria inside the jars, the heat will eliminate them. Then you can keep your unopened jars unrefrigerated for over a year. If you don't do that, the chance of them going bad in less than a year is higher.
Is pickling salt a special salt or I can I use Sea Salt? Where can I buy the lil cucumbers? I cant find them at a reg. grocery store. Thank you so much for sharing.
Just curious about the "bath" for the filled and brined jars. Do you actually cover the whole jar, lid and all with the boiling water, or just fill the pot enough to cover about half the jars?
hi i am completely new to canning if i follow your recipe can I add pickling spices and the xtra-crunch stuff from mrs wages before putting them in the water bath? Also what is the shelf life for water bathed pickles? Do you have a link for your recipe? thank you bev
Someone please correct me if I am wrong. The water bath is a boiling water for 10-15 mins? I cannot scroll through comments from previous answers to this question.
I love how she went through the effort of sterilizing the jars, but then immediately went on to grab the cucumbers with her bare hands while wearing rings, under which bacteria growth is the highest lol
@ninjafree9neasy thanks for helping me out, so are you doing that to "cook" it a bit or to seal the lid. sorry i have never try to put something in a jar before.
I'd wondered if you can re-use store bought leftover pickle juice. The answer to that is yes! At least it works for my Jalapeños. I just find some on sale cut them up, refill my pickle jar and check back in a few weeks and they are good to go.
I read an article in one of the sunday magazines that any surplus cucumbers can be kept in white wine vinegar with some dill added. Will this be o.k? Does the salt to make brine etc have to be added aswell,will they not be o.k in just neat white wine vinegar.
Can you put/store them in the fridge after sealing the lids on them?There just for me so i am not making 12 jars or anything like that.Maybe 4 to see how they come out being my first time.Can you also reduce the salt?I hate salt or is it needed for the process.
this is a great vid on how to make your own dill pickles. would adding a jalapeno or other chiles be okay? and can i use regular salt instead of pickling salt?
I did this. But have a pot that's too shallow to stand the jars up in. So when I put them back in for the last part (the 15 minute boil), the lids ended up crinkling. Like they almost blew out!
From previous comments, am I supposed to tighten it completely, or not tighten the rings completely as to allow air to escape? Which is the proper method? Also, how long will they store? Can they be stored for months?
@beyond7 Did you see her put any FDC Yellow # 5/HFCS..High fructose corn syrup or/MSG/or anything else that does not need to be there? That will answer your question.
I am eating pickles so I just was like "hmm I wonder how they make pickles" now I'm here
+Carissa Reasner That's crazy
+paintball3747 I couldn't believe it when i read it.
+Phatlip I know like who'd thought
sameeeee
Exactly what was happening to me
For a video that was made 10 years ago... DAM THESE GRAPICHS ARE GOOOD
Not like it was filmed on VHS 10 years ago, lawl
I made some exactly this way (except used sea salt instead of pickling salt) a few years ago. They turned out absolutely AMAZING.
@Jonathan Bronner no.do not use table salt, it has iodine and will ruin your pickles.Use kosher salt, sea salt or pickling salt, they all will work. if you use kosher salt go with the weight and not volume as the grains are larger so you will need to put more volume wise, hence go weightwise which will be same weight as the other two types mentioned earlier.
@@aramartirossian995 what will iodine do exactly to the pickles that is bad?
@@aramartirossian995 Thanks you just answered the question I asked 😃
@@aa-vb9tj it will soften it up. And depending on the amount of iodine it will also make it have a sludgy film on it. Sort of a bit slippery and unpleasant. Sorry but english is not my first language. So I may not articulate what I'm trying to say properly.
@@aramartirossian995 don't apologize, your english seems very good to me. Thank you for answering my question. Do you know why iodine does this to pickles? And does iodine do this to other foods as well, such as carrots?
I feel like a time traveler seeing all this comments from 5 years ago
This was when UA-cam was holy and pure.
What?? Lol.. making pickles is holy and pure??
+Tatianna Minter Pure natural holy water! lol
I wish my gf could make it for me 😟
Its 2020 and i couldn't agree more.
UA-cam was never holy or pure, and its becoming more sanitized as it ages, not less (which is unfortunate).
I used your video and just canned for the very first time. The sound of the seals popping is satisfying.
I made mine with your provided steps, and they were a hit. Making more. Thank you for the instructions. I’m adding red papers again for my batch.
how long did they take to get pickled?
@@omerchattha2337 6 weeks.
Using this method for 5 years and they come out great every year,add lots of garlic,dill and I put some hot peppers in to spice them up a bit,I dont use any of that pickle spice crap just fresh ingredients and they come out fine ,I let mine sit for about a month and a half on counter before eating ,but once your relatives find out you make them they all want a jar lol..have to hide em....
hdbagger4266 can you be my boyfriend?
Princess Pink POOP hahaha
hdbagger4266 I use the crisp granules. Keeps em from getting mushy.
Do you have a recipe you’d be willing to share?
hdbagger4266 hello my friend How long we can preserve them expiration date
I followed this recipe, but I used 1.5 tsp of dill spice instead. They turned out great. The whole fam loves em
I am very interested in making my own pickles. I like how easy and clear this video is. Thank you. The only thing you didn't explain (because I have never done this before, I have no idea) is what is the water bath for and how does it work?
the water bath is to sterilise the jar
I’ve used this video over the past few years. Everyone loves these pickles! It’s easy and a great video.
I can't believe this was done 12yrs ago. Great job good info. Thank you
Right? Truly ahead of its time.
There's absolutely no comparison between store bought and homemade pickles. I love homemade pickles because they just have that"Boom" of dill flavor and are so fresh. The store bought variety has probably been pumped full of chemical preservatives and it really affects the flavor and quality. Homemade FTW. :)
Big Bacon Fan it cost more for homemade then store bought though...like once you bought all of those ingredients I NEVER heard of you have to wait for 2 to 3 days before you can eat them...dill pickles at home and dill pickles at the store taste the same and BTW when I'm craving pickles I want them now not 4-6 weeks later like WTF?!
Pretty Pink Gamer If your a gardener like me and then you can pickle the extras...but make sure you grow cucumbers that are for pickling. English and regular varieties get soft and mushy....also, the JARS are reusable...you can by new rings and seals....
These make great Christmas presents and that's what I do with my jars...the people give them back begging for more!
You can still use the English Variety they just turn mushy quicker than the regular pickling cucumbers.
I often will use the English
varieties as filler for bread and butter pickles and sweet relish
Thank you !❤️for the great information !! I will be starting my Pickle factory tomorrow , my garden went crazy with pickles ! Will let you know how they turn out ! Gary K
The produce vendors at our local farmers market loved the pickles we gave them after we got a deal on a large amount of cucumbers. Thank You for the recipe!
Success! Just taste tested mine after letting them 'sit' for 6 weeks after following this How To video.
I used my Burpee II Hybrid cukes I grew this summer in my garden. I was afraid they would end up crunch-less - but these turned out GREAT! THanks for posting the video!
Ok, I just waited six weeks to try my pickles. BEST EVER!
I was exited and happy with life until my dreams and hopes were run over by a giraffe when she said I have to wait weeks .. WEEKS
mijaitslaishaa you're life is ruined. This is Poppy Harlow from Pew News btw.
If you're really in a hurry, just take your home grown cucumbers and put them in a jar of leftover brine from your favorite store bought pickles for at least a day. Slice them to speed the pickling
I KNOW! I want my pickles NOW!
just start this now, and que this vid to play in 3 weeks!
Sounds like months to me 😆
made these today 4-6 weeks? cant wait! Used fresh Dill from my garden a lotts of dill. I did add fresh onion as well as garlic and tarmac. Hope this helps some people out there :)
My wife underestimated her green thumb this year and I have an abundance of cucumbers. Thanks to your video a bunch of people I know are getting some pickles.
i did this a couple yrs ago they turned out excellent ...getting ready to do them tonight again so yay...best video...same one for the bread and butter method...the food channel same person
you`re nice enough to show people how to do this ,but still they refuse to learn , and would insult a persons integrity. keep up the good work !
Thanks for taking the time to share this information. I made these pickles with the addition of pickling spice. Everyone loved them!!
Made these last weekend and again this weekend...and will next weekend..lol . Same recipe but I put 6 peppercorns and 1 tsp mustard seed per pint. Fair worthy so I've been told.
thanks for the short and concise video. i got more cucumbers than i thought 2 packs of seeds would yield. its pickle time! 🍻
So that brine amount is enough for 5 jars you'd say?
We keep coming back to this video every year so don't ever take it down. :)
Excellent recipe! Using it for years! Great taste!
Once you initially tighten the lids onto the jars (they should be *loosely* tightened), placing the jars into the bath does two things. The heat kills any bacteria, plus the hot expanding air will escape the jar (because the lids are on loosely). Once they cool, it creates a partial vacuum. This is why the lids pop down, indicating you have a good seal.
As to sterilization, should I also sterilize the canning funnel?
And, how important is the sterilization, as you are using hands to pack the cucumbers. Neither your hands, nor the cucumbers are sterile (very unlikely).
Thanks for the great video.
Thanks for the video . I had never heard of putting them upside down in a shallow pan. I'm glad I found your channel
I used this recipe with green tomatoes, hello just as yummy!
Orka is good too
Unripe tomatoes?
Do they taste like pickles? Very curious.
What's the water bath? Is it cold or hot water? How long should I leave the jars in?
Thank you for the video and information. Is ok to ad that boil weather on the jars ? Will not break ?
Nice video. One mistake I made was to over-tighten the jars, which resulted in the lid warping and not sealing properly. If you look at the Ball website, they mention this. The say that you should "finger tighten" them. Apparently the way the jars work is that the air inside has to be able to escape as they pickles cook and if the lids are too tight that won't happen. So taking a towel and really screwing the lids down on there is probably not a good idea. At least not with Ball jars.
I used your method and added fresh yellow mustard and pineapple sage came out awesome thanks
Wow- thank you. Nothing goes down at a dinner party like the classic 'dill pickle'. It's safe to say my fellow PTA moms enjoyed this tasty treat. I feel the dill pickle reflects who I am; interesting, different and vibrant - there's not much more I could ask for.
When you put the jars into the water bath for 15 minuets, is the water boiling? Or just simmering?
The water should be Luke warm, then bring it to a rolling boil then time your 15 minutes.
Thanks enjoyed your show farmer girl🌹👩🌾
The final step the water bath, is that also boiling water?
You did a great job!!! My wife just loves you!
Does the 15 minute water bath soften the pickle?
If you don't have enough brine to fill the jars do you just make more brine? Or would that make them too salty?
Thanks for the great video! Is there a need to do anything to the cucumbers before hand other than just washing them?
You put the bottles in the "water bath", is that just boiling water?
Yayy, I learned pickeling and how to make air sealed jars
i think she got concave and convex mixed up
DoubleFlush someone told her she has concave nips
Yes she did - bass ackwards.
''......the lid will start uppy, then when cools will pop downy........." ;)
It really depends on if you're looking at the lid from inside the jar.
Who cares oh wait you do
Thanks for the recipe. I made this today! I’ll let you know how they turn out!
How did they turn out tho
idk man hey! They were great!!!
@@iluomobravo nice I'm glad c:
Is the water bath hot? I think I can do this! Easy directions to follow thanks!
The water bath needs to be at least 85°C (185°F)! It is used to make the jars shelf stable. If there's any bacteria inside the jars, the heat will eliminate them. Then you can keep your unopened jars unrefrigerated for over a year. If you don't do that, the chance of them going bad in less than a year is higher.
Is pickling salt a special salt or I can I use Sea Salt? Where can I buy the lil cucumbers? I cant find them at a reg. grocery store. Thank you so much for sharing.
Yours was the first video I saw about making pickles and thought it was good enough to try making them. Thank you!
Whats the temperature of the water bath? Is it okay if you don't have pickling salt?
Just curious about the "bath" for the filled and brined jars. Do you actually cover the whole jar, lid and all with the boiling water, or just fill the pot enough to cover about half the jars?
Thanks!
*****
hi i am completely new to canning if i follow your recipe can I add pickling spices and the xtra-crunch stuff from mrs wages before putting them in the water bath? Also what is the shelf life for water bathed pickles? Do you have a link for your recipe?
thank you bev
Can I use the jar pasta sauce comes in or do I need one of those fancy jars with the fancy lid
If using dill weed (spice) rather than the produce/dill plant. How much spice should I add?
Well, I ended up using 1.5 tsp, the verdict is still out. I’ll know by mid Aug
@kornfan0001 Ace hardware has the lrg quarts jars for 10 bux.I think there is 12 in a pack.
Someone please correct me if I am wrong. The water bath is a boiling water for 10-15 mins? I cannot scroll through comments from previous answers to this question.
I love how she went through the effort of sterilizing the jars, but then immediately went on to grab the cucumbers with her bare hands while wearing rings, under which bacteria growth is the highest lol
My mouth is salivating perfusly while watching this
I have four pint jars, will 3 cups even fit all four jars?
Put the jars in "the bath" after you fill them with the brine. Is the bath boiling water?
@ninjafree9neasy thanks for helping me out, so are you doing that to "cook" it a bit or to seal the lid. sorry i have never try to put something in a jar before.
I noticed when you packed the jars you did not use any alum or grape leaves, is it necessary to use either, or does it not matter? Thanks.
I'd wondered if you can re-use store bought leftover pickle juice. The answer to that is yes! At least it works for my Jalapeños. I just find some on sale cut them up, refill my pickle jar and check back in a few weeks and they are good to go.
Just a quick question - when you stated you put the jars in a water bath with boiling water, was that a pressure cooker canner or just a granite pot?
Water bath?
Is that when you just put a little bit of water in the pan?
Thank you... These look so good😀
Can a salt substitute be used for those of us on a low-sodium diet?
@TheFoodChannel .. kosher salt the same thing as pickling salt?
Do you advise sterilization in the dishwasher timing it so they are still warm?
When she puts the filled jar in the water bath in the larger pot for 15 minutes, is that water boiling or ...how hot?
Boiling.
How much water should cover the jars?
+Nancy Kitchin just as long as they are under water their good. and don't start timing b4 the water is boiling
thx
Should you tighten the lids after taking them out of the water?
So when you put the jarred pickles in the water bath is the water still boiling or is it just hot water?
How many pints or quarts will this make...??
What's with the yellow pot 15 minute water bath with (I assume) boiling water that she never explains but puts the sealed jar into it?
When she says put jars in “ water bath “ is that water still boiling or what?
Yes
Thank you same question
I read an article in one of the sunday magazines that any surplus cucumbers can be kept in white wine vinegar with some dill added.
Will this be o.k?
Does the salt to make brine etc have to be added aswell,will they not be o.k in just neat white wine vinegar.
NO NO NO ALL WRONG! You see, When a mommy and daddy pickle love eachother very much....
mwahh
I wanted to like ur comment but it's 69. Hahaha
And they f........................ Kiss each other then the baby comes from a va.............. Stork and that's how pickles are made
Makes my mouth water. I will try this out
Can you save any of the brine you initially make in the big pot if you have any left over?
Can you put/store them in the fridge after sealing the lids on them?There just for me so i am not making 12 jars or anything like that.Maybe 4 to see how they come out being my first time.Can you also reduce the salt?I hate salt or is it needed for the process.
Is there a difference between regular salt and pickling salt???
Can you use this recipe to pickle other things like plums?
So, using the garlic makes them kosher dill pickles?
Do they stay crisp? I always have that problem when I’ve tried making them
try cooling down ur brine first cuz the hot brine makes so it kinda cooks and softens them
Will kosher salt work in place of pickling salt?
Is the water bath simply water? I wanted to make sure
What is the water bath? Is that warm, boiling or cold water?
How does one keep a jar of pickles for 5 weeks without eating them? I wouldnt be able to do it.
I really love that she just whatever pot she had to sterlize the jars. Your eally don't need half that stuff that comes with a canning set.
this is a great vid on how to make your own dill pickles.
would adding a jalapeno or other chiles be okay? and can i use regular salt instead of pickling salt?
Can you use kosher salt instead of pickling salt?
I did this. But have a pot that's too shallow to stand the jars up in. So when I put them back in for the last part (the 15 minute boil), the lids ended up crinkling. Like they almost blew out!
Where could i find those fancy jars? Could i just use an old 2 liter glass pickle jar and sterilze it the same way?
Can kosher salt be used instead of picking salt?
How long would those pickle cucumber last? And is pickle salt, can I use regular salt?
Is this method better them the refrigerator method
From previous comments, am I supposed to tighten it completely, or not tighten the rings completely as to allow air to escape? Which is the proper method? Also, how long will they store? Can they be stored for months?
The water bath at 3:45, is the water bath cold water or hot water?
Well she used the tongs so......
She could've used the tongs for sanitary purposes, still doesn't answer whether the water should be hot or cold.
NathanArnoldCharging
There is steam
HOT. WATER. K?!
water is still boiling
@beyond7 Did you see her put any FDC Yellow # 5/HFCS..High fructose corn syrup or/MSG/or anything else that does not need to be there? That will answer your question.