I ran across this video a few days ago and I used it for making pickles the first time ever in my life , these are the most delicious pickles I've ever had in my entire life bar none , thank you so much!
I personally don't enjoy pickles, but my husband loves them. I made this recipe using cucumbers from our garden, waited a week in the fridge and he said these were the best pickles he's ever had! Thank you for sharing!
Thank you so much for this recipe! I think you’ve helped me realize I can make a cottage industry out of this. I just gave away my first jar, and the guy can’t stop raving about them!
I did my first single jar a week ago, put in many herbs spices dried dill, fennel seed, dried dill weed, peppercorn...pickle spears, green tomatoes some red pepper chunks & turned out crunchy & tasty. Gettin ready for jar ,#2
I just did up 2 half pints and a quarter pint jar. The slices were to big for the quarter pint so I simply quartered the slices to get more in the little jar. Fresh cukes (pickling cukes) sea salt, fresh dill (some aphids included in the jars now) and my own wild grown garlic. Water and vinegar were estimated but I tried to make sure the vinegar was just over half compared to the water. I'll let them sit on my counter a few days then put them in the fridge. Hope they turn out at least fairly decent. Thanks for the video on one jar at a time.
I don’t have fresh dill, but i’m going to try it with dill weed and i’m gonna go heavier w the garlic because me and my boyfriend love garlicky pickles😊
I just made a jar using the instructions and added some additional spices such as black pepper and instead of sea salt I used pink Himalayan salt and added a couple of cloves of garlic too! I’m looking forward to trying them😁
This is the best video jarring pickles thank you for putting this up, very helpful I am jarring pickles for the first time today, I appreciate your video.
I tried this. But the dill taste, over took the garlic taste. Too dilly for me. But I'm still glad I tried it. Made me want to come up with my own. You def gave me the basics to start with to become creative so thank you! Great video
Two things I do in addition to your recipe are... I crush the garlic. Garlic will set in salt/vinegar/water for over a year and still not absorb the brine do to the membrane covering the clove. So if we want garlic flavoring to be throughout our pickles crushing each clove is a must. Another thing I do, my mother-in-law did this and it really perked the flavors up, is add Alum, 1/8 teaspoon per quart jar before pouring in the brine. Give these two tips a try on a single jar and do a tasting of the jar with your regular recipe 8 weeks later... You will see a big improvement... Enjoyed your video as not many of us still appreciate a good home made dill pickle.
@@faithevrlasting the membrane I'm referring to is after peeling the outer layers of dried skins off clean, it's that smooth layer that holds the juices of the garlic inside the clove itself, without crushing that smooth layer little flavor from the clove is released. Sorry for the confusion. I should have mentioned the peeling of the outer skins/layers too.
@@faithevrlasting My pickles are never processed in a canner. I use heated jars and boiling hot vinegar/water/salt. The cooking of the ingrediants is minimal so the pickles stay crisp. I've never dehydrated garlic before. I mince and olive oil my garlic in pint jars. The jars must be refrigerated, but it lasts a full year, It's just how I do it. That's what I love about food preserving. There's always new ways to try.
@@keithkimsten5111 Would you be willing to post your recipe in entirety? I'd love to make pickles that last a year, and that are not processed in a canner! Thank you.
I will definitely be trying this later! Have you ever tried these as spears vs sliced? I might experiment to see how that turns out! Thanks for the smaller sized recipe!
@@wholefedhomestead I tried the spears and they are AMAZING. I couldn't help it and tried one after about 20 hours - SO GOOD. We ended up doing one jar with a sliced cayenne in there and the subtle heat is really really good with the garlic. Thanks again for this paired down recipe!
@@wholefedhomesteadThanks they are so delicious! My family loves it! I made two more jars. I added some onions too for some pickled onions-just trying something new for an experiment/new flavors 😋
I remember looking at the dill starts at the market earlier this year thinking hhmmm should I grow some, will I use it? Now I’m regretting not growing any because this looks so good and easy to make. 🙏🏻
Question: If I enjoy the flavor of Garlic more than regular pickle flavor would you say to replace certain parts of the ingredients or to just add more Garlic?
So after a week they're still not that great. I think I would like more vinegar in mine, so I will do that next time. They still have a clear cucumber flavor to them, vs pickles. Not sure if this is normal as this is the first time that I've done this. I'm going to give them another week as well. Maybe that will help.
UPDATE: So it's been about two weeks. They definitely taste like pickles now. But just plain old pickles. Maybe it's because my ingredients were from walmart or something. I didn't taste any garlic, so I diced up a clove and threw it in there, as well as a spoon of sugar. We will see how it goes. I was wondering if leaving the cloves whole was an issue initially, and it looks like maybe that was the case? But we will see. I had some cloves that were split in half, and it didn't seem to do much. ALSO my jar is about a third the size bigger. I should have paid more attention to that. I figured since I was just barely packing in five cucumbers as per the recommended 4-6, it'd be close enough. So that's not helping my case either.
My husband is allergic to garlic. Does leaving the garlic out just give you a fresh dill pickle taste? Also can apple cider vinegar be used instead? He is also allergic to corn which white vinegar can be derived from. Thanks for a reply.
You can leave the garlic out. I haven’t tried ACV before, but I probably personally wouldn’t use it for pickles. I guess if I were allergic I’d try a small ACV test batch.
@@MaryDavidson911 He is allergic to onions also. Since most people call green onions scallions, at Asian restaurants, we have to go thru the long list of different onions and have always included leeks in the list since it looks like a huge scallion. I don't know if he has ever eaten it or not. The reaction is...he better be near a toilet within a half hour and will stay there for the rest of the day and night. We have stock in Imodium. 😉
@@MaryDavidson911 He probably would not try it due to the consequences...having to be near a toilet and then being there for an extended period of time until it is totally out of his digestive system. 🤔
I haven’t tried that…. They probably won’t taste exactly like pickles and they might not last as long in the fridge, but it’s worth trying. At the worst, you waste one jar of pickles.
I ran across this video a few days ago and I used it for making pickles the first time ever in my life , these are the most delicious pickles I've ever had in my entire life bar none , thank you so much!
Love hearing that, thank you! 🥰
Easiest pickle recipe I've come across and I like how you don't heat the brine to keep the cucumber crunchy 🥒
I personally don't enjoy pickles, but my husband loves them. I made this recipe using cucumbers from our garden, waited a week in the fridge and he said these were the best pickles he's ever had! Thank you for sharing!
Love hearing that! Thanks! 🥰
Thank you so much for this recipe! I think you’ve helped me realize I can make a cottage industry out of this.
I just gave away my first jar, and the guy can’t stop raving about them!
I make mine the same way, except I let them sit on the counter for 2 days and then put them in the fridge. They are so yummy!
What does leaving them on the counter do differently than putting them in the fridge sooner?
@@Reelfilms1998 It allows them to pickle faster, as far as I am aware.
Correct. It'll allows fermentation faster. A fridge does it slower.
I did my first single jar a week ago, put in many herbs spices dried dill, fennel seed, dried dill weed, peppercorn...pickle spears, green tomatoes some red pepper chunks & turned out crunchy & tasty. Gettin ready for jar ,#2
Green tomatoes?
Hmm interesting .
How are they ?
I'm not growing veggies yet but I'm going to practice this method using the ones I have from the store. Thanks for sharing.
First jar gone and yummy. Love how easy it is -- going to try it on my cucumelons!?!
You made this so simple, thank you!
Thanks for sharing this with us. I am surely going to give these a try. I love simple ways to make foods.
THANK YOU! I don't have tons of cukes, but I do have more than I can eat before they spoil. This is so easy, too.
I just did up 2 half pints and a quarter pint jar. The slices were to big for the quarter pint so I simply quartered the slices to get more in the little jar. Fresh cukes (pickling cukes) sea salt, fresh dill (some aphids included in the jars now) and my own wild grown garlic. Water and vinegar were estimated but I tried to make sure the vinegar was just over half compared to the water. I'll let them sit on my counter a few days then put them in the fridge. Hope they turn out at least fairly decent. Thanks for the video on one jar at a time.
Your pickles are our family’s favorite. Just made our first jar of the season!
Love hearing that! 😊
No heating of anything? Wow! That’s my kind of recipe. Thanks!!
I don’t have fresh dill, but i’m going to try it with dill weed and i’m gonna go heavier w the garlic because me and my boyfriend love garlicky pickles😊
I’ve made these several times now, it is wonderful!! I also add a few bay leaves as well
Love to hear that, thank you! 🥰
I just made a jar using the instructions and added some additional spices such as black pepper and instead of sea salt I used pink Himalayan salt and added a couple of cloves of garlic too! I’m looking forward to trying them😁
Awesome! Hope you love them!
This is the best video jarring pickles thank you for putting this up, very helpful I am jarring pickles for the first time today, I appreciate your video.
Glad it was helpful!
Yes, I love the one jar at a time video!
I tried this. But the dill taste, over took the garlic taste. Too dilly for me. But I'm still glad I tried it. Made me want to come up with my own. You def gave me the basics to start with to become creative so thank you! Great video
Good template for pickling without boiling water.
Two things I do in addition to your recipe are...
I crush the garlic. Garlic will set in salt/vinegar/water for over a year and still not absorb the brine do to the membrane covering the clove. So if we want garlic flavoring to be throughout our pickles crushing each clove is a must.
Another thing I do, my mother-in-law did this and it really perked the flavors up, is add Alum, 1/8 teaspoon per quart jar before pouring in the brine.
Give these two tips a try on a single jar and do a tasting of the jar with your regular recipe 8 weeks later... You will see a big improvement...
Enjoyed your video as not many of us still appreciate a good home made dill pickle.
Why would you leave the membrane on? I always take it off in any recipe. Most all recipes are simmered and cooled before pouring in the jar.
@@faithevrlasting the membrane I'm referring to is after peeling the outer layers of dried skins off clean, it's that smooth layer that holds the juices of the garlic inside the clove itself, without crushing that smooth layer little flavor from the clove is released.
Sorry for the confusion. I should have mentioned the peeling of the outer skins/layers too.
@@keithkimsten5111 I know. It. It comes off. As a dehydrator
IT HAS TO COME OFF TO DEHYDRATE IF youre going to powder it. It just takes a bit of work
@@faithevrlasting
My pickles are never processed in a canner. I use heated jars and boiling hot vinegar/water/salt. The cooking of the ingrediants is minimal so the pickles stay crisp.
I've never dehydrated garlic before. I mince and olive oil my garlic in pint jars. The jars must be refrigerated, but it lasts a full year, It's just how I do it.
That's what I love about food preserving. There's always new ways to try.
@@keithkimsten5111 Would you be willing to post your recipe in entirety? I'd love to make pickles that last a year, and that are not processed in a canner! Thank you.
Definitely making these when my cukes work their magic!
I just love these pickles and how easy it is to make! Thank you for sharing!
My pleasure 😊
Easy peasy, I love it! Definitely going to try 😊
I’m going to try these today before the swallowtail finishes off my dill 😊
thank you, I just jarred them up, can't wait to try them!
Hope you enjoy
I will definitely be trying this later! Have you ever tried these as spears vs sliced? I might experiment to see how that turns out! Thanks for the smaller sized recipe!
Yes, spears work too! 👍🏻
@@wholefedhomestead I tried the spears and they are AMAZING. I couldn't help it and tried one after about 20 hours - SO GOOD. We ended up doing one jar with a sliced cayenne in there and the subtle heat is really really good with the garlic. Thanks again for this paired down recipe!
I just made these, but my cucumbers were big so I cut them into little spears. I hope they still taste delicious ❤
These are great as spears or small whole ones too!
@@wholefedhomesteadThanks they are so delicious! My family loves it! I made two more jars. I added some onions too for some pickled onions-just trying something new for an experiment/new flavors 😋
Great video! Thanks
Thank u something easy, awesome video, thx for sharing
These are so good!
Thanks! Love hearing that!
Can you make these without the garlic? How long before they expire? What variety of cucumbers can you use? Thanks so much for this video!
Yes you can omit the garlic. They last for a couple months in the fridge. Any pickling cucumbers will work. 👍🏻
@@wholefedhomestead Thank you!😊
I remember looking at the dill starts at the market earlier this year thinking hhmmm should I grow some, will I use it? Now I’m regretting not growing any because this looks so good and easy to make. 🙏🏻
Next year! 💗💗
That is going to be useful. Have you tried peppers using this method?
I haven’t!
Can u make it with apple cider vinegar instead of white vinegar?
Thanks ❤ it
Mmmm pickles! I just subscribed! :)
Definitely going to be trying this with some cucumbers that got away on me! Could I use course pickling salt for this?
I wouldn’t. Sea salt is best, or could use kosher salt.
I use pickling salt. It’s just best to use a salt with no additives and anti-caking agents. Walmart sells a coarse sea salt.
If I use fine sea salt that has yellow Prussiate of soda (anti-caking agent) is that ok?
What is the benefit of adding the salt to the jar, as opposed to salting the cucumber slices beforehand to release some of the juice from them.
This method is incredibly fast and easy with zero fussing AND makes a perfect, delicious pickle.
My first batch was soo yummy! Do you ever reuse the brine?
Yay, so glad to hear that! I haven’t… but if you ate them in less than a week or so, I’d think it would work fine to reuse.
I’ve reused the brine. I also add bay leaf and pickling seasoning as well as pepper flakes. They are simple and easy.
I drink the brine. The wife wife put boiled eggs in it also.
I'm going to try this tomorrow!!
Can you use the dill we put in the freezer? Or is it better with freshly picked?
Pickles are always best with fresh if you have it. Frozen is a close second though. 👍🏻
Wow so many questions for such a simple recipe 😂………..
😬😂
Love this…. So easy
Do you have a recipe for red cabbage Sauerkraut?
Will be sharing about kraut making soon! 👍🏻
Yummy
Could you do this with whole cucumbers? That’s what I did and hope they turn out
Yes, whole work just as good! 👍🏻
Can the brine be reused over and over again
No, it gets too diluted from the water that's in the cucumbers
Thanks for the recipe! How long would you say these last?
They pretty much never go bad… but they do soften over time.
Boil and cool the brine gets rid of the shaking and adding
That’s more work, more dishes, and takes way more time and thought.
You don't have an electric boiler wild
Thank you……
Question: If I enjoy the flavor of Garlic more than regular pickle flavor would you say to replace certain parts of the ingredients or to just add more Garlic?
Just add more garlic 😊👍🏻
So after a week they're still not that great. I think I would like more vinegar in mine, so I will do that next time. They still have a clear cucumber flavor to them, vs pickles. Not sure if this is normal as this is the first time that I've done this. I'm going to give them another week as well. Maybe that will help.
They definitely get better the longer they sit!
UPDATE: So it's been about two weeks. They definitely taste like pickles now. But just plain old pickles. Maybe it's because my ingredients were from walmart or something. I didn't taste any garlic, so I diced up a clove and threw it in there, as well as a spoon of sugar. We will see how it goes. I was wondering if leaving the cloves whole was an issue initially, and it looks like maybe that was the case? But we will see. I had some cloves that were split in half, and it didn't seem to do much.
ALSO my jar is about a third the size bigger. I should have paid more attention to that. I figured since I was just barely packing in five cucumbers as per the recommended 4-6, it'd be close enough. So that's not helping my case either.
Yummy
Is it possible to can them when you get enough jars made, or are they best as refrigerator pickles?
No, this is not a canning recipe… they wouldn’t be good canned like this anyways.
Can you do without the garlic for just dill?
Yes, you can omit the garlic
Can regular cucumbers be used or must they be pickling cucumbers?
Regular cucumbers will get soft/mushy pretty fast.
Is it possible to make without fresh dill? It’s not easily accessible for me, but I’d just have to really plan ahead to get some.
I personally don’t like pickles without fresh dill and don’t think they taste like pickles.
How long would these be good for? Not sure they would last long enough for concern though ;)
Many many months!
Can u add jalapeno or red pepper flakes?
For sure!
My husband is allergic to garlic. Does leaving the garlic out just give you a fresh dill pickle taste? Also can apple cider vinegar be used instead? He is also allergic to corn which white vinegar can be derived from. Thanks for a reply.
You can leave the garlic out. I haven’t tried ACV before, but I probably personally wouldn’t use it for pickles. I guess if I were allergic I’d try a small ACV test batch.
Thanks for the reply. I've done dill pickles with ACV before so it should work for us.
Judy is your husband allergic to leeks? I ask because “elephant garlic” is in the leek family, and is NOT true garlic, and might work for you.
@@MaryDavidson911 He is allergic to onions also. Since most people call green onions scallions, at Asian restaurants, we have to go thru the long list of different onions and have always included leeks in the list since it looks like a huge scallion. I don't know if he has ever eaten it or not. The reaction is...he better be near a toilet within a half hour and will stay there for the rest of the day and night. We have stock in Imodium. 😉
@@MaryDavidson911 He probably would not try it due to the consequences...having to be near a toilet and then being there for an extended period of time until it is totally out of his digestive system. 🤔
Why does it "have to be" fresh dill? Not that I'm against dill but my local grocery never has it in stock, only dried dill
Dried dill gives no flavor to pickles.
How long will they keep in the refrigerator?
Several months
Using pints not quarts. What's the ratio
Half 👍🏻
Do I need to somehow seal the jar? I’ve never jarred anything before
Nope- just screw on the top. These are refrigerator pickles, in case you didn’t pick that up. These are not shelf stable.
How long will these keep in the fridge?
Several months at least- mine last well into winter.
How long do they last in refrigerator
Many months!
How long do they last in fridge?
They start to go soft after a couple weeks, but they “keep” indefinitely.
Can I use a water bath
No, this is not meant for canning and is not a safe recipe.
We are low sodium can the salt be drastically cut or illuminated?
I haven’t tried that…. They probably won’t taste exactly like pickles and they might not last as long in the fridge, but it’s worth trying. At the worst, you waste one jar of pickles.
Written recipe please
Bay leaves=tannins; tannins=crunchy vegetables, so make sure to add bay leaves! Another way is put a cheapie tea bag at the bottom…
Since these aren’t cooked they stay crunchy without needing to use anything for tannins. 👍🏻
Question-----If I use hand pump vacuum sealer to seal the lids, how long do you think I could keep unopened pickle jars in the fridge? Thanks!
I don’t vacuum seal mine and they still last many months in the fridge 👍🏻
Those gotta be the least flavorful pickles to exist😂 You need to still seal the jars... The vacuum it creates draws the brine into the pickles.
Wrong
I'm going to assume that I could use this same solution for spears?
Yes!! Spears and even small whole ones 👍🏻