Here's my recipe for icebox pickles-- they aren't fermented, but are quick to pop in the fridge when you're in a hurry! ua-cam.com/video/4BOCrlwFeHc/v-deo.html
This is similar to an old Polish way of preserving vegetables, like cucumbers, carrots, cauliflowers etc. You just need water, salt, dill, garlic and horseradish. And those last several years in the basement, not to mention their great health benefits :) greetings from Poland :)
Excellent video. If you soak the pickles (before putting them in jars) in cold water x2 (change the water twice) for an hour or so, it will add to the crisp crunch.
I always use rye bread on the top to keep the pickles below the rim and submerged in brine. My Hungarian grandmother showed me how to make them 50 years ago.
"it looked a little funny -- so I gave it to the kids." Hillarious. I have never preserved pickles with way. Thanks for the information, I will definitely try this out.
The tannings in the bay leaf help keep the pickles crisp if you are out of them you can also use a grape leaf. I also place cabbage leaf on top of the cucumbers in order to keep them from raising up out of the brine.
So I am sitting, searching the web for a deal on glass weights. In Canada they are over $5.00. I had a creative session with my self, on how to keep the food under the solution. I am a stain glass artist with a lot of clear glass - I cut a circle and a bunch of squares to put on top to push down on the glass circle. I also tried an oval that fits in to the jar, turn it horizontal and it is locked in... the cost to me $0.00 I just came up with this a few days back and I am finding the circles and squares work better and they are always perpendicular to the lid. Just putting this out there...
Thank you. I look forward to using this method. I would like to mention regarding your statement about leaving your municipal water sitting out over night to dechlorinate it. Most municipal water systems now use chloramines instead of just chlorine. They mix ammonia with the chlorine which makes it more stable, and sitting out over night will not do the trick.
Just coming back in here to let you know that i did a jar up this way a couple weeks ago and they are DE-LISH! Nice way for a grandma to make a jar or two at a time when the cucs from her little greenhouse are ready. Yummy and so nice to know they're pro-biotic goodness. Thank you, Jill!
"Old fashioned on purpose" got You a new subscriber! I am so glad I found Your channel, going to check all the recipes now. These pickles are so good and crunchy, very delicious freshly pickled at around day 3 to 5. My mom used to add lots of dill, aromatic leaves like currants, garlic and black peppercorns.
Your video was very helpful I was watching so many videos and I was so confused until I came across yours and it help me understand what I really want it in my pickles. Thank you
Mom used to can many jars of dill pickles every year and I was her helper. I don't remember the recipe but she grew all the ingredients, even the dill, garlic, and red peppers. They were crunchy and delicious. Thanks for posting, brought back some good memories.
Hello. I take stylus in hand to write and let you know I watched your video two weeks ago from today. I used pickling cucumbers from my garden and made my own pickles. I did (exactly) as you did in your video. I was scared and skeptical because it was my first time. I opened a jar and ate tonight, oh my gosh! So-o-o good! Excellent with hamburgers! I wish I could show you a picture of my finished product. I love the garlic taste. I wrote your recipe down per verbatim. I am looking forward to repeating your recipe in the future. I'm pretty sure I'm addicted to fermintated canning because of you. Smiles I hope only to get better as I repeat every year. Your the best teacher. Thank you so much for being on UA-cam. Have a nice Summer. 6/20/22 Monday
Very informative! I have made fermented cabbage a few times in the past and since I am expanding my veggie garden for next year I am inspired to take up fermenting again as one of my preserving methods.
Thank you for the video Jill. I grow heirloom cucumbers in my garden to make pickles and this looks like a great recipe. Im going to try it this year. Awesome kitchen too! Would love a quick video tour if you ever had a chance.
Yeap, the best part is that you can just experiment with different spices, flavorings etc. with the brine, make it sweeter, saltier etc. until you find your personal favourites. Overall pickled veggies are just excellent.
I love these pickles. I use the same method with other veges, and cabbage too. My favorite spicing is also a kimchee type flavor- I call it "kimchee light". Add garlic, korean red pepper flakes, and some fish sauce to the brine- Yummy!
My mother used to make a type of pickle called sun pickles. She set up just like you did and set the jars outside in partial sun for four to six hours a day for about a week. It was a lot of work but the pickles were fantastic.
That would be so cool to walk through a garden that one planted for themselves such as what you did and pick those beautiful vegetables off of there like that it's a simple thing but it's a great big deal for some people to witness that thank you so much for making this video
Thank you for showing us this. I am new to the mountains and started my 1st garden..I have corn, romaine lettuce, tomatoes, and my cucumbers are growing..I made my first home grown salad for my wife and I..unfortunately tomatoes are not ready yet...any way..I want to pickle a few cucumbers..From what I seen,I don't need to vacuum seal the lid while it fitments??..i love gardening especially when everything is growing...It taste so different..so much better..used no chemicals at all....just fertilizer when I planted.... So stoked
We make tons of fermented pickles. SO much better. We use the Ball fermenting lids and springs. They have the vent and the spring to hold them down. We started in a 5 gal. bucket with an air lock, but using the 2 qt jars with the fermenting lid is much easier and lets you do smaller batches which helps when trying to keep up with cucumbers in the midst of a busy schedule. One thing we add that you didnt is either horseradish leaves or grape leaves as a cover on the top. Helps keep everything under the brine and really ups the crunch.
Excited I just found your channel! I only have canning/pickling salt and pink salt. Will one of these work? I have never fermented! Thanks again! May Jesus continue to bless you and your family
You are one of my all time favourite youtubers!!! I saw you wayyyyyy back in the “real food for busy people” videos (you made raw cream ice cream) and I love that you show real life (no strange ASMR false hopes about easy breezy homesteading)
Great video Jill ! We had a ton of cucumbers this year and we fermented, canned a quick pickled tons. We got lot's of rain here in central Texas and our summer is mild this year. God Bless.
@@lunaticgaming7967 Agriculture is destroying the planet. It is very frustrating how much miss information there is on this topic. Grazing can actually sequester far more carbon than forests at a much, much faster rate. If we grazed animals on a large enough scale, we could actually mitigate all human emissions. Growing plants can not do this. Plant agriculture uses massive amounts of fossil fuels and unlike grazing cattle, it doesn't mitigate its own emissions. The soil microbiome is killed with chemicals and that dead soil is lost rapidly, causing complete land infertility and desertification. Grazing animals is the fastest way to replenish these lands, bring the microbes back, give nutrients back, rehydrate, break up impaction, and build soil faster than any other process. It would take nature decades to build the amount of soil made in a couple of yrs of Grazing.
Another way to use up huge cucumbers and one of my favorites is to peel, cut out the seeds and cut in 1/4 to 1/3 inch thick slices. Egg wash and flour just like if you were frying green tomatoes. I actually like them a bit better 😊
New subs here . I will make this if my cukes gives me fruits ... Just started to plant them few weeks ago... Thanks for sharing ... From Philippines ❤️
I was curious to know if you have ever used a "refractometer" to make the brine. I have a salt water fish tank so I decided to test it on store bought pickle brine. Turns out it was about the same salt content as sea water 1.026 or 35 ppt.
I haven't had much luck with fermenting cucumbers here in the Philippines. Me or the cucumbers?? I will try again with your advice. I also love the garlic, out of dill, so will improvise. Thanks so much.
Being in Canada, that's my go to in fermenting older Cucumbers. You can remove the seeds and add long cut slices of peppers and carrots. The carrots are so good. Make sure to smash your garlic.
Hey Jill do you leave the netting over your garden all during garden season? I love the looks of it and wondered if the shade it creates hurts the growth of your veg's?
cover your cucumbers with salt for a couple of hours in a strainer, then rinse them, they'll stay crunchy and soak a little more flavor ✌️💚 from the middle of W.V.
I want to try this! I usually can pickles but haven't ever tried this method. We had a ton of rain so I wasn't able to pick cucumbers for a few days and when I finally did they were absolutely HUGE!!!! 😂
Thank you for this. I have been looking for a good way to do this. My mother in law does this in a crock, but with tons of sugar whick I dont want! Thanks again!!😁
Here's my recipe for icebox pickles-- they aren't fermented, but are quick to pop in the fridge when you're in a hurry! ua-cam.com/video/4BOCrlwFeHc/v-deo.html
This recipe is awesome!
I didn't hear you mention how long the pickles would last while in the fridge after they are fermented. Maybe I missed it?
Hey Jill, Is there a way I can talk to you?
Thank you for this recipe. It sounds like they need to remain in the refrigerator and you would can them for the shelf?
Création tips
This is similar to an old Polish way of preserving vegetables, like cucumbers, carrots, cauliflowers etc. You just need water, salt, dill, garlic and horseradish. And those last several years in the basement, not to mention their great health benefits :) greetings from Poland :)
Like to have recipes
How do they keep for that long?
@@natifigs Once I found a jar of cucumbers that was 12 years old and it was perfectly preserved. I don't know how, but that's the way they are :)
What kind of weight do you use for other vegetables other than cabagge?
Thanks and blessings
I tak najlepsze małosolne, takie maks dwudniowe.
Excellent video.
If you soak the pickles (before putting them in jars) in cold water x2 (change the water twice) for an hour or so, it will add to the crisp crunch.
Thanks please how many minutes should I soak them in old water for each the 2 times?? Thanks
@@lifeiseverything9 from 30m to an hour. Add ice if necessary to keep the water cold
I always use rye bread on the top to keep the pickles below the rim and submerged in brine. My Hungarian grandmother showed me how to make them 50 years ago.
Interesting. Why rye bread?
"it looked a little funny -- so I gave it to the kids." Hillarious. I have never preserved pickles with way. Thanks for the information, I will definitely try this out.
Give it to the kids cuz i don't like it that's messed up
I am glad I'm not the only one that picked up on that 🤣
"...[the quinoa] looked a little funny, so I gave it to the kids..." This made my day.
That had me rolling 😂
The tannings in the bay leaf help keep the pickles crisp if you are out of them you can also use a grape leaf. I also place cabbage leaf on top of the cucumbers in order to keep them from raising up out of the brine.
So I am sitting, searching the web for a deal on glass weights. In Canada they are over $5.00. I had a creative session with my self, on how to keep the food under the solution.
I am a stain glass artist with a lot of clear glass - I cut a circle and a bunch of squares to put on top to push down on the glass circle.
I also tried an oval that fits in to the jar, turn it horizontal and it is locked in...
the cost to me $0.00
I just came up with this a few days back and I am finding the circles and squares work better and they are always perpendicular to the lid.
Just putting this out there...
Thank you. I look forward to using this method. I would like to mention regarding your statement about leaving your municipal water sitting out over night to dechlorinate it. Most municipal water systems now use chloramines instead of just chlorine. They mix ammonia with the chlorine which makes it more stable, and sitting out over night will not do the trick.
Yikes, oh heck!
Also, not to mention the still wide use of unhealthy and sometimes dangerous Fluoride in municipal public water....
have you found a good or easy solution?
I love it. “It looked a little funny so I gave it to the kids”. HYSTERICAL and so serious! I love you.
Just coming back in here to let you know that i did a jar up this way a couple weeks ago and they are DE-LISH! Nice way for a grandma to make a jar or two at a time when the cucs from her little greenhouse are ready. Yummy and so nice to know they're pro-biotic goodness. Thank you, Jill!
you answered( all ) my questions about counter preservation... Thank you..counter meaning on the counter in my kitchen...🙂
Also love the wood of your kitchen cabinets.
I just did my first batch of fermented pickles yesterday, can’t wait to try them
So, how'd they turn out?
"Old fashioned on purpose" got You a new subscriber! I am so glad I found Your channel, going to check all the recipes now. These pickles are so good and crunchy, very delicious freshly pickled at around day 3 to 5. My mom used to add lots of dill, aromatic leaves like currants, garlic and black peppercorns.
Your video was very helpful I was watching so many videos and I was so confused until I came across yours and it help me understand what I really want it in my pickles. Thank you
Mom used to can many jars of dill pickles every year and I was her helper. I don't remember the recipe but she grew all the ingredients, even the dill, garlic, and red peppers. They were crunchy and delicious. Thanks for posting, brought back some good memories.
Hello. I take stylus in hand to write and let you know I watched your video two weeks ago from today. I used pickling cucumbers from my garden and made my own pickles. I did (exactly) as you did in your video. I was scared and skeptical because it was my first time. I opened a jar and ate tonight, oh my gosh! So-o-o good! Excellent with hamburgers! I wish I could show you a picture of my finished product. I love the garlic taste. I wrote your recipe down per verbatim. I am looking forward to repeating your recipe in the future. I'm pretty sure I'm addicted to fermintated canning because of you. Smiles I hope only to get better as I repeat every year. Your the best teacher. Thank you so much for being on UA-cam. Have a nice Summer. 6/20/22 Monday
Very informative! I have made fermented cabbage a few times in the past and since I am expanding my veggie garden for next year I am inspired to take up fermenting again as one of my preserving methods.
love this. Not intimidating to those of us new to these domestic diva projects. Thanks for the simplicity.
I love the pot rack above your stove, that's a great Idea. One that I'll have to copy👍
My mouth watered as I watched this video. A good, crunchy sour pickle is a thing of beauty.
Thank you for the video Jill. I grow heirloom cucumbers in my garden to make pickles and this looks like a great recipe. Im going to try it this year. Awesome kitchen too! Would love a quick video tour if you ever had a chance.
Homemade pickles are the best.
Yeap, the best part is that you can just experiment with different spices, flavorings etc. with the brine, make it sweeter, saltier etc. until you find your personal favourites.
Overall pickled veggies are just excellent.
I miss your weekly videos but I'm excited to see what you are planning. Thank you for all the helpful information.
I love these pickles. I use the same method with other veges, and cabbage too. My favorite spicing is also a kimchee type flavor- I call it "kimchee light". Add garlic, korean red pepper flakes, and some fish sauce to the brine- Yummy!
I love the way you teach, thank you.
I just made a small batch of fermented mustard pickles. Yummy .
My mother used to make a type of pickle called sun pickles. She set up just like you did and set the jars outside in partial sun for four to six hours a day for about a week. It was a lot of work but the pickles were fantastic.
I make them like that too. I stick a piece of rye bread on top to hold pickles under solutions.
@@sw3929 doesn't the bread get moldy?
@@sometimessnarky1642 nope it mushy sludge because it’s wet with brine
I discard after they ferment in sun. Store the pickles in fridge
Please give her a couple hair pins; very distracting to watch hair in eyes and mouth
I love fermented pickles. Had to chuckle at the mustard seed breakfast. 😂
"didn't look right, so I gave it to my kids" 😆
That would be so cool to walk through a garden that one planted for themselves such as what you did and pick those beautiful vegetables off of there like that it's a simple thing but it's a great big deal for some people to witness that thank you so much for making this video
Oooo I like the flip top on the salt jar
Love your TSHIRT and video was so REAL, raw and FUN. Thank you muchly!!
I'm excited to try this. Great video!
Thank you for showing us this. I am new to the mountains and started my 1st garden..I have corn, romaine lettuce, tomatoes, and my cucumbers are growing..I made my first home grown salad for my wife and I..unfortunately tomatoes are not ready yet...any way..I want to pickle a few cucumbers..From what I seen,I don't need to vacuum seal the lid while it fitments??..i love gardening especially when everything is growing...It taste so different..so much better..used no chemicals at all....just fertilizer when I planted.... So stoked
Really love how you do the next level up steps!
I tried this yesterday. Fingers crossed! I’ve fermented Kraut before but never cucumbers. Sharing your video with friends!
Thanks so much for doing these teaching vidos!
We make tons of fermented pickles. SO much better. We use the Ball fermenting lids and springs. They have the vent and the spring to hold them down. We started in a 5 gal. bucket with an air lock, but using the 2 qt jars with the fermenting lid is much easier and lets you do smaller batches which helps when trying to keep up with cucumbers in the midst of a busy schedule. One thing we add that you didnt is either horseradish leaves or grape leaves as a cover on the top. Helps keep everything under the brine and really ups the crunch.
So do bay leaves
Love it! This is how I pickle my cucumbers and jalapenos. ♥️ Just ate my first cucumber of the year 👍
Tks for sharing this method with us
These are awesome, thanks so much, Jill.
You got a fly in your kitchen.
And alot of hair hangin in your pickles as well
Size dosent matter
@@johnhironimus5748THE HAIR WAS DISTRACTING
I love your vase😊
Thank you for another great video! I feel so much more confident making new things after watching you.
We just tried our fermented veggies that were put together a few weeks ago & they turned out great!
You are a life saver. So simple. So easy & no canning. YES! 👍
That is a great recipe with pickles
Thank you, this was very helpful. Ps. Redmond Salt is the Best, I've used it for over 20 yrs.
Very nice video. Going to use your recipe.
so glad to see you hows the farm ? Miss seeing you.
I'm trying this today, thank you
Excited I just found your channel! I only have canning/pickling salt and pink salt. Will one of these work? I have never fermented! Thanks again! May Jesus continue to bless you and your family
You are one of my all time favourite youtubers!!! I saw you wayyyyyy back in the “real food for busy people” videos (you made raw cream ice cream) and I love that you show real life (no strange ASMR false hopes about easy breezy homesteading)
New subscriber from California. Thank you 🙏🏽 I love Will be trying your method.
I love quinoa, that story was funny. Fermenting is something I have always wanted to try.
Great video Jill ! We had a ton of cucumbers this year and we fermented, canned a quick pickled tons. We got lot's of rain here in central Texas and our summer is mild this year. God Bless.
I’m in the hill country! Howdy, neighbor!
Thanks so much from OKR cant wait to try it!
Exactly the recipe I was searching for, thank you. Subscribed 🥒
Thanks for sharing
Thanks a bunch. You took the fear of making pickles for me. Love the way you explain it. Helps me a lot. Will be trying this out for sure. 😊🌷
Fennel is good indeed
Thank you l love your videos 🙏🏽❤️
Your shirts are the best!
I do fermented corn in 5 gallon buckets, it’s excellent.
Thanks for the info
The mustard story is lol funny!
These are the best pickles IMO - the fizz on your tongue from the fermentation process can’t be replicated by the other methods.
I can't be the only person that mouth literally WATERS at just the thought of a perfect pickle...
@@lunaticgaming7967 Agriculture is destroying the planet. It is very frustrating how much miss information there is on this topic. Grazing can actually sequester far more carbon than forests at a much, much faster rate. If we grazed animals on a large enough scale, we could actually mitigate all human emissions. Growing plants can not do this. Plant agriculture uses massive amounts of fossil fuels and unlike grazing cattle, it doesn't mitigate its own emissions. The soil microbiome is killed with chemicals and that dead soil is lost rapidly, causing complete land infertility and desertification. Grazing animals is the fastest way to replenish these lands, bring the microbes back, give nutrients back, rehydrate, break up impaction, and build soil faster than any other process. It would take nature decades to build the amount of soil made in a couple of yrs of Grazing.
Really like your channel’s name! Old fashioned on purpose - great name! …& great design!
I’m told adding bay leaves into the jar adds crunchiness. Canned a few today to see if that is the case.
You are sooo cute😊
Thank You for the "flash-back" ...Bright Beautiful Blessings Be, always💖
Thank you so much for demonstrating that. I have been wondering about how much salt it needs to cure.
4 cups of water to 1 Tbs of salt
Thank you 🦋
@@kalendulalottalilleberg1265 you're so welcome :)
Another way to use up huge cucumbers and one of my favorites is to peel, cut out the seeds and cut in 1/4 to 1/3 inch thick slices. Egg wash and flour just like if you were frying green tomatoes. I actually like them a bit better 😊
Fantastic I will try that
That sound great.
New subs here . I will make this if my cukes gives me fruits ... Just started to plant them few weeks ago... Thanks for sharing ... From Philippines ❤️
Welcome!
That is what I am talking about. Real pickles are easy and chock full of good stuff! Fermented veggies are hands down the best.
Nice sharing
Thank you
Loving your Channel, Thank You So Much! Blessings!🏺
great video. Thx! Any videos on bread and butter pickles?
I like your T-shirt. Good video.
She is smart lady and great life
Can you can them after they ferment?
Your video is amazing and super clear! I can’t wait to try it!
love your shirt jill !!!!!
I like your videos. You’re a wonderful teacher! How do u keep your knives sharp? What kind of spice rack do you have on your counter? TY!
Thank you for this simple recipe. I've been looking at fermented pickle recipes...so many different ones it became a little frustrating.
I was curious to know if you have ever used a "refractometer" to make the brine. I have a salt water fish tank so I decided to test it on store bought pickle brine. Turns out it was about the same salt content as sea water 1.026 or 35 ppt.
Gotta love the fly helpers in your kitchen..... do you add them to the jar before or after ? 🤣😂😁
I haven't had much luck with fermenting cucumbers here in the Philippines. Me or the cucumbers?? I will try again with your advice. I also love the garlic, out of dill, so will improvise. Thanks so much.
I really wish there were an "I ABSOLUTELY NEEDED AND THEREFORE LOVE THIS VIDEO!" button... js.
Being in Canada, that's my go to in fermenting older Cucumbers. You can remove the seeds and add long cut slices of peppers and carrots. The carrots are so good. Make sure to smash your garlic.
Hope our garden that big one of these years
Hey Jill do you leave the netting over your garden all during garden season? I love the looks of it and wondered if the shade it creates hurts the growth of your veg's?
The amount of cucumbers I’m fermenting this year is unreal LOL
cover your cucumbers with salt for a couple of hours in a strainer, then rinse them, they'll stay crunchy and soak a little more flavor ✌️💚 from the middle of W.V.
Cool. Thanks.
I want to try this! I usually can pickles but haven't ever tried this method. We had a ton of rain so I wasn't able to pick cucumbers for a few days and when I finally did they were absolutely HUGE!!!! 😂
Bravo!!! I am so going to do this...Could I ask you what your counertops are plz..as I am a rehabber..working on my home..thx
Thanks
Thank you for this. I have been looking for a good way to do this. My mother in law does this in a crock, but with tons of sugar whick I dont want!
Thanks again!!😁
Love this "Sea Pickle" recipe