I'm from N.Y. originally, and I live in Fl. now. I grew up on pastrami, corned beef, and sour garlic pickles. I can make kosher styled corned beef, I have to order online, and have shipped, the pastrami. But they could never get the pickles right. I saw the name Pickle's pickles, and thought if anybody should know pickles, It has to be this guy. I didn't look any where else. BOY AM I GLAD. I don't know what you would call my pickles, seeing I tweaked the recipe (just very little). I am so proud of my pickles, and I am so grateful to you. DANM I make good pickles now. I eat them with everything, and I think my blood pressure is going up. Thanks man.
Pastrami and Corned Beef is easy to make from scratch. As a plus you get to decide what you put in it! As far as the salt in the pickles you do not need to nearly as much as he is here to ferment them, a 3% solution would be fine.
I've been jarring pickles each year for over 30 years so if I could offer some advice, let the cukes soak in a cooler of ice water for a couple hours before putting in the jars for a much more crispier pickle. Recipe looks great!
Also add tannin ingredients such as bay leaves or grape leaves, oak or raspberry leaves even a tea bag. The larger leaves work well at the top to help keep the pickles under the brine.
Great video. I've just watched a couple sour pickle videos looking for what I've wanted and this one was the best. The other vids I saw didn't even have a before and after or taste test
@@Nanooky Uh, what is this amateur hour? He clearly mentions keeping them submerged: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-rUPmCkadZbc.html Not only that, but because these are not processed (cooked & canned in a water bath) and are naturally fermented, they will remain way more crisp naturally and therefore the use of tannic leaves isn't necessary, not that it is necessary anyway, as the crispness is just a preference.
He forgot to say that while waiting for the pickles to ferment the lids should only be on loosely or the jars might explode. Tighten the lids once the jars go into the fridge.
I was going to say the same. I prefer to cover the jars with cheesecloth held with a rubber band during the ferment. Then put on a actual lid when they enter the fridge.
I like your video. I have some pickles fermenting right now. I put bags of black tea in each one to keep them crunchy. I'm looking forward to seeing how well it works.
If you find that you do not like the taste that the tea gives the pickles, you can use grape leaves on top under your fermentation weight or what ever you're using to hold the pickles down for the added tannins.
@@mikesmicroshop4385 I actually have a batch going right now with packs of tea and bay leaves. I've used tea before and I never even know it is in there. I do have a grape I planted this year (so will have the leaves next year) but it is kinda small so I'm going to leave it alone.
The amount of salt has nothing to do with the sourness of the ferment, if you use to much it will interfere with fermentation by either slowing it down or preventing it all to gather if you use to much!! The length of time you let it ferment progress is the only limiting factor in the production of acid not the amount of salt.! After 3 days taste the pickles, it they are sour enough for you put them in the refrigerator, if not let them continue to ferment! To completely stop fermentation you will have to pasteurize the jars, or just keep them in the fridge and the fermentation will slow greatly, but not stop. If you want to preserve the Probiotics then refrigeration is the way, if not and you want to keep then at the acid level you have decided is good for your taste, then either hot water bath can or Pasteurize them.
Great video! I loved how you included the recipes for both. Got pickling cucumbers growing in the garden and this seems to be the perfect idea: make a jar or two as they ripen. I’m wondering if I can can these pickles after fermenting them so I can enjoy these for as long as possible? (But let’s face it, sour pickles never stay around long amongst the kids n I)
I made a comment saying the salt ratio was way off but I was way wrong!! I use 1 tbs per cup water for full sour and it’s perfect (same as his 2tbs per 500 ml water)
Thank you for this recipe. But all you have to do is add tannins to this recipe, and even your full sour pickles will be as crisp as they were when you put them in the jar. 😇
Please respond! I made the full sour pickles precisely as u made them let them sit out of the fridge for 9 days (1 and 1/2 weeks) and opened the jar to find a layer of mold what did I do wrong??
I'm from a country where we make only one type of cucumber pickle, it's sour and crunchy. But now I'm in a new country. I bought pickles that were sweet 😖 I threw them away. I don't know how to tell the difference from the packaging. My main problem is English. I don't understand the names. I love cucumber pickle that's Very sour very crunchy. Can't even understand sweet pickle! Halp!
Not knowing the country your in now it is hard to say what you are seeing on the shelf. If you are in the US generally it will say sweet pickles, Bread and butter pickles, no salt sweet, or sweet hot. Most everything else will be some level of sour and savory, if it has peppers in it it may be hot depending on the pepper used.
The salt stops the Botulisms spores from proliferating long enough for the Lactic Acid bacteria to make the pickle solution to low in PH for them to grow. If you are going to Pasteurize the jars of pickles to store them with out refrigeration, then you will need to get a PH meter to make sure that the acid level or PH is low enough to be safe to do that. There are numerous resources both in print and online that give you all of the necessary steps and PH levels needed to be safe to store them on a shelf. I recommend this book to learn about food fermentation: www.amazon.com/gp/product/1579657184/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
The amount of salt has nothing to do with the PH of the ferment! The salt is there to prevent bad pathogens and unwanted biotics from either spoiling the food, making you sick, or creating off flavors. I have absolutely no idea why he is using different amounts of salt for the two batches, as the length of time you allow the fermentation to progress is what determines how much acid is produced. If you would like to know a great deal more about food fermentation, I recommend this book!: www.amazon.com/gp/product/1579657184/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
So i made pickles, they do not taste sour, they taste... dusty? Metallic? I do not know, but they do not taste remotely sour, i can understand it not tasting as sour as vinegar, but it is not sour at all
what salt did you use? You need to use pure salt with no additives like anti-caking agents. Most supermarket salts contain additives, the additives can prevent the fermentation which gives you the sour taste
No they do not stop fermenting, but it does slow the fermentation down to a crawl. Over time ( a fairly long time ) they will continue to get more sour, if you like pickles you will most likely eat them all long before you notice them changing.
@@furysmith6564 You can make them with a little less salt, I think 4-5% is the norm for full sour, as opposed to up to 7%? But I could be wrong. Either way, it is a great video.
Generally depending on the vegetable being fermented it is anywhere from 2% to 4% salt solution. There are some OLD recipes that call for excessive salt, but it is totally unnecessary to go as high as you have on the the first one. These are leftovers from a time when we did not have refrigeration to preserve foods. The book linked below is an excellent resource to current fermentation practices by a world renowned Chefs that run a restaurant that has been recognizes as the best in the world 4 times: www.amazon.com/gp/product/1579657184/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
That is the point of fermentation! It produces Lactic Acid as the fermentation happens. The result is a softer less harsh sour as opposed to the more harsh sour from vinegar which is Acetic Acid. Fermentation also produces beneficial probiotics which are good for your gut health that you do not get from vinegar pickling. Fermentation also allows you to control how sour the pickles become. By tasting them starting at about 3 days you can stop the fermentation when it is as sour as you like by putting them in the refrigerator.
I am not sure exactly what they are referring to, but the main thing I would to is to cut off the blossom end of each Cucumber. It has an enzyme in it that will cause the fruit to get soft faster than if you cut if off. Also by trimming off the ends it makes it easier and faster for the pickle to pernitrate the flesh of the fruit.
