@@sharenculver9294 I live in UAE for past 23 years. My bro and dad back home. Facing war every single day of these r lives. Thank you, for kind words, it means a lot to us❤️❤️❤️❤️❤️❤️❤️
Can't help but say, the production value of your work is outstanding! Crisp clear audio, seamless transitions, excellent lighting, everything from your clothing to the kitchen to the placards are top notch and Well Done!
My grampa made these in a 20 gallon crock. As kids we loved them along with his homemade wine and beer. He also made the best potato dumplings. He was bohemian and didn’t believe in wasting anything.
Russian-Jewish grandma, for me. 😊 She had a small wooden cask and her "special rock" for weighting down the lid... mmm, it's been 50-plus years, and I still remember the flavor! She also made a cherry liqueur in a huge bottle with thick glass by stuffing it to the top with cherries and then ramming in as much sugar as she could. If you ever got a cold, she'd give you a shot glass of that liqueur and wrap you up warm till you broke a sweat... I used to sneak some of it once in a while, and it tasted all the better for that. Now I've got a *bad* case of nostalgia... 😁
@@okopnik Man I can relate my grand parents would do the same thing when a was sick and my mom would take me to them it was a shot of burnt liquor with honey and when i broke a sweat I was all better gpd those were the days
I watched my Grandmother make pickles in the 60’s. She made them in large jars. She used wax paper and elastic bands to cover the top of the jars. She would put the dill, garlic and a bay leaf in the jars then add whole cucumbers and throw some salt in. Lastly she filled the jars with water them cover them with the wax paper and a elastic band. After a week she would put the lids over the wax paper and close. I didn’t remember if she boiled the water first. I do know the water was not hot. We ate the pickles all year even though she didn’t close the jars right away for long term storage as you recommended to do. She did store the finished pickle jars in a cool place. She also made barrels of sauerkraut with black whole pepper corns and caraway seeds. Absolutely delicious!! My grandmother was Ukrainian and your recipe is right on for the old fashioned pickles. These are the best kind of pickles especially for healthy eating. Thank you for sharing this perfect recipe.
In Poland we also add horseradish or celery pieces, cherry or oak, horseradish,black currant leaves for more crispier cucumbers.Pouring hot water brine in to glass jars, can be kept for years without refrigerator( warm and cold brine also work ). Very important thing before starting ,hold cucumbers in ice cold water for hours for better crispness.
I love it, cute narrator too. I’m new to fermentation so far. Trying mixed vegetables, beets, onions, and garlic. Thank you for this. Looking forward to trying pickles soon.
I watched this with my hubby. I really appreciate your simple delivery of the how to's and the whys! We learned alot and did not feel overwhelmed by "rambling" at all!! I've subscribed so I can learn more and do this myself this season!! You're an excellent teacher!! ❤ All the Best!!
To cover your pickles use the same brined water solution in a ziplock bag and place it on top. If the bag leaks, your salinity is correct and you’ll have a large enough free form weight to keep your pickles submerged.
It's not good to use any plastic things for fermentation , any small glass or ceramic cups , bowls are better.I have some glass lid of some coffee jar or some others jar, I use them instead of fermentation weight
@@michelleswearingen6899I was so excited to grow dill this year. I saw my whole plant get sucked down into the ground!! I think it was a chipmunk because the next day I found the stem laying on my barren potato patch that I assume the voles ate.
I can’t tell you how many of my friends I have converted to lacto fermentation because I have watched and adopted your approach. These are the best pickles I and several of them have commented they’d ever tasted. This preservation method is just ballooning in popularity. Our online Lee Valley Tools (gardening, carpentry and kitchen) shop here in Canada carries high end stock and their fall catalogue is all about sourdough and fermentation accessories! Thanks SO much for introducing me to this old new practice!
Thanks for the tip about cutting the ends off the cucumbers…all my past cucumber ferments were either perfect…or mushy…and I didn’t know why. I think I know why now. Thanks again!
Nicely done! I'm new to your channel, but am somewhat experienced in lacto fermentation. I love how you removed the kahm yeast, that was especially helpful! However, I had previously learned to be careful with rocks as weights, unless you know what type of rock it is. Also to be careful to avoid leaded glass, certain plastics, etc., as it could leach into your ferment. You encourage and inspire me, thank you!!
Few tricks: you can add horseradish and it will take your pickles to entire new level. Fermented carrot with pickles is very tasty. If you add beetroot you will have red pickles. Instead of corriander I use mustard (seeds), but next season I will try the other way.
You are very professional, you cover even the most significant details, without leaving gaps of loose theories. Thank you for your contribution to the world. Excellent.
My mother used to make kosher dills. She would screw on the metal canning lids, stick them into a box, and put in the basement for a month or longer. Didn't have any weights in the jars. And I don't recall her ever needing to burp the jars because I remember her screwing the lids on and then stressing that they should not be disturbed until they were ready. Those pickles were always the best. When you would bit into them, they'd fizz. I've made pickles myself, but it's been about a decade since I've done it. But...the only failed pickles I had was using the airlock lids. I wound up giving them all away. I usually let the jars do their thing on the floor of the pantry, set into a glass dish, and with a towel underneath. But I also recently saw that in some cultures they believe that the fermenting should happen in a window with direct sunlight so that UV rays will prevent mold. I thought that was really interesting since my mother would pack the jars away in a box and keep them in the dark. Part of why I want to get back into fermenting is that I have had some time freed up and I'm also tired of paying $12 to $15 for a small pint jar of lacto fermented veggies. I currently have cucumbers fermenting. And I also started a few jars fermenting of garlic and another with garlic and jalapeno. I plan on moving onto fermented green beans, fermented ginger carrots, fermented cauliflower (with some jars having hot peppers added in and/or carrots), salsa, and in a few months maybe get some beets going. I have never done my own sauerkraut. So I need to do that too.
Another great video. I maker Fermented pickles pretty much the same. I still watched the whole video. So informative. I use 2% brine with no problems but I’ll try 4% just to see the difference. I also do the exact same ferment for green tomatoes (what doesn’t ripen on the vine before cold weather) 5-7 days on counter and long term in fridge until Christmas. I add carrots and onions and cauliflower. On the east coast we call Fermented cucumbers “ Half-Sours” the good delis make their own. Please keep the videos coming they are so good and motivating. Almost time for Beet Kvass!
@@ciknovi You make brine by adding a certain amount of salt to water and mixing it until it completely dissolves. Heating the water definitely helps. The amount of salt to use, which varies depending on your amount of water, is mentioned in the video and linked in the description.
No rambling lol -- it's true! Your videos are highly informative without excess verbiage: I couldn't improve on them in any way. Thanks for the great work.😍
My uncle always made these pickles back in the 1950s and 60s. Everyone wanted his pickles. They were the best. I never knew about the bay leaf. My mom and I used to make pickled bell peppers as well as pickles using vinegar. I once made fermented pickles by mistake. Don't know what I did but everyone loved them. I will have to try this some day. Your video was so informative.
You can pickle anything - standard in Eastenr Europe were green tomatoes, gherkins (vinegar and fermented) , red flat peppers in vinegar, cauliflower, carrots, Small whole watermelons - basically any vegetable crop that would either ripen late or not at all or be the second crop of the summer therefore smaller (like the melons) and of course sauerkraut
Pro tip: you can start eating them after a day or two already, when the fermentation process just started - in Poland these are considered a special delicacy. Also, you don't have to cut the pickles, even large ones will be just fine when left whole.
@@fistrexx She explained the blossoming end of the cucumber haz enzymes that soften the cucumber so cutting it off helps prevent them from becoming soft. Also add something with tannins helps keep the pickles crisp. She used bay leaves but grape leave, oak leaves or even black tea leaves can work as substitutes as they all contain tannins as well.
If you use current leaves, raspberry leaves. cherry leaves or the best horseradish leaves they will keep the crunch. That has been done for hundreds and more years. Russian and Ukrainians do that and most slav countries also. In the root cellar or cold room they will last for years. Mine do just add a little salt. In the crock kahm yeast may grow but you just skim it off. If you make directly in the mason jar which for me works and still stays crunchy you need to flip it over to get the brine on anything that floats and tighten back up once you burp the air out of it. NEVER put the dill on top as it will float and cause yeast. I have never had mold on top and I am a Ukrainian old doll. :-) BTW of course slicing or quartering will NOT stay crunchy as long they need to be used first and we never ever slice to ferment not a good idea
I thoroughly enjoyed your video about fermenting pickles. You are an excellent presenter and teacher. I feel like you are educating us or sharing your knowledge without taking down to us. I will have to check out your other videos. Now, I am going to try these pickles.
Totally loved this video! Easy to follow, well explained, covered every aspect needed to get started... even tho I have some experience fermenting (from sauerkraut to mead) , I learned a couple of tricks from you. Awesome! Like #9001 XD
This seems similar to what my Grandpa would do to make pickles. He was 1st American born generation German and lived through the depression so what he did was from his upbringing and out of necessity. I have looked for years to find something similar because I was apparently not forward thinking enough to learn it from him I have done without all these years. He also made fermented sauerkraut and loads of other things. His pickles had a strong bite almost a burn to them. Especially the pickled green tomatoes. As a kid I would reach for one of his pickles or a fresh tomato that he had grown for a snack instead of cookies. Unless it was Christmas season and Grandma had pfeffernusse cookies. Anyway I think I will try it.
Wonderful tutorial. Will give this a go for sure. My grandmother used to make pickles - call them "sunshine pickles"....she placed a slice of bread atop the brine before closing the lid and we put them on the porch and sunshine aided in the fermentation. So delicious.
We have done pickles for over 30 years- First we only use 'well water' for the minerals- Also, the cukes have been picked within 24 hours- We soak the cukes in cold water so they are clean- We make a solution of coarse Kosher salt and the well water totally dissolved- We use quart sized canning jars with new lids - The lids are put in boiling water for a good seal - We pack ready made pickling spice, dill, garlic cloves, and a couple chili peppers and the cukes - Fill the jars with the salt water solution leaving 1/4" to top - Place a hot lid and screw on ring tight- Next day give ring an extra tight tug - Allow 2 weeks in cool area and then refrigerate - Allow 6 weeks to fully fermentation - If a lid should develop a pop or crease the seal is compromised and immediately refrigerate- We've been told by professionals that what we. are producing is a form of botulism - but in over 30 years, we haven't lost anyone!
I'm old. I remember granny has a 30 y'all n crock in her room cellar and she would fill it with pickle sized cucumbers 5, inches long and under. Couldn't say how much roch salt she used but it would float an egg. She had a round flat rock for a weight to hold the pickles under until they sank and a wooden cover. I would head for that crock on every visit and carry back as many pickles as I could to snack on while grams & mother visited. Mother scolded me but grams would tell her. It's pickles not gold and mother would relent. I figured they were the best pickles ever made at the time until I was old enough to taste her garlic pickles. Funny how we remember the little things more than the bigger events life offers. Thanks for the tips. I'll give it a go.
Picked cukes today and dill. Im so jazzed! You young lady actually make me smile watching your videos you are organized, comprehensive and very wholesome (cute too). Thanks!!!
I leave in Canada and way cooler natural space and so phar i look to what i Fermented and everything is so clean, after 7 day's everything is so perfect and my temperature in my fermentation room is at 19° all year's my win sellers 14° i believe iam bless.
@101life9 I too have heard of "apeel." I'm not happy about this either, and also understand the treated vegs may not necessarily be identified as such. More the reason to check w local farmers for your produce. I've got 3# organic waiting for pick-up tomorrow & can't wait to ferment them!
I just ate my first pickle following this recipe and wowza. I've been trying for a long time to recreate the Jewish deli pickles out of five gallon buckets I grew up with and these are the closest I've come. Delish!
Hey, I'm jewish too and looking to make homemade "kosher dill gherkins" is that what you are referring to? I'm too young to remember the buckets you're referring to, apparently 😂😂
This is the first video of yours I have seen. I really appreciate your calm voice, your precise explanations, and how you show how you do the processes you are talking about. I look forward to watching more of your videos.
I made sauerkraut by adding salt to the shredded cabbage to draw out some of the water before filling the jar but still had spillage. So much so that not all the cabbage was covered with the brine after a few days. What can be done at that point?
I have to let you know that I used a granite stone for a large crock and the brine ended up removing the top 1/8 of an inch of the stone. Pickles were fine but they had speckles from disintegrated granite. lol.
Fantastic video! You have a wonderful presentation style, clear and informative. I especially like the tip about removing kahm yeast, my ferments always seem to get this and your method looks both simple and effective.
My dills stay “crunchy” for years after they’re made. The secret? Well, lol I’m not sure it’s a secret, or whether the ball canning company would agree … but … the mother of my good friend taught me. She was probably 75 years old at the time. Wash, and cut the ends of your dills off. Use LOTS of dill weed, including the flower heads. Next add loads of garlic (and I often put large chunks of fresh jalapeño peppers, seeds and all) into some jars. Put a big handful of Pickling Spice in a tied piece of cheesecloth. I put my brine together (using pickling salt, water and Heinz cleaning vinegar. I use Heinz cleaning vinegar, because it has more acidity that regular white vinegar. Add your spice bag, and bring to a boil. Simmer X 5 mins or so. Fill your jars with your cucumbers, dill, and garlic. I often use big gallon jars with regular lids for my dills. Fill your jars with brine, wipe the rim with a clean cloth, apply the lid. Put them in a sunny window, where they are undisturbed X 7 days. At this point, you can eat them! After they’ve sat in the sun, you HAVE to put them in a fridge, and keep them there. These are the BEST dills I’ve ever eaten!
Very good tutorial! Pro tip: for great crunchiness keep cucumbers in fresh water for 4+ hours before pickling and you can boil brine after fermentation starts, put hot brine and a jars in and cover jars with tight airlock covers. This will make cucumbers crunchy and preserve them for 6+ months while do not stop fermentation process inside.
Thank you for this enlightening and very thorough/detailed video....I have tried fermented pickles in the past but with spotty results.....i will be using the information you have provided when i do another batch, this weekend. Keep the videos coming ....Your presentations flow beautifully, and they are very easy to listen to.....thank you!
You can use also oak, cherry and black currant leaves, which containts tannins. It helps with taste and preservation :) It's my grand grandma sercet. Enjoy ☺ PS. In addition I also add some horseradish root and garlic.
My 100% Polish grandma used to grow cucumbers in her farm and made de best ferment pickles. She used water, white vinegar and salt only. Sometimes I make them also. So many memories!
A great video. What I use is a Korean ‚e-jen‘. You throw everything in, add the brine, and then press down with the sealing lid until the air is out, and then you plug the hole with the stopper. Works every time.
Morning from Connecticut. I have become so interested and addicted to fermentation. I have a bunch of green tomatoes and a lot of hot peppers. Do you have a video on making say a salsa with green tomatoes and hot peppers or should I say a more of a relish? If you don't have a video can you give me some tips on how to make a green pepper relish using fermentation? Thanks
Hi Nancy, I don't specifically have a fermented green tomato recipe, but I do have this fermented zucchini relish recipe that you could try with your tomatoes. 🙂 ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-2wEBSrqqNWY.html
I regularly use a 2% brine for my dill pickles with no apparent adverse affects. 4% seems awfully high, especially if you're watching your sodium intake. Thanks... love your channel!
Why did so many of my pickles go soft and bitter (spoiled tasting)? My first batches were Beit Alpha because my Boston Pickling variety hasn't produced enough yet. Followed the brine recipe exactly and used plenty of bay leaves. 🤔
I am new to canning and fermenting. I tried vinegar pickles last year but they were awful! I tried this recipe this year (with pickling spice instead of ind. spices) and extra garlic. OH MY GOSH!!!! i am already on my 2nd batch and am getting some bigger jars so I can do gerkins! ❤❤❤❤
Hello everyone. Her's another recipe. Mustard seed instead of coriander. At least one horseradish the size of an average carrot per jar of equal size. Leaves and thin branches from a sour cherry tree. 5 leaves per jar. Two clean pieces of branches about the thickness of a pencil and long as the diameter of the jar wedge in a X shape just under the neck of the jar to keep the cucumbers down. ps. in my country after the cucumbers change color (two days or so) all the liquid is removed and boiled for ten minutes. The hot liquid is then added a little bit at first to the glass jar to avoid cracking. A lid is screw on the jar and the cucumbers can be kept in the pantry for up to a year.
I went to make pickles one time and then I read about something called brining and thought that was going to be an intensely difficult chemistry project so I didn't do it. When I explained it to my wife she looked at me like I was a nitwit 😂
Great video! One note: if you are fermenting various items it is best to keep them away from each other while fermenting to prevent them from picking up each others flavors. This is also why you should keep these as far as possible from food waste or trash areas in the kitchen while fermenting. For people who have absolutely no other option available than chlorinated water (a/k/a tap water) if you pour the water into a container and leave it lightly covered with a cloth for 24 hour most of the chlorine will evaporate. This won't remove the fluoride, which is also a problem for ferments, but it will do if you have no other options.
Real Russian pickled cucumbers! Such cucumbers are perfectly combined with Vodka! And the fermented brine is ideal for restoring health the next day after that! In order to have more crunch, fermentation cannot be carried out at high temperature. And after 4-5 days at room temperature, be sure to put it in the cold place (12-15°C - ideal) for latest slow fermentation and brine clarification. For the taste, it's good to add horseradish leaves.
For a weight i use mason jars and put a cabbage leaf/bok choy leaves on top. Then i wedge in a piece of onion. Top with a loose lid and it keeps EVERYTHING submerged. The onion piece can be disposed of after wards and the leaves are fermented and eddible or you can toss those as well if you wish.
Hi Adrienna, I want to tell you that I am new to your channel and after watching this video many times over, I’ve built up enough understanding and confidence to give this recipe a willingness to try… like you say in your videos. 😊 Today I started my very first batch of fermented green beans and pickles. After reading some other comments, and while I had horseradish on hand, I added in a slice or two into each jar. I have a burping top and weight on my green beans and a napkin over my pickles. The jar I repurposed for the pickles, the mouth didn’t fit my weight, but I have everything so tight in there, nothing is floating. I hope everything works out as successfully as yours did and I’m glad I gave it a try! Thank you for these easy to follow, beginner recipes with detailed instructions. Your videos are edited very nicely. Keep up the great work! I will continue to share your page with others and be back for more fermenting videos and recipes to try! ❤
Thanks so much for this helpful video. I have a question about "water". How do we know the water is or is not chlorinated" ?! I use tap water, how do i know it is or it is NOT chlorinated!!!?? Also, would you please teach us how to make Kimchi? I have never liked Kim-chi, but as I heard it is a very good and healthy food, i would like to learn how to make it myself and start liking and using it. :). I appreciate your response in advance. Love from the U.S.A :-)
All town and city municipal tap waters are chlorinated. Only rural well water is not. Here are my 2 white kimchi videos: 1. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-N_oyqO2_8AI.html 2. ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-fFAp1005SyY.html 😊
Getting into making my own sauerkraut. So grateful for these videos as the instructions are easy to follow and many of my questions are answered. Super thrilled to discover kale fermentation is a thing. Gonna try that next.
That is great! FYI on the kale (i will be making an updated video this summer)... store bought kale seems to give more trouble with successful fermentation... and the pre-washed bagged stuff will not ferment. This is due to the washing which removes the beneficial and needed bacteria for the ferment. Home grown or farmer market kale is the best choice. I don't mean to burst your bubble, I just wanted to forewarn you since I'd rather you experience success than fermenting failure and not knowing why. 😊
Didn't have coriander or fresh crown dill, so I put in two teaspoons of dill seeds, one each of brown and yellow mustard seeds, and I added a few black peppercorns and a few pink peppercorns, plus the garlic (one clove per liter jar), cloves and bay leaves, and to one of my two jars I added one small sliced red onion to see what kind of difference it makes. Will report back in 7-8 days. Can I ferment beets using this same recipe?
Your modified pickle recipe sounds great! As for beets... they have a much higher sugar content than cucumbers and will ferment a bit differently - faster with a higher alcohol fermentation. Of course you can Give it a try and see how it goes 🙂
Can't find a suitable crock? I found the ceramic liner and lid from my large slow cooker are perfect and food safe. Thanks for your great recipes and advice.
I’m on my third 1 gallon batch of fermented pickles using airlock fermentation jar since I live South Florida. I was born and raised on a 50 acre farm in western PA and really appreciate your lifestyle and what you’ve done with your property. I’m looking at buying a track a land north of Lake Okeechobee in Florida and doing the same thing starting farm. Thanks for all your inspiration on fermentation and lifestyle! Carl
Found you yesterday, love your channel and life style, subscribed of course! thanks for giving so many details. I make kimchi, sauerkraut and sourdough successfully but not the cucumber pickle. I will definitely try again thisummer,thanks!
I have not made or bought fermented pickles and don't know if I would like the taste. I've always bought vinegar pickles and I love Clawson pickles. That said, I bought a jar of fermented pickles online to see if I like the taste, before I invest in trying to ferment pickles on my own.
I buy mine at a farmer’s market pickle stand. They have eight varieties of fermented pickles but I only really like one - the full sour. Actually I LOVE the full sour!!! So even if you don’t like the pickles you bought, you might still like others.
Rock sea salt works. Also normal tap water fine if you pour it into a container and let it stand covered but open to release the chlorine gas for 24 hours.
You’re a really an incredible teacher, human! Back in the day, they didn’t have all those fancy lids, etc. for canning, fermenting, making vinegars! What they had around them, ( our gifts given on earth for resources I feel! Our native ancestors, they knew, still know what they’re doing! Family value, health, natural medicines, they’re the most humbled). They also have so much respect in their ancestors, family. Ty for all you share! I’ve shared you w/some family/friends!!
You never cease to amaze me with your knowledge and very good teaching ability. Plain, simple and right to the point. Thanks very much for this and all your video's.
Great video with detailed step by step instruction for fermenting pickles. One of my favorite foods are pickled onions and vegetables, pickled (red) onions really gives a flavorful pop to sandwiches, etc., and the pickled vegetables (like red cabbage, cauliflower, etc.) are a great, colorful side dish instead of the traditional sides. I noticed one thing that would really be a beneficial upgrade in your kitchen. You need to get an Enagic SD501 Platinum or a K8 and get rid of the knock-off ionizer. You are on the right track, but you have an inferior machine. Only the best for me and my family.
I am from the pickle land-Poland. I watched your presentation (it's little funky) with great interest. Now I don't want criticize but that white "mold or khalm" are not always useless. If you cook sour pickle soup (my favourite) you can use the juices because you end up boiling it. I drink the brine as it has disolved probiotics, vitamin C, B and minerals from pickles and salt itself. Same with sauerkraut. Use pickles to make beef roulade or addition to salad. This ancient food helped survive harsh winters for hundreds of years or milennias if you like. Cheers and good work with popularizing fermented foods. Look into fermented beets- the juice is a liquid medicine.
I have a question do you take requests? I have always loved cucumbers and onions in vinegar! My doctor says that I need to add some foods with probiotics for my health. Needless to say your channel came into my life at just the right time. Perhaps you have already made such a video in your channel playlist ?
Super instructions with well explained easy to follow instructions , with technique and precautions. The difference between vinegar and lactobacillus fermentation explanation was a bonus. Thanks a lot.
Thank-you for making such an informative posting. I'll give it a shot using your recipe and techniques. My first try at fermenting pickles failed, and I didn't know the first two ways to test the batch, failing to trust my nose. This gave me me a third way to know the pickles spoiled.
My grandfather used to make amazing pickles in a crock, they were soft and our whole family loved them this way, unfortunately the recipe died with him 😢 I am very interested to know how to make them soft, if anyone else likes them this way or you have tips and techniques I would love a reply 😊
