Stand the up next time in rows, a lot more will fit in there and you won't need to cut them down. Just a tip. And you can also make your own blend of seasonings for them, if you know what you like flavor wise, google a few recipes and go from there. And add your seasoning in their whole forms. Whole garlic cloves, whole peppercorns, whole mustard seeds, ect. It'll give a lot more to it. ❤️ It's way easier to do than it seems. Good luck with your pickling journey! Also - make sure the brine goes up to the top, all the way over the pickles. Otherwise you'll have cucumber chucks that aren't actually pickles. They have to all be completely covered. And make sure your using a type of jar or container that fully seals, so you can flip them over daily to ensure the brine is getting a good mix every day. You want to keep it moving around so that everything you put in flavors thoroughly in each pickle and that you don't have spots that didn't get the full effect of the brine. And double the water, half the vinegar, and add salt and sugar. It balances out your flavoring. Hope this helps! :)
I think another thing to add is the time they sit and pickle even determines if they are pickles. I’m from the Midwest and my grandma pickles all the time.
All this. But also there's another way to use a fermenting jar. I had one once and it came w recipes. Those came out amazing. I wonder what I did w that.....
Human! Thank you! Been wanting to try out making them for a while, but I am... very easily confused by most things, to put it nicely. You just put it in a way that my small brain can understand. And, most likely, have saved my wallet a ton, since I like pickles, but damn do the store bought stuff be a hell of a lot more expensive.
I have so many fond memories as a kid of when my mom and grandma would take a few days in the summer to do enough pickles for the whole year. It’d smell like dill in our kitchen for weeks but it was so worth it (They wouldn’t make fridge pickles, they’d put them in glass jars and seal them shut so they’d last longer, but we’d also have to wait a few weeks I think it was until we could eat them)
That’s so funny because same. My mom used to can pickles, tomatoes, jams/jellies, apple pie fillings you name it it’s one good memory I have of my mom and grandma because I don’t have very many
We make pickles like this: for every 4 cup of water put 1 cup of vinegar and 2 ts of salt. Add dill, garlic, hot peppers and Tarragon and origany(the last tow greens maybe hard to find idk) and let it sit untill color changes... Usually takes tow to three weeks...
@@tinktinkkks4209 we do boil the water but we let it cool before adding it to cucumbers... Adding boiling water directly makes pickling process faster but it is not good in plastic containers... If you want it fast it is best to use a glass jar and then adding the boiling water mixture
I personally just slice my pickling cucumbers in pretty thin slices, then eyeball the seasonings, boil some water and pour it over the cucumbers and the seasonings in an airtight mason jar, then I close the mason jar and I usually do it before prepping everything for homemade burgers, takes the pickles around 15 minutes and then I add them to the burgers once they're done, that way they're pickled but still nice and crunchy and fresh Reason I don't have measurements because I don't use measurements for anything, I eyeball everything, experience in the kitchen will make you season and cook everything perfectly just by estimation even if you've never done it before, it's kind of magical
all you need to know for a simple pickling liquid is 50/50 water vinegar, and then whatever spices you want you dont even need to heat it up first but for things such as pickled red onions, heating up the pickling liquid will leech that red color and make them all bright red which is what you want! but for cucumbers it dont matter!
@Jessica B I was looking for this comment! I get so sad when I think of how inundated we are with plastics... when you can opt for non plastics do so, especially for heated materials.
It’s because she used measuring cups for dry ingredient instead of using one for wet ingredients like a Pyrex. Using dry measuring cups for wet ingredients will give you inaccurate measurements.
Thank you for saying something I was hoping I wasn’t the only person thinking that you will get sick because they grow bacteria if not completely submerged
They have a “10 minute” pickling kit at Walmart I always buy & its soooooooo freakin good. Not just with pickles either, I’ll use onions & peppers too & it goes so good on the side of beans,stew, etc. 😋
@@ms.teitei338 ‘PEARL AND JOHNNY Dill-icious 10-Minute Pickle Kit’ is exactly what the black box it comes in says. It has 4 refill packets & it’s about $10. I’ve only ever seen it at Walmart or Amazon, but maybe they sell it elsewhere too, I’m not sure. 🙂
How does anything pickle that quickly? Pickled things are usually a but softer than the food item itself. How does it have time to cause that to happen?
Ur beautiful just the way u are don't let any one tell u different and sometimes I wish I could be u because ur perfect and girly I LOVE ur vids because u SLAY!!!!!❤❤❤❤
So yummy! Also add whole garlic cloves, fresh herbs (dill, rosemary, etc), hidden valley ranch packet, and crushed red peppers, or jalapeños etc if you like spicy! Best pickles I ever had😊❤
Hey Babes! When U run out of pickling seasoning just grab Yourself some White Vinegar+Granulated Sugar+Black Pepper, toss Ur Cucu’s into the container, pour Vinegar almost covering, add sugar+black pepper, (1st batch I’d skip the other seasonings+not make a big batch), give it all a stir, cover and place in the fridge..Give it all an hour or so, then go back, give it a stir, take a spoon and Taste the liquid and adjust adding more vinegar or sugar or black pepper until it tastes good to You, then cover and put back in the fridge..Depending on how thick Your Cucu’s were cut, it’ll take 24hrs (or more if thick) and Ta-da!..Next batch, You can start getting all Fancy 😊and adding various spices..😊👍 And You can use the same basic “Pickling” technique for Carrots, Cabbage, and other Veggies - You’ll figure out what works & what doesn’t😉👍…You can also do the same w/many Fruits (apples, peaches, etc)+Apple Cider Vinegar+Sugar (less vinegar)…Have Fun experimenting😊👍.. AND the fermentation is great as a probiotic to help w/digestion…Oh! If U have a favorite pickle (I love Mt.Olive brand GIANT kosher Dills), You can use the left over pickle juice+Fresh Cucu’s to make Ur own!…AND Have U tried the TACO Pickle? U either use the leftover pickle juice+ Ur own Cucu’s (or) try it in the same pickle jar when U have only a few pickles left (in case U don’t like it), and U just toss in a packet of dry TACO seasoning, leave them in the Fridge over night and TaDa Taco Pickles! 😂👍
If you slice the blossom end off (or both ends if not sure which is which) they will stay crisp longer. This is a 'fridge pickle' a.k.a. "quick pickle". Less stress & more forgiving than old fashioned fermented pickling.
I never knew pickles were made from cucumbers, I just thought they were separate entities in the same family like broccoli and cauliflower. The more you know!
I soak my cucumbers in salted ice water before pickling. It helps to draw water out of them which makes the pickles more crisp, plus it adds flavor. 🙂🥒
GIRLY POPS PLZ TELL ME WHERE YOU GET THAT ADORABLE SWEATER!! I AM ABSOLUTELY IN LOVE WITH IT! Just as a poem, never let those hate comments underestimate what you can do, stand strong hun!!
That looks great! Do they need to be fully submerged in the liquid? I love pickles. Always wanted to try to make my own. Do a video on how they turned out if you can!
As someone who grew up pickling pickles it does get in your nostrils and does stink and might give you a headache but it’s so worth it in the end it tastes so good
