How to Make Fermented Pickles!

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At long last! My pickling cucumbers are in full swing and its time to make pickles! Have a watch as I show How I go about making lacto-fermented pickles, a simple way to make crunchy, zesty pickles without needing vinegar!
Here's a couple links about the safety of making pickles this way:
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If you enjoyed this content, please share and/or subscribe to my RU-vid channel. You can also check out my free audio podcast (maritimegardening.com ) where I discuss how to grow healthy food Also, check out my sponsors (see below), who have both created coupon codes for all my listeners & viewers. Veseys Seeds (www.veseys.com) offers a coupon code (GAVS18) can get free shipping on all orders that include at least one pack of seeds, valid until the end of 2018. Safers is offering 15% off coupon code (code = "maritime") on all Safers and Chemfree brands offered on Woodstreambrands.ca (for Canada) and saferbrand.com (for U.S.A.). Offer is valid until Feb 2019. You can also get a 10% discount on all your mason jar fermentation accessories at masontops.com using the coupon code "MARITIME10".
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Music: "BeBop" by Audionautix.com

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2 окт 2024

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Комментарии : 156

@Fed2thewolves 6 лет назад

I'm going to start using your sacrificial pickle method. I like it!! I'm going to call them "sacrafickles"....

@maritimegardening4887 6 лет назад

"sacrefickle" is perfect !

@seek2find 6 лет назад

perfect!

@maritimegardening4887 6 лет назад

Thanks :)

@theperfectpantry4147 6 лет назад

Lmao. Sacrifikles! That's frickin funny!! I have been doing this for years, but never thought to call them that. That had me rolling. So on point, that it almost seems obvious to call them that.

@BudgetSurvival 6 лет назад

Ha ha.

@AdventurousJS 6 лет назад

Okay, I have to say that your videos showing how you use, store, and preserve your harvest are my favourite. So straightforward. Practical. Instantly useful. And your kitchen is so very Canadian. .

@maritimegardening4887 6 лет назад

Thanks but I'm curious - what makes it so Canadian?

@AdventurousJS 6 лет назад

You have the same stove as the one in my house. The arrangement of counters and cabinets in new homes in general is slightly different in Canada than the States. I can recognize certain items that come from local stores that are only in Canada (Dollarama!). I recognize some of your knives. It cracks me up on a regular basis to recognize things that I have in my own kitchen...I have the same reaction to the channel Along with the Youngs, which is also in NS. I probably notce it so much because we bought our house this year...spent a very long time looking at local housing and then also kitchen decorating blogs that were mostly from the US...the kitchens do not look the same, even in newly constructed housing. It's a complement, you have a very nice kitchen!

@maritimegardening4887 6 лет назад

Well thanks, and thanks for explaining. I'm always fascinated at the subtle differences between Canada and U.S. culture. I spent 2 summers in Michigan back in 2000/2001 and it was very interesting and educational.

@clairequinn8665 7 месяцев назад

Hi Thanks for your pickling video. Question! Are your pickles after sitting awhile to acidic? If so, can we make many jars ahead?😊

@rosewood513 Год назад

Very nice, thank you. In this batc,h I also put some fresh basil and it gave it a nice flavor.

5 лет назад

I have one glass of pickles which I ferment for the first time in my life. Its a test before my own pickles get ready to be harvested. And the water started to get cloudy which caused some worries to me. So I opened your video and right on the start you show your glass with cloudy water stating that this how it looks like. Thanks for the relief! :-)

@maritimegardening4887 5 лет назад

Awesome man - only change I would recommend to the recipe used in this video is that I'd use 3 tbsp of salt instead of 2 - much more reliable results.

@markmarkmark1821 2 года назад

Great vlog I am now growing Dill and picking cucumber

@maryrubel3914 5 лет назад

Hi Greg, I love this channel! I have been make lacto-fermented pickles for several years, even have the same kit you have, from Masontops. Thanks to your excellent tutorial, this year's pickles were the best ever. Thanks so much for taking the time to do these videos, and explaining things so clearly. You're an excellent teacher!

@maritimegardening4887 5 лет назад

Thanks that's nice of you to say. Happy pickling and gardening :)

@andreasobuaculla9511 4 года назад

cucumber ends have an enzymn that will make finished pickles soft and mushy

@maritimegardening4887 4 года назад

You are correct

@jamesbell491 2 года назад

Enjoyed this video. Going to try at least a couple of jars. I'll have to go to the farmer's market I didn't plant any cucumbers this year. You may be interested in another ferment. I've just recently started making Kefir which is another probiotic made by fermenting milk. It's like a drinkable yogurt but apparently better than yogurt for the gut. Keep the videos coming, very interesting.

@maritimegardening4887 2 года назад

Sounds great. I used to enjoy kefir years ago - but over time I've become completely unable to handle dairy. I miss all that stuff so much it is soo tasty!

@davidjustice4029 4 года назад

Can you use dill seed instead of regular dill plant? If you can ,how much should I use per 2 qt.jar/64oz.

@maritimegardening4887 4 года назад

You can but the flavour will not be the same. I don't know how much because I've never used it. Neither ingredient is necessary for pickling in terms of the magic of fermentation - it's a flavour ingredient. So give it a try. If you don't like it - grow lots of dill next year :)

@jackicomber8534 6 лет назад

I will try this when I get cucumbers going! Thank you for sharing!

@maritimegardening4887 6 лет назад

You'll never use vinegar again!

@marygrabill7127 2 года назад

perfect pickle packer!

@markblumhardt 2 года назад

Late to the party on this vid, but I laughed out loud several times. Great info. I want to use a separate fermenter so Ill have to figure out how I will store them. And agreed I have to pick the cukes everyday day - I swear they grow from nothing to perfect size all in a single day!

@maritimegardening4887 2 года назад

I agree - you have to pick them every day!

@chris9282 6 лет назад

Thays awesome I just made 50 lbs of straight eights in 5 gallon buckets. I'm very intrigued by your mulch gardening and I am looking into finding quality mulch and hay foe next year.

@maritimegardening4887 6 лет назад

Hey that's great man :)

@KaribeCuebas 4 года назад

Great video, thanks! I will definitely try this process.

@maritimegardening4887 4 года назад

Good luck!

@nsyakfisheroutdoors2185 3 года назад

How long will these keep.. and do they have to be stored in fridge after the seven days. Thanks.

@maritimegardening4887 3 года назад

They have to be stored somewhere between above freezing and no warmer than 10c (50f). I keep mine in the garage - which stays at about 5c all winter. Once the garage gets to 10c I bring the pickles into fridge. That doesn't usually happen until May - and there is usually only one jar left by that time anyway.

@ar15rich 5 лет назад

You my friend are the MAN👍🏻!!!! I just did my first 3 jars last week and they’re perfect!!!!!!!! Thank you so much for all the guidance brother 👍🏻!!!!

@maritimegardening4887 5 лет назад

Awesome thanks!

@marilynbook4211 5 лет назад

I have done pickles in a crock for years and used a rock to hold down a plate over them. My grandmother used to make them too and we never cut the ends of or soaked the cucs first just washed and put them in. I love the sacrafickles though and am going to give it a try this year. Where did you get the grape leaves? I have concords growing in the garden are they ok to use?

@maritimegardening4887 5 лет назад

As far as I know any leaves from grape vines will work. I grow grapes so those were just the leaves from my vines. The soaking and end cutting are just precautions that reduce the chance of problems. Very possible your grandma did fine without those steps, but once you've had all your pickles go bad, you'll take those steps the next time. Thanks for watching and all the best :)

@markhansen3111 Год назад

I made some ferment pickles a few days ago. They smell like pickles to me but I am waiting a week before trying one. I used coriander, garlic, bay leaves, onion, dill, pepper corns, cloves, pure salt, spring water. Was lucky enough to find Kirby cucumbers too. I am eager to see how it turns out.

@maritimegardening4887 Год назад

Hope you enjoy

@markhansen3111 Год назад

Me too. Lol

@djf8619 6 лет назад

My Mother in Law used to add some jalapeno peppers. MMMM Thanks for this vid.

@cadaverthehacker 5 лет назад

Alot of ppl use a cabbage or grape leaf on top

@lclukiv4192 2 года назад

Very informative thank you

@maritimegardening4887 2 года назад

Glad it was helpful!

@drpepper1132 2 года назад

I don't have an oak tree but I do have a maple tree. I wonder if maples leaves would work the same.

@maritimegardening4887 2 года назад

No - it has to be something with tannins. You can use bay leaves - and also there's a powder that you can buy I think "alum" is what its called. That works too

@mrdeleoco8702 2 года назад

I heard that blackberry leaves also have the tannins to make crisp fermented cucumbers, hoping to (soon) try it out!

@zsuzsahammami395 4 года назад

I just can't stop laughing about mixing up the bowls, like i see myself in the same process. i love your down to earth ways of doing things. Learning a lot. Thank You.

@maritimegardening4887 4 года назад

Glad you enjoyed

@seek2find 6 лет назад

Rub your tummy and pat your head while you teach about bacteria ha ha ha. I put stems and fruit in opposite bowls all the time!

@maritimegardening4887 6 лет назад

That really drove me nuts!

@mfst100 5 лет назад

Ask Polish people how they do it, cause Polish people love fermented gherkins/pickles. Polish add horse raddish, and dont need to buy any kit. However this lid with a valve is a good thing I must admit. I'm Polish.

@maritimegardening4887 5 лет назад

You're right, you don't need those valves, and I don't use them sometimes either. All you have to do is "burp" or loosen the lid every morning and evening and that works fine too.

@jennyfolk9934 3 года назад

Thank you. You are generous!

@maritimegardening4887 3 года назад

You're very welcome!

@sandraenglandful 5 лет назад

These pickles are my favorite! I first had them when I was a little girl, my Grandmother made them😍

@maritimegardening4887 5 лет назад

I ran out about a month ago... so sad :)

@kudretbey9522 5 лет назад

thanks sir

@giverny28 5 лет назад

Does any "pickle" variety work? Do you have any favorites as far as keeping crisp? I always end up with mushy, slimy, slugs vs pickles. Have you ever put in garlic scapes vs cloves? Or are they already done before cukes are ready?

@maritimegardening4887 5 лет назад

The scapes are done before cukes are ready. Cuke variety I ordered last years was "regal" from Veseys. Honestly I think any well regarded pickling variety is good. If they are mushy you need either grape leaves or more salt or both - assuming you are doing fermented pickles like me. Hope that helps.

@603chefmon 6 лет назад

Just put my first batch in the fridge tonight.looked through all your vids last week and based mine on the garlic scape one but used the grape leaves to keep the cukes below the brine.it's my first year gardening in a plot with full sun so I planted based on past years and will have so much more to harvest this year that I might be digging some holes in the ground to store the extra.thanks for all the hard work your info is priceless.

@maritimegardening4887 6 лет назад

Thank you so much!

@ktsenya2 5 лет назад

Thank you! Ive been looking for a half dill pickle rcepie and I think youve got it

@maritimegardening4887 5 лет назад

I recommend 3 tbsp of salt for more reliable results (think I said two in the video)

@mpedals 5 лет назад

i use carrots, but would use a pickle when doing pickles,,,,,,,,,,,,,great video, loved them going in the ground method, thank you

@maritimegardening4887 5 лет назад

Thanks!

@michaellane8244 5 лет назад

I ate some today from my first batch. I will never can them again. Mine went 10 days and they are tasty and crunchy. Will be starting another gallon jar tommorow.

@maritimegardening4887 5 лет назад

I'm in the thick of it myself! Happy fermenting!!!

@xavierbreath2227 5 лет назад

Do you leave the special fermentation lids on once they go into the fridge or put a normal mason jar lid on?

@maritimegardening4887 5 лет назад

Put a normal lid on once they go in the fridge

@sandrastreifel6452 4 года назад

There are plastic storage lids for the fridge; these are cheap, and save your metal lids for canning! Once the pickles are refrigerated, fermentation slows right down, so they won’t produce gas anymore.

@w4ame 5 лет назад

Great video, and I already knew this process. Thanks for teaching others these needed skills. Subscribed!

@luckygirl2u 4 года назад

Thank you. I like different ideas and am loving fermented foods for our health.

@maritimegardening4887 4 года назад

Awesome!

@luckygirl2u 4 года назад

Maritime Gardening my first pickles said to use bay leaves to keep them firm. That isn’t really working. Have you heard that?

@gangofgreenhorns2672 2 года назад

Used some brine from fermented tomatoes last year and started a gallon of pickles. The brine really does speed up the initial process. Was cloudy overnight. I rewatch these videos pretty much whenever I'm making the thing pictured out of habit lol.

@gangofgreenhorns2672 2 года назад

Left the prickly parts on and they weren't there with the finished product btw.

@fsmith4340 4 года назад

You are a genius! I've been wracking my brain trying to find various ways to hold the veggies down. I never thought to bend larger, sacrificial pickles! Thanks!!

@maritimegardening4887 4 года назад

Thanks man - happy pickling!

@sandrastreifel6452 4 года назад

You can use a glass weight or a water-filled ziplock sandwich bag, too!

@drpepper1132 2 года назад

@@sandrastreifel6452 make sure the bag is actually filled with the same brine incase it springs a leak because if it does it will ruin the salinity and cause bad bacteria.

@Whistlewalk 6 лет назад

Thank you. Pilldickles are one of my favourite foods and I think I will love the lacto fermented variety even better. Question: why not use the grape leaves to seal the top? Or the oak leaves? (Garry Oak on the Wet Coast by-the-by.)

@maritimegardening4887 6 лет назад

Some people do that, but I find that this way works better. Everything is trying to float, and the leaves don't push things down. You want everything under the water, otherwise you get a lot of nasty stuff on top.

@Whistlewalk 6 лет назад

Fair enough. Makes sense.

@debbielebovic6573 4 года назад

You can use Celtic or pink Himalayan salt too. I always use that and my pickles come out great. If you soak your pickles in cold water for a few hours first, your pickles will always be crunchy-even store bought cukes! I use 10 cloves of garlic in that size jar and 1 tablespoon pickling spice, besides the dill and salt. Comes out like Strubs kosher pickles. Yum!

@booswalia 6 лет назад

Thanks, Greg. I've been looking for a good explanation and how to.

@maritimegardening4887 6 лет назад

Cheers, enjoy!

@ronyerke9250 6 лет назад

White oak is one of the types with rounded lobes on the leaves.

@maritimegardening4887 6 лет назад

So is English Oak.

@rebeccasuzannerustigian1257 6 лет назад

Gorgeous pickles. Thanks for this video.

@maritimegardening4887 6 лет назад

Ate some today!

@RandomVelocity 5 лет назад

Do you know if you add vinegar to the brine does it slow down the fermentation process. I made my first batch before seeing your video ( everyone seems to do them differently). And try look good at day 3 but not seeing any air bubbling in the air lock I put on top Wondering if I shouldn’t have added vinegar

@maritimegardening4887 5 лет назад

I've seen recipes that say to add a little vinegar - I guess the question is how much did you add? Also - in this video I say add 2 tbsp of salt - I now would recommend 3 - much more reliable results with 3.

@franksinatra1070 3 года назад

Hey Greg are those pickling cucs any good in salads? Maybe I'll grow them next year and ferment the extras.

@maritimegardening4887 3 года назад

Yes - the calypso in particular was great for both

@cut-- 6 лет назад

Awesome MR Babushka! LOL going to make some tomorrow!

@maritimegardening4887 6 лет назад

The old Babuska's know everything!

@debbielebovic6573 4 года назад

Where did you find plastic lid rings? I only have the metal ones that always get rusty and grungy

@kathybrochu1057 6 лет назад

you did a great job

@paullemay3218 5 лет назад

I make fermented vegetables and sauerkraut all the time. Really yummy. 🇨🇦😂. Thank you for sharing. 👍

@maritimegardening4887 5 лет назад

Great, glad you found it useful!

@dinasalazar1552 4 года назад

Thank you, i m new ,watching videos so I'm learning but I can't have any sugar added in anything . Looking for a book in low sugar or best no sugar added. 🙏🏼

@maritimegardening4887 4 года назад

Cool man. I think I said 2 tbsp of salt in this vid - but since then I've found that 3 tbsp is more reliable. Hope that helps and happy pickling :)

@leegarner4111 6 лет назад

You still having extreme temps your way?I have tried the kraut made this way,Im just coming to the end of my cuke season,we had a lot this summer,the last ones will be used making salsa,great video,I enjoyed it.

@maritimegardening4887 6 лет назад

It's still crazy here and unseasonable hot.

@stephenbrammall2565 6 лет назад

Very interesting actually..how long will these last like this? presuming you aren't munching them all a week later..I imagine also you must have a reasonable sized cool storage area for all your produce..

@maritimegardening4887 6 лет назад

I was eating last year's well into April - and they were fine. Not sure how long - they are so good you will eat them all long before they have been stored to long. Don't share them, you'll regret it when you run out!

@fromthehutt9508 5 лет назад

Just made my first jar

@maritimegardening4887 5 лет назад

That's great! Remember, after the fermentation is done, leave it in the fridge a week before trying them - they taste better that way

@fromthehutt9508 5 лет назад

Not sure if the kids can wait that long for pickles, they wanted to eat them this morning. Luckily I will be able to make a couple more jars tomorrow and again and again.

@maritimegardening4887 5 лет назад

@@fromthehutt9508 Yes, I'm in a similar routine myself this time of year! :)

@seek2find 6 лет назад

Tip it upside down - like a dairy queen blizzard lol

@thomasgarrett5371 5 лет назад

I am trying your fermented pickles method. Wish me luck.

@maritimegardening4887 5 лет назад

Good luck! Use 3 tbsp of salt instead of two. Since making that video I've found three two give more reliable results.

@kevinrowbotham545 5 лет назад

Boiling water bath canning is a lot more work, but we've found that our recipes for doing dill pickled baby carrots and pickled beets don't taste the way we've come to expect them to taste unless we water bath can them. Nothing beats a fermented cuke though. A Canadian kitchen...you got me.

@maritimegardening4887 5 лет назад

That's the second time someone has mentioned "Canadian kitchen". What does this mean?

@kevinrowbotham545 5 лет назад

@@maritimegardening4887 Like I said, you got me. I don't see "Canadian" in your kitchen anymore than I do in my own. :o)

@chris9282 6 лет назад

I leave the ends on because they last longer and pickle slower and better for me with over 100 lbs to ferment. I dont notice a different in crispness and if anything its crisper with the ends on .

@maritimegardening4887 6 лет назад

It's the blossom end that matters - I just say both so there's no confusion www.groworganic.com/organic-gardening/articles/cut-those-blossom-ends-off-your-cucumbers

@chris9282 6 лет назад

@@maritimegardening4887 I read that but from personal experience I tend to disagree with some of that.

@maritimegardening4887 6 лет назад

Well it just says "can make them soft and unsafe" - meaning that it may or may not - so I guess you've just been lucky up to this point. I hope you continue to be lucky :)

@andreasobuaculla9511 4 года назад

o I forgot a bit of dry tea leaves and laurel leaves add to crunchy ness

@maritimegardening4887 4 года назад

I use the grape leaves for that.

@brim325 5 лет назад

Corse fine makes no difference just don't use iodized table salt .

@maritimegardening4887 5 лет назад

Agreed

@lindahodgkins4197 5 лет назад

How do you get Dill and pickling cucumbers to be ready for harvest at the same time?

@maritimegardening4887 5 лет назад

Plant them at the same time of course :)

@maritimegardening4887 5 лет назад

That's a lazy answer. I'll try to do a video on this soon if I can remember - it's a good question

@bwhiddon74 6 лет назад

How long will they keep before going in the fridge?

@maritimegardening4887 6 лет назад

The longer you leave them on the counter the more intense the taste. I wait a week, check out the sources in the description for more info.

@amandadavis665 6 лет назад

What to use if don’t have the mason tops?

@maritimegardening4887 6 лет назад

Just use a regular lid and this technique: ru-vid.com/video/%D0%B2%D0%B8%D0%B4%D0%B5%D0%BE-BLazP5PATjw.html

@dsergt 5 лет назад

Do you eat the 'sacrafickle" or throw it out??

@maritimegardening4887 5 лет назад

I usually eat it :)

@elmonte5lim 6 лет назад

back in the old country, they throw in a few peppercorns

@maritimegardening4887 6 лет назад

I'll try that next batch!

@elmonte5lim 6 лет назад

Maritime Gardening sometimes - if I remember rightly - some yellow mustard seeds

@debrakessler5141 5 лет назад

You're a joy to watch!

@maritimegardening4887 5 лет назад

Thanks :)

@MinkesMom 6 лет назад

I read refrigerating fermented foods destroys the health benefits of fermentation?

@maritimegardening4887 6 лет назад

That's impossible - wherever you read that, it's quackery. The culture stay alive even in the fridge.

@MinkesMom 6 лет назад

Hope so. Read this at multiple fermenting sites.

@maritimegardening4887 6 лет назад

They have to be kept at around 10c (50f) or they do not keep. A fridge is only a couple degrees cooler, it's still fine and the culture just goes dormant at that temperature. Perhaps it's possible that other fermented foods loose something from refrigeration, but the whole tradition of fermented veg is storing them in a "cold room" - and the whole point of a fridge is that it's a convenient cold room. No worries, enjoy!

@mohanedsalim4405 5 лет назад

Great , simple &easy thanks a lot

@maritimegardening4887 5 лет назад

Thanks! Only change I would make since recording that video is that I would recommend 3 tbsp of slat over 2 for more consistent results and crunchiness

@mohanedsalim4405 5 лет назад

Maritime Gardening awesome change the fermented cucumbers will be salty is that healthy 🙏🌿

@maritimegardening4887 5 лет назад

They can only take up so much salt anyway so don't worry about it - but with this amount there is way less chance of things going wrong during the fermentation.

@mohanedsalim4405 5 лет назад

Maritime Gardening thank you very much