The same job do oak tree leaves (one, max 3 pcs), and you could use also horseradish leaves (1/3 of a leaf), or red currents leaves. You get lovely crispy cucumbers.
I love experimenting with fermenting foods, but haven't mastered cucumber pickles before, so thank you for this. A Polish friend gave me a big crock that I can't wait to put to use.
I like this video style, and the recipe has a lot of room for viewers to bring their own creativity to their pickles. I guess the brine solution is the most important, though. Thanks for this!
I tried them with a different recipe (1 quart water / 2 tbsp of salt) they were hollow inside after 5 days . All the juices from the cucumber were gone. I used mini cucumbers! Any ideas? … and they were soggy
This has happened to me before and it’s usually because the salt brine is too weak. Also if certain ingredients aren’t super fresh, they can spoil the brine and go mushy. Some say that leaving the stems on the cucumbers can also cause this. I hope this helps :)
Lovely job! Though I have my own modifications: here the cucumbers are in ideal condition, they should be a little bit overgrown. But the dill IMHO should be really ripe, yellowish! And I put the first layer of dill on the bottom. What I really miss here is the horseradish. Then I put a few leaves of cherries, red currents and even two or three oak tree leaves. And I top it with a small slice of white bread to trigger the fermentation. Anyhow, bon apetit!
I’m very sorry to report this, but I followed your instructions precisely (minus the garlic, as my husband cannot have it) and my pickles turned out inedible. WAY TOO SALTY! The cucumbers were sulky submerged. I’m so disappointed. They were crispy tho, but the taste was “off”. Not sure whether I’ll try this recipe/method again or not.
I am sorry you did not like the recipe. Have you had fermented pickles before? If it is your first time, they do taste a bit off. And they might seem more salty than vinegar brined. If they turned out crunchy then your pickles are likely a success. All fermented foods have a little “funk” that is characteristic to the flavour. If you are used to store bought, it can be an acquired taste. I would have other people try them and see what they think. I hope this response helps you out :)
I'm a little confused. I was told that while you make a 3% brine solution. You also add 2% salt for the weight of the cucumbers. You only seem to be making a 3% brine solution. I'm new to this and trying to figure stuff out any help would be appreciated
I was taught to only make a 3% brine solution regardless of weight of cucumbers. I think adding an additional 2% salt would be too salty. I might be wrong, but 3% brine solution should be all you need. I hope this helps :)
@@ICookAndPaint thank you for sharing what you know. I've been very confused because I have seen 3% brine, 3% by vegetable weight, and do both. I think I agree with you about it being too salty However after doing a lot of research I was convinced to do the 3% of both, or rather I did 3% brine 2% of vegetable weight. I guess I'm going to find out very shortly who was right. I really enjoyed your video and I appreciate your input thank you
Hi guys, what I know about brine Is to measure the weight of pickled to be ingredients plus the wight of water and calculate the salt accordingly for 2,5 and 3% saltines example: 400g veggies + 200g water = 600 x 0,025 or 0,03 = 15g salt to the brine, but don't put less than 25% (0,025) hope that was useful
You are a great painter,🌟I am a great painter too 🌟 Thank You💯 for the quick pickling recipe, I make pickles too. Keeping the crisp, yes bay leaf, green tea or black tea Marys Nest suggested a tea bag at the bottom (easy enough to find) My friends want the recipe, I appreciate the brevity & quick start for newbies, letting them know about the yeasts. I did find on some others pickling channels that these pickles or veggies can be stored in a cool dark place non refrigerated, it may have been Doug & Stacy Preppers or Homestead.
