Love this recipe for pickling!! I’ve subbed out the green beans for carrots and winter radish (warning radish has high sulphate and will cause smell, learned this the hard way) but sooo delicious ! My mother use to pickle almost everything from her garden and she loved this brine!
Sterilize jars even when fermenting, it helps the Lactobacillales get a hold and good start to overcome any bad bacteria.... make sure everything including your hands, counter top, knives, funnels, etc are washed and clean! If you guys have been making pickles previously, save some of the brine and add it to your new batch of pickles to make sure it's off to a good start with GOOD bacteria. Also, I'd use WAY more garlic (no less than 6 per jar). Also, more dill. :) I even add cloves and plenty of mustard seed to mine.
I love the old videos. the evolution of everything is great to see. the cooking space the grumpy old man vibes the way you an the boys interact. Def one of my top 5 cooking channels. an my fav channel for cooking thats not diet related . IDK how your all not fat but you make the best food hands down an the best instructional videos
To be honest he did mention sterilizing the jars, he didn't show this in the video...however his hands were all over the lids and his face. And with a hot bath, most of these probably would not properly seal. I would NOT suggest this method, unless u were going to refrigerate them...also this man needs to worry a little more about others himself. That comment he made about the camera man smacked of narcissism.
+daudadam I am no expert, but I think this is pickling. fermentation involves either yeast converting sugar to alcohol or salt converting bacteria to lactic acid.
sorry, in my country we dont use any of those words like pickle or ferment. my bad. we just ask: hey did you make that and that? and the process is not something that we care about. what we do in my country is that we rarely water bath jars. but anyway, we just put veggies, add salt and sugar, add vinegar and water 50-50 or some other measurement. close the jar, wait, eat. that is that.
farmby gardens whaa??? horrible info you are spouting there, mate!! Green beans often cause poisoning if they are not thoroughly cooked before consumption. Cyanogenic plants such as bitter apricot seeds can cause food poisoning when eaten raw and in sufficient amount. While picking green beans with my Dad when I was a kid, I ate some raw, and became extremely deathly ill! Don't play games with that stuff!!
I can't believe this channel did not remove this 😳 It's extremely dangerous to pickle things like this. Pretty much every thing he said to do was incorrect. Talk about being a party pooper. Everyone at that cocktail party will be pooping their guts out after eating that cauliflower! 😂😬
So many things that you do so wrong like not leaving 1/2 of an inch head room at the top of each jar, using hot brine to help with picking, you don’t need to sterilize your lids per the FDA it’s on the box of lids just read, and before you put your lids on you talk about contamination and dirty jars on the inside but you don’t wipe off the rim before you seal. All of these things are covered or you should know and are the canning and picking 101s of cooking. Duh!!
he touched the lids with his hands when putting them on, he didnt leave head space, he didnt use hot lids and he didnt water bath the packed jars... he is asking for botulism :| and he cussed thru the video ... gah, you guys do not follow his method...pickles need a water bath
Hi there. I TOTALLY AGREE with the cussing part. I would have liked to have been able to watch this video with my budding chef children but now cannot. What a shame. In order for botulism to develop, it requires an oxygen-free environment that is low-acid. These are pickled in a vinegar/salt brine that makes it very inhospitable for botulism. And since they're not canned, there is still oxygen in the jars, albeit only a little. We make homemade sauerkraut twice a year using 60 pounds of cabbage each time. After it's fermented, we put it in quart jars and store in the fridge for six to eight months. No canning process is necessary. But again, I do wish he'd stop swearing in his videos. It's completely unnecessary and makes the video unacceptable to many potential viewers. No one cares if you DON'T swear but many DO CARE when you do! It's a real bummer when the whole family, including young children, can't learn about healthy, unique and beautiful foods from YT providers who've put so much effort into their work! Please consider this, Sam, if you're reading. I like your no-nonsense personality and would thoroughly enjoy more of your videos, sans the language! :)
