Top 10 Tips for the Crunchiest Fermented Pickles 

this is quite opposite to what my family has done for generations. we don't use pickling spices for this type of pickles. brine, cucumbers, garlic and, dill, bay leaves or grape leaves, a small, dried chili pepper. we put a sprinkle of flour on top of the brine and put a piece of rye bread on top of that and cover the mouth of the jar with a saucer. we set them in the sun for 3-5 days and then when the color changes and the brine becomes cloudy, we strain the brine, reserving it, pack the pickles and the pepper back in the jar and cover with the reserved brine. they get stored in the refrigerator. they say that they will keep for about three months but they're never around that long! this is the ancient Hungarian method for making pickles. they are firm and very tasty. your way is interesting. i may try it out.

I like the idea of adding oak leaves! I'm loaded with them in NC! Thanks for the tips!

Thank you for the practical tips. Definitely going to save those as a reference!

This is a really great, incredibly informative video. I am just about to embark on attempting to pickle my own cucumbers and this is very inspiring and confidence building. Many thanks

I have a small apartment size refrigerator. I turn it to the lowest setting and leave the door slightly open. Keeps it at about a 65 degree constant. works perfect for fermenting.

Try Batampte pickles; the benchmark for a great brine. The minimum of salt is used by Batampte , yet the pickles are crunchy. Use pickling salt - not a time to get fancy with fancy salts. (I use 40 grams to 1500ml - keep notes) Make a test brine and taste it. Adjust the water/salt ratio until it tastes really good, then add the salt you intuit will be absorbed by the fresh cukes...and no more. Well tended, organically grown cucumber, is the only way to go. Hydroponic cukes don't have the necessary sugars. If you want good pickles, you must grow the cucumbers yourself...and start the Dill a month before the cuke transplants.

Great tips. Thanx. I just prepared my pickels, they are great to do when things are in season too.

Awesome video!!! Thank you!!! 👍👍👍👍👍❤️

I just got your book!! Thank u so much for sharing!!

Great video.

Helpful, thank you!💐

Been following you on the gram for a while. Great content bud. I make my pickles in the Philippines with japanese cucumbers as that's the best option available. Use many of your tips to keep them crunchy.

Excellent video. My best pickles were when I had access to fresh grape leaves, but when they weren't available, the pickles came out too soft. I will try the ice and bay leaves. Thank you.

In central florida there no sign of kirby's. Anywhere in NY you can find them.

Mulberry would be great!

im very new to all this and was hoping for the recipe to make sour pickles...

Raspberry leaves. Thx. Probably blackberry leaves would work, too. The grapevine leaves worked for me before.

Hi Mary! I just watched your fermented dill pickle video and found it very helpful, as I do all your videos. I love dill pickles but my "sweet-toothed" husband loves them sweet. After the fermenting process is complete, how much sugar do you recommend? Cane surgar or does a different sweetner work better? Thanks!

Does it matter which oak leaves you use?

Young, firm, blemish-free, best looking...yep that's the ones to get!

I put mine in the freezer due to the ice may have chlorine in it and it will kill the fermentation process unless you dry off each cucumber

yOU DON'T WATER BATH?

Can you use cabbage leaves to press down the pickles 🥒🥒🥒