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what about the vinegar??????

I made a comment saying the salt ratio was way off but I was way wrong!! I use 1 tbs per cup water for full sour and it’s perfect (same as his 2tbs per 500 ml water)

if you dont pasteurize or chemically kill off the lactobacilis.. arent your bottles gonna explode?

Great video! I loved how you included the recipes for both. Got pickling cucumbers growing in the garden and this seems to be the perfect idea: make a jar or two as they ripen. I’m wondering if I can can these pickles after fermenting them so I can enjoy these for as long as possible? (But let’s face it, sour pickles never stay around long amongst the kids n I)

Bovine Scat...There is no such thing as Half!

What are these “fermentation buddies” you speak of?

Nice video! Just one thing, adding vinegar to your sauce will also kill the probiotics that grew from the fermentation.

Pickel's Pickles pickles pickles. I love that this is a grammatically correct sentence.

COME BACK! Ive only just found your channel and i need more💜

There is no ñ in habanero

Once you added the vinegar you harmed the probiotics.

The peppers seeds have nothing to do with the heat, they're impossible to blend so they aren't even in most hot sauces

This was v helpful. Thank you!

Please respond! I made the full sour pickles precisely as u made them let them sit out of the fridge for 9 days (1 and 1/2 weeks) and opened the jar to find a layer of mold what did I do wrong??

Really enjoyed this. Thanks! Going to give it a go.

are the littles bottles shelf stable?

Pickles!, just found your videos becuase i want to start a small pickle buisness. Hopefully you come back, since you make really fun, light, informative videos. I hope that you are ok and living a happy life independent of your video making! Cheers from Chile

Gr8 vid, keep it up!

I wish you would have checked the Ph of both of them to make sure they are shelf stable.

Just finished a batch. Love fermented pickles!

If you add some dried bay, grape or oak leaf your pickles won’t get mushy.

Thank you for this recipe. But all you have to do is add tannins to this recipe, and even your full sour pickles will be as crisp as they were when you put them in the jar. 😇

The amount of salt has nothing to do with the sourness of the ferment, if you use to much it will interfere with fermentation by either slowing it down or preventing it all to gather if you use to much!! The length of time you let it ferment progress is the only limiting factor in the production of acid not the amount of salt.! After 3 days taste the pickles, it they are sour enough for you put them in the refrigerator, if not let them continue to ferment! To completely stop fermentation you will have to pasteurize the jars, or just keep them in the fridge and the fermentation will slow greatly, but not stop. If you want to preserve the Probiotics then refrigeration is the way, if not and you want to keep then at the acid level you have decided is good for your taste, then either hot water bath can or Pasteurize them.

Hey love your videos. May I ask what is the temperature of your kitchen?

Before bottling you can measure the PH. If it is lower than 4, then no problem for shelf stability. No need to use vinegar. Generally after mixing I add powder condiments like garlic, ginger, coriander or cumin, and so on, depends on what I am looking for. Liquid smoke is also great if you re looking for BBQ stuff. Then I store in big bottles, let it rest a couple of weeks and taste, and maybe correct spices. Then, and only then I bottle in definitive table bottles.

Is the ph level the same when using half the amount of salt for the half sours?????

Clear and concise. Thank you.

Would you add other spices to this before or after?

Please do not use the background music It's annoying

He forgot to say that while waiting for the pickles to ferment the lids should only be on loosely or the jars might explode. Tighten the lids once the jars go into the fridge.

So i made pickles, they do not taste sour, they taste... dusty? Metallic? I do not know, but they do not taste remotely sour, i can understand it not tasting as sour as vinegar, but it is not sour at all

They look lovely to me. I really like mini cucumbers for making pickles.

Another one who stumbled along too late it seems 😔 thanks for the videos they are interesting to watch

My fermantation is getting bitter..

Yummiiiii :)

2:00 that’s what she said

Thanks for the video!

Its normal that the jalapenos change color after a couple of days.....i added Mango to the brine

My dude. Looking good.

iam wondering, why your glass didnt exploded..

Mate, you have NFI. You are clueless about how to prepare the cues.

The things you watch when researching how to make your own Reuben sandwich lol. Great video.

I'm from N.Y. originally, and I live in Fl. now. I grew up on pastrami, corned beef, and sour garlic pickles. I can make kosher styled corned beef, I have to order online, and have shipped, the pastrami. But they could never get the pickles right. I saw the name Pickle's pickles, and thought if anybody should know pickles, It has to be this guy. I didn't look any where else. BOY AM I GLAD. I don't know what you would call my pickles, seeing I tweaked the recipe (just very little). I am so proud of my pickles, and I am so grateful to you. DANM I make good pickles now. I eat them with everything, and I think my blood pressure is going up. Thanks man.

So no viniger?

Never seen habanero or any chili's you are using that huge. something wrong, as in growth hormones. Will be tasty though.

Ryan where'd you go brother

Looks like a nice sauce! Haven’t tried with tap water but I was told the chlorine alters the process and works against some of the good bacteria.

I am about to do the final stages of this today. I'm fired up!!! Thanks for the great recipe.

I like your video. I have some pickles fermenting right now. I put bags of black tea in each one to keep them crunchy. I'm looking forward to seeing how well it works.

How do you not have more subs? Great video man!