Absolutely perfect information. But one thing I can not do personally is soft pickles. My favorite way to make pickles are the canning version. I soak my cucumbers in Pickling lime the day before I can them. This is a little more time consuming but every one I bite into has a nice crunch and that is so satisfying 2 years after I made them
Thank you Sean and Chris! Perfect timing! I have jalapenos about ready in the garden. I've had pickled garlic and it's delicious! Great too because it's raw and an excellent antiviral. Perfect for these weird times we're in.😉 Blessings! 💜
An electronic PH meter works great. I use it for not only fermenting but gardening, hot tub, water storage etc. Once my ferments are around 3.7 I either refrigerate or can them. I just warm the jars full of fermented veggies in the microwave, put the canning lids and rings on and water bath them. It kills all the bacteria (good and bad) but you can store them for years. Much better flavor than vinegar based pickling.
Thank you for bringing awareness to the ongoing epidemic of champagne cork deaths. The media's continual refusal to acknowledge these tragedies is irreprehensible.
I've only just dipped my toes in food preservation so this video is perfect timed. I got a dehydrator and a recipe book to go with it already on the way
Hey mr. City prepping☮🤝 I hope you are doing okay and being safe out there. This world is dividing and it's becoming more out of control. Thanks for all your important tips on SURVIVAL🤝🌏🖖😁 you rock, man🙌
They get scarce more often than most people realize. There was a big shortage in my area for a good while. Seems people buy them up every election cycle too
@@Durchii Has ammo not made it back in your area yet? It's all over the place here in NC. Prices are down a bit too! Not pre-covid but some boxes were down 50% for some .223 rds.
@@savage_the_wild I live in Washington state. Gun shops were already few and far between, and all the leftists who were anti-firearm prior to the riots have been stocking up all of a sudden. The other end of it is sharks who buy up everything on the shelf only to scalp it online later. I may have to resort to buying from them, I'm running dangerously low on 9mm.
@@Durchii Yeah people are naive to think that the left are a bunch of unarmed goobers like antifa. There are millions of them. Some even have Reddit groups in the hundreds of thousands. Have you looked around online? I've been buying ammo online from Academy Sports at great prices. And shipping was cheap too!
This is an excellent video. The other methods such as freeze dried foods are good for BUG-OUT-BAGS. The cost of the machine, power consumption, and effort, seems like it would be for that niche alone. You can buy a whole lot of food for canning and fermenting for five or six thousand dollars.
As someone grown up in post communist country we used to do this every winter so... yeah been there done that and more :))) my grandmother and mother still do it actually for some reason.
This is fermentation not pickling. Its important to call out the difference because pickling is designed to make things shelf stable for long term storage.
I wanted to learn about this topic but had difficulty hearing the narrative. I like the voice, but no matter how high I raised the volume. I had difficulty hearing. Hope others didn't experience that.
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I tried to make pickles years ago and lets just say it didn't go well. U have inspired me to try again.
Well done video. Understood each of your steps. Thank you!
I tried the jerky recipe it turned out delicious and I'm sure this pickle recipe will be just as well
Absolutely perfect information. But one thing I can not do personally is soft pickles. My favorite way to make pickles are the canning version. I soak my cucumbers in Pickling lime the day before I can them. This is a little more time consuming but every one I bite into has a nice crunch and that is so satisfying 2 years after I made them
Well, it's a start.
Sincere thanks for this information.
Thank you Sean and Chris! Perfect timing! I have jalapenos about ready in the garden. I've had pickled garlic and it's delicious! Great too because it's raw and an excellent antiviral. Perfect for these weird times we're in.😉
Blessings! 💜
Are them two married to each other
Hey...that video made it look simple. I'll definitely be giving this a try. Thank you!
An electronic PH meter works great. I use it for not only fermenting but gardening, hot tub, water storage etc. Once my ferments are around 3.7 I either refrigerate or can them. I just warm the jars full of fermented veggies in the microwave, put the canning lids and rings on and water bath them. It kills all the bacteria (good and bad) but you can store them for years. Much better flavor than vinegar based pickling.
Awesome video, very informative!!!!!!
Thank you for bringing awareness to the ongoing epidemic of champagne cork deaths. The media's continual refusal to acknowledge these tragedies is irreprehensible.
I've only just dipped my toes in food preservation so this video is perfect timed. I got a dehydrator and a recipe book to go with it already on the way
Then you should check out Mary's Nest yt channel-, she's wonderful too
Nice!!!! I enjoy the taste of purslane raw. And I'm trying to pickle more. Great vid! Thank you
Great overview! Once you get the hang of it, you might consider making things like kimchi, kombucha, water kefir, ginger beer, fire cider and yogurt.
wow I don't match many your videos as a subscriber. After watching this I'm going to watch them all. Very well done sir indeed.
I loved the reaction from the girl opening the pickle jar at 6:09
I love pickles!
It reminds me of the first you tube video I watched, called Bum Hand!
Thanks for sharing these tips much appreciated.
You can add olive oil and it will stay on top 🔝 that helps from molding
That's brilliant... never seen or thought of that
Hey mr. City prepping☮🤝
I hope you are doing okay and being safe out there. This world is dividing and it's becoming more out of control. Thanks for all your important tips on SURVIVAL🤝🌏🖖😁 you rock, man🙌
Great vid, fantastic end results👍
Good stuff, thank ya sir!
I foresee Mason jars and lids becoming less regularly available in the very near future.
They get scarce more often than most people realize. There was a big shortage in my area for a good while. Seems people buy them up every election cycle too
@@savage_the_wild As long as it doesn't get as bad as the ammo shortage, I'll cope...
@@Durchii Has ammo not made it back in your area yet? It's all over the place here in NC. Prices are down a bit too! Not pre-covid but some boxes were down 50% for some .223 rds.
@@savage_the_wild I live in Washington state. Gun shops were already few and far between, and all the leftists who were anti-firearm prior to the riots have been stocking up all of a sudden. The other end of it is sharks who buy up everything on the shelf only to scalp it online later. I may have to resort to buying from them, I'm running dangerously low on 9mm.
@@Durchii Yeah people are naive to think that the left are a bunch of unarmed goobers like antifa. There are millions of them. Some even have Reddit groups in the hundreds of thousands. Have you looked around online? I've been buying ammo online from Academy Sports at great prices. And shipping was cheap too!
great work!
Peter Piper Picked a Preppers Pickled Pepper lol it's a preppers pickling paradise lmao!!!
Just finished making hardtack.
Thanks for the video. I hope I’ll be able to do that.🤗
Thank you for the video. They look good.
We have those pickle barrels in Finland in big foodstores. Kinda...
This is an excellent video.
The other methods such as freeze dried foods are good for BUG-OUT-BAGS. The cost of the machine, power consumption, and effort, seems like it would be for that niche alone.
You can buy a whole lot of food for canning and fermenting for five or six thousand dollars.
💚 this!!!
Alright ! 😋 Becoming a big fan of this guy !
His jerk was very good 🙏
I loved the video
Thanks 👍👍
His voice is so relaxing
Can you discuss effective options for finding and vetting local prepper groups
are you able to CAN your pickled or fermented food to have shelf stable storage of the product???
Where did you get the plastic lids that has a seal underneath it? I am having a problems finding the ball lids and seal. Thanks
OMG where did u find that insane video of that girl opening the pickle jar LOLOLOLOL
I’m a terrible prepper, I rather just buy it. Maybe there should be a segment about lazy prepping.
Might as well learn before you have to. Not everyone can be a marauder when the shelves go bare.
Do you add the 1 ounce of vinegar To make it shell stable at the beginning when you first start to pickle or after the five days?
At the end. Let the lactofermentation create the acid that preserves the food, then kick it at the end to get the acid level up for preservation.
How about doing a show on how to do "Sweet Mustard Pickles" ?
Awesome knife where did you pick that one up from?
The person narrating this video sounds EXACTLY like John Cusack!😳
If a hard boiled egg with the shell floats, then the brine has adequate salt
What will you use for pickled garlic for?
Anywhere you would use garlic normally. It has a richer flavor, less bite.
As someone grown up in post communist country we used to do this every winter so... yeah been there done that and more :))) my grandmother and mother still do it actually for some reason.
What lids are the best?
I add a little sugar to my brine and it makes the taste less salty and more desirable for me.
Now that's a tongue twister: Prepper pickled pepper purslane.
🇺🇸
Think chubbyemu made a video about that gas station nacho cheese not too long ago.
This is fermentation not pickling. Its important to call out the difference because pickling is designed to make things shelf stable for long term storage.
Me gusta
What isn't deer antler tea
Wait can someone give me more detail on using tap water? I've always read that the chemicals will kill the microbes
It's usually just the chlorine. If you aerate the water by pouring it back and forth between containers and wait an hour, it will be fine.
@@citypreppingshawn1200 great! Thanks for the response and how to fix! Love this channel
Pickled eggs anyone?
Btw another excellent video.
Pickled quail eggs yes.
Pickled turkey gizzards…YUM
This was difficult to hear as most sentences they would get so quiet I would miss the end of every lesson
I love picked Brussels sprouts in my bloody marys
Interesting video but
WHY. are you whispering ??? 🚨
77th
I wanted to learn about this topic but had difficulty hearing the narrative. I like the voice, but no matter how high I raised the volume. I had difficulty hearing. Hope others didn't experience that.
This isn't pickling
This is fermentation
*botulism does not happen in fermentation it happens in canning
Pickling is the process of preserving or extending the shelf life of food by either anaerobic fermentation in brine or immersion in vinegar.
Ah this is fermenting - water/salt brine, not pickling - water/salt/vinegar brine. Got it.
👍👍👍❤️❤️❤️👏👏👏🤗
Hey where's your husband in the video is he busy doing his own RUclips channel now
Isn’t sea salt formed from whale sperm settled on the ocean floor?
First!!!
Why you whispering.
Good lord my friend, you sound just horrible. Feel better soon.