This was SO helpful and concise. Loved hearing your little girl in the background. I smiled the rest of the video. Going to try my first batch ever tomorrow. Will love watching more.
I'm so glad! That little girl is chatty these days; it's a sweet stage. Please note that I updated the recipe to reflect current recommendations for vinegar-to-water ratio (I realized Grandma's recipe is outdated).
@@KZ-dw6xj Sorry for the confusion. I've been eating them without issue, as have others for years. If you want to be more cautious, you can put the jars in the fridge and they'll be absolutely good for the next month.
Bread and butter are my favorite! Mom used to add sliced onions/peppers to hers. We always used apple cider vinegar when pickling. Just a taste preference. I've given up on growing dill. I've tried for 2yrs and the plant has died both times.
I haven't tried apple cider vinegar; I might give it a try to compare. I'm trying to track down my grandma's bread and butter pickle recipe right now because that's my husband's favorite. Ha, glad I'm not alone in my dill struggles.
I’ve never done pickles but would love to try this. What type of cucumber did you plant. I believe gardeners would want to know so they have 100% success.
I bought my cucumbers from a nursery that just labeled them “pickling cucumbers.” If a more specific name is helpful, I think they’re a lot like the Boston Picking Cucumber. I hope it works well for you. Happy canning!
You could put pickling spice in the brine or just added to each jar especially spears or whole cukes. It might be to seedy with the round sliced, but added to a bag in the brine would be perfect. ❤.
Great video! I'm just getting into WB "rebel" canning myself. Two quick questions. What size is that enameled cast iron Dutch oven? I just joined, and haven't looked yet at your previous video. Besides dill and bread-n-butter, our family also like gherkins and baby pickles. My wife absolutely LOVES them! Have you tried making them yet?
Thanks! The Dutch oven is a 6 qt. pot. I haven’t tried making gherkins or baby pickles-I thought of baby pickles but couldn’t keep up with my cucumbers well enough to pick them so early. Anyhow, thanks for watching 😊
if it's off season, where does one find strawberry leaves? Or is there another ingredient that has tannins that works just as well but is easier to find? I picked up some pickling cukes at my local farmer's market - although I haven't made pickles (YET!) just eating them with a bit of salt is heavenly, so crunchy! BTW the view outside your kitchen window is magical! Thanks for making this process so simple.
Thank you! No worries if you can’t find strawberry leaves: oak leaves and fig leaves are also high in tannins. You can also pick up a product called “pickle crisp” (search on Amazon) if those aren’t convenient. Best of luck, and happy canning 😊
Good questions! For optimal flavor, canned good should be eaten within 12-18 months. After that point, the food is still safe to eat as long as its seal is intact. It’ll just start to lose some color and flavor. Canned goods do best stored in a cool, dark place. If that’s not possible, just avoid storing in a hot space (for example, don’t store in a room that doesn’t have air conditioning). Best of luck and happy canning 😊
@@ourstardestiny4960 Let me know how it goes! I've wondered if that might make for a crisper pickle, but I never seem to be able to pick my cucumbers early enough for whole pickles.
I’m new to pickling and I used this brine recipe yesterday. Now I’m seeing others say that the vinegar/water ratio should be 1:1. Have you had any trouble with yours? How long have you been using this recipe? I made 8 quarts and don’t want to toss them out.
This is an old recipe. I've had no issues with it, and received it from others who have used it for years. However, after seeing comments on the vinegar-to-water ratio, I did some more reading, and they are correct that the current recommendation by canning authorities is a 1:1 or 3:4 ratio. I've updated the recipe and the video to reflect that recommendation. I will still eat the pickles I made (old habits die hard!), but I don't want to recommend anything involving risk to anyone else. If you put your quarts in the fridge, they will be completely safe to eat for the next month. Apologies again.
The pickling spice depends on your flavor preference, but I would start with 1 1/2 tsp. Per pint. I haven’t tried pickling lemon cucumbers. Give it a try and let me know!
I do it close to what you do but I use 50/50 water vinegar and i also add turmeric and ground mustard my pickles are ready in 4 to 6 days , I don't see a difference in the 4 day or 1 month pickles
You need a seal if you want your pickles to be shelf-stable. Another option is to make "refrigerator pickles," which will last in the fridge for about a month.
@@Locally_Raised all mine sealed but 2 jars so I just did a new lid and did the bath again! Hopefully that’s okay lol. It was my first time doing any sort of canning
@@barnhart3011 Yay! I love seeing people get into canning. Yes, it's no problem to re-can if they don't seal; you'll probably fine that those pickles are softer because of the extra cooking time.
They do get a bit softer as a result of water bath canning, but it’s the only way to safely make shelf-stable pickles. If you want to avoid the water bath, you could make refrigerator pickles.
Lol split garic in Aug to Sept, try keep some root on each clove ,plant out it will start growing before winter ,frost will split new garlic that's what you want ready around June, you can put bottom of whole garlic just touching water roots will sprout from each clove then split , good luck. I am in cental scotland,
Good question. This recipe is one I’ve seen on several websites, but it is a “rebel canning” recipe (one that hasn’t been explicitly tested for food safety), so I encourage people to do their own research and do what you’re comfortable with. As for the 50/50 rule, I’ve seen different advice from different canning authorities, which doesn’t make our lives any easier 😆. I’m attaching an article for reference. Thanks for watching, and best of luck!
That's rough; sorry! I'm not familiar with vinegar allergies--if you're allergic to white vinegar, could apple cider vinegar be an option? Apple cider vinegar can be safely swapped for white vinegar when canning. Substitutions while canning are tricky because there are limitations to what you can change while maintaining food safety. In terms of safety, lemon juice can be substituted for vinegar, but I'm guessing that would taste awful.
@@pawong1047 Thanks! I made some fermented pickles last year and loved them. They're great for gut health, too, but I still like to can some for long-term storage.
Sure, no problem. As long as you don't see puckering in the blossom end, they're still good. Some sources recommend processing within 24 hrs of harvest, but I just don't always find that feasible.
No problem; heating the brine helps to avoid temperature shock for the jars when they’re lowered into boiling water (so they don’t shatter). It’s not related to food safety.
Nice video! Just maybe add an extra light source because your kitchen comes of a bit dark. It did not stop the instruction from being perfect; it is just a visual thing.
Don't put them in your refrigerator. Put your pickles in an ice chest with a block of ice or chipped ice off to the side that will keep them quite cool and they will stay firm for pickling refrigerator makes them soft
Your beans may or may not be safe to eat without the salt, depending on how much vinegar is in your recipe. Here’s an article that describes how to determine if salt in your recipe is functioning as flavor, or as a preservative. Within 24 hours of canning, it is safe to open them up, re-make the brine, and re-can. The texture of the beans will be softer, though, from the repeated heating. Best of luck!
Grape leaves work, too. Anything high in tannins will do--strawberry leaves, grape leaves, fig leaves, oak leaves. Those strawberry leaves were from my garden; use whatever is accessible to you.
That's a awesome easy recipe. Very informative. Thank you.😊
My pleasure 😊
thank you for recipe. especially loved that little baby talking.
You're welcome! She's a chatty one :)
Your video made me feel confident about the process ❤
I’m so glad! Happy canning 😊
There's nothing better than a crispy pickle and a burger. Perfect summer food. Thanks for the video!
Agreed! I think that’s on the menu for next week.
I am so glad to find a way to use my strawberry leaves.
It’s satisfying to be able to make use of them!
She sounds happy! I love to hear her voice.
Yes, she’s a good-natured baby 😊
This was SO helpful and concise. Loved hearing your little girl in the background. I smiled the rest of the video. Going to try my first batch ever tomorrow. Will love watching more.
I'm so glad! That little girl is chatty these days; it's a sweet stage. Please note that I updated the recipe to reflect current recommendations for vinegar-to-water ratio (I realized Grandma's recipe is outdated).
@@Locally_RaisedI already made them before I saw this. Are they safe to eat?
@@KZ-dw6xj Sorry for the confusion. I've been eating them without issue, as have others for years. If you want to be more cautious, you can put the jars in the fridge and they'll be absolutely good for the next month.
For every newbie watching, dont scrub the skin off when washing. A normal cloth takes off all the dirt and prickles. You dont have to use a scrubbie.
Yes, either way works. I've found that the prickles vary from one cucumber variety to the next. These were on the tough side.
Use my thumb as I wash them to remove spines.
You are very calm, thanks for this video.
Thanks for watching!
Grape leaves work too. Thank you for this video.
Good call! You’re welcome ☺️
so does bay leaf or tea. I'd never heard of strawberry leaf. thankyou for that.
@@startreedancer1412 I hadn't heard of using bay leaves. Nice!
Followed your tutorial today and as a man obsessed with canning I thank you for!!
I’m so glad it was helpful!
@@Locally_Raised I am a canning nerd and have kept my wife up past 2am many times making tomato sauce 🤣
@@28Coves Ha, you're in deep!
This has given me the confidence to pickle my cucumbers. And baby was an added bonus ❤
I’m so glad! Happy canning 😊
They look so good
Thanks 😊
Great Job! Thank you!
You’re welcome! Thanks for watching ☺️
I seriously love your channel
I’m so glad! Thanks for watching 😊
Bread and butter are my favorite! Mom used to add sliced onions/peppers to hers. We always used apple cider vinegar when pickling. Just a taste preference. I've given up on growing dill. I've tried for 2yrs and the plant has died both times.
I haven't tried apple cider vinegar; I might give it a try to compare. I'm trying to track down my grandma's bread and butter pickle recipe right now because that's my husband's favorite. Ha, glad I'm not alone in my dill struggles.
I’ve never done pickles but would love to try this. What type of cucumber did you plant. I believe gardeners would want to know so they have 100% success.
I bought my cucumbers from a nursery that just labeled them “pickling cucumbers.” If a more specific name is helpful, I think they’re a lot like the Boston Picking Cucumber. I hope it works well for you. Happy canning!
You could put pickling spice in the brine or just added to each jar especially spears or whole cukes. It might be to seedy with the round sliced, but added to a bag in the brine would be perfect. ❤.
Good call. Thanks!
All I ever heard about for tannins was grape leaves...thanks for the strawberry leaf suggestion. I have 200 planted so I think I'm good....LOL
Ha, it sounds like you’re equipped for a loooot of pickles. Best of luck!
Tea leaves also work
@@leeblanchard7106 That’s great; I’m guessing tea leaves are more accessible for most people. I wonder if they flavor the brine at all?
Great video! I'm just getting into WB "rebel" canning myself. Two quick questions. What size is that enameled cast iron Dutch oven? I just joined, and haven't looked yet at your previous video. Besides dill and bread-n-butter, our family also like gherkins and baby pickles. My wife absolutely LOVES them! Have you tried making them yet?
Thanks! The Dutch oven is a 6 qt. pot. I haven’t tried making gherkins or baby pickles-I thought of baby pickles but couldn’t keep up with my cucumbers well enough to pick them so early. Anyhow, thanks for watching 😊
I'm wondering if your Nesto canner can also water bath can? I'm looking into buying one but I'm unsure if it does both...
It does! I don’t use it for water bath canning because I have a larger water bath canner, but it can do it.
if it's off season, where does one find strawberry leaves? Or is there another ingredient that has tannins that works just as well but is easier to find? I picked up some pickling cukes at my local farmer's market - although I haven't made pickles (YET!) just eating them with a bit of salt is heavenly, so crunchy! BTW the view outside your kitchen window is magical! Thanks for making this process so simple.
Thank you! No worries if you can’t find strawberry leaves: oak leaves and fig leaves are also high in tannins. You can also pick up a product called “pickle crisp” (search on Amazon) if those aren’t convenient. Best of luck, and happy canning 😊
mustard seeds and peppercorns excellent in dills
Yes! It would be fun to add a few and tweak the flavor. Thanks :)
Of to my allotment to see if I can! Hehe hehe, borrow some dill,
Best of luck!
Hello, love love the video by the way my first time doing this I need to know how long are they good for? And how should I store them
Good questions!
For optimal flavor, canned good should be eaten within 12-18 months. After that point, the food is still safe to eat as long as its seal is intact. It’ll just start to lose some color and flavor.
Canned goods do best stored in a cool, dark place. If that’s not possible, just avoid storing in a hot space (for example, don’t store in a room that doesn’t have air conditioning). Best of luck and happy canning 😊
I dont cut the blossom end off, i just remove blossoms and stems and I use small cucumbers and a grape leaf and my pickles are crunchy.
That’s great!
Do you ever use your Nesco digital canner for water bath canning?
The Nesco can be used for water bath canning, but I haven’t used it that way because I have a large water bath canner.
Can I use a backside of a sponge where it's harder just to get the pickles off but I don't push that hard and you soap and water to get them all
Sure!
Also I didn’t check for bubbles. Will they be safe? All the pickles are moving around in the bottles really good. Thanks!
As long as your jars sealed and that seal is tight when you open the jar to eat, you should be fine. Here’s an article:
foodinjars.com/blog/canning-101-why-you-should-bubble-your-jars/
@@Locally_Raised they all sealed good. Thank you
That was my exact question. Thank you both!
Could you use that same procedure and recipe for whole pickles?
Yup! No problem.
@@Locally_RaisedI'm getting ready to try for first time whole one, thinking it may make it crispier
@@ourstardestiny4960 Let me know how it goes! I've wondered if that might make for a crisper pickle, but I never seem to be able to pick my cucumbers early enough for whole pickles.
No leaves. If it’s for tanning, could we tea bags?
I’ve been told that tea leaves work, too, but I wonder if they turn the brine into a tea. Another option is to buy pickle crisp:
amzn.to/3UKYqEs
I’m new to pickling and I used this brine recipe yesterday. Now I’m seeing others say that the vinegar/water ratio should be 1:1. Have you had any trouble with yours? How long have you been using this recipe? I made 8 quarts and don’t want to toss them out.
This is an old recipe. I've had no issues with it, and received it from others who have used it for years. However, after seeing comments on the vinegar-to-water ratio, I did some more reading, and they are correct that the current recommendation by canning authorities is a 1:1 or 3:4 ratio. I've updated the recipe and the video to reflect that recommendation. I will still eat the pickles I made (old habits die hard!), but I don't want to recommend anything involving risk to anyone else. If you put your quarts in the fridge, they will be completely safe to eat for the next month. Apologies again.
Hi. Thanks so much for responding so quickly. I hope I didn’t upset you. Totally not my intention. I just wanted to be sure.
@@nellieandclarice Not at all! I want to be sure I'm providing good information. Best of luck 😀
2 questions: If I added pickling spice, how much? Also, would this recipe be good for sliced lemon cucumbers?
The pickling spice depends on your flavor preference, but I would start with 1 1/2 tsp. Per pint. I haven’t tried pickling lemon cucumbers. Give it a try and let me know!
Is it ok if you cut off both ends of the cucumbers? Thanks
Yes, no problem. If you're canning whole cucumbers, I recommend removing only the blossom end, but for spears or chips you could cut off both.
I do it close to what you do but I use 50/50 water vinegar and i also add turmeric and ground mustard my pickles are ready in 4 to 6 days , I don't see a difference in the 4 day or 1 month pickles
Ooh, ground mustard sounds really good.
Iv seen some people water bath and some people don’t.. do I not need a seal??
You need a seal if you want your pickles to be shelf-stable. Another option is to make "refrigerator pickles," which will last in the fridge for about a month.
@@Locally_Raised all mine sealed but 2 jars so I just did a new lid and did the bath again! Hopefully that’s okay lol. It was my first time doing any sort of canning
@@barnhart3011 Yay! I love seeing people get into canning. Yes, it's no problem to re-can if they don't seal; you'll probably fine that those pickles are softer because of the extra cooking time.
How does the hot water bath not cook the pickles, though?
They do get a bit softer as a result of water bath canning, but it’s the only way to safely make shelf-stable pickles. If you want to avoid the water bath, you could make refrigerator pickles.
@@Locally_Raised thank you
Where do you get strawberry leaves?
I have strawberry plants, but use whatever is convenient for you. Oak leaves are also high in tannins and might be easier to find.
Did you grow the garlic off of a bottom of a full one?
I planted a single clove of garlic last fall, and it grew into a full head by spring.
@@Locally_Raisedsurely you didn't plant --- just 1 clove - in total ,😁 :)
thanx for good clear vid instructions for pickling :))
@@AngelaM-s4o Ha, correct. More like 48!
Lol split garic in Aug to Sept, try keep some root on each clove ,plant out it will start growing before winter ,frost will split new garlic that's what you want ready around June, you can put bottom of whole garlic just touching water roots will sprout from each clove then split , good luck. I am in cental scotland,
Like vid will try ta,
Some people say to use at least equal parts water vinegar for safety? I'm new so not sure lol
Good question. This recipe is one I’ve seen on several websites, but it is a “rebel canning” recipe (one that hasn’t been explicitly tested for food safety), so I encourage people to do their own research and do what you’re comfortable with.
As for the 50/50 rule, I’ve seen different advice from different canning authorities, which doesn’t make our lives any easier 😆. I’m attaching an article for reference. Thanks for watching, and best of luck!
www.healthycanning.com/50-50-rule-pickling/
What can I substitute to vinegar because I am allergic to vinegar
That's rough; sorry! I'm not familiar with vinegar allergies--if you're allergic to white vinegar, could apple cider vinegar be an option? Apple cider vinegar can be safely swapped for white vinegar when canning. Substitutions while canning are tricky because there are limitations to what you can change while maintaining food safety. In terms of safety, lemon juice can be substituted for vinegar, but I'm guessing that would taste awful.
Try fermenting them. Fermentation uses salt only.
@@pawong1047 Thanks! I made some fermented pickles last year and loved them. They're great for gut health, too, but I still like to can some for long-term storage.
is it okay if the cucumbers a few days old?
Sure, no problem. As long as you don't see puckering in the blossom end, they're still good. Some sources recommend processing within 24 hrs of harvest, but I just don't always find that feasible.
I just made pickles but the brine was only warm. Will they be safe to eat?
No problem; heating the brine helps to avoid temperature shock for the jars when they’re lowered into boiling water (so they don’t shatter). It’s not related to food safety.
@@Locally_RaisedThank you so much!
Nice video! Just maybe add an extra light source because your kitchen comes of a bit dark. It did not stop the instruction from being perfect; it is just a visual thing.
Thanks, filming in my kitchen is tricky because the overhead light casts weird shadows. I’ll keep experimenting with it. Thanks for watching 😊
No worries about the baby they supposed to be chatty 😊
Thanks, it's true, I like her little squawks :)
I ferment too, and that recipe calls for two bay leaves instead of the strawberry leaves.
I haven’t tried bay leaves. I bet that adds some flavor in addition to adding tannins. Nice!
I had heard of a grape leaf.
@@sqwrrl Yes, good call: strawberry leaves, grape leaves, oak leaves, and fig leaves are all high in tannins.
Don't put them in your refrigerator. Put your pickles in an ice chest with a block of ice or chipped ice off to the side that will keep them quite cool and they will stay firm for pickling refrigerator makes them soft
That’s a trick I haven’t heard before. It makes sense, though: there’s so much moisture in the fridge. Thanks!
I canned 8 pints of dille beans and forgot the salt what do i do
Your beans may or may not be safe to eat without the salt, depending on how much vinegar is in your recipe. Here’s an article that describes how to determine if salt in your recipe is functioning as flavor, or as a preservative. Within 24 hours of canning, it is safe to open them up, re-make the brine, and re-can. The texture of the beans will be softer, though, from the repeated heating. Best of luck!
www.healthycanning.com/the-role-of-salt-in-home-canning/
Sea salt is better than picking salts.
Agreed. Redmond Real Salt is my favorite.
Those don't look like strawberry leaves, I use grape leaves
Grape leaves work, too. Anything high in tannins will do--strawberry leaves, grape leaves, fig leaves, oak leaves. Those strawberry leaves were from my garden; use whatever is accessible to you.
I have read that you can also put a black yeast bag in the bottom of the jar!
@@lynnclendenin2988 I've never heard of that. I love how the internet allows me to learn from so many people!
Why can't someone do something with Bread and BUTTER PICKLES FROM CUCUMBERS FOR anything
Why do we "want to get these prickles off"????
They’re spiky hairs (not like the bumps on cucumbers from the grocery store). Just a texture I wouldn’t want on my food.