Tip - to keep the pickle crisp, remember to remove the blossom end of the cucumber before pickling. The blossom end contains enzymes that can cause cucumbers to soften and become bitter
Polish person here. Salt fermented cucumbers in 1,5%-2,5% salt to water ratio. Our family always used 2%. Dill flowers, a piece of horseradish, 2 cloves of garlic and some black pepper. Sterile jars (may be sterilised in a dish washer). Brine slightly heated till salt dissolves - pour that in the jar, close tightly and leave on the countertop on a piece of cloth for a complete cooldown. Check the jars for a proper seal and store in a pantry for years. Stable for at least 2 years, no idea how much long they could, cause they were eaten pretty quick. Ready to eat after a 1-2 weeks. For a fresh lacto-fermented do same 2-2,5% in a stone pot, load everything, you can add mustard seeds and horseradish leaves and dill, cover with a plate and heavy weight to sumberge everything in brine. Perfect after 4 days. Rock salt, iodine free. Iodine messes up the fermentation process.
After so many years of doing these videos... you sure have gotten super tight with the content. There just are not any wasted seconds... especially with the video editing. You have always been extremely effective at communicating, but just a complete package. Well done sir.
I started making Hungarian sun fermented pickles this year. I relearned about this after years of it being forgotten from my family. They are so good! I remember my grandmother using the same method for green tomatoes so I've been experimenting with cherry tomatoes, too. I HIGHLY recommend this easy but delicious method!
Always remove the ring off canned goods after processing. Remove the ring and check seal by holding the lid in your finger tips. Only put the ring on after opening for the refrigerator, if you keep ring on it might go bad but reseal it’s self and you might not know.
A little observation. The introduction of tannins into the brine will increase crunchness by a 100. Of course, there's no need to put oakwood chips, something simple as bayleaf will do. Or, as personal recommendation, a horseradish leaf or black currant leaves (is you can get them un the US) are amazing.
My youngest just used the Kimchi water from her favourite brand to make her own Kimchi Beans from the glut of pole beans we have going right now. She was VERY impressed by her finished product. she let them sit on the counter for 5 days before deciding that the flavour was where she wanted them to be.
Try a recipe for pickled cucumbers, which we have been making in Poland for centuries: fresh ground cucumbers water non-iodized rock salt for preserves or kłodawska salt dill together with umbels and stems horseradish root garlic cloves I leave the proportion to you, but mostly for a liter of water give 2-2.5 tablespoons of salt, with 3-4 cloves of garlic, 2-3 dill umbels and about 2-3x5 cm pieces of horseradish. We eat it all year lot. It stay in our basements all year.
Here is a way to extend the shelf life of the method 1 pickles and to store them outside the refrigerator: Sterilize your jars, put the vegetables in the jars, pour your boiling hot mixture over the vegetables, close the jars immediately, turn it upside down on the lid and let it vacuum seal naturally (just like you would with jam). And do pay attention to the vinegar, salt and sugar content. That's how I have been making pickles for years and they still taste great.😋
@@manehbag732What she wanted to say is the boiling liquid will sanitize the lid from inside when you turn it upside down. A vacuum will form when the liquid cools down. All of this only works if the liquid is actually boiling, you have to be careful and quick.
@@manehbag732Any air left above the hot liquid will be hot as well. Turning the jar upside down creates temporary water lock not letting any more air get in, so when the jar cools down, the air pocket shrinks and creates a vacuum seal.
I make fridge pickles all the time. Have never heated the brine.Still works. I mess around with the spices every time. Latest batch was a 12oz jar...1 big garlic clove. About 1/2 T peppercorns, 1 tsp fennel seed, 1 T salt. One jar I put 1 T sugar in as well, just for giggles. Rice vinegar instead of white vinegar. This year is the first I used rice vinegar because I was out of white vinegar...I hate the smell of it so I rarely keep it in the house. So much better.
You just solved my biggest issue .. labeling! I rarely label anything so get stuff mixed up. I love gifting my canned goods so don’t like to write directly on the lid because I have cute round labels I can write on. Seeing the blue painters tape on the side of the jar was such a simple & genius fix. Can’t believe I didn’t think of that. I use it literally everything else. 💪🏼💕
We usually use white stickers and write only a year on them (you can eat them even after a decade, but they won't taste as good) sometimes we don't even plant any if we have too many left over from the previous year
Your phone has almost always listened to your conversations to attempt to show you things that might interest you, this has been a thing from at least when Google and Siri first were able to wake up your phone and make searches for you based on what you say. Tbh W feature because I can't be asked to figure out what I wanna watch on RUclips sometimes.
Love the video, and I'm only halfway through! I've been following you for a long time, and I feel the need to mention this whenever I remember: please let us know the percentage of your vinegar. In some countries, white distilled vinegar is 9%, and in others, it's 6%. While apple cider vinegar, rice vinegar, or balsamic vinegar are usually consistent, white distilled vinegar can vary (though I could be wrong about it being only white vinegar). I made your pickles from an older video, and they turned out super sour because of that difference-lesson learned! Anyway, thanks for the video, Mike. Love from Ukraine! UPD: finished the video. Remembered how my grandma and mom doing canned pickles, we always preserved 50 to 100 3L jars in summer back in the day when we were spending time in the village more. Classic canned pickles to preserve for years, we used dill flowers, garlic, and belozerka pepper (it's sort of bell a pepper). And the other mix was crashed garlic, dill flowers as well and some chili ketchup, surprisingly it adds mild heat and extra crunchiness for them, but it's better to eat them by the New Year. Thanks again for the video!
Great video! My old neighbors were from TN and canned all the time. They never stored canned jars with the screw lid, just the pressure lid. If it goes bad the screw lid may hide the pressure lid popped, with just the pressure lid you always know.
I could not be happier to see this post! Perfectly timed for the exact conversation I had with my husband this morning for something we wanted to try out! Thanks for the content! 🥒
I’m 40 and I’ve always watched my mom do pickles… lacto-fermentation gets the best results every single time and it worked well in our household… we add vinegar in some recipes, but only as a flavoring (like a teaspoon)… it lasts longer, tastes better and it’s healthier… the only thing you need to consider is timing and patience!!! 😅
Have been following your fermentation vids for years - love them! in Slavic countries that is central Europe more less where I come from fermenting food has been a tradition for centuries. If you ferment gherkins there's a nice hint for you: to make them crunchier you can add leaves to the jar - we add different varieties depending on what is available: grape, blackcurrant, cherry, raspberry, horseradish - they contain tannins which will make them crunchy af :). A traditional addition is also a horseradish root - just stick a piece of a size of a finger between gherkins. cheers
I am so happy you did this video. Recently I purchased a pkg of the long cucumbers from Costco and just didn't use them as I had intended. I made fridge pickles cause the clock was ticking and food is not to be wasted. My brine was too vinegary. I love seeing the different methods and I am going to plant some cucumbers for the first time in my small container garden. Dill I can grow easily in my Greenstock.. can't wait to add pickles to the list of things I no longer need to get at the grocery store!! Thank you! Love your content. 🙂
Try add few horseradish leaves on top to provide a little touch of spice to the brine. Also stay safe and sterilise any bottle and can caps you use for mid-long term storage because botulism bacteria (it's fatal) lives in anaerobic environment and can be destroyed by persistent heat of 150ish celcius for at least 10 minutes and you can't reach it in boiling water without autoclave or some sort of water mix. We're using just oven for that purpose and slightly boiled disposable can caps. I'm russian so salted/pickled/fermented stuff is just a huge part of my food culture. Thanks for some insights
the cucumber kimchi is surprisingly common over there! We used to make kimchi out of a ton of other vegetables too, Daikon being another popular one. Could be another video idea if you've got a good harvest of assorted veg :)
Haven't done it since the 80s, but I used to make pickles with my grandma. Garlic dill with one dried jalapeno, garlic dill, and bread and butter pickles. She only made them for storage.
I'll have to try making pickles next year! Also I wanted to tell you I've been freezing my excess herbs in olive oil and its been working surprisingly well. I live in a very humid place and trying herbs hasn't worked out for me since I moved here 2 years ago. Its easy to drop the tiny cube in Moroccan couscous and it makes an easy side dish. Also congrats on the rebranding
Pickle pro tip! For those Ling term storage canned pickles. Snip off the blossom end of the pickle before canning. There is an enzyme on the flowering tip that will contribute to a softer (less crispy) pickle texture over time. Adding tannins to each jar will help retain the desired pickle crispness we all adore! Common greens with high tannins to be added to pickles are grape leafs, oak 🍃 leafs and there is one more...but I can't remember! Happy pickling! 🌞 thanks for the pickle party! I enjoyed watching! Also, do you love a crinkle cut pickle?! You might need a crinkle cutter! It is also so fun to use for baked 🥔 wedges or French fries!!! Crinkle cut fries for the win!
try Russian sour! for 1l of water - 1 tb.sp. sugar, 2 tb.sp. salt, 2-3 cloves of garlic, 5-10 leaves of black currant and cherry each(or even oak), 1 big leaf of horseradish, couple of dill seeds/umbrellas(small), somewhat of blac peppercorns. it can sit in the fridge untill the new year without loosing crunch
My daughter just turned 5, and she LOVES your videos. She's always been really interested in food sciences, cooking, growing (With no green thumb at all bless her heart). And calls you "The pickle pro" or "The pickle king". 😂 Thanks for the really informative and interesting videos, and helping my tiny human nurture her interests. ❤
Better help sells our medical data through a hippa law loop hole witch is why they can do legally . They are a predatory company as well as many other counseling tech company's. Part of it is because they are not a medical provider they are a tech company also by signing there user agreement you agree to get your data sold. No this isn't a rumor these are facts they sell medical data and other user data to data brokers . You are encouraging your followers to get preyed on by a tech company who doesn't have to follow hippa laws .
When I do my peppered pickles I use a ton of garlic, an assortment of hot peppers, only use apple cider vinegar half with water I never use the white, and of course we can't forget dill, and then hot water bath regular process but I let mine sit for 6 weeks before there ready❤❤❤,
In Germany, people add "Gurkenfest" to long term storage pickles. You can by it in supermarkets, it is a preservative but it also firms up the pickles and helps keep the green colour. That way, they stay crunchy, even though they are sterilised. "Gurkenfest" literally means "Gherkin-firm".
I went a little crazy recently canning dills because i had to wait for the dill flowers to be available. They make all the difference in the world. I also made mustard pickles, bread & butters (i add turmeric to my cooked brine) and green tomato chow chow.
LOVED this video. I’ve always wanted to try pickling and this video was an amazing introduction to the world of pickling/ basic fermentation. The one critique I have is there is no mention of sanitization? I would imagine if you are storing food unrefrigerated for weeks/months maybe years at a time you really do not want any bacteria or microorganisms living in a sealed jar with the food you intend to eat later?
I have a huge harvest of turnips! It was a cover crop from last November! Anyhoo, trying to figure out what to do with all of them and experimentation is in order! Tnx. Needed a quick run down of different preservation tactics and this was perfect!
I ALWAYS add a bay leaf or two to my quick or canned liquid. Not necessarily for the taste as bay leaves contain tannin and this keeps the vegetables crunchy!
I had an aunt and uncle many years ago, who made kosher dill pickles. They were the best. Today my siblings (3rd generation) and I are trying to repeat their success. We even have their handwritten recipe. So far, we are not there.
I suggest for a wonderful dill infusion, include some of the stem. Yes it can be bulky but just twist/wrap it up. The broken stem will release dill oil.
Im from Poland and the lacto fermented one we eat a lot there but we add dill, garlic to it as well ..and the half pickled we eat usually in the summer time , at least thats my childhood memories :) will try your kimchi flavour experiment cos sounds good, thanks for sharing:)
@@HRHDMKYT If the vacuum seal is gone the cap just falls or slides off without the ring, with the ring installed you wouldn't be able to tell unless you tried to open it.
I haven't tried sour pickles with nothing but water and salt, but I heard people say that cucumber pickles just don't taste good without extras. The method is Russian, but in Russia you always add something besides water and salt. Like garlic, bay leaves, dill (being the essentials), horseradish leaves, horseradish roots, black currant leaves
I did try to do my own fermented pickles 2 years ago, it was such a flop! 😅 the book I found was saying to let them ferment for about 3weeks! I will try your way for sure seems more accurate 😂! Thanks for the video
12:40 adding “flour glue” into your sauce helps fermentation of kimchi and mixing all ingredients. Shimmer 2-3 spoon of flour and half cup of water and cool down them. Then adding it into the jar at 12:40.
김장을 할 때 찹쌀로 풀을 쑤어 넣는다. 그 이유는 뭘까. 김치는 우리나라의 대표적인 발효식품이다. 몸에 유익한 유익균이 번식을 하는 과정에서 김치 발효가 진행되고 신맛이 생기게 된다. 찹쌀 풀이나 밀가루 풀을 쑤어 넣으면 유익한 미생물들의 먹이를 보충해 줄 수 있기 때문이다. 배추, 무, 양념 등에 들어있는 영양분으로는 김치를 발효시키는 미생물의 먹잇감으로 부족하다. 이 먹잇감을 보충해 주는 것이 바로 찹쌀 풀 또는 밀가루 풀이다. 찹쌀 풀은 유산균의 생육을 촉진해 젖산의 발효를 돕는다. 뿐만아니라 찹쌀 풀의 탄수화물이 분해하면서 만들어진 젖산은 미생물이 번식하는 것을 막아준다. 김치가 익어가는 동안 생긴 유산균은 장을 튼튼하게 하는 정장작용을 한다. 또한 찹쌀 풀은 끈적거리는 성질로 김치 양념이 겉도는 걸 막고 배추에 잘 묻게 도와주기도 한다. 그렇다면 찹쌀 풀과 밀가루 풀은 어떤 차이가 있을까. 김치를 빨리 발효 숙성시키려면 찹쌀 풀이 좋다. 젓갈 냄새가 심할 경우에도 찹쌀 풀의 구수한 맛과 향이 비린내를 잡아준다. 그러나 찹쌀 풀을 너무 많이 넣으면 찹쌀 풀의 단맛 때문에 김치가 빨리 시어진다. 적당량을 넣어야 한다. 밀가루 풀은 김치가 빨리 익는 여름에는 많이 쓴다. 더운 날씨로 인한 높은 기온에 김치가 빨리 익는데다 찹쌀 풀을 넣게 되면 일찍 시어질 수 있다. 밀가루 풀은 또 채소의 풋내같은 씁쓸한 맛을 잡아줘 시원한 맛을 살려준다.
For the record I made quick refrigerator kohlrabi pickles and they were still good 2 years later 😋 cuc pickle slices 2 years later hadn’t spoiled, but they had gotten mushy.
These Persian cucumbers are the only type sold in the Arab region.. we love them. The seeds are not an issue and the skin in so thin u don’t need to peel it which make it easier for salads.
6:27 Vinegar varies in acetic acid content from 4-8%, so that 50-50 mix with water is diluting it down to 2-4%. (Cleaning vinegar is up to 30% acetic acid but you probably shouldn't use that in food even if you dilute it).
Not only that, but one has to consider the displacement. 3oz will fill up a jar higher if it's got all that stuff in it than in an empty jar. But I think he's more aiming at a beginner audience at that point in the video. I'm just glad someone caught it, too 😂
@@Jodd_purrz Yeah you got took. It'll clean pretty well, but it's more expensive and won't get up the crime-scene levels of gunk. Probably not food-grade, or they didn't want liability for selling high strength stuff.
When I saw you pick the gherkins I was so hoping you would do European style sweet sour gherkins! There are a few videos out there but none with your level of detail/easy to follow style. I’ll be planting my gherkin seeds very soon so hopefully I get a bumper crop and can experiment without worrying about the odd batch being yuck.
Whenever I make kimchi I always make some cucumber kimchchi as well. I just want to make the case for day 0 cucumber kimchi. Just like day 0 kimchi they are a nice changeup while you wait for the kimchi to ferment :)
Every lacto fermented recipe I've seen uses 2% by weight of the total of veg plus liquid. Also remove guesswork and use litmus paper or pH meter to check they are pH 4.5 or less. Which is the safe level.
try to find recipe for polish version, they are fermented but with dill, garlic and horseradish :P (to take bad bacteria off you have to boil water with salt and sugar, then put it into jar)
Maybe with the Bread + Butter they needed to sit longer because you need those spice flavors to infuse, or maybe a cheat is to put a touch ground spice into the brine for the whole spices that were added to get the flavor into the brine faster
All these jars look so yummy. Btw, Cucumber Kimchi is a very popular and delicious Korean side dish, but it sounds funny to hear it being called Kimchi Pickles. 😅
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Tip - to keep the pickle crisp, remember to remove the blossom end of the cucumber before pickling. The blossom end contains enzymes that can cause cucumbers to soften and become bitter
@@hatz11 good tip thanks 🙏
Remove the stem end, too, because nobody has time to deal with pickle stems in their sandwich.
Good to know, thanks!
Thank you for the tip.
Sorry which one is the blossom end. Not attached to the vine right?
Polish person here.
Salt fermented cucumbers in 1,5%-2,5% salt to water ratio. Our family always used 2%. Dill flowers, a piece of horseradish, 2 cloves of garlic and some black pepper. Sterile jars (may be sterilised in a dish washer). Brine slightly heated till salt dissolves - pour that in the jar, close tightly and leave on the countertop on a piece of cloth for a complete cooldown. Check the jars for a proper seal and store in a pantry for years. Stable for at least 2 years, no idea how much long they could, cause they were eaten pretty quick. Ready to eat after a 1-2 weeks.
For a fresh lacto-fermented do same 2-2,5% in a stone pot, load everything, you can add mustard seeds and horseradish leaves and dill, cover with a plate and heavy weight to sumberge everything in brine. Perfect after 4 days.
Rock salt, iodine free. Iodine messes up the fermentation process.
After so many years of doing these videos... you sure have gotten super tight with the content. There just are not any wasted seconds... especially with the video editing. You have always been extremely effective at communicating, but just a complete package. Well done sir.
I started making Hungarian sun fermented pickles this year. I relearned about this after years of it being forgotten from my family. They are so good! I remember my grandmother using the same method for green tomatoes so I've been experimenting with cherry tomatoes, too. I HIGHLY recommend this easy but delicious method!
Always remove the ring off canned goods after processing. Remove the ring and check seal by holding the lid in your finger tips. Only put the ring on after opening for the refrigerator, if you keep ring on it might go bad but reseal it’s self and you might not know.
I loosen the lids but leave them on to protect the rims. I can't get rough when I'm digging into the pantry.
A little observation. The introduction of tannins into the brine will increase crunchness by a 100. Of course, there's no need to put oakwood chips, something simple as bayleaf will do. Or, as personal recommendation, a horseradish leaf or black currant leaves (is you can get them un the US) are amazing.
Grape leaves are readily available and also a good choice.
I have a black currant. I'll have to try that
Mustard seeds?
My mother always used horseradish (actual root, not leaves) and oak leaves.
@@MikrySoft I love the idea of using oak leaves, they're SO abundant.
My youngest just used the Kimchi water from her favourite brand to make her own Kimchi Beans from the glut of pole beans we have going right now. She was VERY impressed by her finished product. she let them sit on the counter for 5 days before deciding that the flavour was where she wanted them to be.
Try a recipe for pickled cucumbers, which we have been making in Poland for centuries:
fresh ground cucumbers
water
non-iodized rock salt for preserves or kłodawska salt
dill together with umbels and stems
horseradish root
garlic cloves
I leave the proportion to you, but mostly for a liter of water give 2-2.5 tablespoons of salt, with 3-4 cloves of garlic, 2-3 dill umbels and about 2-3x5 cm pieces of horseradish. We eat it all year lot. It stay in our basements all year.
Here is a way to extend the shelf life of the method 1 pickles and to store them outside the refrigerator: Sterilize your jars, put the vegetables in the jars, pour your boiling hot mixture over the vegetables, close the jars immediately, turn it upside down on the lid and let it vacuum seal naturally (just like you would with jam). And do pay attention to the vinegar, salt and sugar content.
That's how I have been making pickles for years and they still taste great.😋
Simply Turning upside down is what makes it vacuum seal?
Simply Turning upside down is what makes it vacuum seal?
@@manehbag732What she wanted to say is the boiling liquid will sanitize the lid from inside when you turn it upside down. A vacuum will form when the liquid cools down. All of this only works if the liquid is actually boiling, you have to be careful and quick.
@@manehbag732Any air left above the hot liquid will be hot as well. Turning the jar upside down creates temporary water lock not letting any more air get in, so when the jar cools down, the air pocket shrinks and creates a vacuum seal.
I make fridge pickles all the time. Have never heated the brine.Still works. I mess around with the spices every time. Latest batch was a 12oz jar...1 big garlic clove. About 1/2 T peppercorns, 1 tsp fennel seed, 1 T salt. One jar I put 1 T sugar in as well, just for giggles. Rice vinegar instead of white vinegar. This year is the first I used rice vinegar because I was out of white vinegar...I hate the smell of it so I rarely keep it in the house. So much better.
In NL almost all pickles have brown mustard seeds. Maybe something to try out!
You just solved my biggest issue .. labeling!
I rarely label anything so get stuff mixed up. I love gifting my canned goods so don’t like to write directly on the lid because I have cute round labels I can write on.
Seeing the blue painters tape on the side of the jar was such a simple & genius fix. Can’t believe I didn’t think of that. I use it literally everything else.
💪🏼💕
I love using this kitchen gadget for labeling: amzn.to/3yI6QVp
@@LifebyMikeG Looks like I’m placing an order today lol.
Helps to put a date on too.
We usually use white stickers and write only a year on them (you can eat them even after a decade, but they won't taste as good) sometimes we don't even plant any if we have too many left over from the previous year
Painter's tape also comes in white, for easier reading.
Are you kidding me I'm right in the middle of canning my famous peppered pickles, this is how I know AI is listening to everything in my kitchen😅
I just finished making three jars of pickles and sat down to this.
Your phone has almost always listened to your conversations to attempt to show you things that might interest you, this has been a thing from at least when Google and Siri first were able to wake up your phone and make searches for you based on what you say. Tbh W feature because I can't be asked to figure out what I wanna watch on RUclips sometimes.
@@StrawberrySinju scary how modern people have no problem with surveillance and invasion of privacy.
Love the video, and I'm only halfway through! I've been following you for a long time, and I feel the need to mention this whenever I remember: please let us know the percentage of your vinegar. In some countries, white distilled vinegar is 9%, and in others, it's 6%. While apple cider vinegar, rice vinegar, or balsamic vinegar are usually consistent, white distilled vinegar can vary (though I could be wrong about it being only white vinegar). I made your pickles from an older video, and they turned out super sour because of that difference-lesson learned! Anyway, thanks for the video, Mike. Love from Ukraine!
UPD: finished the video. Remembered how my grandma and mom doing canned pickles, we always preserved 50 to 100 3L jars in summer back in the day when we were spending time in the village more. Classic canned pickles to preserve for years, we used dill flowers, garlic, and belozerka pepper (it's sort of bell a pepper). And the other mix was crashed garlic, dill flowers as well and some chili ketchup, surprisingly it adds mild heat and extra crunchiness for them, but it's better to eat them by the New Year. Thanks again for the video!
AFAIK, US is typically 5%
patara says make sure the vinegar is 40%
It's great to see another fermentation video! Especially the kimchi ones interested me.
Great video! My old neighbors were from TN and canned all the time. They never stored canned jars with the screw lid, just the pressure lid. If it goes bad the screw lid may hide the pressure lid popped, with just the pressure lid you always know.
I could not be happier to see this post! Perfectly timed for the exact conversation I had with my husband this morning for something we wanted to try out! Thanks for the content! 🥒
Read the coment right before yours! It's not perfect timing 😊
Quick tip. If you use bay leaves it will help The refrigerator pickles stay crunchier longer
I’m 40 and I’ve always watched my mom do pickles… lacto-fermentation gets the best results every single time and it worked well in our household… we add vinegar in some recipes, but only as a flavoring (like a teaspoon)… it lasts longer, tastes better and it’s healthier… the only thing you need to consider is timing and patience!!! 😅
Perfect timing! Just got a handful of cucumbers from a friends garden
Have been following your fermentation vids for years - love them! in Slavic countries that is central Europe more less where I come from fermenting food has been a tradition for centuries. If you ferment gherkins there's a nice hint for you: to make them crunchier you can add leaves to the jar - we add different varieties depending on what is available: grape, blackcurrant, cherry, raspberry, horseradish - they contain tannins which will make them crunchy af :). A traditional addition is also a horseradish root - just stick a piece of a size of a finger between gherkins. cheers
I am so happy you did this video. Recently I purchased a pkg of the long cucumbers from Costco and just didn't use them as I had intended. I made fridge pickles cause the clock was ticking and food is not to be wasted. My brine was too vinegary. I love seeing the different methods and I am going to plant some cucumbers for the first time in my small container garden. Dill I can grow easily in my Greenstock.. can't wait to add pickles to the list of things I no longer need to get at the grocery store!! Thank you! Love your content. 🙂
I love to make a spicy bread and butter, I also make a bread and butter watermelon rind pickle. If you want crunch, do water melon rind!
Try add few horseradish leaves on top to provide a little touch of spice to the brine. Also stay safe and sterilise any bottle and can caps you use for mid-long term storage because botulism bacteria (it's fatal) lives in anaerobic environment and can be destroyed by persistent heat of 150ish celcius for at least 10 minutes and you can't reach it in boiling water without autoclave or some sort of water mix. We're using just oven for that purpose and slightly boiled disposable can caps. I'm russian so salted/pickled/fermented stuff is just a huge part of my food culture. Thanks for some insights
Just what I need it, I would love to see more recipes of sour pickles.
Omg Mike G is talking about canning!! Never thought I’d see the day 🙌🏼🙌🏼 Would love to see more canning content.
the cucumber kimchi is surprisingly common over there! We used to make kimchi out of a ton of other vegetables too, Daikon being another popular one. Could be another video idea if you've got a good harvest of assorted veg :)
My favorite half sour pickle is from a brand named Ba Tampte....soo good and great garlic taste.
thank you for explaining everything so well, i am definitely trying every one of them one by one
Haven't done it since the 80s, but I used to make pickles with my grandma. Garlic dill with one dried jalapeno, garlic dill, and bread and butter pickles. She only made them for storage.
I'll have to try making pickles next year! Also I wanted to tell you I've been freezing my excess herbs in olive oil and its been working surprisingly well. I live in a very humid place and trying herbs hasn't worked out for me since I moved here 2 years ago. Its easy to drop the tiny cube in Moroccan couscous and it makes an easy side dish.
Also congrats on the rebranding
Nice vid! If you want your pickles to remain crispier, you can let the brine cool in the fridge before pouring over the cukes
Pickle pro tip! For those Ling term storage canned pickles. Snip off the blossom end of the pickle before canning. There is an enzyme on the flowering tip that will contribute to a softer (less crispy) pickle texture over time. Adding tannins to each jar will help retain the desired pickle crispness we all adore! Common greens with high tannins to be added to pickles are grape leafs, oak 🍃 leafs and there is one more...but I can't remember!
Happy pickling! 🌞 thanks for the pickle party! I enjoyed watching! Also, do you love a crinkle cut pickle?! You might need a crinkle cutter! It is also so fun to use for baked 🥔 wedges or French fries!!! Crinkle cut fries for the win!
Shout out to the algorithm for recommended you. Keep it coming.
Great video Mike & Carly. So well produced. Thank you!
Glad you didn't forget Kimchi Pickles! The best 🤤
try Russian sour!
for 1l of water - 1 tb.sp. sugar, 2 tb.sp. salt, 2-3 cloves of garlic, 5-10 leaves of black currant and cherry each(or even oak), 1 big leaf of horseradish, couple of dill seeds/umbrellas(small), somewhat of blac peppercorns.
it can sit in the fridge untill the new year without loosing crunch
Thank you. i tried it already in my kitchen and i hope it will go well.
My daughter just turned 5, and she LOVES your videos. She's always been really interested in food sciences, cooking, growing (With no green thumb at all bless her heart). And calls you "The pickle pro" or "The pickle king". 😂 Thanks for the really informative and interesting videos, and helping my tiny human nurture her interests. ❤
That's awesome!
Better help sells our medical data through a hippa law loop hole witch is why they can do legally . They are a predatory company as well as many other counseling tech company's.
Part of it is because they are not a medical provider they are a tech company also by signing there user agreement you agree to get your data sold.
No this isn't a rumor these are facts they sell medical data and other user data to data brokers .
You are encouraging your followers to get preyed on by a tech company who doesn't have to follow hippa laws .
When I do my peppered pickles I use a ton of garlic, an assortment of hot peppers, only use apple cider vinegar half with water I never use the white, and of course we can't forget dill, and then hot water bath regular process but I let mine sit for 6 weeks before there ready❤❤❤,
One of my favorite k bbq also has Cucumber kimchi! They are sooo good
In Germany, people add "Gurkenfest" to long term storage pickles. You can by it in supermarkets, it is a preservative but it also firms up the pickles and helps keep the green colour. That way, they stay crunchy, even though they are sterilised. "Gurkenfest" literally means "Gherkin-firm".
I went a little crazy recently canning dills because i had to wait for the dill flowers to be available. They make all the difference in the world. I also made mustard pickles, bread & butters (i add turmeric to my cooked brine) and green tomato chow chow.
LOVED this video. I’ve always wanted to try pickling and this video was an amazing introduction to the world of pickling/ basic fermentation.
The one critique I have is there is no mention of sanitization? I would imagine if you are storing food unrefrigerated for weeks/months maybe years at a time you really do not want any bacteria or microorganisms living in a sealed jar with the food you intend to eat later?
I have a huge harvest of turnips!
It was a cover crop from last November!
Anyhoo, trying to figure out what to do with all of them and experimentation is in order!
Tnx. Needed a quick run down of different preservation tactics and this was perfect!
It may be late now, but I'd love a full garden tour!
Hahaha again! Love fermentation and pickle videos. Saves me a lot of trail and error. Thanks a lot!!!
We use mostly the dill flower when we pickle her in Denmark. I have just pickled 10 kilo 😋 love them!
amazing!
Those Kimchi fermented pickles look insanely good wow
I ALWAYS add a bay leaf or two to my quick or canned liquid. Not necessarily for the taste as bay leaves contain tannin and this keeps the vegetables crunchy!
I had an aunt and uncle many years ago, who made kosher dill pickles. They were the best. Today my siblings (3rd generation) and I are trying to repeat their success. We even have their handwritten recipe. So far, we are not there.
I suggest for a wonderful dill infusion, include some of the stem. Yes it can be bulky but just twist/wrap it up. The broken stem will release dill oil.
Definitely saving this video!
I know for a fact you have a endless flow of cuc's
Im from Poland and the lacto fermented one we eat a lot there but we add dill, garlic to it as well ..and the half pickled we eat usually in the summer time , at least thats my childhood memories :) will try your kimchi flavour experiment cos sounds good, thanks for sharing:)
where is the canning police? store your jars without the rings, so you're sure about the seal! :) great vid, thanks ^^
Looks like today you are the canning police 🚨
How can you tell if the seal is not good?
@@HRHDMKYT If the vacuum seal is gone the cap just falls or slides off without the ring, with the ring installed you wouldn't be able to tell unless you tried to open it.
What are your thoughts on using alum powder or pickle crisp to keep them crunchy?
I haven't tried sour pickles with nothing but water and salt, but I heard people say that cucumber pickles just don't taste good without extras. The method is Russian, but in Russia you always add something besides water and salt. Like garlic, bay leaves, dill (being the essentials), horseradish leaves, horseradish roots, black currant leaves
have you tried the grape leave addition to pickles to retain the crunch? The tannin in the leaves does that.
I did try to do my own fermented pickles 2 years ago, it was such a flop! 😅 the book I found was saying to let them ferment for about 3weeks! I will try your way for sure seems more accurate 😂! Thanks for the video
temperature is a key thing
I had to pause half way through this video to go grab and eat a pickle 😂 For the full experience of watching this but also I love pickles!!
I need the Grillos recipe haha. Can not justify spending $7 on 8-10 pickle spears but so good 😭
Thanks for the video! I'm new to pickling, so this is great!!
12:40 adding “flour glue” into your sauce helps fermentation of kimchi and mixing all ingredients. Shimmer 2-3 spoon of flour and half cup of water and cool down them. Then adding it into the jar at 12:40.
김장을 할 때 찹쌀로 풀을 쑤어 넣는다. 그 이유는 뭘까.
김치는 우리나라의 대표적인 발효식품이다. 몸에 유익한 유익균이 번식을 하는 과정에서 김치 발효가 진행되고 신맛이 생기게 된다.
찹쌀 풀이나 밀가루 풀을 쑤어 넣으면 유익한 미생물들의 먹이를 보충해 줄 수 있기 때문이다. 배추, 무, 양념 등에 들어있는 영양분으로는 김치를 발효시키는 미생물의 먹잇감으로 부족하다. 이 먹잇감을 보충해 주는 것이 바로 찹쌀 풀 또는 밀가루 풀이다.
찹쌀 풀은 유산균의 생육을 촉진해 젖산의 발효를 돕는다. 뿐만아니라 찹쌀 풀의 탄수화물이 분해하면서 만들어진 젖산은 미생물이 번식하는 것을 막아준다. 김치가 익어가는 동안 생긴 유산균은 장을 튼튼하게 하는 정장작용을 한다.
또한 찹쌀 풀은 끈적거리는 성질로 김치 양념이 겉도는 걸 막고 배추에 잘 묻게 도와주기도 한다.
그렇다면 찹쌀 풀과 밀가루 풀은 어떤 차이가 있을까.
김치를 빨리 발효 숙성시키려면 찹쌀 풀이 좋다. 젓갈 냄새가 심할 경우에도 찹쌀 풀의 구수한 맛과 향이 비린내를 잡아준다. 그러나 찹쌀 풀을 너무 많이 넣으면 찹쌀 풀의 단맛 때문에 김치가 빨리 시어진다. 적당량을 넣어야 한다.
밀가루 풀은 김치가 빨리 익는 여름에는 많이 쓴다. 더운 날씨로 인한 높은 기온에 김치가 빨리 익는데다 찹쌀 풀을 넣게 되면 일찍 시어질 수 있다. 밀가루 풀은 또 채소의 풋내같은 씁쓸한 맛을 잡아줘 시원한 맛을 살려준다.
Hope translation works! Also adding onions and spring onions with cucumbers makes kimchi flavourful.
For the record I made quick refrigerator kohlrabi pickles and they were still good 2 years later 😋 cuc pickle slices 2 years later hadn’t spoiled, but they had gotten mushy.
I LOVE half sour pickles. I can't believe it's really that easy to make them. I will definitely be trying that!
Do dill flower + garlic + horseradish,fermented - Polish style
I recently found some large glass jars with plastic lids at a local store. Can I use them to make some of the refrigerated pickles?
Cucumber Kimchi is amazing, I’ve been eating it & making it for years. Next time you should add green onions & radish in with it.
These Persian cucumbers are the only type sold in the Arab region.. we love them. The seeds are not an issue and the skin in so thin u don’t need to peel it which make it easier for salads.
My mouth was watering throughout the entire video.
My granny always makes the best mustard pickles🤤I love them so much and they can sit in the basement for months.
I totally agree what you said at the end of the intro
I have been waiting for you to post this video 🎉 thank you!
6:27 Vinegar varies in acetic acid content from 4-8%, so that 50-50 mix with water is diluting it down to 2-4%. (Cleaning vinegar is up to 30% acetic acid but you probably shouldn't use that in food even if you dilute it).
Not only that, but one has to consider the displacement. 3oz will fill up a jar higher if it's got all that stuff in it than in an empty jar. But I think he's more aiming at a beginner audience at that point in the video. I'm just glad someone caught it, too 😂
Really? My cleaning vinegar is labeled 5%, am I missing something?
@@Jodd_purrz Yeah you got took. It'll clean pretty well, but it's more expensive and won't get up the crime-scene levels of gunk. Probably not food-grade, or they didn't want liability for selling high strength stuff.
My mother and grandmother put their Bread and Butter pickles in a water bath and sealed them for storage, too.
I just opened my 5-liter jar of lactofermented dill pickles. They are amazing.
How long will the fermented pickles last? Do they have to be refrigerated?
For canned pickles, at least, but off the blossom end for crunchier pickles after canning!
Would be great for a follow up video on how they maintain their crunchiness over time and balls pickle crisp.
Great video
Add 1/4 tsp calcium chloride for a quart of hot water bath canned pickles to keep them maximum crunchy. I've had 3 year old jars still crisp
When I saw you pick the gherkins I was so hoping you would do European style sweet sour gherkins! There are a few videos out there but none with your level of detail/easy to follow style. I’ll be planting my gherkin seeds very soon so hopefully I get a bumper crop and can experiment without worrying about the odd batch being yuck.
Use that bread and butter brine over sliced jalapeños and make bread and butter jalapeños! They're fantastic.
I’m excited that I can make only one jar or 5 jars of pickles ❤.
Im liking the pickle pepperoni cheddar thing.
better help sponsor smh
Thoughts on using citric acid to help keep the crunchiness?
"Kimchi inspired pickles" bro you just made a version of oi-sobagi. Cucumber kimchi exists cuz kimchi is just a pickling method
😂 i was wondering who was going to tell him.
I just posted a link to classic oisobagi and it was deleted.
Lemon cucumbers are awesome. Try growing them some time.
This video was P E R F E C T
Whenever I make kimchi I always make some cucumber kimchchi as well. I just want to make the case for day 0 cucumber kimchi. Just like day 0 kimchi they are a nice changeup while you wait for the kimchi to ferment :)
Every lacto fermented recipe I've seen uses 2% by weight of the total of veg plus liquid.
Also remove guesswork and use litmus paper or pH meter to check they are pH 4.5 or less. Which is the safe level.
Me and my Dad have made sweet pickles and added a Cayenne Dragon chile, It was Awesome!
Interesting video Mike. I've definitely learnt a lot. Thanks for sharing! 🙂😋❤
This'll be perfect for A Sandwich With A Pretty Big Pickle In It.
i heard they re-branded.
@@bfmishico oh right, my bad. This'll be perfect for "Z"
Awesome, do you have a video explaining your planting method for these cucumbers? Are they difficult to care?
Oh, thank goodness you made the ONLY pickle video I need to watch: I was getting so tired of watching pickle videos. 😅
try to find recipe for polish version, they are fermented but with dill, garlic and horseradish :P (to take bad bacteria off you have to boil water with salt and sugar, then put it into jar)
Maybe with the Bread + Butter they needed to sit longer because you need those spice flavors to infuse, or maybe a cheat is to put a touch ground spice into the brine for the whole spices that were added to get the flavor into the brine faster
Do you have to use sugar? These look amazing.
Is there any reason we aren't calling them Quickles?
Also how long are you leaving the kimchi pickles at room temp?
All these jars look so yummy. Btw, Cucumber Kimchi is a very popular and delicious Korean side dish, but it sounds funny to hear it being called Kimchi Pickles. 😅