My Grandmas secret to a crunchy pickle was to add one fresh grape leaf to each jar. The natural tannins keep em crunchy in the jar long term, and also adds a bit more flavor.
I adapted this recipe for whole gallon pickles. I've already made 8 quart size pickles. And I'm thinking of using this for a couple of jars of pickled okras. Thank you for such a simple recipe 🎉😊
I always enjoy learning all the different techniques from other people. I still use my grandmother's recipe...over 100 years old. Differences between yours and mine are as follows: I use a 75/25 water to vinegar ratio vs. your 50/50, and lately have backed off the salt to 3/4 cup instead of a full cup per gallon. I use fresh dill and garlic, plus a hot serano pepper or two per jar, plus add alum to aid in crisping. I do not soak in cold salt brine prior but will try that next time. One additional prep thing that I don't think you mentioned is to always cut off 1/2" of the blossom end of the cukes....which contain enzymes that will soften the pickle. Finally, I do not hot bath process...just hot pack with boiling brine. Gramma kept her jars in the basement all year and they held up just fine; I keep mine in the fridge. Made a batch just a couple months ago and will last me until next season.
Thanks for your comments. I'm sure when I last made pickles about a decade ago, I didn't water bath them, only bottled them with the boiling vinegar, as in Australia we generally don't water bath things as much as Americans do. I kniw I dud leave the sliced cucumbers mixed with dry salt in a bucket overnight, then poured off the excess liquid and rinsed them first. But I can't find that recipe. Those pickles lasted for many years in perfect condition, at room temperature, even after opening. The salt and vinegar preserve them, which of course is why pickling was invented long before refrigerators.
@@rubygray7749 most excellent. It's all about managing pH (with vinegar) and salt to retard any spoilage bacteria. Properly set up, a person does not need to cook the crap out of the cukes...just fill with boiling hot brine and seal (basically pasteurization). Old school pickles were made via fermentation, just as traditional sauerkrat is made, whereby the bacteria produce lactic acid to lower the pH vs acetic acid (vinegar) for normal home canning. A different flavor profile but you could leave a crock of those in the basement forever...just wipe the surface slime off your arm after reaching into the crock. Can you tell I used to be a microbiologist?
Love the sign on the frig "Don't grow up it's a trap!" LOL. Thx for the pickling info. I love all of the gadgets you are using to make it easy and cleaner.
I made your crunch dill pickle recipe, today was the 2week mark we opened them … OH MY GOSH THEY ARE GOOD !!!! It’s my first try at making pickle and they are amazing , THANK YOU SO MUCH FOR THE RECIPE AND ALL THE TIPS !!
Thanks for the video. I have been learning how to garden a little bit and this is my second year. I have a ton of cucumbers and decided to try pickling. Your video really helps
@@spfadden082711 we have a really easy and simple recipe too that you don’t can but leave them in the refrigerator. After about 2 weeks they are ready to eat. Very good if you are interested in that.
@@IMakeMyBacon you can adjust the salt if desired but pickles aren’t a low sodium food. Salt is required for the pickling process. Thanks for watching.
@@OutdoorsandCountryLiving I know salt is required, the Ratio of that Water and Vinagar and that amount of salt tasty great when I made the Brind, I made Kosher pickles and they was so salty, I threw them away, 20 quarts. This brine taste really great, can't wait to try them
Thank you! We have an overwhelming amount of cucumbers this year! I have pickled in the past and that is what I plan to do today! I have used Mrs. Wages in the past an love it, because it’s easy! But honestly your recipe is easy also! I think I will do your recipe! Thank you for sharing! I’m going to looks up your squash relish, we have an overwhelming amount of squash too! Busy busy! Thank you again! Have a great day!
I made your pickle recipe tonight! My parents had a bumper crop of cucumbers! They asked me to take them and make pickles! I can’t wait to open a jar in the morning to see how delicious they are! Can I refrigerate my extra brine? I don’t want to throw it away!! I got 11 jars! Happy happy happy!!
Something that I figured out to make mine crunchy and deep flavor is one I use less water and compensate with more vinegar and with the mix boiling put the brine directly from pot to jar then immediately put the lid on the jar and turn upside down for 5 minutes then back right side up They seal quicker and as the brine cools it blanches the cucumbers without removing the crispness
@@missc.1017 not if the brine is boiling. And I only fill one jar at a time with the brine that way once it’s filled I wipe the top of the jar pull a lid out of my bowl of water and put it and the ring on the jar as snug as I can. Then immediately turn it upside down and let it set upside down for at least 5 minutes. Then turn it back over and let set. As it cools it will seal. I found this method here on RUclips with someone showing this open kettle method canning tomatoes. He fully cooked his tomato’s and then used this method. This method has worked perfectly for my pickles. Basically all you want to do is blanch the cucumbers
@@missc.1017 just found the video where I seen this done. The name of the channel is Useful Knowledge and the name of the video is Canning tomatoes WITHOUT a pressure cooker or water bath
You are awesome. Thank you very much for sharing. I'm anxiously waiting to finish getting the supplies together to put some of this knowledge into practice. 61 years old single father of four for twenty one years, I really want and need to get this done in order to pass along the skills to my children and grandchildren. Once again thank you 😊 🙏. Stay strong and be safe.
Just tried my first jar of your recipe and absolutely loved them. Thank you very much for posting it. I did add some cayenne because I like a little heat with everything thanks again
Made my first batch 10 days ago using Ms Wages pickling mix. Had to open a jar today to test before I make another batch. They are great except they are not crunchy enough. I will do the salt brine soak for my next batch. I used to watch my Mother can pickles but never paid enough attention to how she did it. She's been gone for 20 years so I'm pretty much teaching myself. You have a beautiful kitchen and nice canning equipment.
I'm making these today and I'm super excited!!! Will return to let you know how they turned out. Thanks again for all you do to help us viewers at home. Much love and many blessings!
Thanks for the video, reminds me of how my Mom, and Grandmother canned back when I was younger. I'll be using your method. Pickles look good, again thanks
I watched many videos because I want to make pickles and I think this is the best for me. I’ll definitely going to try your recipe because is very clear and explicitly. Thank you is such a great video!
Hi 👋 from Ohio, so I made dill pickles first time canning totally enjoyed it……Your video was really easy to understand…..The jars look beautiful…..Thank you
Tried this and I found there was more than twice the amount of pickling mixture (vinegar/salt solution) that was needed. I made 10# of cucumbers in 17 pint jars. They are processing now so we haven’t tried them yet, but after brining overnight, they’re definitely firm.
Just found your channel and I love how thoroughly you explain how to can different recipes! I'm brand new to canning and I appreciate your videos! Very helpful! Keep being awesome! ^w^
This is sage information for post-2020 living. Hopefully more people start growing and preserving their own food, because when the shelves are empty, there's not much you can do if you're not prepared! Excellent video
@@annasimons389 no - canned soups, stews, and other preserved vegetables, but nice try. You should try watching some of the other videos on this channel.
@@annasimons389 nah… it’s just one more treat in the pantry. We do a lot of canning and preserving and always have so we have a large variety of veggies and meats. Thank you for watching and for your comment. Hope you have a blessed week.
@@OutdoorsandCountryLiving ok but this whole empty shelves thing is ludicrous. Everyone who has canned a couple of things thinks somehow they're gonna survive some sort of zombie apocalypse. Unless you're full time homesteading then youre done... and most people aren't homesteading at the level a small fraction of people on youtube are. and even then at some point you're going to run out of items that you have to pick up at the grocery store. How are you going to pickle can and jam and bake without sugar and flour and vinegar and jars etc... I just think this "empty shelves" Crowd is nutty...
Thank you for sharing! I am brand new to gardening and my first batch of cucumbers i had did NOT turn out great as pickles....but I had no clue I should soak in salt water first! I have a water bath canner also, so I am encouraged to try again now!
To Have and To Homestead we like to use more natural and old fashioned ways of preserving without adding extra things or expense into the product. Never give up hope!!
@@Rebecca4167 simply eliminating an unnecessary step (in our opinion). Dill pickles are a salty food anyway. We’ve rinsed the cucumbers after removing them from the saltwater soak and then did a batch without rinsing them. We didn’t notice any difference between the two, so we skip the rinse step. Rinse if desired. Your kitchen, your rules!
Ive never made pickles before always bought them. this looks like fun and we have a huge cucumber crop this year. I know what i will be doing in the next week or so, thank you again for your video. im from washington state.
Hello and welcome! Glad to have you here. Happy to hear you are beginning to do some canning. We have been home canning for the past 26 years. It's definitely a labor of love and the taste is amazing.
If you are sensitive to salt you can reduce it a little or tweak to your liking. We really enjoy these and our pickled okra. Let us know how you do. Blessings!
We really enjoyed your pickling video and we're looking forward to making our own pickles. Can you tell me the salt to water ratio for the pre-soak? Thank you
Hi there! We appreciate you reaching out to us. Below is the saltwater soak ratio (not scientific). This is also found in the video description. *To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
very good, i had a chemotherapy treatment today so I'm grounded, and just surfing through Y/T, impressed me. You did a great job and getting the pickles colored too. I hope they turn out very well.
Hi, how long I can put in shelf this pickles? I like you channel, and I love your recipes. I hope one day, I will create my only brand, selling pickles.
I cant wait to try this recipe! I've got to get some cucumbers set aside for this! I've been using all of mine for fermented pickles! Thanks for sharing
Being totally new to this, I am torn between two different ways to finish the job, and there are examples of both on the internet. This way shows sealing the jars prior to boiling which would increase the pressure and reduce the vacuum once cool. The other way suggests boiling with the lids off and the water just to the neck of the jars for 15 to 20 minutes, then putting the lid on last which will produce more vacuum in the jars.
I’m learning how to can ,I want to start with canning pickles . Thank you for all your great tips! So helpful, may I ask where or what name is your pot your using?
Our water bath canner is a Ball stainless steel 21 quart canner. We have 2 of them and would highly recommend them. We purchased them from Amazon a few years ago. Let us know how we can be of help to you with learning how to can your own food. You’re going to enjoy it!
Random question. I’m New to gardening. Does it matter what variety of cucumber you use? I grew beit alpha cucumbers this year and I have a ton. I would love to try & pickle them but I’m not sure if they would get mushy.
In our opinion, a cucumber is a cucumber. Everyone seems to have their preferred cucumber varieties but they will all pickle the same. We grow Boston picklers and munchers as they are our favorites.
You can just put it in the refrigerator. You only need to water bath can the jars if you’re wanting them shelf stable, otherwise refrigeration is appropriate for short term use.
Thanks you so much for this video. You did a wonderful job. I have a question, we tried this recipe and after having processed them for 10 minutes I did not let them sit in the canner for 5 minutes to rest in the water bath before removing them. Do you typically wait 5 minutes? We just canned 17 quarts of these and can’t wait to try them. Thanks again!
The purpose of letting the jars rest in the hot water after turning the heat off is to prevent siphoning. Not required but is helpful. Most canning books recommend this as well. Wait time is between 5-10 minutes usually.
After boiling the jars and leaving them out overnight some of the centers were popped out. I pushed them in and they stayed in, they do not go in and out. Are they sealed correctly?
FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. This and more information can be found in each video description. Click “more” for the details.
Lol..It’s a stainless steel stock pot that came in a professional cookware set purchased about 20+ years ago from either Kohl’s or Macy’s. We’ve discovered that they no longer sell them. Belgique is the brand of our stainless steel cookware.
I've been using your canning recipes for over 2 years now and have the best tasting canned food ever
That’s great! We appreciate your feedback on the canning recipes. We’re eating pretty good here too, lol. Blessings to you and your family.
My Grandmas secret to a crunchy pickle was to add one fresh grape leaf to each jar. The natural tannins keep em crunchy in the jar long term, and also adds a bit more flavor.
I like the music behind. And I love watching your videos
Girl, these pickles!!!!! you are extremely easy to learn from!!! bless you for this recipe
Appreciate your kind words. Thank You!
I adapted this recipe for whole gallon pickles. I've already made 8 quart size pickles. And I'm thinking of using this for a couple of jars of pickled okras. Thank you for such a simple recipe 🎉😊
I am from the Caribbean 🇹🇹🇹🇹🇹🇹 i enjoyed watching this video,you did everything clean and proper and thank you for this recipe...keep doing you❤❤❤
I always enjoy learning all the different techniques from other people.
I still use my grandmother's recipe...over 100 years old. Differences between yours and mine are as follows: I use a 75/25 water to vinegar ratio vs. your 50/50, and lately have backed off the salt to 3/4 cup instead of a full cup per gallon. I use fresh dill and garlic, plus a hot serano pepper or two per jar, plus add alum to aid in crisping. I do not soak in cold salt brine prior but will try that next time. One additional prep thing that I don't think you mentioned is to always cut off 1/2" of the blossom end of the cukes....which contain enzymes that will soften the pickle. Finally, I do not hot bath process...just hot pack with boiling brine. Gramma kept her jars in the basement all year and they held up just fine; I keep mine in the fridge. Made a batch just a couple months ago and will last me until next season.
Sound good. Nothing wrong with learning that is for sure. Thank you for sharing and your comment. Blessings.
Thanks for your comments. I'm sure when I last made pickles about a decade ago, I didn't water bath them, only bottled them with the boiling vinegar, as in Australia we generally don't water bath things as much as Americans do. I kniw I dud leave the sliced cucumbers mixed with dry salt in a bucket overnight, then poured off the excess liquid and rinsed them first. But I can't find that recipe. Those pickles lasted for many years in perfect condition, at room temperature, even after opening. The salt and vinegar preserve them, which of course is why pickling was invented long before refrigerators.
@@rubygray7749 most excellent. It's all about managing pH (with vinegar) and salt to retard any spoilage bacteria. Properly set up, a person does not need to cook the crap out of the cukes...just fill with boiling hot brine and seal (basically pasteurization). Old school pickles were made via fermentation, just as traditional sauerkrat is made, whereby the bacteria produce lactic acid to lower the pH vs acetic acid (vinegar) for normal home canning. A different flavor profile but you could leave a crock of those in the basement forever...just wipe the surface slime off your arm after reaching into the crock.
Can you tell I used to be a microbiologist?
@@badgermtn
Encouraging comment!
What is your alum:brine ratio?
My family loves this recipe! They are requesting jalapeño pickles now😊🍁🍂🍁
I’ve seen a lot of recipes. But none that go in depth with measurements or methods. Thank you
Thanks for leaving us a message, we appreciate your feedback.
Love the sign on the frig "Don't grow up it's a trap!" LOL. Thx for the pickling info. I love all of the gadgets you are using to make it easy and cleaner.
Thanks for leaving us a message! Lol…it is definitely a trap! Take care
I made your crunch dill pickle recipe, today was the 2week mark we opened them … OH MY GOSH THEY ARE GOOD !!!! It’s my first try at making pickle and they are amazing , THANK YOU SO MUCH FOR THE RECIPE AND ALL THE TIPS !!
You’re more than welcome! We’re glad you like them. Thanks for letting us know how they turned out for you!
Thanks for the video. I have been learning how to garden a little bit and this is my second year. I have a ton of cucumbers and decided to try pickling. Your video really helps
@@spfadden082711 we have a really easy and simple recipe too that you don’t can but leave them in the refrigerator. After about 2 weeks they are ready to eat. Very good if you are interested in that.
I've been gardening for years, never had any luck with cucumbers until this year. I've got cucumbers out the wazoo! I'll give this a shot.
These are currently in my waterbath! Can’t wait to try them!. These are currently in my waterbath! Can’t wait to try them!.
So glad this video popped up in recommended videos! Thanks so much for you time in teaching us! God Bless!
Thanks for letting us know and for your kindness. May God bless you and your family.
Best home canned dill pickle I've ever had! Tastes just like Valasic! Thank you so so much for sharing! ❤
We’re glad you like them! They are very tasty. You’re very welcome.
They were not salty I hope, I can't do much salt
@@IMakeMyBacon you can adjust the salt if desired but pickles aren’t a low sodium food. Salt is required for the pickling process. Thanks for watching.
@@OutdoorsandCountryLiving I know salt is required, the Ratio of that Water and Vinagar and that amount of salt tasty great when I made the Brind, I made Kosher pickles and they was so salty, I threw them away, 20 quarts.
This brine taste really great, can't wait to try them
@@IMakeMyBacon we really enjoy these pickles and think they’re pretty tasty. Glad you like them too! Blessings to you and your family.
Thank you! We have an overwhelming amount of cucumbers this year! I have pickled in the past and that is what I plan to do today! I have used Mrs. Wages in the past an love it, because it’s easy! But honestly your recipe is easy also! I think I will do your recipe! Thank you for sharing! I’m going to looks up your squash relish, we have an overwhelming amount of squash too! Busy busy! Thank you again! Have a great day!
This is an easy recipe. It also works great for making simple refrigerator pickles (no canning required).
Just made 27 quarts the other day!
Will try your recipe in the next week.
I process the quarts for 15 and pints for 10
Thanks for the video!!
I use Mrs. wages seasoning from Walmart. Easy to make and the best flavor ever, No fuss or muss just simplicity.
Very informative and easy to follow
I just made 8 quart jars from the cucumbers in my small garden. Your recipe was easy to follow and the video. Can’t wait to try them 😊
Thank you so much for the video. I feel a little more confident about making pickles now.
I made your pickle recipe tonight! My parents had a bumper crop of cucumbers! They asked me to take them and make pickles! I can’t wait to open a jar in the morning to see how delicious they are! Can I refrigerate my extra brine? I don’t want to throw it away!! I got 11 jars! Happy happy happy!!
Yes, refrigerate any extra brine to use later. This also makes great refrigerator pickles (no canning required).
Something that I figured out to make mine crunchy and deep flavor is one I use less water and compensate with more vinegar and with the mix boiling put the brine directly from pot to jar then immediately put the lid on the jar and turn upside down for 5 minutes then back right side up They seal quicker and as the brine cools it blanches the cucumbers without removing the crispness
So when you do it this way (pouring hot brine over them), you don't have to do the water bath?
@@missc.1017 not if the brine is boiling. And I only fill one jar at a time with the brine that way once it’s filled I wipe the top of the jar pull a lid out of my bowl of water and put it and the ring on the jar as snug as I can. Then immediately turn it upside down and let it set upside down for at least 5 minutes. Then turn it back over and let set. As it cools it will seal. I found this method here on RUclips with someone showing this open kettle method canning tomatoes. He fully cooked his tomato’s and then used this method. This method has worked perfectly for my pickles. Basically all you want to do is blanch the cucumbers
@@missc.1017 here is the tomato canning link I seen this on. ruclips.net/video/s8rbp95xy24/видео.htmlsi=w8MVr1cZNbrXHABq
@@missc.1017 just found the video where I seen this done. The name of the channel is Useful Knowledge and the name of the video is Canning tomatoes WITHOUT a pressure cooker or water bath
@@HappyCamper1992 Thank you so much for all the info! 🙂
You are awesome.
Thank you very much for sharing.
I'm anxiously waiting to finish getting the supplies together to put some of this knowledge into practice. 61 years old single father of four for twenty one years, I really want and need to get this done in order to pass along the skills to my children and grandchildren.
Once again thank you 😊 🙏.
Stay strong and be safe.
Just tried my first jar of your recipe and absolutely loved them. Thank you very much for posting it. I did add some cayenne because I like a little heat with everything thanks again
Glad to hear. Thank you for the feedback. Let us know if you have any other questions about our recipes. Blessings!
When are pickles ready to eat after boiling in water
Thank you for the recipe. From east coast Canada 🇨🇦
Made my first batch 10 days ago using Ms Wages pickling mix. Had to open a jar today to test before I make another batch. They are great except they are not crunchy enough. I will do the salt brine soak for my next batch. I used to watch my Mother can pickles but never paid enough attention to how she did it. She's been gone for 20 years so I'm pretty much teaching myself.
You have a beautiful kitchen and nice canning equipment.
We appreciate your comment and hope you create the perfect pickles to your liking. Best regards!
Love this recipe; thank you so much. And the music is fire!!!
I'm making these today and I'm super excited!!! Will return to let you know how they turned out. Thanks again for all you do to help us viewers at home. Much love and many blessings!
Glad ur using simple recipe for pickles all others use all kinds of stuff in it
Thank you. Very clear and useful instructions for me just starting. You seem like a very sweet person. Keep up the great work.
We appreciate you watching and for your kindness.
Thank you. What a straight forward easy to follow process. I can't wait to try it. Thank you!!
We appreciate your feedback! Enjoy these great tasting pickles.
Just made 9 pints with the pickles my husband got out of the garden this morning! Thank you!
Welcome. Enjoy and thanks for the comment. Have a great weekend!
My mom's recipe always turned out soft, since then I've been using Mrs wages, it's time for a change thnx Dahlin imma try this this year👍
Thank you for showing me a very simple way to make pickles nice and crunchy
You’re welcome! We appreciate you taking time to leave us a message.
Thank you so much for this recipe. It has been many yrs since I have made dill pickles. This one sounds great !!
Just made 25 pints of these bad boys can’t wait to try them!! ❤️
Love your video and website I never used a water bath but will take your recommendations! Thank you
Thanks for the video, reminds me of how my Mom, and Grandmother canned back when I was younger. I'll be using your method. Pickles look good, again thanks
Hey! You’re welcome and thank you! Can’t beat old school canning like Grandma did.
I watched many videos because I want to make pickles and I think this is the best for me.
I’ll definitely going to try your recipe because is very clear and explicitly. Thank you is such a great video!
Let us know if you have any questions. Thanks for watching. Blessings!
Hi 👋 from Ohio, so I made dill pickles first time canning totally enjoyed it……Your video was really easy to understand…..The jars look beautiful…..Thank you
Hello and thanks for leaving us a message! Glad the video helped you out. Take care!
Tried this and I found there was more than twice the amount of pickling mixture (vinegar/salt solution) that was needed. I made 10# of cucumbers in 17 pint jars. They are processing now so we haven’t tried them yet, but after brining overnight, they’re definitely firm.
Great video. Simple & clear well organized presentation . Can’t wait to try it. Thanks !
Thank you for watching. Let us know if you have any questions. Blessings!
Just found your channel and I love how thoroughly you explain how to can different recipes! I'm brand new to canning and I appreciate your videos! Very helpful! Keep being awesome! ^w^
Thank you and blessings to you! 😊
This is sage information for post-2020 living. Hopefully more people start growing and preserving their own food, because when the shelves are empty, there's not much you can do if you're not prepared! Excellent video
Agree! Thanks for watching and commenting.
you gonna sustain yourself on pickles?
@@annasimons389 no - canned soups, stews, and other preserved vegetables, but nice try. You should try watching some of the other videos on this channel.
@@annasimons389 nah… it’s just one more treat in the pantry. We do a lot of canning and preserving and always have so we have a large variety of veggies and meats. Thank you for watching and for your comment. Hope you have a blessed week.
@@OutdoorsandCountryLiving ok but this whole empty shelves thing is ludicrous. Everyone who has canned a couple of things thinks somehow they're gonna survive some sort of zombie apocalypse. Unless you're full time homesteading then youre done... and most people aren't homesteading at the level a small fraction of people on youtube are. and even then at some point you're going to run out of items that you have to pick up at the grocery store. How are you going to pickle can and jam and bake without sugar and flour and vinegar and jars etc... I just think this "empty shelves" Crowd is nutty...
Just picked our first cucumbers....so we'll see and thanks for sharing.
That is a good feeling isn’t it. 🙂 have a blessed week and thank you for sharing.
@@OutdoorsandCountryLiving is this recipe good for sliced also?
@@grannysworkshop2611 good for any cut of pickle
Thank you so much! This video helped me more than you know ... Thank u again ❤God bless you and your family 🙏
May God bless you and your family as well. Happy to know this was helpful for you.
I just opened the jar of these pickles. Thank you thank you for the recipe and video!!! I'm so excited! You are a great teacher!
Glad to share this video with you. Happy you were able to make them. Thank you for your kind words! Wishing you many blessings-LeeAnn
@@OutdoorsandCountryLiving do they taste like kosher pickles or hamburger dill slices
@@bcrouch2626 another viewer said they taste just like Valasic brand dill pickles. To us, they are just a great dill pickle!
Well done!! Thank you for sharing.
Thank you for sharing! I am brand new to gardening and my first batch of cucumbers i had did NOT turn out great as pickles....but I had no clue I should soak in salt water first! I have a water bath canner also, so I am encouraged to try again now!
To Have and To Homestead we like to use more natural and old fashioned ways of preserving without adding extra things or expense into the product. Never give up hope!!
I add a couple white oak leaves helps keep them crunchy 😊
Wonderful video!! Thank You, I’m working on my first batch right now.
Thank you for this video. I am canning some pickles in a week. Love it!
Calcium cloride is cheap and all but guarantees crunchy pickles. 💯 recommend using this recipe.
Is this pickle crisp?
I enjoyed your dill pickle video, I'm making them this AM. Thanks for sharing.
Thanks for watching. Hope you enjoy them as much as we do!
I made these last week and they are great, thanks for the simple recipe.
Thanks for sharing your feedback!
I absolutely love your channel and your simple simple instructions and I am trying your recipe for the first time fingers crossed😊
Thank you for the kind comment. If you have any questions please let us know. Blessings!
@@OutdoorsandCountryLiving
Can you let me know why you don’t rinse your cucumber before canning them
@@Rebecca4167 simply eliminating an unnecessary step (in our opinion). Dill pickles are a salty food anyway. We’ve rinsed the cucumbers after removing them from the saltwater soak and then did a batch without rinsing them. We didn’t notice any difference between the two, so we skip the rinse step. Rinse if desired. Your kitchen, your rules!
@@OutdoorsandCountryLiving thank you or getting back with me we are doing over 30 pounds of pickles tomorrow
seems really good in taste. definitely try this one also,
We really like these pickles! Perfect flavor for our taste.
I'll try your way to do it, especially the soaking in ice cold water and vinegar for some hours for crispiness. I like your video.
Thanks for commenting!
Use grape leaves for crispy cukes, best tannin item around. ❤
Thank you so much for the video!! Do you have a video for bread and butter pickles?
We do not have a video on bread and butter pickles. We appreciate you taking time to leave us a comment.
I made this about a month ago and they came out great! I have the last of my cucumbers for the year and am doing this recipe again! Delish for sure!
Thanks for sharing this recipe
Ive never made pickles before always bought them. this looks like fun and we have a huge cucumber crop this year. I know what i will be doing in the next week or so, thank you again for your video. im from washington state.
Thanks for watching! Be sure to reference the recipe in the video description.
I made these and they are amazing. Thanks
Glad you like them, they are pretty tasty! Thanks for watching and giving feedback.
I'm going to try these. My pickles are good but soft. Thank you
Let us know how they turnout for you. If you have any questions just let us know. Blessings and thank you for the comment.
These are currently in my waterbath! Can’t wait to try them!
Awesome! We just ate some this evening with supper.
Good morning newest friend! Excellent video for this 1st year canner! LOVE the recipe! Have a beautiful and blessed day 🙏. LUCRETIA
Hello and welcome! Glad to have you here. Happy to hear you are beginning to do some canning. We have been home canning for the past 26 years. It's definitely a labor of love and the taste is amazing.
thank you sharing this simple recipe. Will definitely try it1
Thanks for watching!
First time canning, you did an awesome job, I feel like it did too. Thank you!!
Job well done for your first time canning! Now keep at it, you’ll have a full pantry before long of home canned goods that you made.
Making today. Can't wait! Thanks!
MerryChristmas and a Blessed New Year, i just saw your recipe abd I'm ready to make it...thanks for sharing❤❤❤
Happy New year. Let us know if you have any questions. Blessings!
Gonna try this. First time with pickles.
If you are sensitive to salt you can reduce it a little or tweak to your liking. We really enjoy these and our pickled okra. Let us know how you do. Blessings!
We really enjoyed your pickling video and we're looking forward to making our own pickles. Can you tell me the salt to water ratio for the pre-soak?
Thank you
Hi there! We appreciate you reaching out to us. Below is the saltwater soak ratio (not scientific). This is also found in the video description.
*To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.
It is a wonderful recipe with the way of pickling cucumbers, for which I thank the housewife.
We appreciate you watching and leaving a comment.
very good, i had a chemotherapy treatment today so I'm grounded, and just surfing through Y/T, impressed me. You did a great job and getting the pickles colored too. I hope they turn out very well.
Thanks for watching and May God bless you!
I have noticed cancer patients love to tell us about their chemo.
Hi, how long I can put in shelf this pickles? I like you channel, and I love your recipes. I hope one day, I will create my only brand, selling pickles.
Very helpful instructional video. Thank you. Tumeric!
Thanks for watching and leaving us a message.
Lime pickles, oh yum!
I cant wait to try this recipe! I've got to get some cucumbers set aside for this! I've been using all of mine for fermented pickles! Thanks for sharing
Fermented pickles are awesome!
Being totally new to this, I am torn between two different ways to finish the job, and there are examples of both on the internet. This way shows sealing the jars prior to boiling which would increase the pressure and reduce the vacuum once cool. The other way suggests boiling with the lids off and the water just to the neck of the jars for 15 to 20 minutes, then putting the lid on last which will produce more vacuum in the jars.
Noooo !!! The Lids anddd Rings NEEEED to be ON while you are water bathing them !!
Thank you for this simple recipe!
You’re welcome and thank you for watching. Enjoy the pickles!
What a great motivating channel ! Where are you all from?
@@bmxboi72 Indiana
I’m learning how to can ,I want to start with canning pickles . Thank you for all your great tips! So helpful, may I ask where or what name is your pot your using?
Our water bath canner is a Ball stainless steel 21 quart canner. We have 2 of them and would highly recommend them. We purchased them from Amazon a few years ago. Let us know how we can be of help to you with learning how to can your own food. You’re going to enjoy it!
Thanks this is my first time. I will let you know how they turn out.
Great, thanks!
Worked out great thank you
You’re welcome. Thanks for letting us know.
You're wonderful, thank you
We canned pickles for the first time this year. Tried a few recipes and found a couple we really liked. May have to try this one next year!
Pettway Family Farmstead thanks for stopping by & watching!
Random question. I’m New to gardening. Does it matter what variety of cucumber you use? I grew beit alpha cucumbers this year and I have a ton. I would love to try & pickle them but I’m not sure if they would get mushy.
In our opinion, a cucumber is a cucumber. Everyone seems to have their preferred cucumber varieties but they will all pickle the same. We grow Boston picklers and munchers as they are our favorites.
@@OutdoorsandCountryLiving ok thank you for your response. I’m going to try your recipe.
Excellent!
Tjank you maam, that is nice tutorial
Thanks for watching!
Thank you so much 💓 💗
This looks great what happens if I only make 1 jar do I need to boil it in the end or can I just put it in the fridge?
You can just put it in the refrigerator. You only need to water bath can the jars if you’re wanting them shelf stable, otherwise refrigeration is appropriate for short term use.
Thanks you so much for this video. You did a wonderful job. I have a question, we tried this recipe and after having processed them for 10 minutes I did not let them sit in the canner for 5 minutes to rest in the water bath before removing them. Do you typically wait 5 minutes? We just canned 17 quarts of these and can’t wait to try them. Thanks again!
The purpose of letting the jars rest in the hot water after turning the heat off is to prevent siphoning. Not required but is helpful. Most canning books recommend this as well. Wait time is between 5-10 minutes usually.
Thank you so much for replying so quickly and sharing your knowledge. I really appreciate it! God Bless You!
After boiling the jars and leaving them out overnight some of the centers were popped out. I pushed them in and they stayed in, they do not go in and out. Are they sealed correctly?
I made these last night and they are just beautiful!! How long do I wait until I can try them
You can eat some now but it’s best to wait about 2 weeks with pickled items for full flavor. Thanks for letting us know that you made them!
Awesome video
How long can you store the pickles before they aren’t good anymore? Just learning about canning. Thanks
FAQ: What is the shelf-life of home-canned goods?
As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.
This and more information can be found in each video description. Click “more” for the details.
Where did you buy the pony you use to boil your brine? Ty for answering. 💕
Lol..It’s a stainless steel stock pot that came in a professional cookware set purchased about 20+ years ago from either Kohl’s or Macy’s. We’ve discovered that they no longer sell them. Belgique is the brand of our stainless steel cookware.
These look great! Finally found a video of what I been missing with my pickles