NOT only just end-of-harvest gardeners but the tiny garden or store people among us that would love to try pickling store bought items just to see if we could LOVE this inspiration. Thanks.
I was so glad to see pickling without heating the veg first. Cool product, cool brine and cool jars go in cool water is how I do it. Then slowly raise the temperature in the canner to a boil. Happy to watch you do that too!
You seem to be an ingredient canner. My husband passed a year ago from Alzheimer’s. Eating is one of the last things I think of usually, but I enjoy watching you so much. You seem so much happier now that you have retired. My question is, does it make more since that I try to make things like soups to can or ingredients. Maybe both? I’m 70, I’ve got to start eating better. Can’t live off sandwiches for ever. I appreciate any advice you have.
hunny u should can what u want to have available. u dont have to pick just one thing or one way of doing things. i prefer to can things i can just open and eat and pickles are definitely on that list. i'm so sorry u lost ur husband. i've outlived two.
@@jackienoel2864I need to eat happier as well. I started cooking big meals for freezer. Pork and beans, chicken pot pies, tomorrow I'm making wontons, and I've made lots of chicken broth right to jelly stage. I will make ribs and freeze in smaller portions. Oh yes and I canned praline syrup for waffles that I premade as well. This self love will help you get on a roll, so no matter how you prepare your food for safe keeping, know that you too are worth it❤❤❤
I always throw a few boiled eggs in my left over brine! You could add a clove or two of the garlic and the ginger to make a good pickled egg snack. Even the hot pepper flakes too! I often forget I have it when it comes time to pickle again. This way it’s not just sitting there in the fridge.
Perfect timing for me to try this recipe for all the little remaining produce. I am currently making your pasta sauce recipe. 3rd year making it. We love it!
If you need an idea for a video, how about canning corn. I know that may sound simple, but I have tried several times, and it always seems over cooked and turns a dark color. Not sure where I am going wrong. I have heard that you love your canned corn, so I would love to see how you do it. Thanks! Love your channel.
I’m going to add this to my personal canning cookbook. I made pickled Brussel sprouts and they turned out so good! I can’t wait to try this out. Ps: I love how calm you are while canning. You showed me that I don’t have to be rushing trying to get the lids on asap. Take a deep breath and enjoy the process.
Seeing that you have quite a few new viewers I really don't think that it matters what you can, because they haven't seen them yet. Maybe the older viewers would like to see them again. JMO 👋🇨🇦
I know I LOVE the sweet pickled red cabbage coleslaw. It is one of my favorites to put on tacos!! My red cabbage didn't do well this year thanks to the bugs, but my friend found some bags of shredded red cabbage at the Amish Discount store, 2 for $1! She snagged them up for me.
I was so wrong about green paint in a kitchen. It's beautiful Rachel! The thing above the door and small rack beside the door look great too! Sorry, off topic but it's pretty.
I'm going to try adding ginger to pickled carrots...I've had carrot & ginger soup and it's delicious! And I am loving my pickle packer! I don't have a food mill but a strainer and a pickle packer work just fine to make ketchup or other smooth preserve.
Always appreciate your video's. Your hair looks fantastic! Don't you have another wedding coming up? Summer left to soon but loving the temperature swings. Enjoy your weekend
I love these pickling videos! I still only like dill pickled cukes but your basic sweet brine has turned out so amazing for so many pickled vegetables in my pantry that I never would’ve thought of without you. I usually use your “one brine” plus I add a couple dried hot peppers to add heat for the adults’ jars -chile Pequín, hatch chiles, cayenne or chile de árbol. I haven’t tried with honey yet but I will now! I find myself pickling the bottom of the box of almost any bulk box or bag of veggies I buy for my large family or the last of garden preservation when I’m worn out or the canners are full. It’s so easy and sure to get used bc it’s so yummy. A new favorite is pickling commercially shredded carrots or cabbage if I buy it. Also - Have you considered trying picalilli? I think you would like it 💜
Good timing. I'm fermenting some pickles right now. Hey, you didn't put any heat it them. I use my Cayennes in my pickling brine and later use them to create hot sauce. Pickle relish is good too for maybe the pickles that are too big or gotten a little too soft. Just chop it in the food processor and jar it with some brine.
Hi Rachel, if you are still looking for inspiration? Do you have a pepper jelly recipe? I have tried a couple times now and I’m sure it’s not the recipe, but the cook - BUT the peppers end up clumped together and it does not look pretty? I want to give them as gifts ? I am learning so much from you so thank you!
Sure enjoy your channel! Thank you for all the tutorials and encouragement. Have you tried fermenting veggies? If so, what have you tried? Also one more question. My garden was Horrible this year. Not enough of anything to preserve. Have you had years like this? Do you supplement with store bought food, or just go without, say, carrots for a season?
This was great, thank you! I have a question/need advice: I made pickled coleslaw last year, and we don’t care for it. I’d like to try again with a sweeter brine, but I’m not sure what to use-a bread and butter recipe or a regular sweet pickle recipe? I was wondering if you’d fiddled with any variations?
Quick tip for shredding - get rid of that hand guard and just use a fishmonger's glove. It's made with stainless steel and is cut-resistant. You'll have a better grip, won't have to worry about the guard getting all cattywampus on you, and it's easier and faster.
Curious if u think this recipe ended up too salty, because u said u were putting in 4 & 1/2 T of salt but u added 5 & 1/2 T. I would like to try this but that's a sizable discrepancy.
You could always just put 3 tbsp in the recipe and then you could always sprinkle extra salt on afterwards when you are eating it if it needs more salt.
@@1870s i wanna turn the pickled peppers into a seasoning, so yes, I will drain, dry and put them in a dehydrator. Is that safe to do since the brine turned syrupy?
Would you please give ideas on what to use the pickled cabbage on, I have four nice heads. I’ve never grown the red before and now I don’t know what to do with that much red cabbage. I will definitely like to pickle it but I want to make sure that we will use it and I’m not sure what to use it on.
I love pickled red cabbage. My Oma from Holland served it hot and used to add apple slices and crumbled bacon to her recipe. I could eat this product on a daily basis!
I did homemade bread and butter pickles for the first time this year and used Mrs Wages for it not real thrilled with it 🫤 definitely not using it anymore.
I'm curious how the green beans will taste with the added zinc. Zinc isn't very pleasant tasting however Ohio soil is zinc depleted so it may be beneficial in the long run!
Do I see homemade ACV behind you? I am trying to make some, but really at a loss. So many ways, and not certain that any of them are right. You? I trust😎
Can you share the recipe for the brine....it would be helpful to know the amounts of all the ingredients per jar. I know you mentioned a few...but a recipe would be great as im just starting to learn canning. Thank you!! 😊
Can you share links for some of your older videos? Another lady I follow is starting to update some of her videos and sharing her older videos that pertain to the topic. I have learned a lot the past 4 years since 2020 but I feel I need a refresher . I want to now perfect what I have learned from you homesteaders. That other lady I follow says that some of her older videos are hard to find and so she is going to repost them. I personally don't want to dive into anyone's personal lives I just want to learn skills. So that's where I'm at . Kindest regards Louise Ps. It's kind of daunting scrolling through all the videos and trying to find something in particular. Hope you can help
Here’s what I haven’t seen yet at the 18:44 mark, Why hasn’t someone come out with an electronic canner? Similar to the insta pot? You could just load up the pressure cooker with a LITTLE water, enter the time, then go to bed. Pull out the finished jars in the morning. The old, ancient, on stove pressure cooker needs to be baby sat. What’s the right flame and rocker motion? It loses water, and…you have to shut it off! It could be brain dead! INVENT IT! Make millions!
@@jamierosendahl206 It just seems you could just snug the lids, use that, then go to bed. The stove top ones require baby sitting. The electric ones are nice since they don't vent or lose stream.
Hey Rachel. Great pickling video. Have an amazing weekend. HUGS 🤗❤️. Mari'a. ❤️🤗❤️🤗👍👍👍🥒🥬💜💜💜💜🌹🌺🌹
Great shout to you from Chelsea on Little Mountain Ranch the other day! 🙂 you are an inspiration
I saw that too! I loved it
Well, Rachel is the GOAT and everyone knows it! 😊
Yes I saw that too! 😊
NOT only just end-of-harvest gardeners but the tiny garden or store people among us that would love to try pickling store bought items just to see if we could LOVE this inspiration. Thanks.
I was so glad to see pickling without heating the veg first. Cool product, cool brine and cool jars go in cool water is how I do it. Then slowly raise the temperature in the canner to a boil. Happy to watch you do that too!
Oh pickled carrots are so so good!! I've been making them for a couple years and my family love them. My brothers go crazy over them lol!
I need to try these! I was actually successful with growing carrots this year!
Used this recipe on my watermelon rind pickles ❤
58 here in maine,my favorite season too Rachel. Tyfs this video, I have small amounts of cucs and cabbage , so this will work very good for me.
I can't wait to try this! I use your One Brine to Rule Them All from 4 years ago all the time.
You seem to be an ingredient canner. My husband passed a year ago from Alzheimer’s. Eating is one of the last things I think of usually, but I enjoy watching you so much. You seem so much happier now that you have retired. My question is, does it make more since that I try to make things like soups to can or ingredients. Maybe both? I’m 70, I’ve got to start eating better. Can’t live off sandwiches for ever. I appreciate any advice you have.
hunny u should can what u want to have available. u dont have to pick just one thing or one way of doing things. i prefer to can things i can just open and eat and pickles are definitely on that list. i'm so sorry u lost ur husband. i've outlived two.
@@rosemaryus-ct6151
I’m so sorry you’ve had to go through this twice. Thank you for your advice! Pickles definitely need to be on the shelf!! I agree!
@@jackienoel2864I need to eat happier as well. I started cooking big meals for freezer. Pork and beans, chicken pot pies, tomorrow I'm making wontons, and I've made lots of chicken broth right to jelly stage. I will make ribs and freeze in smaller portions. Oh yes and I canned praline syrup for waffles that I premade as well. This self love will help you get on a roll, so no matter how you prepare your food for safe keeping, know that you too are worth it❤❤❤
I make fermented carrots. Delicious!
I always throw a few boiled eggs in my left over brine! You could add a clove or two of the garlic and the ginger to make a good pickled egg snack. Even the hot pepper flakes too! I often forget I have it when it comes time to pickle again. This way it’s not just sitting there in the fridge.
Brilliant idea. Thanks for sharing.
I always learn something new from your channel. Thank you so much for taking us along. Take care from Cape Cod💖
Oh my goodness.. those veggies looked absolutely amazing coming out of water bath❤️
Perfect timing for me to try this recipe for all the little remaining produce. I am currently making your pasta sauce recipe. 3rd year making it. We love it!
Thank you Rachel ❤
I love seeing a new vlog from you, as I know that I will always learn something new!
If you need an idea for a video, how about canning corn. I know that may sound simple, but I have tried several times, and it always seems over cooked and turns a dark color. Not sure where I am going wrong. I have heard that you love your canned corn, so I would love to see how you do it. Thanks! Love your channel.
I’m going to add this to my personal canning cookbook. I made pickled Brussel sprouts and they turned out so good! I can’t wait to try this out. Ps: I love how calm you are while canning. You showed me that I don’t have to be rushing trying to get the lids on asap. Take a deep breath and enjoy the process.
Great video, love the sweet brine and the veggies were gorgeous!!! Thanks Rachel!
Seeing that you have quite a few new viewers I really don't think that it matters what you can, because they haven't seen them yet. Maybe the older viewers would like to see them again. JMO
👋🇨🇦
Absolutely! We would!🌻🐛💚🙏🙏💕
I know I LOVE the sweet pickled red cabbage coleslaw. It is one of my favorites to put on tacos!! My red cabbage didn't do well this year thanks to the bugs, but my friend found some bags of shredded red cabbage at the Amish Discount store, 2 for $1! She snagged them up for me.
Definitely trying this! I've been wanting a new brine to try. This is right up my alley. ❤
Brine recipe sounds yummy.
Wow!! Where did you learn to do all of this, man i wish i could meet you in person
I use my pestle to pack! Great video!
I was so wrong about green paint in a kitchen. It's beautiful Rachel! The thing above the door and small rack beside the door look great too! Sorry, off topic but it's pretty.
Beautiful, thank you for sharing ❤
Great video. Love learning all the canning goodies
Have a blessed day
Thank you! I planted a fantastic garden this year, but I didn't get to harvest much 😂 Texas summers are a challenge.
love this great job
I'd love to see some what's for dinner videos again.
if we do, probably in the winter when it's crappy outside. still too much work to get done outside.
I really enjoyed watching this video. ❤
GREETINGS RACHEL WATCHING ON REPLAY GOOD VIDEO
MARGARET LYNCH SOUTHERN IRELAND
That was amazing. And very inspiring
I'm going to try adding ginger to pickled carrots...I've had carrot & ginger soup and it's delicious!
And I am loving my pickle packer! I don't have a food mill but a strainer and a pickle packer work just fine to make ketchup or other smooth preserve.
As I'm watching and getting inspired...... it's 98 degrees here in Southern California 😫
Yay! You're awesome!
Everything looks delicious!
Always appreciate your video's. Your hair looks fantastic!
Don't you have another wedding coming up?
Summer left to soon but loving the temperature swings.
Enjoy your weekend
I love these pickling videos! I still only like dill pickled cukes but your basic sweet brine has turned out so amazing for so many pickled vegetables in my pantry that I never would’ve thought of without you. I usually use your “one brine” plus I add a couple dried hot peppers to add heat for the adults’ jars -chile Pequín, hatch chiles, cayenne or chile de árbol. I haven’t tried with honey yet but I will now! I find myself pickling the bottom of the box of almost any bulk box or bag of veggies I buy for my large family or the last of garden preservation when I’m worn out or the canners are full. It’s so easy and sure to get used bc it’s so yummy. A new favorite is pickling commercially shredded carrots or cabbage if I buy it. Also - Have you considered trying picalilli? I think you would like it 💜
105 here in South Florida, totally ready for fall.
I always thought pickling required putting hot brine into hot jars. Is that only with canning (hot jars and hot vegetables)?
Why have I just found your awesome channel? There is something bad wrong with that. Thanks!!
I completely agree! Binging the last few months to get cold ugh up a tad!
Always amazing ❤
Good timing. I'm fermenting some pickles right now. Hey, you didn't put any heat it them. I use my Cayennes in my pickling brine and later use them to create hot sauce. Pickle relish is good too for maybe the pickles that are too big or gotten a little too soft. Just chop it in the food processor and jar it with some brine.
Hi Rachel, if you are still looking for inspiration? Do you have a pepper jelly recipe? I have tried a couple times now and I’m sure it’s not the recipe, but the cook - BUT the peppers end up clumped together and it does not look pretty? I want to give them as gifts ? I am learning so much from you so thank you!
Hi Rachel 😊 loved this video so much! Do you store the garlic in a ziplock bag in the freezer ? Thanks so much
Yep
Well, in Alberta, my outdoor thermometer read 1.5 degrees Celsius this morning, Sept 16/24. My Tithonias and squash leaves suffered frost damage today! Ugh. That’s 34 F. Ugh ugh ugh ugh ugh.
Sure enjoy your channel! Thank you for all the tutorials and encouragement.
Have you tried fermenting veggies? If so, what have you tried?
Also one more question.
My garden was Horrible this year. Not enough of anything to preserve. Have you had years like this? Do you supplement with store bought food, or just go without, say, carrots for a season?
This was great, thank you! I have a question/need advice: I made pickled coleslaw last year, and we don’t care for it. I’d like to try again with a sweeter brine, but I’m not sure what to use-a bread and butter recipe or a regular sweet pickle recipe? I was wondering if you’d fiddled with any variations?
❤❤❤
Quick tip for shredding - get rid of that hand guard and just use a fishmonger's glove. It's made with stainless steel and is cut-resistant. You'll have a better grip, won't have to worry about the guard getting all cattywampus on you, and it's easier and faster.
What is the tool u are using to hold your cabbage when u are grating it? That looks like something I could definitely use!!
That comes with the mandolin slicer.
I've been making pickles lately. I was wondering if the cucumber slices could be packed in too tightly.
After sealing the jars, do your brines ever turn "syrupy"? Are you supposed to throw the veggies away or are they ok to eat?
Hi Rachel- regarding your comment on the garlic. You break up the head and freeze the cloves?
Thanks!
Break them up into individual cloves. Leave the skins on, then freeze.
You found it!
Curious if u think this recipe ended up too salty, because u said u were putting in 4 & 1/2 T of salt but u added 5 & 1/2 T.
I would like to try this but that's a sizable discrepancy.
You could always just put 3 tbsp in the recipe and then you could always sprinkle extra salt on afterwards when you are eating it if it needs more salt.
Oh I have one more question. Can you turn pickled peppers with that syrupy brine into a powder?
you mean like can then like I did. wait a while. drain the liquid and dehydrate & powder them? sure, I guess you could do that.
@@1870s i wanna turn the pickled peppers into a seasoning, so yes, I will drain, dry and put them in a dehydrator. Is that safe to do since the brine turned syrupy?
Would you please give ideas on what to use the pickled cabbage on, I have four nice heads. I’ve never grown the red before and now I don’t know what to do with that much red cabbage. I will definitely like to pickle it but I want to make sure that we will use it and I’m not sure what to use it on.
I love pickled red cabbage. My Oma from Holland served it hot and used to add apple slices and crumbled bacon to her recipe. I could eat this product on a daily basis!
also sauerkraut carrots are very tasty
So these I’m assuming can be stored in a cellar or basement?
Can you use the pickle crisp past the best before date?
I did homemade bread and butter pickles for the first time this year and used Mrs Wages for it not real thrilled with it 🫤 definitely not using it anymore.
Did you add ginger to everything but the cukes?
I'm curious how the green beans will taste with the added zinc. Zinc isn't very pleasant tasting however Ohio soil is zinc depleted so it may be beneficial in the long run!
Everything looks great, please let us know how your carrots and cucumbers taste 😊
Do I see homemade ACV behind you? I am trying to make some, but really at a loss. So many ways, and not certain that any of them are right. You? I trust😎
Can you share the recipe for the brine....it would be helpful to know the amounts of all the ingredients per jar. I know you mentioned a few...but a recipe would be great as im just starting to learn canning. Thank you!! 😊
Can you share links for some of your older videos? Another lady I follow is starting to update some of her videos and sharing her older videos that pertain to the topic. I have learned a lot the past 4 years since 2020 but I feel I need a refresher . I want to now perfect what I have learned from you homesteaders. That other lady I follow says that some of her older videos are hard to find and so she is going to repost them. I personally don't want to dive into anyone's personal lives I just want to learn skills. So that's where I'm at . Kindest regards Louise
Ps. It's kind of daunting scrolling through all the videos and trying to find something in particular. Hope you can help
I am going to do this ❤Can anyone tell me do you eat the carrots just like that or do you cook them after when you go to eat them .thank you!
No, I believe they are eaten as is from the jar. Although we've done them shredded.
Here’s what I haven’t seen yet at the 18:44 mark, Why hasn’t someone come out with an electronic canner? Similar to the insta pot? You could just load up the pressure cooker with a LITTLE water, enter the time, then go to bed. Pull out the finished jars in the morning. The old, ancient, on stove pressure cooker needs to be baby sat. What’s the right flame and rocker motion? It loses water, and…you have to shut it off! It could be brain dead! INVENT IT! Make millions!
Presto has an electric pressure canner!
@@jamierosendahl206 It just seems you could just snug the lids, use that, then go to bed. The stove top ones require baby sitting. The electric ones are nice since they don't vent or lose stream.
Oops! You have a garlic clove on you, muddles! Hope you found it or one jar might be garlic lighter
I thought you had to pressure can vegetables
Not pickled vegetables. The vinegar is acid, so they can be water bath canned.
Kosher Salt is a misnomer. It's just salt without any additives that are against Jewish tradition.
Honey in the brine. ..Taste? Sweet and sour? Your always so busy it seems. Be sure to rest and enjoy nature a little everyday.