Same here! Only in the 60s & 70s! When my mom canned Dill pickles, she always put 1 or 2 grape leaves & 1 clove of garlic + fresh dill to her jars. Best pickles ever for us! One thing though, if you use garlic in your pickles, only use 1 clove per quart jar.If you use more than that, it will make your pickles ferment & cause your jars to unseal while being stored!!( Found out the hard way on this! Caused my mom to stop canning pickles, as she didn't know why it was happening!)
My mom used to can a lot and sometimes she would let me help, I always watched her even before I was old enough to help. I've made bread and butter pickles before but they were always soft. I will definitely be trying this way. Thanks, brings back wonderful memories and I will enjoy making them in the same kitchen that my mom did.❤
I want to tell you about the best cucumbers for crunchy pickles. Try armenian cucumbers. They crawl on the ground and i save seed from the mature cucumbers. I bought the seed from tractor supply. They are a non hybrid so save seed. Ive been saving seed for 40 years.
Are u talking about the Armenian melons that I’ve seen people grow to harvest early as cucumbers? If so, what they have all said is the white ones are best. They are smooth and yummy.
I started growing Armenian cucumbers 5 yrs ago and they are a favorite for fresh or pickled. They hold their crunch without any lime or grape leaves. I grow mine on an 8 ft cattle fence trellis.
I have never done that with the salt for my pickles and mine are always crunchy. I let my brine cool, then add it and that works for me. I love how everyone has "their tricks" and other ways of doing stuff!
That's a great idea to get the water out of the cucumbers by soaking them in salt. That makes sense. That's what is done to make sauerkraut from cabbage. I found a lady on RUclips: Out the back door" who doesn't put any pickle crisp in her pickles and they are crisp. Her secret: Open kettle canning method. Some people would not like that because of the danger of botulism, but there are rebel canners who do this method for pickles and they have been doing it for years. This lady said that the water bath is what makes them mushy and not crisp. Anyway, I enjoyed your video. From an almost seasoned canner and homesteader.
Thanks so much for watching. Yes. I know people around here that do the same thing with open kettle. I try not to get the jars or pickles too hot cause that will make them mushy. Basically, I'm just making it hot enough to seal the lid to the jar. I know there are people that do different things while canning and if that is something they are comfortable with, then by all means let it rip! Thanks for the awesome comment, I appreciate it. 🙏
I’m taking my first foray into pickling tomorrow. After multiple tutorials, I like your method the best. I’m looking to achieve everything you covered in this video. Thank you for the tutorial. Pickles first followed by sauce.
Lacto fermented pickles are the healthiest. Very crunchy too, with bay leaves added. Very tangy after just 4 days, but require refrigeration. Green beans too. 😊
I'm 70 and I've made bread and butter pickles and always cut thin round rings with onions and sometimes peppers. I can't wait to see how these come out. I'm down in Mississippi.
I also cut my cucumbers into rounds. Also add rings of raw onion then the brine with spices. I can them but also just take one large 2 quart jar and put directly into fridge. We call them fridge pickles. They are very crispy cause are never processed in boiling water.
Hiya GF. You popped up on my feed just now and I watched, of course. I must confess that I'd never heard of the grape leaf trick. So happens we have brand new scuppernong and or muscadine leaves at pickle time. Jes have to try that. THANKS. We exclusively put up Klaussen type dills each year. Brine/garlic/pickles. When we started we had mush pickles but that was a looooog time ago. We got onto Pickle Crisp last year and I believe it helps. Wouldn't do a jar without it. Same for squash relish etc. But here's our secret. I learned this from a little old lady on Sand Mountain way back. When you go to the store to get a jar of Klaussen pickles what is different about them? They live in the cooler....not the grocery shelf. Well she had crisp pickles and the secret was refrigerating them after cold packing. If you have the room, put your pickles (or as many as will fit) in the fridge after processing. Only thing..once you do that they have to stay refrigerated. You can take 'em to a church eating meeting Sunday a solid year later and you're guaranteed to take an empty jar home. Sitting them on a warm shelf later...the seal will break. So gotta keep 'em cool. Works for us. Take care and thanks for the vid!! Norm way over in Alabam
Thanks Norm! That is a good tip. I usually put mine in the basement the day after I can them. So that may be another reason why mine stay crunchy. My basement is about 55 degrees year round. Thanks again for the info!
Love everything you can make from cucumbers!!! I'm so embarrassed to admit, I purchased the canning jars, all the spices and yes, I bought pickles from a local farmer and then the pandemic hit! So us nurses didn't see the light of day because of work and I never made them. These literally make my mouth water! No more excuses! Thanks for sharing!🙏
Just moved to the burbs from Philly. So this is all new to us. Of all the pickle recipes I’ve watched yours is amazing. I’ve made my great great granny’s Virginia picked but they take weeks but are so worth it. We grew a ton of stuff so we’ll be canning fools this fall. Thank for the amazing video. (Yours is the first one I hit the like button lol)
Thank you so much we really appreciate it! I know there are a lot of pickle videos out there, so I must be doing something right! Feel free to check out some of our other canning vids! Cheers! 😃
I stumbled across your channel this morning, and I am sure glad I did! We are new to homesteading, but I have several years of canning experience. You just taught me a BUNCH! Thanks for the content.
Thanks for sharing can't wait to try this never knew about cutting off the blossom end of a cucumber every thing else we do and sometimes we a soft jar or too or 8 to 10 months in they all go soft .so thanks for the tip and don't touch,look at,or breath on the finished product for 24 hours !!!! Check !!!
Hi, thank you for your pickling video. And thank you for sharing your recipe with us. You mentioned for the pickling pickles dill pickles your recipe was two parts vinegar to water but when you were filling up your pot with your brine, you said 4 cups of water and 4 cups of distilled vinegar and a half cup of salt. I’m a little confused if you could give me measurements again, that would be great.
I have never seen anyone make bread and butter spears! I normally would never want that much of a sweet pickle but for others that love them that is a great idea.
I have family that will be thrilled of more of a BB as a spear. That's the beauty of cutting pickles we can make them the size we want. I loved his video. Awesome
For sure! Or, better yet, a homemade Jalapeno Cheddar Brat from Gagne farms! Add a little Develey Hot Tube Mustard on the side and some homemade ketchup from the garden....Best Brat Ever!!!!! p.s. we can have Kogels too! lol
Hey thanks for this. I must have watched this ten times. Maybe more. Took notes even and rewound it as i actually made each kind in the same order as you did, just to be sure step by step. It's my first time on pickles. It's past midnight and I should be done soon. I did the relish too, but added a little onion and red pepper to the mix. And I added real huge garlic chunks to the dill wedges.Thanks. . I will keep you posted on how they turn out
I love seeing your water bath canner outside . My brother n law told me this is how he does it and honestly I had never thought about doing it this way . I felt so stupid because I had always done it in m kitchen getting it so hot in my house .
We have been doing it like this for years and it is so wonderful. Keeps the mess outside and the heat, right during the hot part of Summer. We pressure can outside as well. Just got to keep the flame low. Give it a try, I'm sure you will like a cool kitchen during canning season 😎
Good vid bud, making your pickles now. Always up to try new ways to see who has the best. But i like how you do it. Probably gonna be a go to in the future. God bless you and yours
That's awesome! We are south of Midland. It's nice to have like minded people from the area! Need to build this community, this is a fantastic area to Homestead! 😃
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister
This popped up in my feed and, you got me! I’m gonna try the grape leaves! Just making relish tonight so I’m excited! You got me first cuz you’re I. The Mitten (all my family from there, most still there) and then the phrases you use that I do too😂 BAZILLION 😂. ❤ from a new sub, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
I would not recommend using just the electric canner for this. You need to heat the lid up to make a seal. I don't think it would seal properly. You could maybe use it for refrigerator pickles though. As long as you ate them within a few weeks.
Thanks I'm new to your channel. Your very informative and your audience shares too. Made pickles last year but they turned soft and mushy. Everything else I canned turned out awesome. I did stuffed peppers and stuffed cabbage. They were very good. I had a abundance of peppers last year. Made 5 batches of relish during the growing season. Its almost all gone. But I planted about 7 types of cucumbers in hopes to try this year to make pickles. Thanks.
I just came across your channel. I love how informative and real it is. Ive only done the ice box method, but will have to try the grape leaf hack. Thanks for sharing!
Thanks for showing this.Ive been harvesting Green Beans every 3 days. Haven't yet used a pressure cooked anything yet. Canner being delivered any day now. So been freezing. Unsure about pressure canning, but feel better about now.Thanks again.
No problem 👍 It really is easier than you think. Start with something easy (like these green beans) and then work your way up. I am sure you will really enjoy it after you do a batch of beans! 😃
I enjoyed your showmanship but I watched because you have a French-Canadian name and I thought I'd see some familiar recipes from the F-C food traditions. I enjoyed seeing the alternatives to getting crisp pickles, but in my very rural area I don't see the products you use on our store shelves. I'd have to Amazon that stuff, I guess. A hint, put on cotton gloves instead of using a brush to wash your cucumbers. It's way faster than brushing.
Watching 3/25/24 thank for your tips. Ive tried many times but pickles turn mushy. Can i use wild grape leaves that do not produce grapes? Wild grape vine grow in my yard.
I would say 12-18 months. I have some from 2022 that I still eat, and they are good. Just crack the lid, and if they smell foul toss them. They keep for quite awhile with all the vinegar in the jar. I hope this helps. 😄
Awesome video! I am about to use your instructions here in this video to can some bread and butter pickles! So I cut up a a bunch of cucumbers in round pieces, a bowl full of them almost as big as your bowl, and I salted them really good with sea salt and put them in the frig for 8 hours. I forgot to add ice! Pulled them out, drained off all the water. It was a LOT of water. Added ice and put them back into the frig. Can I keep them iced in the frig for 2 more days until I get another bunch of cucumbers picked from my garden, salted and iced & can them all at once? Will the 1st batch still be crisp if they sit in frig waiting for the 2nd batch? I will keep draining the water off and adding ice as needed. Thanks so much!
@bear6323 you can try it. That first batch may get a little floppy. I usually don't cut them until I am ready to do a whole batch. I would say it's better to leave the whole in a cool dark place for a few days. I totally get it though, sometimes you just need more hours in the day! 😀 Let me know how they turn out!
![I.N "HALLUCINATION" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/n5B5q1Hwt_U/mqdefault.jpg)
Made your pickles and the family is asking for more so here I go canning 7 more quarts!
That is great! 👍 I am glad you enjoyed them!
Here's a tip for you. Let your brine cool to just below 140 degrees before you add it to your jars for super crispy pickles.
Thank you!!
I love the idea of salting the cucumbers and riding as much water as possible!!
this guy is the real deal.
Thanks Rich! 😊
Awesome, grape leaves. My grandma always used them and I never knew why. Thanks for the memory. I talking back in the 1950s.
Yes, grape leaves are my secret weapon. It's totally a game changer! I'm glad we could bring back some good memories for you!
Same here! Only in the 60s & 70s! When my mom canned Dill pickles, she always put 1 or 2 grape leaves & 1 clove of garlic + fresh dill to her jars. Best pickles ever for us! One thing though, if you use garlic in your pickles, only use 1 clove per quart jar.If you use more than that, it will make your pickles ferment & cause your jars to unseal while being stored!!( Found out the hard way on this! Caused my mom to stop canning pickles, as she didn't know why it was happening!)
@patmarkham519 hey thanks for the tip! I will definitely remember that for next time!
@@GagneFarms I discovered oak leaves do the same as the grape leaves have done for you.
My mom used to can a lot and sometimes she would let me help, I always watched her even before I was old enough to help. I've made bread and butter pickles before but they were always soft. I will definitely be trying this way. Thanks, brings back wonderful memories and I will enjoy making them in the same kitchen that my mom did.❤
You can’t beat homemade anything, it’s always the best.
My family always used a grape leaf to retain crunch.
This tip was new for me! I’ll be doing that this fall for sure!
They make excellent pickles. Old fashioned, but works.
Grape leaf and green tea do this. I’ve tried the green tea and it worked w quick pickled beans.
Us too!
My mom always used a cherry leaf in her pickles! Worked great!
I cut my cukes for B&B pickles in rounds and add onions. YUM!
I want to tell you about the best cucumbers for crunchy pickles. Try armenian cucumbers. They crawl on the ground and i save seed from the mature cucumbers. I bought the seed from tractor supply. They are a non hybrid so save seed. Ive been saving seed for 40 years.
Thanks for the tip. I will check it out!
I want some
Are u talking about the Armenian melons that I’ve seen people grow to harvest early as cucumbers? If so, what they have all said is the white ones are best. They are smooth and yummy.
I started growing Armenian cucumbers 5 yrs ago and they are a favorite for fresh or pickled. They hold their crunch without any lime or grape leaves. I grow mine on an 8 ft cattle fence trellis.
I have never done that with the salt for my pickles and mine are always crunchy. I let my brine cool, then add it and that works for me. I love how everyone has "their tricks" and other ways of doing stuff!
That is also a good idea to let the brine cool. I am going to give that a shot this year as well.
@@GagneFarms For me it literally works every single time. I am actually going to be doing a big batch come summer :))
Do you have to add time to the boiling? Thanks
We cut the same ❤
So fun to see a guy canning!
Plus the pickles are the BEST
looks good. Checked out this stuff below your video but no recipe written up. That would be great for those of us impressed with your method.
That's a great idea to get the water out of the cucumbers by soaking them in salt. That makes sense. That's what is done to make sauerkraut from cabbage. I found a lady on RUclips: Out the back door" who doesn't put any pickle crisp in her pickles and they are crisp. Her secret: Open kettle canning method. Some people would not like that because of the danger of botulism, but there are rebel canners who do this method for pickles and they have been doing it for years. This lady said that the water bath is what makes them mushy and not crisp. Anyway, I enjoyed your video. From an almost seasoned canner and homesteader.
Thanks so much for watching. Yes. I know people around here that do the same thing with open kettle. I try not to get the jars or pickles too hot cause that will make them mushy. Basically, I'm just making it hot enough to seal the lid to the jar. I know there are people that do different things while canning and if that is something they are comfortable with, then by all means let it rip! Thanks for the awesome comment, I appreciate it. 🙏
You have some very good tips when adding the spices to the jars. It makes sense to me. Can't wait to try this for the dill pickles. Yum!
I always used powdered alum for the best crunchy pickles. ❤
I’m taking my first foray into pickling tomorrow. After multiple tutorials, I like your method the best. I’m looking to achieve everything you covered in this video. Thank you for the tutorial. Pickles first followed by sauce.
Ah! We usually cut off both ends. Sounds like we just need to cut off the blossom end! Thanks! Great video!
Thank you!
Thanks!
Lacto fermented pickles are the healthiest. Very crunchy too, with bay leaves added. Very tangy after just 4 days, but require refrigeration. Green beans too. 😊
Never heard of salting the pickles before you jar them. I will try next week 😊
I'm 70 and I've made bread and butter pickles and always cut thin round rings with onions and sometimes peppers. I can't wait to see how these come out. I'm down in Mississippi.
Oh that sounds delicious 😋 I think I might try some like that this year!
I also cut my cucumbers into rounds. Also add rings of raw onion then the brine with spices. I can them but also just take one large 2 quart jar and put directly into fridge. We call them fridge pickles. They are very crispy cause are never processed in boiling water.
Thats how I made them too!
Ditto, except the peppers. I'm from Alberta Canada!
Hiya GF. You popped up on my feed just now and I watched, of course. I must confess that I'd never heard of the grape leaf trick. So happens we have brand new scuppernong and or muscadine leaves at pickle time. Jes have to try that. THANKS.
We exclusively put up Klaussen type dills each year. Brine/garlic/pickles. When we started we had mush pickles but that was a looooog time ago. We got onto Pickle Crisp last year and I believe it helps. Wouldn't do a jar without it. Same for squash relish etc. But here's our secret. I learned this from a little old lady on Sand Mountain way back. When you go to the store to get a jar of Klaussen pickles what is different about them? They live in the cooler....not the grocery shelf. Well she had crisp pickles and the secret was refrigerating them after cold packing. If you have the room, put your pickles (or as many as will fit) in the fridge after processing. Only thing..once you do that they have to stay refrigerated. You can take 'em to a church eating meeting Sunday a solid year later and you're guaranteed to take an empty jar home. Sitting them on a warm shelf later...the seal will break. So gotta keep 'em cool.
Works for us. Take care and thanks for the vid!!
Norm way over in Alabam
Thanks Norm! That is a good tip. I usually put mine in the basement the day after I can them. So that may be another reason why mine stay crunchy. My basement is about 55 degrees year round. Thanks again for the info!
@@GagneFarms There you go! Great to hear back from you with that affirmation!
Making my first batch now. Took your knowledge and just added some of my own twist to it. THANKS MANNNNGGG!!!!
No problem 👍 I am super happy you gave this a shot! I guarantee you will not be disappointed!
@@GagneFarms Im leaving it alone in the fridge for a week min. May ask for more input if I messed up.
No problem at all. I'm here if you have questions! Good luck! I'm sure they will turn out great!
@@GagneFarmsI also tried vacuum sealing my sills. The cups stuck up the brine right away.
Love everything you can make from cucumbers!!! I'm so embarrassed to admit, I purchased the canning jars, all the spices and yes, I bought pickles from a local farmer and then the pandemic hit! So us nurses didn't see the light of day because of work and I never made them. These literally make my mouth water! No more excuses! Thanks for sharing!🙏
Making myself some pickles 🥒i enjoyed watching it all the way from Trinidad 🇹🇹
Oh, that is so awesome! Excited to have you around. I am glad you enjoyed the video!
I’m going to make the relish!
Love how you eyeball the measurements! That’s how I cook.
Thank you
Just saw a video that said strawberry leaves are tannin full and good for the crunch too! Going to try that this year.
Just moved to the burbs from Philly. So this is all new to us. Of all the pickle recipes I’ve watched yours is amazing. I’ve made my great great granny’s Virginia picked but they take weeks but are so worth it. We grew a ton of stuff so we’ll be canning fools this fall.
Thank for the amazing video. (Yours is the first one I hit the like button lol)
Thank you so much we really appreciate it! I know there are a lot of pickle videos out there, so I must be doing something right! Feel free to check out some of our other canning vids! Cheers! 😃
I stumbled across your channel this morning, and I am sure glad I did! We are new to homesteading, but I have several years of canning experience. You just taught me a BUNCH! Thanks for the content.
Not a problem. Glad we could help!
We use the Ms. Wages bread and butter for pickle slices. So good on hamburgers.
For sure!
Im back here re learning your method. Do you ever do a mix? Im considering Carrots, Onions, Cucumber
That's awesome! Yes, we have done like a veggie medley before and it was great. I think we added cauliflower too!
@@GagneFarms thank you brother
I hear some good things about maple syrup and sugar in pickles! Keep crushing it!
For sure! Maple Syrup goes good in everything! Thank you Sir! 😁
Thanks for sharing can't wait to try this never knew about cutting off the blossom end of a cucumber every thing else we do and sometimes we a soft jar or too or 8 to 10 months in they all go soft .so thanks for the tip and don't touch,look at,or breath on the finished product for 24 hours !!!! Check !!!
No problem. Glad I could help. Cutting off the blossom end will be a game changer for you this year!
Thank you
I really enjoyed as I learned. Didn't try to fast-forward to get to the information I needed😁
Great video! I appreciate your sharing your knowledge.
Love this!!
Hi, thank you for your pickling video. And thank you for sharing your recipe with us. You mentioned for the pickling pickles dill pickles your recipe was two parts vinegar to water but when you were filling up your pot with your brine, you said 4 cups of water and 4 cups of distilled vinegar and a half cup of salt. I’m a little confused if you could give me measurements again, that would be great.
I am sorry about that. It should be a 1 to 1 ratio. So 4 cups vinegar to 4 cups water is correct.
@@GagneFarms thank you so much for your quick reply. And thanks again for sharing your recipe.
I’ll try your pickle canning this year in the PNW pickle season thank you
New Subscriber... I also, want my pickles to be crunchy & will be using yoir recipes!
Love your channel...Thank you! 💗🤗💗
Thank you so much! 😃😀😁 Glad to have you here!
I have never seen anyone make bread and butter spears! I normally would never want that much of a sweet pickle but for others that love them that is a great idea.
Yes, I've only had them as rounds. Usually, we only eat B&B pickles on sandwiches.
I have family that will be thrilled of more of a BB as a spear. That's the beauty of cutting pickles we can make them the size we want. I loved his video. Awesome
@grandmasewhappyhomestead187 Thank you very much!
I'ma have to try that relish on a kogel when I come home!
For sure! Or, better yet, a homemade Jalapeno Cheddar Brat from Gagne farms! Add a little Develey Hot Tube Mustard on the side and some homemade ketchup from the garden....Best Brat Ever!!!!! p.s. we can have Kogels too! lol
My best friend and neighbor lady told me to use alum many years ago seam to work really well
How much
First time hearing about a grape leaf. I'll try it along with the dill recipe. Thanks
My grandmother used to add a grape leaf to her pickles and they always turned out great! Give it a try I'm sure you will like it.
i use blackberry leaves to make crispy
I've been told to use oak leaves as well.
Great job man. I'm going in.😊
Thank you 😊
Hey thanks for this. I must have watched this ten times. Maybe more. Took notes even and rewound it as i actually made each kind in the same order as you did, just to be sure step by step. It's my first time on pickles. It's past midnight and I should be done soon. I did the relish too, but added a little onion and red pepper to the mix. And I added real huge garlic chunks to the dill wedges.Thanks. . I will keep you posted on how they turn out
Yes, please keep me posted! I thought about adding some peppers and onions to mine this year as well. Let me know how it turns out!
Never heard of the grape leaf thanks. From Canada
No problem glad I could help!
Love the pickle recipes ive used that fresh n crosp stiff for years thanks for sharing
Not a problem! Glad you liked it! 😆
You seem like a cool dude. Love the video I'm definitely going to try this method.
Thanks man, I appreciate it! Yeah give it a try, I'm sure you will like it.
I love seeing your water bath canner outside . My brother n law told me this is how he does it and honestly I had never thought about doing it this way . I felt so stupid because I had always done it in m kitchen getting it so hot in my house .
We have been doing it like this for years and it is so wonderful. Keeps the mess outside and the heat, right during the hot part of Summer. We pressure can outside as well. Just got to keep the flame low. Give it a try, I'm sure you will like a cool kitchen during canning season 😎
Please add time stamps. it helps finding the next type of pickle
Great information. Bring your music track down to -22 and keep your main audio at -13.
Thanks for the advice, always looking for ways to improve!
I love your unconventional ways sign of a good cook. Your family is lucky to have the help in the kitchen. Everything looks delicious.
Thank you so much!
Thank you for teaching me as I am just learning and new to canning.
No problem. I'm glad to help!
Good vid bud, making your pickles now. Always up to try new ways to see who has the best. But i like how you do it. Probably gonna be a go to in the future. God bless you and yours
Thank you Steven. I hope you like them as much as we do! God bless you as well! 🙏
We thank you for your help. Love it
Thanks for the video. I got some good tips out of it. One thing that i stopped doing was boiling the brine. that's just another factor of sogginess
That is true. I try to keep as much heat off them as possible! Glad I could help!
Claussen doesn't boil for that reason.
I missed in the video. how did you make the brine?
I'd be happy to try your relish
Hi what size jars are you using for your dill pickle spears? Thanks
I try to use quart jars for my pickles. It's just easier to get the pickles out of the jar.
@@GagneFarms thank you
Just found your channel. Mid Michigan? That's where we are at too. Small homestead just north of Clare.
That's awesome! We are south of Midland. It's nice to have like minded people from the area! Need to build this community, this is a fantastic area to Homestead! 😃
Hi, again. What do you think of Mrs. Wages pickle mix, xtra Crunch? I ask because it is less expensive.
That should work just fine!
Thank you for sharing tips for crispy cucs! Very informative video!
New subscriber. Looking forward to your channel and journey. God bless you all and many prayers 🙏🏻 Nurse Judi in Scottsdale AZ and Eucharistic Minister
Thanj you so much Judi! We appreciate it! 🙏
You only put garlic in the pickle relish or did I miss something? Your video was very informative and enjoyable, thanks.
No problem! I typically put garlic in everything, not just the relish. 😃
This popped up in my feed and, you got me! I’m gonna try the grape leaves! Just making relish tonight so I’m excited! You got me first cuz you’re I. The Mitten (all my family from there, most still there) and then the phrases you use that I do too😂 BAZILLION 😂. ❤ from a new sub, Kristy in Missouri zone 6b 😃🇺🇸🇺🇸🇺🇸
Awe thanks Kristy! I'm sure you will love the recipe, we have enjoyed it for years! Happy growing!
great, looks easy will try the bread & butter, dill and the relish
The relish looks yummy
I have an electric canner that simply sucks out the oxygen. Is that ok, for long term storage?
I would not recommend using just the electric canner for this. You need to heat the lid up to make a seal. I don't think it would seal properly. You could maybe use it for refrigerator pickles though. As long as you ate them within a few weeks.
You really rock N rolled that pickle 101! That dill relish sounds delicious on a koegels.
Thanks Dave! I try to keep a little rock n roll in there to spice things up! Lol Hope you are doing well these days!
What is koegels???
Kogels are an all beef hotdog from Michigan. They are a very popular item around these parts, with an all natural casing! Super tasty! 😀
Thanks I'm new to your channel. Your very informative and your audience shares too. Made pickles last year but they turned soft and mushy. Everything else I canned turned out awesome. I did stuffed peppers and stuffed cabbage. They were very good. I had a abundance of peppers last year. Made 5 batches of relish during the growing season. Its almost all gone. But I planted about 7 types of cucumbers in hopes to try this year to make pickles. Thanks.
No problem. Good luck to you this year! 😄
Just found you. Love your pickle recipe. Im in lansing, I see you are close. Nice
That's awesome, Dawn. It's nice to have you around. ☺️
As soon as my cucumbers grow, I will try your recipe 🥰
I never make pickles without wearing my sunglasyes 😂 lol
Love your videos 🎉
Lol thank you! 😎
I just came across your channel. I love how informative and real it is. Ive only done the ice box method, but will have to try the grape leaf hack. Thanks for sharing!
Glad to have you! Yes, please give the grape leaf a shot. It will not disappoint! 😊
Going to make a bunch of pickled cucumbers, carrots and coliflower tonight
I may have missed it in the video. How long do you water bath the quarts?
10 min.
I'm new to your channel and I have one of those choppers, they are great
They are awesome. We use ours probably every day! Thanks for joining us. Cheers!
Can't find pickle crisp in my area,what can I use?
Some people use Alum.
Thanks for showing this.Ive been harvesting Green Beans every 3 days. Haven't yet used a pressure cooked anything yet. Canner being delivered any day now. So been freezing. Unsure about pressure canning, but feel better about now.Thanks again.
No problem 👍 It really is easier than you think. Start with something easy (like these green beans) and then work your way up. I am sure you will really enjoy it after you do a batch of beans! 😃
Yep, exactly my plan. Need to get comfortable with pressure canning,before I do my Roma's .
I put my beans in the freezer waiting on more to can I didn't like them they turned out soggy, but when I did them fresh they were perfect.
Great vid! I wish our tap water wasn’t laced with chemicals.
Thank you! I wish NOBODY'S tap water had chemicals in it!
@@GagneFarms Agree! 👊🏻
This is a great video. I love making pickles
Thank you very much! We enjoy making pickles and showing tips and tricks as well! 😊
Definitely trying it your way...will be my 1st time, am hopeful at this point.
Great video! New subscriber. No to hunt down some grape leaves.
I use oak leaves for the tannin instead.
Thanks for sharing my family loves pickles
I have that chopper and it’s fantastic!
We use it too
Loved this video. Just canned my first batch of pickles today. I appreciate your knowledge
Thank you very much!
@@GagneFarms ❤️❤️❤️
i just do fermenting now. it is tannins. you can you anything with tannin. i use dried bay leaves.
Is it necessary to scrub the cucumbers like that. I just hand wash them and called it good but maybe that wasn’t right
That's probably fine. Just depends on how dirty they are.
I enjoyed your showmanship but I watched because you have a French-Canadian name and I thought I'd see some familiar recipes from the F-C food traditions. I enjoyed seeing the alternatives to getting crisp pickles, but in my very rural area I don't see the products you use on our store shelves. I'd have to Amazon that stuff, I guess. A hint, put on cotton gloves instead of using a brush to wash your cucumbers. It's way faster than brushing.
Thanks for the tip. I will have to try that next time 😊
👍
Watching 3/25/24 thank for your tips. Ive tried many times but pickles turn mushy. Can i use wild grape leaves that do not produce grapes? Wild grape vine grow in my yard.
Yes that is what I use and it works great!
Those pickles look delicious
Thank you very much!
I Like this recipe,,,
Waited forever to see that you did add the gr ape leaf.
What are th e
measurment
Funny snot
Hi I'm from UK can I ask what is the shelf life of these pickled cucumber, only I don't want to eat thrall at once
Gloria
I would say 12-18 months. I have some from 2022 that I still eat, and they are good. Just crack the lid, and if they smell foul toss them. They keep for quite awhile with all the vinegar in the jar. I hope this helps. 😄
Awesome video! I am about to use your instructions here in this video to can some bread and butter pickles! So I cut up a a bunch of cucumbers in round pieces, a bowl full of them almost as big as your bowl, and I salted them really good with sea salt and put them in the frig for 8 hours. I forgot to add ice! Pulled them out, drained off all the water. It was a LOT of water. Added ice and put them back into the frig. Can I keep them iced in the frig for 2 more days until I get another bunch of cucumbers picked from my garden, salted and iced & can them all at once? Will the 1st batch still be crisp if they sit in frig waiting for the 2nd batch? I will keep draining the water off and adding ice as needed. Thanks so much!
@bear6323 you can try it. That first batch may get a little floppy. I usually don't cut them until I am ready to do a whole batch. I would say it's better to leave the whole in a cool dark place for a few days. I totally get it though, sometimes you just need more hours in the day! 😀 Let me know how they turn out!
Appreciate the video! Helped alot!!
No problem 👍
Wow you grow great cucumber
Great recipes 😊
Thank you very much! 😀
Thank you for the information
Thank you for watching!