Canning Crunchy Dill Pickles (recipe and full canning walk-through)
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- Опубликовано: 28 авг 2024
- My garden is bursting at the seams with fresh cucumbers, so that means it's pickling time!
In this video I take you through the entire process of making Kosher-style dill pickles and canning them. I'll walk through trimming the cucumbers, making the brine, seasoning the pickles, and canning everything for long-term storage.
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Nice video.
You have to cut the "blossom end" off of the cucumbers because it contains enzymes which can cause mushy pickles.
Also, the reason you can't use normal table salt is that it has anti-caking agents, which would make the brine cloudy.
"food preservation for me is an exercise of NOT using refrigeration"
thank you bro. thank you.
so many of these videos i've come across are like "easy pickles!" and they make something that's only stable, while refrigerated, for a couple weeks.
not what i'm looking for. what's the point in making pickles if not shelf stable? i need more information like the stuff you've got going on. thanks for the content
Wait is he implying these will be shelf stable?!
I was about to start my pickling last night, but ran into some "issues", so they're just in brine in the fridge now. But here's the funny part, I searched high & low in here (YT) for pickling recipes with just a little more info, but all my homesteader channels either left out pickle Crisp entirely, had a recipe ingredients that they don't really mention (trademark secrets??) LOL!!
But then, I find yours....great explanations, you actually mention how much to use depending on jar size, which I really appreciate, since the damn jar of the product itself doesn't even say how much to use! 🤦♀️ 😜 Last but not least....I loved the time-lapse video at the end!! I've quickly begun associating that clink noise with a feeling of success!!😉 So, this great pickling tutorial made a sub outta me! 🤩✌👏🙏
Hi Cori, thanks for your comment! It's crazy that pickle crisp/calcium chloride isn't mentioned in more pickle videos, since it's such a common ingredient. I really try to make my videos as thorough as possible (even if it often makes them run pretty long!)
You said it all, Cori! Too funny 😂❤ I first saw his awesome video,👏 of canning jalapeños and sweet banana peppers, 2 years ago. I love them pickled peppers 💕💕
He makes great pickled Jalapeños too. My go to recipes.
I dead agree with you, When you buy a pickle from a deli barrel there’s always seeds & things floating in that barrel.
Great video. Thank you.
Glad you liked it, thanks!
Thank you! I tried canning my cucs a couple years ago and much to my dismay the jars wouldn't "pop" and seal properly. Now I know why, I didn't let them sit...I thought they would pop/seal in the bath so when they didn't I gave up. For sure gonna try again this year, thanks again!!
You can avoid using pickle crisp if you allow the brine to cool in the refrigerator. Also, using cucumbers with less seed or using salt to withdrawal water will keep freshness. Bay leaf or grape leaves helps with crispness.
I still lime my pickles.
I’m like you, I don’t waste space, I’ll add spears, slices and whole all in one jar😂
Tysm! Great video and the pup is an added bonus! Subscribed!
Thanks!
Enjoyed your video , I’ve gotta try this
How hot were the jars still when you put the seasonings and pickles
I really love your channel.
Thank you! That means a lot to me.
The bloom end.
bro i wish i could cut cucumbers that fast
Lol
I always enjoy your videos. Great instruction. Loved how Lena said, "I don't think so," to the pickles! LOL She's a cutie. What would you say would be the shelf life of homemade dill pickles?
Thanks Drummer. These pickles should be perfectly fine for 12 months, kept in a cool/dark place.
I have one cucumber that is 10 months old laying on my kitchen countertop. If it goes bad I’m going to gut it for the seeds.
I’ve never seen anyone pour hot fluids into cold jars. I was waiting on a jar to crack.
Ii always blow the water off the lids when I take them out
love this video, how long would you let them sit in the pantry before cracking one open to enjoy after processing?
Thanks! For dill pickles, I get impatient after a few days honestly. Apparently the flavor is better if you wait 2-4 weeks or more, but I think they're perfectly flavorful after a few days. Just put them in the fridge for a day first, because cold is so much better and crunchy.
@@GreatLakesPrepping you can do them the way our grandparents did. Make sure your jar is hot , make sure the brine is hot and your cucumbers are at room temperature put it all together and your done. The brine and jars being hot will make them seal. Throw a towel over them and let them sit just as you would be if you water bath them.
@@bcrouch2626 Some people definitely still do canning that way, but it's not really recommended by any "authority" on the matter. The heat and time aren't long/consistent enough. Hot water bath canning is so easy, I don't know why anyone risks wasting their food (at best) or getting botulism (at worst).
I would not use the warped jar.
Did you say you take the rings off once they pop? Can they be left on?
Rule of thumb for hot water or pressure canning is to leave the rings on until the jars are totally cooled to room temperature (usually overnight). After that, it's important to remove the rings and store the jars with no rings on. There are a couple reasons for this, including possible rust that could form between the ring and lid. Also, if you have a "false seal" you might never know unless you remove the rings.
The blossom end should be cut. Chemical in it softens pickle
We're in the process of making these. What is your estimate of the weight of cukes for your recipe? Thx.
Ohh, I'm not really sure about weight. I just sorta go by size. I jam as many in the jar as I can, and go from there.
Every time I hot water bath can pickles, even with the pickle crisp, they are soft. Can anyone comment if they've tried this recipe and they've been crunchy afterward? Thanks!!!
I do not water bath I do everything like you were gonna can them just leave them on the counter 24 hrs and then fridge. I soak mine in ice water bath then I drain before i put in the hot jars.
I was the 556th person to like the video
556, i think that's a lucky number. unless it's coming right at me, anyway.
You mentioned cloves. How much per jar?
I mentioned cloves of garlic. I put a couple (2 or 3) in each jar. I do NOT use the spice known as "clove".