Great video. I've been fermenting for many years and have found that if you put the dill and garlic in the bottom of the jar, they are less likely to float to the top and be above the brine. If you pack your pickles tight you don't have to worry about them either. Putting the dill on top leaves too much possibility for spoilage. Thanks again.
Great tutorial! Started fermenting a few years ago. One of the most common tip in the recipes I've seen, gleaning the best for my own use, was that you have to take about 1/8 inch off the blossom end of the cucumber because of the enzymes there that will make the pickle mushy.
+jrdube indeed it will and thanks for sharing! Ideally remove the stem but not so far as to allow a way for the brine to infiltrate the pickle to quickly as it will produce a mushy product.
Great advice for all fermenters out there. If you do it as soon as you pick the cucumber( for you growers) it helps keep it firm for salads as well. I Put a jalapeno in with the cucumbers as well. Take out the seeds and white ribs and you have nice mild warmth. Also, so many over salt, you r amount was just right.
Thank you so much. I've been getting into fermenting lately. I've done some parsnips and some carrots with ginger. This is making the pickles look easy!!! Thank you.
We made our first batches of Lacto-Fermented pickles this summer. Quite good. We fermented them in the wine fridge at 41 degrees F. At ten days they were pretty well fermented, but still a little 'cucumbery' tasting. By three weeks the flavors had all blended and we had some fine half-sour pickles with all the flavor one could want. Next batch will be like this (Danny Mac's)- ferment at room temperature. Thanks!
Hey Danny, looks yummy..question..do they have to be stored in a fridge to stop fermentation? as in how do you manage a large batch? can they be stored in cellar/pantry?
You can tell by the uneven color when you cut it open, that these are NOT done yet. It takes longer than 4 days for lacto-fermentation to work its magic. A week at minimum, and 2 to 3 is even better.
I disagree. I've made it this way many times. Yes you can ferment it longer however in my experience slowing down the process by refrigeration yields an awesome product. At the temperature in my home that I made this, they always came out perfect. I've let it go longer and then refrigerated it and yeah it was awesome however 2-3 weeks later the pickles were very soft and mushy. They still continue to ferment in the fridge at a much slower rate and the times I recommended maintained the pickles awesome crispiness.
I didn't mean to imply that they wouldn't taste good at 3 or 4 days, but Lactobacillus takes 3 full weeks to mature. That's a scientific fact, not opinion. They are salted brined pickles, not lacto fermented pickles, at 3 or 4 days.
@@LoveoftheDarkFiberArts ...good to know. I have sunchokes fermenting, I heard 4 days for most veges while using the perfect pickler air lock...then i heard 3-4 weeks for sunchokes from others who have done it..I will take heed and go at least 3 weeks...its all about the lactobacillus for me.
You can keep it fermenting for long time (about two month in refrigerator or two weeks at room temperature 20-22 degrees) and you will have more lactic acid and still crispy cucumbers. I prefer fully fermented vegetables at room temperature.
Andrii Muliar I keep it in the refrigerator for a while...sometimes for months. Just had a pickle the other day from 6 months ago and it was awesome and still crispy. Yum!
Great video. I'm going to try this. How do you make the salt water? Do you boil the water and salt together then let it cool? Also I'm guessing regular tap water will have chlorine, should I buy a jug of distilled water instead?
Jeffmorgan83 Ideally yes! Most water in the US is chlorinated and fluoridated. Definately use distilled water for the best result. I've used both and the best result comes from distilled water.
At 9:10 I started looking all around my desk for my phone. Once I found it, I had realized it was your phone. That was crazy. Thanks for the info and going through each step, one by one. It really cleared some questions up that I had for a while. Great informative video. Definitely a thumbs up.
Not to be negative but this I will say the younger the cuke the smaller the seeds and tender you did not mention the salt less i missed something ..you need kosher salt, sea salt, pickling salt, Himalayan salt NOT IODIZED table salt I prefer kosher. Easy to get , cheap and no chemicals. thanks for the knowledge cheers.
Thanks so much! My search started with fermented hot sauce after a trip to Puerto Rico. I ended up here, and I was not disappointed. I have been interested in pickling for a while now, and I appreciate your tips (and your responsiveness to comments). Thanks, again.
Wendy L. Logan Thanks for the comment!! Pickling is such a fun hobby of mine. Definitely give it a shot! You won't be disappointed.If you do let me know how it worked for you.
I don't buy store pickles after making my own! They taste delicious as well as having no added ingredients/chemicals! I use the nipple lids so that I don't have to manually burp. I have pickles in less than 3 days! Thank you for your "on point" video!
I wish I'd seen this video before making my first attempt at fermented pickles. The recipe I followed didn't forewarn me of the perfectly normal murky/cloudy appearance as fermentation progressed, and I ended up throwing out the entire batch thinking something had gone terribly wrong. I was so disappointed that I never tried again and just kept making vinegar pickles. Your video clarifies all that, so now I will try again...thanks!
Pleased you mentioned burping. I just finished my batch and heard the metal seal *pop* so, the science is definitely real! But wasn't it always? Nice video too! Can't wait to try mine. I grow hot peppers as well and made red pepper flake last year. I added that to this same recipe. Hopefully we'll have some heat too! Best!
Making sure all of the pickles are 100% submerged is very important too people. That makes it an anaerobic environment. If any part of the pickles are above the water surface it is in aerobic environment meaning free oxygen can get into the pickles causing them to spoil. He is using brewer airlock so his should be okay but if you are not using one, you have to keep them under the waters surface.
Thank you for your comment and pointing out all of these important points! They will definitely spoil if the O2 takes over and the pickles are not submerged completely.
Yeah, don't think it's very tasty at all if you drink it pure... However.... When you need some acidity in your food, and you would have used vinegar or Lemon juice, take that stuff :)
This reminds me of wine making. One useful tricks is to fill the fermentation lock with a solution of potassium metabisulfite which can be obtained from any wine making supplier. It is a steriliizing agent and it prevents unwanted microbes from entering the vessel.
True. But consider that the bacteria that may be present may not be the one you want and it might possibly be very harmful. I think I would want to inhibit ant random bacteria that is floating on the wind and innoculate with a known source.
Hi, I noticed that the top of the cucumber was above the salt water level. Is that alright? I thought you have to have everything below the water level. Also can we keep the pickled water after removing the cucumber for the next batch of pickles?
It was above the level however I would shake it up to disperse the liquid intermittently so the cukes change position. And definitely save some of the liquid. I do! ....As a starter for the next batch
make sure everything's below the water. There are different methods to do this. You can buy glass weights made for mason jars or use a crock and a plate or some people put a ziplock filled with water on top.
They do look mouth watering lol I been pickleing for over 30 years with vinegar I'm afraid of getting sick to make fermented pickles lol Is there a big big difference between these and useing vinegar?
Sorry for the long delay..OMG there is a huge difference between the 2. I enjoy both but prefer the fermented version better...Plus vinegar kills off all the beneficial lactobacilus bacteria.
My grandmother nor my mother know my great-grandmother quit jail or bad like in their fermented sour pickles. They reserved the deal and garlic and whatever else for their vinegar canned pickles. Fermented pickles were only sour pickles and half-sour deals along with deals were made with vinegar and of course I've said canned. I have tried my fermented cucumbers with the dill and garlic and I just don't like the flavor with the sour pickle because fermentation is going to give you a sour pickles the kind that you get at delis and places that make sandwiches not a dill eating pickle. I eat my fermented pickles and I have since I was a child just as they are from the jar. I don't need to make a sandwich with them is not what I meant. You need to be very precise with your salt is that is the only thing protecting bad molds and yeasts from growing. Salt needs to be measured there are many nice charts online that will tell you how much to you use per pound of cucumbers and it must be weighed. MyChart for 1/2 gallon of brine for pickles is 33 grams of salt. Those cucumbers better be covered with brine from the moment you brine them! Nobody ever needs to use an airlock never! Four generations of my family and nobody used in airlock plus all of the side branches of my family to pickles nobody ever owned an airlock it's just a waste of money. Just don't screw the jar lid tightly set the jars on the towel and if it is bubbling without burping it then leave it alone. The pickles will tell you if they need to be burped or not.
You're suppose to cut off the flowering end of the cucumber. It has enzymes in it that make your pickles soft. You don't want a soft pickle. You want it crunchy.
I made fermented asparagus not that long ago and it was delicious. It's definitely not for everyone since the flavor is intense. Like kalumata olives. I absolutely loved them.
Fermenting process does not require sterilization, although that doesn't hurt and is more for canning. Fermenting can be done in a crock or loose fitting lid on a jar.
Yummy! If I make these in normal jam jar styles how often do I need to burp it until I can leave it in a cool dark place and how long should they last?
Burp once a day. I ferment mine 3-4 days and they last in the fridge up to a month. They will lose crispiness over time though but the flavor is amazing!
Fermented pickles really are amazing. For anyone who hasn't tried it, you should! You wont ever buy pickles from the store again. I made a half gallon jar 3 weeks ago and they are gone already! I'm starting another batch of pickles tomorrow and some sour kraut also! Good video
Thanks! It's funny, I made a batch 2 weeks ago and lo and behold three days later I had only 3 left. So another batch was made and the best part is that it only cost 4 dollars to make. Once you make them yourself you will never go back! Thanks for the comment!
Everyone serious about fermenting go to Amazon and order easy fermenter lids. They allow carbon to escape without allowing oxygen in. It also comes with a pump in case you need to taste and troubleshoot your ferment. You can then pump out the oxygen and continue on. No burping required. One of the best Amazon purchases I've made.
Right on Danny! Request to put links to the equipment you used in the description 👍 subscribed and looking forward to checking out more of your videos!
I suppose if you have imperfections in the glass, you're probably right. I'm new to this type of fermenting. Have been brewing beer for a few years now though...
It’s really not necessary. Just wash with warm soapy water is fine. Every thing clean including the cutting board, hands, knife etc. Sandror Katz speaks at length on this subject.
Clean dry jar is fine, been doing it for years and never sterilized anything. I'm a micro biologist by trade. You think the cucumbers are sterile? No fancy top either. Just don't screw the lid tight it out gasses fine unless your'e fermenting A Kim chi super gassy mixture. Then it might need burping.
I have made fermented dill pickles. I have this great left over juice. Have you ever reused the juice to make another batch? I assume will replace the garlic, bay leaves, dill, etc.
Yessss! Only use a small amount of the juice like 1 Oz. for your next batch. Reserve whatever juice you have left however. That 1 Oz. you save and ad to the next batch is a fantastic starter to begin the ferment...like immediately it will start. Save the remaining juice for future ferments .
+ShotgunLlama The longer you let them sit the more mushy they will become. For half sours ferment for a day or two then place them in the fridge to greatly reduce fermentation. After an additional 2 days in the fridge they should be perfectly 1/2 sour.
Where did you learn these pickling ideas? Before I came here to Europe and found myself married to a Russian pickling master (Who is also a financial expert here) I have never seen an American do this. I do not know if you have tried it but here they pickle these tiny pumpkins and they are awesome. (She hates your cloves in the recipe)
emailchb I learned basic pickling in culinary school and more recently began experimenting with new recipes. The tiny pumpkin idea sounds really interesting I'll have to check it out. Thanks for the comment.
I have no idea if they are true pumpkins and I have never seen them outside of Europe but they are 100% delicious. Sorry I cannot be more specific Thanks!.
I tried this process last summer and the cukes got all soft and not like pickles at all. They actually rotted I think. I did not use bay or anything else, just the cukes, but they were WELL beyond even those saving them. Did you grow your own cukes or did you buy them. Ours were bought.
+Steven Feil No they were store bought. Make sure the cucumbers are really firm. Maybe the temperature was to high when fermenting? I know that in the summer this can really be a problem.
Steven, one thing that was not touched on here is that cucumbers have enzymes in their blossom ends. When they ferment they release the enzyme and it can cause the cucumber to become mushy during fermentation. Trim about 1/4 inch of each end of the cucumber. Happy fermenting
+Steven Feil You need something with tannins in it to keep the pickles crisp. Here it looks like he used bay leaves. My grandma always used grape leaves.
You missed something very important. Not only do you need to cut off the stem end but you MUST cur about 1/2” off the blossom end because it contains an enzyme that will make the cucumber/pickle softer. 🙏🏼
could be..it will ferment probably too fast and possibly develop mold ideally keep it in a dark area like a closet where it's cooler you can split the ferment half in the refrigerator and half out of it
Danny Macs Kitchen I live in the Netherlands. I found some special fermentation jars on internet but they cost around 40 Euro. The air lock seems like great solution!
I wouldn't reuse all the liquid for the second batch because it could be too strong. However, save some of the prior liquid and add it too your new batch and it will kick start the fermentation process that much faster. I've done that before and it works great.
so you said it was important to keep all submerged but there was a big cucumber sticking up out of water does that matter. or do you know that later it will go under?
@@Dannymacskitchen ok cool thanks im going to try to make pickles for the first time. thanks for the video. I cant buy them where i am anyways. I like the commercial ones like bubbies, but i bet these will be even better. i got those fermenting lids that look like silicon, i hope they work
hello Danny, is there a way to know if mi pickles go bad? I see a white sediment on the pickles that are at the top of my jar. .... but I started with sliced cucumbers....
+Arturo Cuéllar Sliced cucumbers will tend to turn to mush and go bad faster than if they were whole. If they are super mushy just toss em. White sediment in the bottom of the jar is fine; it's the pro-biotics produced during fermentation.
So people say fermented foods last a long time but I am confused. If it were ancient times and you were fermenting for preservation, not just for flavor, Can you ferment for months without refrigeration?
You can ferment without refrigeration under controlled circumstances. The temperature has to be low enough and in a dark place. Many cultures would bury food underground to ferment for months at a time as a means of preservation... Refrigerated, they can last for a very long time but they will continue to sour at a much slower rate.
It always makes me either giggle or feel slightly uncomfortable when I watch cooking videos and hear the sounds they make when they try their own food LOL! I know they want to make it sound good, but sometimes they're too successful at it XD
I'm curious, the batch I made has a really strong dill and garlic smell. It doesn't smell rotton, just very strongly like dill and garlic. Is that normal?
***** Absolutely!! That is probably the biggest selling point of doing this at home for me. I love garlic and I love dill. Honestly I've made many batches; some better than others, but the end product to me is always better than store bought; and at the end of the day, you made it!
I ended up having to dump the batch. I put far to much pepper and mustard seed in mine and the flavor is way too overwhelming. Live and learn! Next batch will be perfect
Yup! They need to be submerged completely to really create uniformity while fermenting ....otherwise you'll have a half pickles/weird other non pickles on the other side.
Danny, super way to do pickles, but mine are not giving off gas it not moving the water in the lock. home temp is around 70 what's up with that? God Bless Richard
You need to cut the ends of your cucumbers off just a thin slice because those ends contain enzymes that can cause the cucumbers to spoil in the fermentation to fail. You don't guess when they are done! You every couple of days taste one that's why the airlock is just in the way! You can't just assume they're the way you want them.
Great video. I've been fermenting for many years and have found that if you put the dill and garlic in the bottom of the jar, they are less likely to float to the top and be above the brine. If you pack your pickles tight you don't have to worry about them either. Putting the dill on top leaves too much possibility for spoilage. Thanks again.
Great tutorial! Started fermenting a few years ago. One of the most common tip in the recipes I've seen, gleaning the best for my own use, was that you have to take about 1/8 inch off the blossom end of the cucumber because of the enzymes there that will make the pickle mushy.
+jrdube indeed it will and thanks for sharing! Ideally remove the stem but not so far as to allow a way for the brine to infiltrate the pickle to quickly as it will produce a mushy product.
Not the stem end, the blossom end. I've been taught to leave at least a quarter inch of stem when fermenting.
Great advice for all fermenters out there. If you do it as soon as you pick the cucumber( for you growers) it helps keep it firm for salads as well. I Put a jalapeno in with the cucumbers as well. Take out the seeds and white ribs and you have nice mild warmth. Also, so many over salt, you r amount was just right.
How do you tell the blossom end?
The end opposite of the stem.
Thank you so much. I've been getting into fermenting lately. I've done some parsnips and some carrots with ginger. This is making the pickles look easy!!! Thank you.
Excellent demonstration. Will be doing your recipe, for sure!
Glad you showed the day-by-day development of the process. Really adds a lot of information to the video. Thanks!
+Mark Fannin Glad you liked the video! Thanks for the comment.
We made our first batches of Lacto-Fermented pickles this summer. Quite good. We fermented them in the wine fridge at 41 degrees F. At ten days they were pretty well fermented, but still a little 'cucumbery' tasting. By three weeks the flavors had all blended and we had some fine half-sour pickles with all the flavor one could want. Next batch will be like this (Danny Mac's)- ferment at room temperature. Thanks!
Those looks so good, will be trying this recipe with all my garden cucumbers.
Patti Raithel I wish I had my garden again! Your going to love the recipe. Please share your thoughts about the outcome.
extremely well edited and produced video, one of the best i've seen..
Thanks! Brian is an editing genius.
Hey Danny, looks yummy..question..do they have to be stored in a fridge to stop fermentation? as in how do you manage a large batch? can they be stored in cellar/pantry?
You can tell by the uneven color when you cut it open, that these are NOT done yet. It takes longer than 4 days for lacto-fermentation to work its magic. A week at minimum, and 2 to 3 is even better.
I disagree. I've made it this way many times. Yes you can ferment it longer however in my experience slowing down the process by refrigeration yields an awesome product. At the temperature in my home that I made this, they always came out perfect. I've let it go longer and then refrigerated it and yeah it was awesome however 2-3 weeks later the pickles were very soft and mushy. They still continue to ferment in the fridge at a much slower rate and the times I recommended maintained the pickles awesome crispiness.
If I leave it longer than 4 days they are too soft, I prefer 3 days.
I didn't mean to imply that they wouldn't taste good at 3 or 4 days, but Lactobacillus takes 3 full weeks to mature. That's a scientific fact, not opinion. They are salted brined pickles, not lacto fermented pickles, at 3 or 4 days.
i made pickle after 4 they are not sour. it takes much more time.
@@LoveoftheDarkFiberArts ...good to know. I have sunchokes fermenting, I heard 4 days for most veges while using the perfect pickler air lock...then i heard 3-4 weeks for sunchokes from others who have done it..I will take heed and go at least 3 weeks...its all about the lactobacillus for me.
You can keep it fermenting for long time (about two month in refrigerator or two weeks at room temperature 20-22 degrees) and you will have more lactic acid and still crispy cucumbers. I prefer fully fermented vegetables at room temperature.
Andrii Muliar I keep it in the refrigerator for a while...sometimes for months. Just had a pickle the other day from 6 months ago and it was awesome and still crispy. Yum!
I've got some (at lleast) year old sauerkraut fermenting still. Super potent but still good to eat
FYI...He used SALT in the water but didn't actually say "salt".
Thanks👍
Making It Easy with Liz , just wanted to add: kosher or sea salt, NOT table salt. 😄
Thanks, I was wondering how he flavored them because pickles need salt!!
Making It Easy with Liz ya mal alsham pickles
Making It Easy with Liz hahaha you picked it
Great video. I'm going to try this. How do you make the salt water? Do you boil the water and salt together then let it cool? Also I'm guessing regular tap water will have chlorine, should I buy a jug of distilled water instead?
Jeffmorgan83 Ideally yes! Most water in the US is chlorinated and fluoridated. Definately use distilled water for the best result. I've used both and the best result comes from distilled water.
At 9:10 I started looking all around my desk for my phone. Once I found it, I had realized it was your phone. That was crazy. Thanks for the info and going through each step, one by one. It really cleared some questions up that I had for a while. Great informative video. Definitely a thumbs up.
Not to be negative but this I will say the younger the cuke the smaller the seeds and tender you did not mention the salt less i missed something ..you need kosher salt, sea salt, pickling salt, Himalayan salt NOT IODIZED table salt I prefer kosher. Easy to get , cheap and no chemicals. thanks for the knowledge cheers.
Great video. Although I would add some fresh dill first, so some can be in the bottom as well.
Thanks! Thank you for the suggestion!
It does not matter. I'm positive. It only makes people feel better.
Thanks so much! My search started with fermented hot sauce after a trip to Puerto Rico. I ended up here, and I was not disappointed. I have been interested in pickling for a while now, and I appreciate your tips (and your responsiveness to comments). Thanks, again.
Wendy L. Logan Thanks for the comment!! Pickling is such a fun hobby of mine. Definitely give it a shot! You won't be disappointed.If you do let me know how it worked for you.
I don't buy store pickles after making my own! They taste delicious as well as having no added ingredients/chemicals! I use the nipple lids so that I don't have to manually burp. I have pickles in less than 3 days! Thank you for your "on point" video!
I wish I'd seen this video before making my first attempt at fermented pickles. The recipe I followed didn't forewarn me of the perfectly normal murky/cloudy appearance as fermentation progressed, and I ended up throwing out the entire batch thinking something had gone terribly wrong. I was so disappointed that I never tried again and just kept making vinegar pickles. Your video clarifies all that, so now I will try again...thanks!
they are the best good luck let me know
Pleased you mentioned burping. I just finished my batch and heard the metal seal *pop* so, the science is definitely real! But wasn't it always? Nice video too! Can't wait to try mine. I grow hot peppers as well and made red pepper flake last year. I added that to this same recipe. Hopefully we'll have some heat too! Best!
love it, you have done a lot of research and you are very organized. thanks for sharing
Sona Zoulalian Thanks for the comment! Definitely look forward to more episodes featuring similar recipes involving fermentation!
Making sure all of the pickles are 100% submerged is very important too people. That makes it an anaerobic environment. If any part of the pickles are above the water surface it is in aerobic environment meaning free oxygen can get into the pickles causing them to spoil. He is using brewer airlock so his should be okay but if you are not using one, you have to keep them under the waters surface.
Thank you for your comment and pointing out all of these important points! They will definitely spoil if the O2 takes over and the pickles are not submerged completely.
And drinking the pickle juice can be healthy. Especially for a hangover!
Must try this, so simple.
I try and limit days of being hungover but thanks for the tip!
Yeah, don't think it's very tasty at all if you drink it pure...
However....
When you need some acidity in your food, and you would have used vinegar or Lemon juice, take that stuff :)
I read a saying once that people with a sweet tooth drink Gatorade in the summer and people with a salty tooth drink fermented pickle juice. 😋
lol.. Or you could drink less hooch.. Your liver asked me to tell you.
This reminds me of wine making. One useful tricks is to fill the fermentation lock with a solution of potassium metabisulfite which can be obtained from any wine making supplier. It is a steriliizing agent and it prevents unwanted microbes from entering the vessel.
True. But consider that the bacteria that may be present may not be the one you want and it might possibly be very harmful. I think I would want to inhibit ant random bacteria that is floating on the wind and innoculate with a known source.
Hi, I noticed that the top of the cucumber was above the salt water level. Is that alright? I thought you have to have everything below the water level.
Also can we keep the pickled water after removing the cucumber for the next batch of pickles?
It was above the level however I would shake it up to disperse the liquid intermittently so the cukes change position. And definitely save some of the liquid. I do! ....As a starter for the next batch
@@Dannymacskitchen Thanks for clarifying.
make sure everything's below the water. There are different methods to do this. You can buy glass weights made for mason jars or use a crock and a plate or some people put a ziplock filled with water on top.
They do look mouth watering lol I been pickleing for over 30 years with vinegar
I'm afraid of getting sick to make fermented pickles lol
Is there a big big difference between these and useing vinegar?
Sorry for the long delay..OMG there is a huge difference between the 2. I enjoy both but prefer the fermented version better...Plus vinegar kills off all the beneficial lactobacilus bacteria.
@@Dannymacskitchen no biggie lol yeah I would love to try a real brine pickle
10 days man then you can eat them that's the best and they only get better
Thank you so much for this video. I'm wanting to ferment some pickles and your recipe and instructions sound perfect.
Do it!! The recipe is so easy. I make them every two weeks. You won't go back to store bought. Let me know how it comes out.
My grandmother nor my mother know my great-grandmother quit jail or bad like in their fermented sour pickles. They reserved the deal and garlic and whatever else for their vinegar canned pickles. Fermented pickles were only sour pickles and half-sour deals along with deals were made with vinegar and of course I've said canned. I have tried my fermented cucumbers with the dill and garlic and I just don't like the flavor with the sour pickle because fermentation is going to give you a sour pickles the kind that you get at delis and places that make sandwiches not a dill eating pickle. I eat my fermented pickles and I have since I was a child just as they are from the jar. I don't need to make a sandwich with them is not what I meant. You need to be very precise with your salt is that is the only thing protecting bad molds and yeasts from growing. Salt needs to be measured there are many nice charts online that will tell you how much to you use per pound of cucumbers and it must be weighed. MyChart for 1/2 gallon of brine for pickles is 33 grams of salt. Those cucumbers better be covered with brine from the moment you brine them! Nobody ever needs to use an airlock never! Four generations of my family and nobody used in airlock plus all of the side branches of my family to pickles nobody ever owned an airlock it's just a waste of money. Just don't screw the jar lid tightly set the jars on the towel and if it is bubbling without burping it then leave it alone. The pickles will tell you if they need to be burped or not.
I just made,this recipe tonight and I NOT WAIT til they are done. thank you for posting this video.
Awesome! Let me know how they come out!
I think you’re supposed to put a weight on top to ensure they don’t float up to the surface, also I use a coffee filter attached with a rubber band.
Yes, everything needs to be protected from the air. Weighing it down is important.
You're suppose to cut off the flowering end of the cucumber. It has enzymes in it that make your pickles soft. You don't want a soft pickle. You want it crunchy.
buddy, eaither , your jars too small or your pickles are too large..
that jar wouldn't last 2 days at my house
Or mine! They are the best made at home from scratch!
right!? and I lost it when I realized he wasn't gonna slice em... You could fit so many more pickles in there that way!!!
How about my house!!! 1 day ...🤪 So make me a jar! Aahhh you probably will not ... greedy.
I made fermented asparagus not that long ago and it was delicious. It's definitely not for everyone since the flavor is intense. Like kalumata olives. I absolutely loved them.
Alton Brown says to skim some stuff daily but didnt have an air lock, is that not neaded with the air lock?
Fermenting process does not require sterilization, although that doesn't hurt and is more for canning. Fermenting can be done in a crock or loose fitting lid on a jar.
No it doesn't but I like to do it anyway to ensure a perfectly clean and sterile environment.
Cut the blossom end off. They will be crispy.
Hi Danny you do not need to put a weight on top to submerge the cukes under the brine?
I don't use a weight. they stay submerge by being wedged in the jar.
Yummy! If I make these in normal jam jar styles how often do I need to burp it until I can leave it in a cool dark place and how long should they last?
Burp once a day. I ferment mine 3-4 days and they last in the fridge up to a month. They will lose crispiness over time though but the flavor is amazing!
Fermented pickles really are amazing. For anyone who hasn't tried it, you should! You wont ever buy pickles from the store again. I made a half gallon jar 3 weeks ago and they are gone already! I'm starting another batch of pickles tomorrow and some sour kraut also! Good video
Thanks! It's funny, I made a batch 2 weeks ago and lo and behold three days later I had only 3 left. So another batch was made and the best part is that it only cost 4 dollars to make. Once you make them yourself you will never go back! Thanks for the comment!
Awesome Pickle Man!
Everyone serious about fermenting go to Amazon and order easy fermenter lids. They allow carbon to escape without allowing oxygen in. It also comes with a pump in case you need to taste and troubleshoot your ferment. You can then pump out the oxygen and continue on. No burping required. One of the best Amazon purchases I've made.
Thanks for the helpful comment!
What did you add to the water? I rewound the video 5 times and all I can catch is "1 1/2 tablespoons per quart". Of what though?
salt
Very informative thanks for the video.
Right on Danny! Request to put links to the equipment you used in the description 👍 subscribed and looking forward to checking out more of your videos!
Awesome! Check back soon for more new videos on the way!
@Danny Macs Kitchen
where can you get non chlorine water? Any good brands? ca distilled be used?
I am definitely going to make these, one question, is the jar you used a 1 quart? thanks!
he used a 2 quart jar
Good video but there's no point in sterilizing the jar.
It is good practice to do so for cleanliness.
I suppose if you have imperfections in the glass, you're probably right. I'm new to this type of fermenting. Have been brewing beer for a few years now though...
It’s really not necessary. Just wash with warm soapy water is fine. Every thing clean including the cutting board, hands, knife etc. Sandror Katz speaks at length on this subject.
Clean dry jar is fine, been doing it for years and never sterilized anything.
I'm a micro biologist by trade. You think the cucumbers are sterile? No fancy top either. Just don't screw the lid tight it out gasses fine unless your'e fermenting A Kim chi super gassy mixture. Then it might need burping.
@@rickobrien1583 does the fermenting of pickles of have to be anaerobic?
Looks super dooper, will have a go at making them 😃
Any idea on shelf life/frig life? Not that it really maters seeing ill be downing them. No salt or sauger :)
When you boil the water and pour it onto the cucumbers after it had boiled, is the water HOT or LUKEWARM or COOL?
It was room temperature. I've heard that pouring hot or boiling water in makes the pickles crispier but I haven't tried it yet.
I have made fermented dill pickles. I have this great left over juice. Have you ever reused the juice to make another batch? I assume will replace the garlic, bay leaves, dill, etc.
Yessss! Only use a small amount of the juice like 1 Oz. for your next batch. Reserve whatever juice you have left however. That 1 Oz. you save and ad to the next batch is a fantastic starter to begin the ferment...like immediately it will start. Save the remaining juice for future ferments .
Drink it, it's delcious with ice in the summer.
If you'd let those ferment for like a week or two, would they end up more like half-sours?
+ShotgunLlama The longer you let them sit the more mushy they will become. For half sours ferment for a day or two then place them in the fridge to greatly reduce fermentation. After an additional 2 days in the fridge they should be perfectly 1/2 sour.
***** So about 4 days, huh? I read something suggesting a 1-2 weeks, but I guess I'll see exactly how it goes time-wise if I try it, thanks.
Where did you learn these pickling ideas? Before I came here to Europe and found myself married to a Russian pickling master (Who is also a financial expert here) I have never seen an American do this. I do not know if you have tried it but here they pickle these tiny pumpkins and they are awesome. (She hates your cloves in the recipe)
emailchb I learned basic pickling in culinary school and more recently began experimenting with new recipes. The tiny pumpkin idea sounds really interesting I'll have to check it out. Thanks for the comment.
I have no idea if they are true pumpkins and I have never seen them outside of Europe but they are 100% delicious. Sorry I cannot be more specific Thanks!.
emailchb I'll research it and see what I can find...now I'm really curious
I tried this process last summer and the cukes got all soft and not like pickles at all. They actually rotted I think. I did not use bay or anything else, just the cukes, but they were WELL beyond even those saving them. Did you grow your own cukes or did you buy them. Ours were bought.
+Steven Feil No they were store bought. Make sure the cucumbers are really firm. Maybe the temperature was to high when fermenting? I know that in the summer this can really be a problem.
Steven, one thing that was not touched on here is that cucumbers have enzymes in their blossom ends. When they ferment they release the enzyme and it can cause the cucumber to become mushy during fermentation. Trim about 1/4 inch of each end of the cucumber. Happy fermenting
+Steven Feil You need something with tannins in it to keep the pickles crisp. Here it looks like he used bay leaves. My grandma always used grape leaves.
I really want to try this at home. Just one question; what about the Alcohol content as a result of fermentation? Or is that the next stage?
Lactofermentation does create alcohol, only yeast fermentation does that
A tiny tiny amount of alcohol may manifest if you are worried. It is not like a yeast based ferment .
Great video! Thank you Danny!!!
Drax Quirnon Hey thanks so much for the comment! Look forward to others.
You missed something very important. Not only do you need to cut off the stem end but you MUST cur about 1/2” off the blossom end because it contains an enzyme that will make the cucumber/pickle softer. 🙏🏼
they fermented 4 days and refrigerated, what if they weren't done and you wanted more, will they ferment again after being in the frig?
Keep at 70° to 75° while fermenting? I live in tropical Philippines. Indoor temps are in 80°s. Is that a problem.
could be..it will ferment probably too fast and possibly develop mold ideally keep it in a dark area like a closet where it's cooler you can split the ferment half in the refrigerator and half out of it
Did you use canning salt, kosher or sea salt. (That's kinda the reason I'm here, I keep hearing so many different things!) Thanks!
Usually any non-iodized salt works. I have used sea salt successfully.
I've always used Kosher salt or Himalayan sea salt.
That air-lock is brilliant! I wish it were available here!
Where are you located that the locks are not available?
Danny Macs Kitchen I live in the Netherlands. I found some special fermentation jars on internet but they cost around 40 Euro. The air lock seems like great solution!
Have you tried Amazon I'm not sure if that is available by you
Do you have to put them in the fridge or can you put on a pantry shelf?
Ferment them at room temp and then refrigerate them
Can you reuse the liquid to make a second batch?
I wouldn't reuse all the liquid for the second batch because it could be too strong. However, save some of the prior liquid and add it too your new batch and it will kick start the fermentation process that much faster. I've done that before and it works great.
And for crispyness you can add Alum at the rate of !/4 t spoon per quart. I like to add
some red pepper flakes for a little bite.
Hi Danny, thanks for sharing!
Thanks for watching! Making these at home is by far the best way to go. I recently made a batch with crushed red pepper and it came out amazing.
Do you drink the pickle juice or discard it?
Thanks for the vid. Kind of rude, munching away on those pickles. Kind of cloudy in the jar. How was the flavor ?
I have to do this so take it in strides, I wanna taste your pickle 😂😂😂 I had to. I’m bad I know. Great video keep up the good work
Thank you for the video, please tell me were can I get one of those brine pickle gadget!!!! or what is the actual name?? Thank you.
+angelo gol They are called air locks and can be purchased right from Amazon...they are very inexpensive.
Oh I did cut the ends off. Im going to try for a 3rd time Ty very much
So informative, from A to Z
thanks ..
+Amal Shatila Thanks for the comment!!
so you said it was important to keep all submerged but there was a big cucumber sticking up out of water does that matter. or do you know that later it will go under?
I submerged it after the fact, It does matter for sure.
@@Dannymacskitchen ok cool thanks im going to try to make pickles for the first time. thanks for the video. I cant buy them where i am anyways. I like the commercial ones like bubbies, but i bet these will be even better. i got those fermenting lids that look like silicon, i hope they work
Ok I have to try this now. Can you make several jars and process them ?
I'm not sure what you mean by process them. You can make as much as you want.
You can. But, the heat from the canning process will kill all the healthy probiotics found in naturally fermented pickles.
Leatrice Gulbransen you can make as many jars as you want and just leave them in the fridge. No processing needed.
hello Danny, is there a way to know if mi pickles go bad? I see a white sediment on the pickles that are at the top of my jar. .... but I started with sliced cucumbers....
+Arturo Cuéllar Sliced cucumbers will tend to turn to mush and go bad faster than if they were whole. If they are super mushy just toss em. White sediment in the bottom of the jar is fine; it's the pro-biotics produced during fermentation.
hello Danny good day, thanks they were okay they are crunchy and ready to be eaten! they are having fun on jars right now!
If I add carrots to the jar, should I steam them to soften them up first? I don't believe they would be ready after four days; thoughts?
Deborah Hibberd Hey definitely not! They will soften a bit while fermenting. You want them to remain crisp. Steaming them would turn them to mush.
Good jop man simple & easy recipe thanks a lot 🙏🌿
So people say fermented foods last a long time but I am confused. If it were ancient times and you were fermenting for preservation, not just for flavor, Can you ferment for months without refrigeration?
You can ferment without refrigeration under controlled circumstances. The temperature has to be low enough and in a dark place. Many cultures would bury food underground to ferment for months at a time as a means of preservation... Refrigerated, they can last for a very long time but they will continue to sour at a much slower rate.
you sounded real manly right up until you took the first bite lol, great tutorial vid!
It always makes me either giggle or feel slightly uncomfortable when I watch cooking videos and hear the sounds they make when they try their own food LOL! I know they want to make it sound good, but sometimes they're too successful at it XD
It's disgusting.
What kind of salt kosher or sea salt or pickling salt
wow they sound crunchy yum
lilywondertwin They are! You must make them!
I am going to make these today they look sooo good
+permofit Awesome! Let me know how they come out!
+Danny Macs Kitchen will do they came together good now the hard part waiting
Things like a locks are only running people away from making fermented foods! It's not that complicated and it has been done for Millenia.
ordered one only because i learned its easier, air not getting in. Didn't wanna take a chance of spoilage.
you don't need that type of cover I've never done that and it comes up perfectly I use canning jars and it comes out perfect it never exploded on me
+Matthew Gagnon Correct.. It can definitely be done both ways. I just really like using the lids..and they look cool too.
I'm curious, the batch I made has a really strong dill and garlic smell. It doesn't smell rotton, just very strongly like dill and garlic. Is that normal?
***** Absolutely!! That is probably the biggest selling point of doing this at home for me. I love garlic and I love dill. Honestly I've made many batches; some better than others, but the end product to me is always better than store bought; and at the end of the day, you made it!
I ended up having to dump the batch. I put far to much pepper and mustard seed in mine and the flavor is way too overwhelming. Live and learn! Next batch will be perfect
Great
I like your arm tattoos, where did you get them?
Thanks...Years ago in Florida.
what kind of water did you use and what was put in the water?
I used non-chlorinated bottled water and just dissolved salt in it.
Do the pickles etc need to be completely submerged in the brine?
Yup! They need to be submerged completely to really create uniformity while fermenting ....otherwise you'll have a half pickles/weird other non pickles on the other side.
that was a nice crunch!
Done is according to taste. Some people prefer more tangy pickles, so they let the pickles ferment, say, 10 to 14 days. I go for about 8 days.
Yup the longer you let them ferment the more tangy they will become. I find that longer ferments produce a pickle that is not as crisp.
Danny, super way to do pickles, but mine are not giving off gas it not moving the water in the lock. home temp is around 70 what's up with that? God Bless Richard
Thanks for the vid...but where or how do we get non - chlorine water
Bottled water. Also you can leave a container of tap water over night and the chlorine will evaporate.
You need to cut the ends of your cucumbers off just a thin slice because those ends contain enzymes that can cause the cucumbers to spoil in the fermentation to fail. You don't guess when they are done! You every couple of days taste one that's why the airlock is just in the way! You can't just assume they're the way you want them.
So awesome!
HeyitsPiper Thanks for the comment! I hope you try the recipe and let me know how it comes out!
I didn't understand what you added to the water before boiling it?
How long do the pickles last before spoilage?
Iv'e kept them for a month and they are still super delicious just not as crisp.
Wine, beer, whiskey, cheese, bread, salami, sauerkraut, kombucha, and... PICKLES! All the things I really like are fermented.
Yes Yes Yes!!!!!!!!!
I wounder if you can slice them and do this. Geat video
canfaller Thanks for the comment! I find it is better to keep them whole or they will not ferment properly if sliced.