I like the way you do everything. I want to do it all. I appreciate the stories about your life growing up. I have always loved learning from the older generation. So glad to hear you tell us to listen and obey.
I have watched many videos of fermentation of pickles. I’m just starting out. This has the most enjoyable video I’ve seen. Thank you for sharing your memories and knowledge. ❤
I've been trying so many different ways of making pickles and your method is exactly what I've been looking for. The pickles fermented perfectly and I'm ready to can. Thank you very much!
Thank you for sharing your recipe for the fermented pickles. Next year I want to plant black currant in my yard. I love black currant berries and the added benefit of it , I would also use leaves for fermenting my veggies.
So happy to come across this video and get to learn from you. Well explained, and you get to see the whole process until the end. Not the quick-stressful-kind of cooking video, you get to enjoy the cooking with clear instructions and the right amount of information. Very recommended! Please keep them coming 🙏🌹
Thank you. I so enjoyed watching your video. The recipe is great but even better is your personal presentation. Much better than reading a recipe. Reminds me of my childhood family kitchen..... and am going into my kitchen right now to make these pickles. I appreciate that you showed how to can them for storage afterwards, as then I can make several jars for later in the year.
Thank you so much, I just learned so much from this video. I’m just starting out, with many different techniques but I really appreciate your explanation while not being overwhelmed!
Glad to be of help. I grew up around canning. My мама canned many things and had many wonderful recipes. After she left for heaven I did not do much canning. I was busy going to college and getting married. Eventually I started growing. My own garden and returned to canning. Many things I had to learn on my own. For starters, the vinegar my мама used was 9% vinegar... not the 5% vinegar here in the US.
This is the most thorough directions one could hope for. I had no idea they could be canned after! I am so excited. I had everything available to make these. Thank you so much! I love your channel. Can you keep/save some of the brine for gut health & for extra vitamins/nutrients if not using it for canning?
So at the end of the video you are now canning the pickles for a sealed lid and long term storage! Thanks for sharing. These now don't need to be kept in the fridge right?
Niiice. I don't always have enough white vinegar, it seems. I'm looking into making my own vinegars soon as my son does some alcohol brewing and stuff, I wonder what we can come up with! He's already my source for my 80 proof spirits for tinctures. I'm so excited to try fermented pickles this year. I wonder how Lemon tree leaves would do. Thankfully, I have black currants!
Hello Luli, Thank you for your informative video. My picked are bubbling but it didn’t overflow water like yours. Today is the 4th day and it’s still bubbling when I tap it. It has a little of foam on top. That means is not ready yet correct? Once it’s ready there shouldn’t any bubbles at all??
The bubbles will continue for a long time. That is not a good indicator for being done. It's really about the taste. If they taste sour enough, they are done.
I haven't tried, however, I have done just fermentation and stored in a cold basement and refrigerator. They come out nice and crunchy. Here's my recipe ruclips.net/video/hU2wKR8eq3c/видео.html
This has been my method for many years. Fermenting pickles don't need to be canned over winter just like sourkraut. Sometimes I just put a cover on and place them in cold storage ( to stop the fermentation)
Doesn't boiling the water for long term storage kill the bacteria once you pour it over the pickles. I just started fermenting this summer and have all my ferments in the fridge. They say they will last atleast 9 months.
Absolutely correct. Boiling kills the live bacteria. I keep a lot of fermented pickles in my cold storage, however, i also like to store for long term as well. Long term requires canning.
Lilia…Help! I made 5 jars of pickles and 1 of mixed vegetables plus a big crock of more vegetables. Did this 4 1/2 days ago. Pickles taste pretty good already giving it one more day. Crock of veggies … tasted some cauliflower and it’s way too salty!.I may have measured wrong for the crock since that was an afterthought and had to make more brine. Since I am going to boil brine and store much of these for later use as per your video …. I’m wondering if I can attempt to make the veggies less salty or at least not more salty … maybe using fresh weaker brine solution or just plain boiled water? I used calcium chloride by the way since I didn’t have the leaves . Any suggestion to remedy this would be welcome. Hopefully the original brine with the pickles is good! Thank you,
Do you think calcium chlorine made it too salty? I always use the same concentration of salt to water, never too salty. 1 quart of spring water to 2 table spoon ( no hill) of salt.
Thanks that’s what I’ll do.. wasn’t sure if that would be k. Never did before. The pickles are amazing and perfect though! Thanks so much for teaching me!!
I like the way you do everything. I want to do it all. I appreciate the stories about your life growing up. I have always loved learning from the older generation. So glad to hear you tell us to listen and obey.
Thank you for the encouragement
Wow - of course. Decant and boil the pickling solution to stop the ferment. Been pickling most of my life and that never occurred to me. Thank you!!
I have stopped using vinegar for pickles a while back. I love the natural flavor of fermented pickles.
I have watched many videos of fermentation of pickles. I’m just starting out. This has the most enjoyable video I’ve seen. Thank you for sharing your memories and knowledge. ❤
Happy to share
thank you for this beautiful video. our Hungarian people have done very similar for many generations.
I love to hear that we are so connected through our traditional foods!
A great video... Keep on sharing how to pickle other vegetables.... Thank you...
thanks, I will be fermenting carrots soon. This the season for some gut healthy probiotics.
I've been trying so many different ways of making pickles and your method is exactly what I've been looking for. The pickles fermented perfectly and I'm ready to can. Thank you very much!
Awesome! Best wishes
You can add grape leaves or raspberry leaves for the tannins.. and bay leaves!
Thank you for sharing your recipe for the fermented pickles. Next year I want to plant black currant in my yard. I love black currant berries and the added benefit of it , I would also use leaves for fermenting my veggies.
Glad you enjoyed this video. I too love black and red currant.
you are welcome!
Very informative video, thank you so much!
Thank you for watching!
So happy to come across this video and get to learn from you. Well explained, and you get to see the whole process until the end. Not the quick-stressful-kind of cooking video, you get to enjoy the cooking with clear instructions and the right amount of information. Very recommended! Please keep them coming 🙏🌹
Thank you! Thank you for your encouraging words. I try to demonstrate way I was taught by my мама.
Fabulous and informative, Thank you!
Glad it was helpful!
Thank you for sharing.
🙂
Thank you. I so enjoyed watching your video. The recipe is great but even better is your personal presentation. Much better than reading a recipe. Reminds me of my childhood family kitchen.....
and am going into my kitchen right now to make these pickles. I appreciate that you showed how to can them for storage afterwards, as then I can make several jars for later in the year.
Awesome! When in abundance today put away for tomorrow 😉
Thank you so much, I just learned so much from this video. I’m just starting out, with many different techniques but I really appreciate your explanation while not being overwhelmed!
Glad to be of help. I grew up around canning. My мама canned many things and had many wonderful recipes. After she left for heaven I did not do much canning. I was busy going to college and getting married. Eventually I started growing. My own garden and returned to canning. Many things I had to learn on my own. For starters, the vinegar my мама used was 9% vinegar... not the 5% vinegar here in the US.
Thank you Mrs Luli. Love to see you cocking and hear your memories. Cheers!
Thanks!
Thank you for sharing your recipes! I will be watching your show again God bless you
I hope you subscribe. I love to connect with people around the world and share my experiences.
Love your stories of you and your mama❤️
Thank you!
This is the most thorough directions one could hope for. I had no idea they could be canned after! I am so excited. I had everything available to make these. Thank you so much! I love your channel. Can you keep/save some of the brine for gut health & for extra vitamins/nutrients if not using it for canning?
Absolutely! The best probiotic liquid!
Love your preserving, it is so easy. Thank you
🙂
I enjoyed your shows. Ty
You are welcome
Grape leaves work great and are full of tannin....................
Yes! I don't have any grapes, but they work very well in fermentation.
I love your stories!
Thanks!
Лиля, огурчики - это класс! Нехватает перевода для русскоязычных “чайников”. 😊
Спасибо! Буду стараться.
So at the end of the video you are now canning the pickles for a sealed lid and long term storage! Thanks for sharing. These now don't need to be kept in the fridge right?
Correct!
Great video! What kind of cucumbers do you have?
Not sure of the real name. My father gave me some heirloom seeds a long time ago. I save them and grow them every year now.
Niiice. I don't always have enough white vinegar, it seems. I'm looking into making my own vinegars soon as my son does some alcohol brewing and stuff, I wonder what we can come up with! He's already my source for my 80 proof spirits for tinctures. I'm so excited to try fermented pickles this year. I wonder how Lemon tree leaves would do. Thankfully, I have black currants!
I never tried lemon leaves,interesting idea
Yummy 😋
🙂
Hello Luli,
Thank you for your informative video. My picked are bubbling but it didn’t overflow water like yours. Today is the 4th day and it’s still bubbling when I tap it. It has a little of foam on top. That means is not ready yet correct? Once it’s ready there shouldn’t any bubbles at all??
The bubbles will continue for a long time. That is not a good indicator for being done. It's really about the taste. If they taste sour enough, they are done.
Thank you very much
Glad to share
Thank you for your great tips. I was wondering, can the same process be done with zucchini? Also preserving them pickled for the winter?
I haven't tried, however, I have done just fermentation and stored in a cold basement and refrigerator. They come out nice and crunchy. Here's my recipe
ruclips.net/video/hU2wKR8eq3c/видео.html
great video! is there any risk to canning these with this method? many people use a pressure canner.
This has been my method for many years. Fermenting pickles don't need to be canned over winter just like sourkraut. Sometimes I just put a cover on and place them in cold storage ( to stop the fermentation)
I like dill weed best, also grape leaves
Good combo!
Me and the boys making fermented pickles at 3 am
Will be delicious at any time!
👍🏼❤️
Thank you!
Please adopt me . ♡♡♡♡ perfect lesson.
🤣 absolutely!
Dried chiles from a Mexican grocery works in fermentation.
Thanks for the tip.
Doesn't boiling the water for long term storage kill the bacteria once you pour it over the pickles. I just started fermenting this summer and have all my ferments in the fridge. They say they will last atleast 9 months.
Absolutely correct. Boiling kills the live bacteria. I keep a lot of fermented pickles in my cold storage, however, i also like to store for long term as well. Long term requires canning.
Lilia…Help! I made 5 jars of pickles and 1 of mixed vegetables plus a big crock of more vegetables. Did this 4 1/2 days ago. Pickles taste pretty good already giving it one more day. Crock of veggies … tasted some cauliflower and it’s way too salty!.I may have measured wrong for the crock since that was an afterthought and had to make more brine. Since I am going to boil brine and store much of these for later use as per your video …. I’m wondering if I can attempt to make the veggies less salty or at least not more salty … maybe using fresh weaker brine solution or just plain boiled water? I used calcium chloride by the way since I didn’t have the leaves . Any suggestion to remedy this would be welcome. Hopefully the original brine with the pickles is good! Thank you,
Do you think calcium chlorine made it too salty? I always use the same concentration of salt to water, never too salty. 1 quart of spring water to 2 table spoon ( no hill) of salt.
One suggestion, maybe dilute the brine with fresh water if you plan on canning.
Thanks that’s what I’ll do.. wasn’t sure if that would be k. Never did before. The pickles are amazing and perfect though! Thanks so much for teaching me!!
would black walnut leaves work for the tannins?
Since salts have different weights what is your brine salt % ? 5% 4.5% ???
I am not sure how to answer that. I use coarse salt
What do I do if most of the brine bubbles out?
Oh no! How did that happened?
@@lulishomestead6767 most of the brine is in the bottom tray. The lid is not on tight, but it is lightly weighted to keep everything under the brine.
@@lulishomestead6767 do I add more brine?