Same. My pickling jar just came in this morning. I just got it filled up and now the waiting game begins. Will have to experiment with a variety of ingredients to get it to my liking.
You don't want to use tap water with fluoride or chlorine. You don't want iodized salt either. they will kill the healthy bacteria. I started my first pickle jar yesterday and it is already bubbling and smelling amazing.
Hi! I have not started mine bc I'm legit scared of poisoning my family haha. Could you tell me how you know if the jar has gone bad? I would like to make this, but I have no barometer to knowing if the look and smell is safe. I've never smelled a "healthy" one before. Do you know what danger signs to look for? Thanks!
@@MzKitka The salt in the brine keeps things really well. It's a very safe way to pickle. If you get black or blue mold in it, that's a sign it's bad, or if you get an off odor. Use fresh organic produce and keep your hands out of it. Use clean utensils.
On another video I asked for this recipe, thank you for all your efforts. My grandmother use to pickle everything, she would make one pickle called Chow chow that we ate with greens and black-eyed peas. I'm going to try your method to make her Chow chow.
Thanks for making this video, I live off grid and would love to preserve more veg without canning everything in the world right now . Going to try to have one of these and see how it works for me! I will try to have Chinese eyeballs as an Appalachian hill billy I don’t buy a lot of cookbooks but I think will buy yours when money is less tight, for now made sure to like and comment .
Once I have my own kitchen (without roommates) I'm definitely going to make a big one of these. I'll definitely use a lot of the vegetables you have here but I'm curious to see what other kinds will work well like jalapeños, cherry tomatoes, asparagus, string beans etc. What do you have to do to maintain it regularly besides replacing the water? & how often?
My son and I do lactofermentation. You can ferment almost all vegetables and many fruits. Generally better results with pure Kosher or pickling salt. The iodine added to table salt inhibits fermentation. Filtered, distilled or boiled water tend to be better as most tap water has chlorine which can inhibit fermentation and may cause an "off" taste. It generally works out to one tablespoon of salt to 2 to 3 cups of water. Your brine should taste salty like getting a mouthful of ocean water. As the vegetables ferment, the lactobacillus organisms should start converting the natural sugars in the vegetables and your brine will get a sour taste like yogurt and kombucha. Kombucha actually ferments with the same bacteria. I haven't tried it, but if you or a friend have a kombucha culture going, you can probably add a generous spoonful to your vegetable ferment to give it a head start. You may want to start with a wide mouth Mason jar, pickle weights and the Mason top pickle covers. Sold on Amazon or at Mason Tops.com. MasonTop.com makes a Silicon lid with a nipple that allows your ferment to breath. Those pretty glass jars that she was demonstrating are easy to fill but hard to get the vegetables out of. Mason jar or old fashioned ceramic crock with large enough opening to stick your hand in is my recommendation.
Just a heads up, i would recommend adding asparagus to its own separate jar or else the strong flavor will make everything else taste like asparagus lol. I've never seen pickled tomatoes before 🤔
I love fermented food, including fermented pickles, but I didn’t know it was this simple to make them at home. Vinegar/brine pickling requires sanitizing already, I can’t imagine how one can keep everything safe when no acid is used & youre planning to just leave it on the shelf! Amazing skill & technique as always, love your inspiring content!
I love how you measure. Using your Chinese eyeballs. I call my country eyeballs cause this is how my grandma cooked. And she was from the south. In Louisiana.
When are yall doing an Orlando appearance?? We live 30 minutes away, my 11 year old loves your son he wants his autograph and id love to have you autograph a cookbook or anything!!
I stumbled on your channel randomly through RUclips shorts and it’s the best channel that RUclips’s recommended that way. Your videos are easy going and I really want to try some of the things you’ve made. Thank you for the videos you make. Happy birthday pickle jar!!! And many more
I also have on my mind your pickle gigantic glass jar show. It seems like one of rituals for wants. Ask you as a favor mine too. Of course including teaching cooking and academical book you written which are i love.
I really would like to start with the pickling brine... Could I use some other fermentation jar? I already have the fermentation lids for the ball mason jars. My two classic waterlock fermentation pots are occupied by my sauerkraut....
Wow, you guys moved to Orlando! I'll bet you miss the fabulous Bay area, but I hope you soon settle in and are happy down there in the land of the humidity, alligators, and giant bugs! (My sister lives not far from where you are. No, thanks! She and her husband have lived there many years happily! I wish the same for you and your family!) Thanks for this fantastic video - I learned lots!
Hello, thank you for great content, really enjoy your channel! Question for you, So I tried making my jar of pickle veg. About 3 or 4 days on the shelf I opened the lid and use tongs and grab a veg, and I noticed that the brine is very viscous. The research I found said it's not dangerous, and even that it could go away.. have you experienced this? I'm still not sure what caused it. Thank you for your time!
Love the video but I'm confused by the Morton's salt. You can't use iodized salt for fermentation, iodine kills it. Vodka was interesting, would think it would kill the bacteria too?
Not all Morton table salt is iodized. The iodized version says "Morton Iodized Salt" on the label, and that container just says "Morton Salt", so it's fine to use.
I have used vinegar for a while now bc I was underage and it pickled faster. It's still pretty good. But finally I am old enough and can buy some normal vodka🤣
I was just wondering how you like living in Orlando, Florida ? I know that it's a big change from were you came from Minnesota where it's cold and snowing. I started my own pickel jar because of you. I love the way you cook not like some other people on RUclips. I hope that you and your family have a wonderful New Year's.... love from Arizona 🤗 🎉💫🏵️🌻💮🌸🌺🌷🍄🌼🌾🌱☘️
I made a brine of my own thanks to your videos. It tastes amazing. I do have a small question for you. The bottom of my pickle jar has a fine brownish substance. Have you seen that before and what could it be? Is it expected or is something possibly wrong? I use Sea Salt and Rock Sugar, and the vegtables are the same as yours.
I bought your book because I thought that I was going to get a more in-depth look at your pickling process... I didn't. It was basically the video which was free.. I hope I like the other recipes. I guess my main questions were.. do szechuan pickles need to be refrigerated? That's a huge jar. I lactoferment a lot of veggies and they all take up jars in my fridge.. I have a whole "pickle" shelf. Is this lactofermentation.. it seems so, but I don't put alcohol in mine.
Help please! I just ordered the glass pickle jar like the one in this video, however, it smells funny and has oil in it!! I plan on cleaning it really well, but how do I sanitize it before I begin the process? I hope you see this message!! Thank you!
Hey! I’m from Clermont! (It’s near Orlando). I wish I could get some brine 😩 if nothing else, so I know I’m getting the flavor balance right 🤦🏼♀️ I’ve been trying this for 2 years and I still feel like I don’t know what I’m doing 😄
No oil allowed, but what about the natural oils on your hands when you grab pickles? (Another video says it's traditional to use your hands) Just a different thing altogether?
Hi! I have not started mine bc I'm legit scared of poisoning my family haha. Can anyone tell me how you know if the jar has gone bad? I would like to make this, but I have no barometer to knowing if the look and smell is safe. I've never smelled a "healthy" one before. What are the danger signs to look for? Thanks!
Your videos inspired me to order a pickle jar and give fermenting a try. The pickled radishes are a complete revelation!
Same. My pickling jar just came in this morning. I just got it filled up and now the waiting game begins. Will have to experiment with a variety of ingredients to get it to my liking.
I share a birthday with this magnificent brine and I am honoured ❤️❤️
Happy birthday!
You don't want to use tap water with fluoride or chlorine. You don't want iodized salt either. they will kill the healthy bacteria.
I started my first pickle jar yesterday and it is already bubbling and smelling amazing.
Hi! I have not started mine bc I'm legit scared of poisoning my family haha. Could you tell me how you know if the jar has gone bad? I would like to make this, but I have no barometer to knowing if the look and smell is safe. I've never smelled a "healthy" one before. Do you know what danger signs to look for? Thanks!
@@MzKitka The salt in the brine keeps things really well. It's a very safe way to pickle. If you get black or blue mold in it, that's a sign it's bad, or if you get an off odor. Use fresh organic produce and keep your hands out of it. Use clean utensils.
She’s amazing. I started two jars two months ago and we use the pickles for everything even just as a snack. Thank you!
I just randomly found her channel in my recommendation now i'm obsessed with her videos She's so freaking talented.♥️🍡💗💗💕🍨🍨🥰🥰💖🍧🍭💘🥳🎡🎂💞
Yes, agreed. And shes so funny and seem really sweet!💗
Thank you so much!!!
Yeah
Same❤️
me tooo
A few months ago, I used your recipe, and it turned out AMAZING, I did get my hands on some Lo bok radish at my local store. The flavor is amazing.
HAPPY BIRTHDAY PICKLE BRINE!!
On another video I asked for this recipe, thank you for all your efforts. My grandmother use to pickle everything, she would make one pickle called Chow chow that we ate with greens and black-eyed peas. I'm going to try your method to make her Chow chow.
Chow chow is so good! How did it turn out?
Thanks for making this video, I live off grid and would love to preserve more veg without canning everything in the world right now . Going to try to have one of these and see how it works for me! I will try to have Chinese eyeballs as an Appalachian hill billy
I don’t buy a lot of cookbooks but I think will buy yours when money is less tight, for now made sure to like and comment .
Once I have my own kitchen (without roommates) I'm definitely going to make a big one of these. I'll definitely use a lot of the vegetables you have here but I'm curious to see what other kinds will work well like jalapeños, cherry tomatoes, asparagus, string beans etc. What do you have to do to maintain it regularly besides replacing the water? & how often?
I think the recipe and the instructions to maintain it are all in her cookbook
My son and I do lactofermentation. You can ferment almost all vegetables and many fruits. Generally better results with pure Kosher or pickling salt. The iodine added to table salt inhibits fermentation. Filtered, distilled or boiled water tend to be better as most tap water has chlorine which can inhibit fermentation and may cause an "off" taste. It generally works out to one tablespoon of salt to 2 to 3 cups of water. Your brine should taste salty like getting a mouthful of ocean water. As the vegetables ferment, the lactobacillus organisms should start converting the natural sugars in the vegetables and your brine will get a sour taste like yogurt and kombucha. Kombucha actually ferments with the same bacteria. I haven't tried it, but if you or a friend have a kombucha culture going, you can probably add a generous spoonful to your vegetable ferment to give it a head start. You may want to start with a wide mouth Mason jar, pickle weights and the Mason top pickle covers. Sold on Amazon or at Mason Tops.com. MasonTop.com makes a Silicon lid with a nipple that allows your ferment to breath. Those pretty glass jars that she was demonstrating are easy to fill but hard to get the vegetables out of. Mason jar or old fashioned ceramic crock with large enough opening to stick your hand in is my recommendation.
Just a heads up, i would recommend adding asparagus to its own separate jar or else the strong flavor will make everything else taste like asparagus lol. I've never seen pickled tomatoes before 🤔
I love fermented food, including fermented pickles, but I didn’t know it was this simple to make them at home. Vinegar/brine pickling requires sanitizing already, I can’t imagine how one can keep everything safe when no acid is used & youre planning to just leave it on the shelf! Amazing skill & technique as always, love your inspiring content!
The fermentation process creates lactic acid, bringing the PH to safe levels. Sanitation is to inhibit bacteria while the PH is coming up.
Happy birthday pickle brine
My daughter is older than this pickle brine!! Her birthday was in march!
Happy be lated birthday to her!
Happy late birthday 🎉 why am I always the only kid?
Most people are older than her brine it’s not a major thing I’m also older that the jar of pickles I bought yesterday
Happy birthday, Pickle brine!!!!!!!
I love how you measure. Using your Chinese eyeballs. I call my country eyeballs cause this is how my grandma cooked. And she was from the south. In Louisiana.
happy 17th birthday pickle brine 🎉🎊🎊🎂🥳❤️
I just ordered the jar. I can't wait to get started making my homemade pickles
Where do you order the jar? Thanks
Just received your cook book and my pickling jar from Amazon today can’t wait to get started!❤
I love my glass pickle jar!
I so can’t wait love you
OMG i can't wait
Happy birthday Pickle Jar. You will taste delicious in the future
Imagine asking your neighbor “Hey I’m going on vacation, can you water my pickle brine?” 🤣🤣 I can’t wait to try this!
Happy birthday pickle jar! Hope you had an amazing day! Let me know what you did!? ❤️❤️
I ordered celtuce last year and have yet to grow it, now that I know that's it I'll be adding it to my pickle
Ah, the Chinese Eyeballs, one of the if not the most accurate measuring tool.
Imagine being younger than pickle brine lol. Happy birthday to it!
Just ordered your book can’t wait to make this
Happy birthday pickle brine , I love your videos vivian💕😍😘🙂🖤💗💜🎉🎊
I have a big bag of patience and one month of waiting is normal (but sometimes I cheat, lol) thanks for the video! Now to get to work!! ❤
When are yall doing an Orlando appearance?? We live 30 minutes away, my 11 year old loves your son he wants his autograph and id love to have you autograph a cookbook or anything!!
I love your video
thank you!!!
We love your 17 year old pickle brine! 🥰❤❤
I WOULD DIE FOR VIVIAN I LOVE HER SM
pickle brane ,生日快乐🥳🥳🥳
I stumbled on your channel randomly through RUclips shorts and it’s the best channel that RUclips’s recommended that way. Your videos are easy going and I really want to try some of the things you’ve made.
Thank you for the videos you make.
Happy birthday pickle jar!!! And many more
AHHHHH omg tell the pickle Brine I said happy birthday ✋😤
I also have on my mind your pickle gigantic glass jar show. It seems like one of rituals for wants. Ask you as a favor mine too.
Of course including teaching cooking and academical book you written which are i love.
Now I understand that your pickle jar is also a part of the circus. omg, you treat it as a baby.🤗🤓🌹😍🥰
I’m so doing this my kids love pickles anything sour too
It's the Jar that I Need!!! 🤌👹
Thank you so much for sharing! And welcome to Orlando!! Would love to meet up for lunch and a small jar of your starter. 😊
I really would like to start with the pickling brine... Could I use some other fermentation jar? I already have the fermentation lids for the ball mason jars. My two classic waterlock fermentation pots are occupied by my sauerkraut....
I’m in my 20s so I’m older but must be older then a lot off ppl lol happy birthday pickle brine
Thank you 😊
@@CookingBomb thank you for making video’s very fun to watch keep up the good work
I just bought my first pickle jar!!!
Wow, you guys moved to Orlando! I'll bet you miss the fabulous Bay area, but I hope you soon settle in and are happy down there in the land of the humidity, alligators, and giant bugs! (My sister lives not far from where you are. No, thanks! She and her husband have lived there many years happily! I wish the same for you and your family!)
Thanks for this fantastic video - I learned lots!
Me and your pickle jar have the same birthday!
Happy birthday pickle brine, wishing many more years of pickling to come 🤩
A really informative video, thank you. Your book is added to my wishlist!
Hello, thank you for great content, really enjoy your channel! Question for you, So I tried making my jar of pickle veg. About 3 or 4 days on the shelf I opened the lid and use tongs and grab a veg, and I noticed that the brine is very viscous. The research I found said it's not dangerous, and even that it could go away.. have you experienced this? I'm still not sure what caused it. Thank you for your time!
2:34 poquita sal-dona angela
الفخار صحي و نافع للتحميض لسنوات ...احسنت
❤❤ love you dear little sister God bless you ❤❤
I love pickles always wondered how you make them.
Cant wait until the new one turns 17
Happy birthday pickle brine 17 today
Love the video but I'm confused by the Morton's salt. You can't use iodized salt for fermentation, iodine kills it. Vodka was interesting, would think it would kill the bacteria too?
It’s because its not in iodine form it’s in the salt form
Not all Morton table salt is iodized. The iodized version says "Morton Iodized Salt" on the label, and that container just says "Morton Salt", so it's fine to use.
I have used vinegar for a while now bc I was underage and it pickled faster.
It's still pretty good.
But finally I am old enough and can buy some normal vodka🤣
Sometimes my mouth is full of saliva watching ur receipes 😍😍. Damn I wish to eat those right through the screen 😂
I was just wondering how you like living in Orlando, Florida ? I know that it's a big change from were you came from Minnesota where it's cold and snowing. I started my own pickel jar because of you. I love the way you cook not like some other people on RUclips. I hope that you and your family have a wonderful New Year's.... love from Arizona 🤗 🎉💫🏵️🌻💮🌸🌺🌷🍄🌼🌾🌱☘️
I made a brine of my own thanks to your videos. It tastes amazing. I do have a small question for you. The bottom of my pickle jar has a fine brownish substance. Have you seen that before and what could it be? Is it expected or is something possibly wrong? I use Sea Salt and Rock Sugar, and the vegtables are the same as yours.
Great video!I bought one of those glass jars,just not sure how to wash or how to make pickle,I cant have alcohol at all.
Hello Hello, this one is for you!
🎉🎂🌸~ I thank you and your Mom… thank you for sharing. 💞
“Hello, hello. This one’s for you.”
Me: *subscribes*
Do you think I can add kombucha to help ferment the vegetables as well? It has a lot of beneficial bacteria as well
Can I put in fruit? Like apples?
One addition was salt, but what was the lumpier crystals that were added? Please
I bought your book because I thought that I was going to get a more in-depth look at your pickling process... I didn't. It was basically the video which was free.. I hope I like the other recipes. I guess my main questions were.. do szechuan pickles need to be refrigerated? That's a huge jar. I lactoferment a lot of veggies and they all take up jars in my fridge.. I have a whole "pickle" shelf. Is this lactofermentation.. it seems so, but I don't put alcohol in mine.
Help please! I just ordered the glass pickle jar like the one in this video, however, it smells funny and has oil in it!! I plan on cleaning it really well, but how do I sanitize it before I begin the process? I hope you see this message!! Thank you!
Want to make my own jar! Just wish I had a mother!
Did your third jar arrive?
Cookingbomb can you also use wine like rice wine or should it only be vodka?
✨Chinese Eyeballs✨
I would love to make this but I have a question - can I substitute the vodka with something non alcoholic? Thank you!
I love your book!!
Question: how do you sanitize your clay jar I bought some and had shipped from Korea and want to make it in my clay jar
Do you have to add alcohol? I don't consume alcohol but would really like to try this
Is there any subtitute for vodka or liquer ? Plz share
Very nice❤❤❤❤❤
Hey! I’m from Clermont! (It’s near Orlando). I wish I could get some brine 😩 if nothing else, so I know I’m getting the flavor balance right 🤦🏼♀️ I’ve been trying this for 2 years and I still feel like I don’t know what I’m doing 😄
Can you toast some ingredients before putting them in the jar? Dry chilles, herbs, spices etc.
I can’t find Cletus anywhere so I’m using Broccoli Stems as a substitute
where do we find that jar? how big is it?? curious about volume
After your brine sits on the counter for a few weeks, do you have to refrigerate it?
i wonder if salt and vodka are gonna kill the fermentation? shouldnt u let them ferment for few day before adding them?
No oil allowed, but what about the natural oils on your hands when you grab pickles? (Another video says it's traditional to use your hands) Just a different thing altogether?
Where would you get a jar like that if you want to start
Amazon ? 👽
Does it make any difference having a clear jar vs not clear?
Is there any alternative for vodka? Or can you make it without one or any other alcohol?
did u use iodized salt.
Hi! I have not started mine bc I'm legit scared of poisoning my family haha. Can anyone tell me how you know if the jar has gone bad? I would like to make this, but I have no barometer to knowing if the look and smell is safe. I've never smelled a "healthy" one before. What are the danger signs to look for? Thanks!
I wonder, can i add fruits into this?
Yasss found you! Ordering book. Do you have an amazon list we can buy from?
Sooo you can take out all the veggies and just reuse the brine? Are you gonna keep adding salt?
Hi 😊
I dispise vinegar, so I’ve always hated pickles. But now I wonder if I would like these…
So we don't have to keep in refrigerator?
How to sanitize the jar??
Just out of curiosity would Everclear 120 proof work instead of vodka?
Would this work with Dill and western flavors? I would love to have garlic Dill pickles like this
Yep. Half sour pickles.