The Sacrifickle: A Pickling Weight that Costs Nothing
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- Опубликовано: 16 сен 2024
- Lacto-fermented pickles require a saline solution and an anaerobic environment. That means no air, and that means submerged pickles. There's lots of ways to keep your pickles submerged, but in this video I show how I keep them submerged using "sacrifickles" - cucumbers that have been chosen for their shape, and cut in a certain way to keep the cucumbers submerged while they ferment.
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M mom used to roll up some dill stems for this purpose. The hold the pickles down too
you're like a university that offers a PhD in pickle packing, and this was the seminar on the sacrifickle.
Thanks :)
Just starting to watch and am giggling about the sacripickle title! Ok back to watching!
I absolutely love this. You never disappoint.
Seven gallons of pickles?!!! 😊 I cannot have pickles at home, I can’t just eat one. ☺️Great advice Greg, much appreciated.😉
My pleasure!!
Great for gut health. Definitely missing these things in our diet today. Probably on of many reasons we are not as healthy.
Maritime Gardening Sacrafickle! I just was drawn into this. Lol great title
I grow Pricled Pickles here in Minnesota!🤣
“Sacrifickle” that’s a good one...... smart way to do it though... I’ve got some tomatoes going in one of those spring loaded ball ferment kits... it works but kinda squishes them... I’ve got a rock I use for other things... but still a pain in the butt to get it out... this is a good idea
Glass weight- Waste of money💰
Rock from the beach -Waste of time🕰 😅love it
Lol. Great idea. Thanks. Lid Wise I just use a piece of 100% cotton cloth I cut into a 8" round. Top it with ring that came with the jar. Lol
When fermenting, you want an air-lock meaning air can escape out of the fermenting vessel while preventing outside air to return back in. This is the purpose of the air-lock lid he shows but isn't using. There are also fermenting crock's you can purchase which implement air lock reservoir you put water in to so air can escape but not return in. Air-lock prevents potential harmful bacterial from growing due to outside air returning into the vessel which may have airborne bactera that could colonise in the food and make you sick . Simply screwing on a plastic lid or cotton cloth is not going to air-lock the food being fermented.
I like the way you explain and do this , thanks
yup this is awesome! definitely using The Sacrifickle on my next batch!
Enjoy!
You could do the same thing with a 4-oz. Mason Jar inserted inside the mouth of of a wide mouth mason jar on top of you ferment. Use a Mason Jar lid to keep weight and pressure on the ferment. This works great for non-cucumber based ferments.
Greg those are some great looking pickles! Lacto fermentation is something I have not experimented with....yet!
Lost my whole pickle harvest this year to fusarium wilt (I think that is what killed my cucumber plants) so I had to buy (OMG....haven't had to do that in a while) a couple baskets of pickling cukes just to get my Dill Pickle fix.
I did can up some Cowboy Candy tonight - Ancho Poblano peppers in a sweet pickling brine....they are amazing, on e you open a jar you end up finishing the whole jar! 😉
Anyway, great video and I am absolutely going to give la to fermentation a try....looks like fun!
Have a great night!
Mike 😁👍
I have had a good cuke year but bad pepper year. I found a great deal on Jalapeños & made a lot of cowboy candy this week. Both slices and diced. You are right, once you open a jar it disappears!
Ah. Use smaller jars or make many more jars. Lol
Yes - I think you'll like the taste - I can't enjoy them any other way now :)
put those garlic cloves in the jar and shake it, when they come out the skin comes right off.
Thank you for this informative, interesting video. I’m new to fermenting so I need all the help I can get!
The glass weight got jammed in the fermenting jar (I ordered a kit) and so I’m happy to find your video. The weight’s still stuck so the kit is probably wrecked....
Now I can't wait to try growing pickle cukes someday! I never heard of using grape leaves, interesting, can I do it without?
yes, there's alternatives. Here's an article on it - fermenterskitchen.com/tannins-for-crunchy-fermented-pickles/
Nice! I don't have grape leaves but I want to get some. I use a bay leaf.
Great video need more like this mate thanks
Glad you enjoyed it
I just did sauerkraut and hated the salty taste. So I had some pickle juice from a jar that was almost empty and mixed with water. I rinsed brine off of sauerkraut and put in a pot with pickle juice and water to boil add to canning jars and canned. It’s a little extra work but am very happy with the results. So my question is can you put vinegar as an additive from the get go or would that kill the anaerobic bacteria? Love your advice on cutting ends and grape leaves. Can’t wait to try it!
i believe you have seen us do our pickles, lol,,,,next year im also going to try just doing them in a big crock like my kraut,,,,great video,,,,,,,gotta have those pickles,,,,,i love the way to put them outside also,,,,,,,
Thanks
No disrespect.... this certainly works with whole pickles.... but I found this looking for a way to keep the fruit below the brine... so if you think sliced pickles... or in my case I'm looking for a way to keep packed peppers below the surface of the olive oil. No way to jam it in the bottle shoulder. This is a very good, one-purpose technique. Sadly, my search continues.
you slice the pickle so it can bend into place. I see no reason why a large enough pepper could not be sliced to bend into place the same way
When you pick a pickle don't get a pickle prickle or you will feel a pickle prickle prick.
I bought those fancy glass weights and babied them. All but on broke for no reason.
Looked for rocks for years. But we don’t have that shape here.
I always heard something similar using a whole cabbage leaf at the top of sauerkraut.
A sacrileaf?
Yes - anything stiff enough to hold it all down
13:15 The point of air-lock lids is to allow air to escape out of the jar as the bacteria grows, but also prevents the return of air outside the jar to come back inside ther vessel you are fermenting in. Fermenting crock's are designed with a water reservoir to do this as well. Air-lock is important in preventing potential harmful bacterial growth during the fermenting process. So I would recommend using the rubber nipple air-lock lid seeing the white plastic lid is not going to prevent air outside of the jar, from returning back into the jar.
excellent video, but i have a question anyway. you said it would take a week to finish. after a week, how can you tell if the ferment is done or not. most folks say they taste test the vegetable. that doesn't help much unless you know what a completed fermented vegetable tastes like. now, i know what a pickle tastes like, but, for instance, i have no idea what a fermented carrot tastes like so i probably won't know how long to ferment the carrots if my gauge is just the taste. i'm sure this question seems pretty elementary to a sure enough fermenter like yourself, but i know absolutely nothing about this subject. i surely would appreciate any guidance that you might share with me. thanks.
That's a fair question. I've seen recommendations to let it sit from anywhere from 4 days to 4 weeks! Here is a very official recipe that says 3-4 weeks (nchfp.uga.edu/how/can_06/dill_pickles.html). So definitely try different times. I've always gone with 7 days, but maybe I should be letting them sit longer! But that being said, the temperature matters (the link above recommends 70f-75f), and I always make them in late summer, when it is quite hot, which might be speeding up the process; and man, I've made and eaten a lot of pickles!. Anyway, the taste will be acidic. A simple way to test that the brine has gone acidic is to take a little out and add some baking soda to it - which should start to fizz on contact. Anyway, re: taste - hard to describe, but they should be crunchy and taste like fermented pickles... I guess the only way to have a sense of what that means is to buy some and try them. That's what I did. Make sure they are cold when you try them - they taste so much better like that
Fermented Tomato video? I am making your pickles AWS.
Coming soon - I love fermented tomatoes - Mine are almost ready for that
Put your Garlic cloves in a jar and shake shake shake. When they come out the skin will come right off.
Greg great info. Does the sacrifickle get discarded or is it edible?
I would think edible as it stays under the brine. Sacrifickle is a bit misleading but could be in reference to cutting it in half?
With the water at that level, what keeps the fermenting process from spilling over? Do you set the jar in a bowl?
No - the air escapes when it needs to. It's all about getting the lid tightened just enough.
@@maritimegardening4887 Thanks.
Lol! Nice vid
I still love that word!! Lol
thanks
Will you please share more about your root cellar?
I have some vids from previous years on how I do this - but OK - I'll make another soon :)
@@maritimegardening4887 Thanks. I will go check them out. I am rather new to your channel.
Quick question... if you haven’t got grape leaves, can you use pickle crisp in fermented pickles?
Yes = I use the grape leave because they are free - but yes - that's an alternative for sure
what happens to the sacrificle? it turns mushy?
Not necessarily mushy - but it's not nice and crunchy
We have lots of wild grape vines near us, would those leaves be ok?
Yes
What if your not fermenting pickles?
I don't know what you're asking. If you're not fermenting pickles none of this matters :)
🥒Pickle Rick 🥒
Hi Greg, I'm doing fermented green beans, what can be used to hold them down?
Any vegetable that can be shaped into something like what I did with that pickle - or of course the other alternatives I shown in the video :)
@@maritimegardening4887 Thanks for the info Greg, I'm new to fermenting, I love how quick and easy it is and can't wait to taste them
Is that masher a pig femur or something ?
Ha ha - no it's just a spindle
The last pickles I made yrs ago tasted like turpentine😂😂😂
Something must have gone wrong
Maritime Gardening definitely 😂 next time I’ll follow your recipe
You are absolutely adorable, thank you for your friendly natural presentation (^__^)
Sacrifickle,prickles on your pickles,try saying that 10 times.
:)