The Bad: Not a fermented process, so you do miss out on healthy microbiotics. The Good: I tried three other different Dill recipes from Google with 4.9 + stars & multiple reviews; this being the only one non-fermented. This one was by far the best flavor-wise. Even though you need to wait 24 hours for a great dill pickle, it becomes even better with time. I did deviate a bit and added x3 whole garlic and x3 whole red peppers to this recipe. The red pepper heat was prevalent, but I don't think this process works with whole garlic, as the flavor is never reflected in the solution. May have to mince, or at least break the garlic skin to get some of its flavor.
@@cookingwithsophia6875 you dont use vinegar to make fermented pickles and you do need to let it sit for like 3-8 days for it to ferment. Alton brown has a good video food wishes too
quick pickled stuff is actually a thing, I know what you mean because my mom pickles everything so that it lasts for years but really, I prefer the quick versions because I’m fine with using them in a week period, so it’s more convenient for some people
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If you cool the brine before pouring over the cucumbers it makes them crispier
Agreed.
But then it's not a quick pickle
for the softer pickles , dont cool the brine and pour in hot.
for crispy and fresh pickles (my honest fav) cool the brine before it is hot
...and when I'm feeling really spicy, I quarter mine into thirds.=)
😂😂
Garlic sounds good too! 😊
Must have garlic to be Dill😊
The Bad: Not a fermented process, so you do miss out on healthy microbiotics.
The Good: I tried three other different Dill recipes from Google with 4.9 + stars & multiple reviews; this being the only one non-fermented. This one was by far the best flavor-wise. Even though you need to wait 24 hours for a great dill pickle, it becomes even better with time.
I did deviate a bit and added x3 whole garlic and x3 whole red peppers to this recipe. The red pepper heat was prevalent, but I don't think this process works with whole garlic, as the flavor is never reflected in the solution. May have to mince, or at least break the garlic skin to get some of its flavor.
Can you make this into a fermented recipe? Would it need to sit longer before eating to be fermented?
@@cookingwithsophia6875 you dont use vinegar to make fermented pickles and you do need to let it sit for like 3-8 days for it to ferment. Alton brown has a good video food wishes too
Thanks for that. 👍
Just did this 🎉🎉🎉
😎👍
I have a big container of dill seeds. Can i use those?
Do you have to put dill and the Munster seed and seasonings or is the brine enough?
No garlic or fennel seeds?
Actually fermenting them,instead of using vinegar, tastes WAY better and provides much needed probiotics.
How about sweet pickles
That's vinegar boiled with cucumbers
Will you use green beans or asparagus next 😁👍
What?! You don't quarter them into thirds or fifths?!
I’m sure she meant to say cut lol
Could I use coconut sugar or honey?
Possible with coconut sugar...try it to experiment
I’ve done this with maple syrup
i wanted to use tumeric but all i have is ground tumeric and i feel like that wont do?
Are the pickles sweet?
Depends on the type of pickles you want. If you are wanting sweeter pickles, then bread and butter or sweet pickles are for you.
@@balbarith45 I don’t like sweet pickles, that’s why I’m asking
... No garlic?!???!??
Why is dill so important
That’s how you get a dill pickle idziot
Ummm … how are those “pickles” if they are not fermented ? 🧐
Pickles can be made with a vinegar solution (high acid) or by fermenting them in a salt and water solution. I prefer fermentation
They’re what’s known as “quick pickles”. I personally like regular fermented pickles better and it honestly couldn’t be easier- just salt and water.
quick pickled stuff is actually a thing, I know what you mean because my mom pickles everything so that it lasts for years but really, I prefer the quick versions because I’m fine with using them in a week period, so it’s more convenient for some people
Those were not crunch and you can teLL