That’s how I got here! Blessings to Ms Pam and everyone, have a great day y’all. Try her bread recipes. Yum and easy! I’m branching out now, with the bread!❤😊
I tried it earlier this year and while my garlic turned an unusual greenish-blue color, it tasted amazing! I'll have to try it again with my own homemade pickle juice next time 😊
Phew y'all, we're still out here, but also fighting society and family on this, and ARFID for us personally!🫠 I'm an ayurvedic practitioner and have always gardened and cooked from scratch and for the most part, my kids would still rather just starve or eat a cracker🥴 and then every grandparent, church elder, camp, scout leader, friend, bank, bday party, holiday, etc fills them w garbage and it's just a never-ending cycle! If they have a social life, they are given junk, whether I specify otherwise or not🤦♀️ I even tell people that they're allergic to dye and they'll still come home w skittles, jolly ranchers, etc. Hopefully they'll appreciate real food more later, but it sure is rough out here right now! Lol
Me either. Unfortunately the only ones I like are those barely pickled super crispy spears ( I think they're called bread & butter pickles.) They aren't sweet or sour just mildly tart maybe.
@@rachael8078 My Mom made a cucumber and red onion salad pickled for only a day I think that was my favorite, tangy but with just the right chomp. ☺️ I miss her so much may she RIP. 💜
It’s not going to kill you. A snickers bar every now and then does not make you fat. A once in a while donut isn’t going to give you diabetes. And so on.
@@jerri117 That's why I like the reasonably inexpensive tomato sauce that comes in those mason type jars with the good lids and measurements on them. 👍 I even juice with a quality juicer (all produce) and since somewhat labor intensive for me alone make a sizeable amount and store to be drank in 3 days or less as long as refrigerated ASAP. Most juices have medicinal properties if studied easily by reputable experienced/ educated authors and sources.
German cucumber salad is very approachable in my family due to how scalable it is, how it pairs well with a lot, and how simple it is. Dish for 2? Easy. Dish for 6. Ayup, still easy. You would do everything you see in this video, but add a small amount of onion and black pepper, and skip the pickling salt, and boiling. Reduce the amount of water too. Make it at least 2 hours ahead, but a bit longer is better.
I love that you are alerting us to ways that companies slip in stuff our bodies do not need! Thank you for upgrading our possibilities for health in the most delightful way!
@@ca8547 that's not a complete sentence your gonna have to elaborate? And sulfuric acid wasn't mentioned by anyone idk what that's about. We need the sodium from salt to produce ATP and power our cells? So if the implication is that it's harmful you could argue water is deadly if you drink enough of it?
Canning or pickling salt keeps the water clear. Turmeric is used in most dill pickles to add flavor and color. Vinegar should be 5% acidity for canning.
@karenwhaley8635 many recipes are out there, I use a 50/50 ratio but it depends on your particular recipe. Try the Ball Blue Book or the USDA canning & home preservation on-line , lots of great resources. Best wishes.
@@bawdybroad this is a short, not a tutorial. There were zero amounts provided, but it did let people know that making pickles when you need them isn’t as hard as you’d think. She never said this for canning, it’s for immediate use. Anyone wanting to participate in this activity should know to look for a tutorial. If they don’t realize they need more information, hopefully, their mom will be home from work soon…
I ❤you Auntie I just joined so I will be glued to your content. In our community a lot of us haven’t been taught about deadly cancer causing chemicals. I pray for your safety when putting information out like this. But we need to know the truth. Even eating our food out of styrofoam and plastic is sooooo dangerous to our system. I never eat hot food or hot drinks from them anymore. These companies owe the people so much and here you are the hero of our bodies. ❤❤❤
Thank you for these videos, I find them so helpful. But "natural flavors" seem to be in everything nowadays, not just pickles. It's so hard to avoid them at the grocery store.
@@robertb8629plant and animal derived herbs and spices, usually just labeled "natural flavors" to keep the spice mix a trade secret. Also don't believe the fearmongering the other person is pushing
God bless you. You reminded me of my nana. She had a big garden and rarely needed to go to the grocery store. We need to start doing more of these things.
You have told and shown so many helpful hints as well as recipes that isn't that much trouble for us who still cook....not eat from a prepared meal like some in the frozen food isle.
You can find a ton of this on RUclips. Search pickling and fermenting. There’s a difference. Personally, I prefer the fermented, but there is proper method of measuring of salt, leaving out, etc. The salt is critical for health safety. I personally would NOT do what was just taught.
I love you! You're like everyone's Mama. You have the sweetest face and voice and mannerisms. Thanks for the recipes, and thanks even more for teaching us what to avoid because these manufacturers are driving us straight to the pharmeutical companies!
"Natural flavors" should be banned words as an ingredient list as we don't know what that is and we have a right to know. As for the purpose of ingredients list in the first place; this use of wording is an insult to those whom have fought to have companies be transparent with their ingredients and OUR FOOD.
@@wiseforce7045 Natural flavors in pickles can come from a variety of sources, including spices, herbs, fruits, and vegetables. They legally have to me natural, and don't have to share it unless it's an allergen. If they did fully share it than secret recipes couldn't exist.
This is what everyone should know about the Natural flavors labeling. The FDA allows food producers to use the "natural flavors" labeling as a blanket term used to describe an added flavoring in a product that uses the essence or extraction of a natural element. When a food product uses a combination of flavors in an item, this particular label is added. What are "Natural flavors" They are usually spices and extracts but can include: spices, fruits or fruit juices, vegetables or vegetable juice, edible yeast, herbs, bark (like cinnamon), bud, roots, leaf or similar plant material, meat, seafood, poultry, eggs, dairy products, fermentation products. So what are "Natural flavors", they can be as simple as corn kernal extract used to add more corn flavor to corn chowder. But often they are a mix of natural foods, spices, and herbs used by companies, chefs and you if you cook. It's the secret dash of flavoring that makes your recipe unique, and that you never want to share. Forcing companies to disclose the exact spices, extracts, etcetera would allow for other companies, often from other countries to steal/recreate the distinct flavor of a specific food product such as Campbell's soup or Coca-cola. This is also why the FDA allows the use of "Spices" on labels in the USA. Hope this helps and calms your fears about the use of the labeling term "Natural flavors". ✌️💜😁
@@TragicMagicStudio It does and one of the most cogent explanations at that. Thank You. Though often frustrated with our FDA, it's choices and reasoning, I guess it's not really fair to expect than anyone even a whole Government agency can protect us from every aspect of 'foodstuffs' we might cram in our mouths 😜 with no forethought at all by anyone including ourselves. 😂 Nice way to show with freedoms come responsibilities as well. 👍
totally agree, we have a right to know esp when it’s used to sneak in ingredients we don’t want! if it’s something even remotely related to a whole food, they will say it on the list; companies will not pass up the opportunity to make their product look more appealing. we deserve full transparency
@@wiseforce7045 I “accidentally” made some pickles. I was trying for Asian cucumber salad. So I sliced my cucumber and put some rice wine vinegar, some garlic powder, some red pepper flakes and a bit of sugar. It took me about a week to finish it. But my homemade “pickles” were great!
Fearmongering about “natural flavors” and claiming it as unhealthy without evidence is misinformation. Natural flavors can mean many things, but usually it’s just various herbs and spices that companies do not have to list unless it’s a common allergen.
If you want natural pickles that are delicious with NO additives, Bubbe’s pickles are PERFECT! They’re known for their cloudy pickle brine and they’ll usually be in the refrigerated section!
Miss Pam (mama Pam) I can’t believe how fast your channel has grown. It brings me joy to see so many discover your helpful videos. See how much you care about or health and giving so many helpful tips and tricks in the kitchen. Many blessings to you and your family ❤
Pam, I am so happy that you are here on YT, spreading your knowledge. You don't blab on & on about irrelevant issues like specialty cookware, spices, etc... only FACTS! My kids are over 21 now, but your vids are a great way to keep their cooking experiences fresh and current. Thanks, from a USDA AG/Canning/Prepping Mom with Food Safety experience. ;)
Amen Dear. You are preaching truth. I have lupus. The processed "organic" foods are ruined. I get organic veggies, low carbs, and preserve (organic does break down fast), so I preserve totally clean. You can change it up with favorite spices. I carnivore/keto diet (forever) and like hot mix veggies. I crave that instead of sugar/simple carbs. Thx for your continued info to get the USA healthy. God bless you
Tip: slice off the blossom end (or both ends) of cucumbers before pickling. This will result in a crisper pickle. There are other things that help keep their crispness but for quick pickling we find it's all that's necessary. Don't forget about the jar as it sits on the counter. Depending on the ratio of water, vinegar & salt they may ferment rather quickly which produces a lot of bubbles. The warmer the room the faster it ferments.
Who knew pickles had so many added ingredients? That's what we get for trusting food manufacturers & not reading for ourselves. I'm going to try & make my own...I like the small "baby" ones myself. Thank you - keep up the good work!
Howdy! May I ask? How much water, vinegar and salt do I use? I really want to try this. I love pickled okra and beets. Didn't realize it was such an easy recipe. Just don't want to do it wrong. Thanks for your time😊
@@kaycooper8196 1/2 c. Vinegar. 3 t. Sea salt A few pepper corns 2 tablespoons dill, dried, or fresh 2 garlic cloves, crushed 3 pickle cucumbers sliced 4 tablespoons water Shake, refrigerate overnight If you want a sweet pickle ( my granddaughter’s favorite) you can boil 2 t. Sugar in maybe 1/2 c. Water, add and shake. This recipe is an old farmer’s recipe, and it turned out the best for us.
Pam, I would encourage you to start exploring the chemicals that are in our air fresheners and other things we use.We're also concerned about our food chemicals.We need to be concerned about what we are breathing. Love all of your shows pam❤
Might want to use boiling water on that dill to kill off the bug poop, use a refrigerator, and/or keep your will current. Most of those chemicals, you either just used by another name, or were added to extend safe shelf life. Botulism isn’t pretty. Used to happen every year in communities when folks ‘preserved’ their own food. You have a point. Don’t oversimplify. Do your homework and educate instead of going for quick clicks.
I am happy to see Ms. Pam is getting on the natural,healthy bandwagon. I wasn't watching as much because she was using so many ultra processed packaged foods in her recipes,frying a lot, etc - looking forward to healthy recipes ❤❤❤
Subscribe if you don’t want the chemicals and additives!
What’s the ratio of water to vinegar and salt? Thanks ❤
I make all my own pickles and chutneys. Way healthier and cheaper.
What are the natural flavors? Why is it bad? We actually just bought those
@@CookingAtPamsPlace
Love you Pam! I’m 75 and learning new stuff all the time
How long can you keep them out of the fridge that way without actually canning them? Or do you put them in the fridge?
I don't know who this lady is, or why she popped up in my feed, but I have a feeling I'll be watching everything she posts for the foreseeable future
You'll learn a lot
Oh you will be
Same here!
💯💯💯
That’s how I got here! Blessings to Ms Pam and everyone, have a great day y’all. Try her bread recipes. Yum and easy! I’m branching out now, with the bread!❤😊
When I make my own pickles, I add just a pinch of red pepper flakes. Thanks so much, Ms. Pam!
mmm! That sounds like something I'll be trying.
Throw a few garlic cloves in there too. 😋😋😋😋
@@paulaw418 yesssss 😭 I’m waiting on mine to get good and delicious.
What's the ratio of water, vinegar, and pickling salt?
Thank you . I will try.
I LOVE her! She's so friendly in her delivery, and has some great advice.❤
Miss Pam is the aunt we all need in our lives! Love her!!
You can also add some garlic cloves to the pickle jar
🤤garlic delicious
@@nadiiah8805 yummmmm
I tried it earlier this year and while my garlic turned an unusual greenish-blue color, it tasted amazing! I'll have to try it again with my own homemade pickle juice next time 😊
What do you know that would be adding natural flavors 🙄
Yeeeees
I'm 64 years old and a decent cook, but I've learned so much from you! You are an absolute gem! ❤
I absolutely love this series that you're doing-showing how easy it is to eat safer, more natural foods!!!
She’s the mama we all need ❤
Me too.
I love this woman, imagine being her child. You would eat such good food & get big hugs. I just can tell that she gives great hugs! 😊
Right!!!! 🤍
The world would be a better place if everyone had a mom, aunt, wife, grandma like this amazing lady 😢❤
💯
Phew y'all, we're still out here, but also fighting society and family on this, and ARFID for us personally!🫠 I'm an ayurvedic practitioner and have always gardened and cooked from scratch and for the most part, my kids would still rather just starve or eat a cracker🥴 and then every grandparent, church elder, camp, scout leader, friend, bank, bday party, holiday, etc fills them w garbage and it's just a never-ending cycle! If they have a social life, they are given junk, whether I specify otherwise or not🤦♀️ I even tell people that they're allergic to dye and they'll still come home w skittles, jolly ranchers, etc. Hopefully they'll appreciate real food more later, but it sure is rough out here right now! Lol
I just love her delivery. She is so knowledgeable and funny. Following her (“Come with me, I’ll show you what to do”) is a delight.
Thank 😊 🙏🏾 You, FATHER GOD!!! Those are actually some very beautiful pickles that this Dear Lady Made; Amen!!!
I had no idea pickles were so easy to make. Thank you. ❤
Me either. Unfortunately the only ones I like are those barely pickled super crispy spears ( I think they're called bread & butter pickles.) They aren't sweet or sour just mildly tart maybe.
I am 78 and remember fresh pickles on my Grandmother's
Sunday Dinner Table.
Great memory Otelia I.Williams!
Any time you use vinegar on almost any veggie it will begin to pickle. I love broccoli salad, it’s got 1/4 cup vinegar in it
@@rachael8078
My Mom made a cucumber and red onion salad pickled for only a day I think that was my favorite, tangy but with just the right chomp. ☺️ I miss her so much may she RIP. 💜
@@lynnecarter4212
RIGHT !!! Lol. I was going to say the same thing. It took me 60 years to learn this !?! 🤭😜
Pam, I am glad to see you are speaking out about food labels and ingredients!
Me too
Me three… God bless you Pam 🙏🏻
Absolutely! Need more speaking up and speaking out! This is about health!
It’s not going to kill you.
A snickers bar every now and then does not make you fat. A once in a while donut isn’t going to give you diabetes. And so on.
Too many unnecessary and bad for your health chemicals.
And another tip is you can reuse jars you get from the grocery store that had other products in them. Thanks Pam! God bless! 🙏
@@jerri117 That's why I like the reasonably inexpensive tomato sauce that comes in those mason type jars with the good lids and measurements on them. 👍 I even juice with a quality juicer (all produce) and since somewhat labor intensive for me alone make a sizeable amount and store to be drank in 3 days or less as long as refrigerated ASAP. Most juices have medicinal properties if studied easily by reputable experienced/ educated authors and sources.
You can also just use a glass bowl. Scraping labels off those jars is a PITA.
@@marciaoh7056 Hand sanitizer helps get the labels and glue off of the jars.
@@rafika816 rubbing alcohol which is cheaper, and in hand sanitizer which is why hand sanitizer works..
Thank you so much for doing your videos. I love you bringing awareness to crap in our food and how quickly making an alternative is. Keep it up!
Miss Pam, how on earth did you know I wanted to learn this today?? 😁 Thank you!!
Your Auntie always knows best ❤
Pam to the rescue AGAIN. Lady you are knowledgeable and FUN ! Thank You ! 😊
I love pickles and I'm always wasting cucumbers by not finishing them. Well, no more wasted cukes! Thanks, Pam!
German cucumber salad is very approachable in my family due to how scalable it is, how it pairs well with a lot, and how simple it is. Dish for 2? Easy. Dish for 6. Ayup, still easy.
You would do everything you see in this video, but add a small amount of onion and black pepper, and skip the pickling salt, and boiling. Reduce the amount of water too. Make it at least 2 hours ahead, but a bit longer is better.
@@TheBinklemNetwork Thank you! Sounds good; I'll try it!
Cucumbers in water with some mint will change the way you drink water it last three days in your water jug
@@JUJUDATGIRL I need to drink more water. I'll try this. Thank you.
Eggs are the best pickles, cucumber pickles aren't bad
I love that you are alerting us to ways that companies slip in stuff our bodies do not need! Thank you for upgrading our possibilities for health in the most delightful way!
fun fact! Water (H2O), Salt ( NaCl) and vinegar are all chemicals!
Im all for pickling at home tho its an amazing thing to do!
@@Seras-Flynt it flew over your head
@@ca8547 I doubt it but please enlighten me
@Seras-Flynt ingest NaCl or H2SO4?
@@ca8547 that's not a complete sentence your gonna have to elaborate? And sulfuric acid wasn't mentioned by anyone idk what that's about. We need the sodium from salt to produce ATP and power our cells? So if the implication is that it's harmful you could argue water is deadly if you drink enough of it?
@Seras-Flynt yep, totally went over your head. You lack discernment.
What a NICE LADY: she’s so VIBRANT👏🏻👏🏻👏🏻
Canning or pickling salt keeps the water clear. Turmeric is used in most dill pickles to add flavor and color. Vinegar should be 5% acidity for canning.
Thanks...how much vinegar to water??
@karenwhaley8635 many recipes are out there, I use a 50/50 ratio but it depends on your particular recipe. Try the Ball Blue Book or the USDA canning & home preservation on-line , lots of great resources. Best wishes.
This is what I mean, she oversimplified this recipe, didn't explain why, and didn't say these weren't shelf stable.
Turmeric, so a natural flavor? Isnt that what she was complaining about?
@@bawdybroad this is a short, not a tutorial. There were zero amounts provided, but it did let people know that making pickles when you need them isn’t as hard as you’d think. She never said this for canning, it’s for immediate use. Anyone wanting to participate in this activity should know to look for a tutorial. If they don’t realize they need more information, hopefully, their mom will be home from work soon…
It’s the smile while she’s pouring for me. She’s always smiling.
And there you have it ❤
My daughter and I love watching your videos! We have become much more aware of what we are eating 🎉
GOD BLESS YOU Beautiful Sweet Lady thank you for sharing ❤❤❤
I ❤you Auntie I just joined so I will be glued to your content. In our community a lot of us haven’t been taught about deadly cancer causing chemicals. I pray for your safety when putting information out like this. But we need to know the truth. Even eating our food out of styrofoam and plastic is sooooo dangerous to our system. I never eat hot food or hot drinks from them anymore. These companies owe the people so much and here you are the hero of our bodies. ❤❤❤
Ms. Pam would it be possible to get the amounts of the dill, water, and white vinegar you used? This is fantastic! 🥰
Thinking the same thing
how about trying a mixture of water/vinegar according to your taste buds.
@@warriormanmaxx8991thats ok but dont want to waste ingredients if i get the ratio wrong
Just make enough to cover in the jar. Not much wasted. If you have more, start another jar.
@@MD.orion1 Can I use dill seasoning? I don’t have the fresh kind.
Thank you for these videos, I find them so helpful. But "natural flavors" seem to be in everything nowadays, not just pickles. It's so hard to avoid them at the grocery store.
What is it?
@@robertb8629 MSG it is dangerous leads to memory loss
@@vsubhutino it doesn't. It metabolizes and reacts identically to salt in your body. It naturally occurs in tomatoes and many other vegetables
@@robertb8629plant and animal derived herbs and spices, usually just labeled "natural flavors" to keep the spice mix a trade secret. Also don't believe the fearmongering the other person is pushing
@@robertb8629 it is human body parts, not good.
God bless you. You reminded me of my nana. She had a big garden and rarely needed to go to the grocery store. We need to start doing more of these things.
Amen
I love what this woman is doing she is my go to for health issues or remedies. Salute
A true angel of God....thank you for what you're doing! ✊🏾🙏🏾💪🏾👏🏾
Pam, you are a rockstar!
Also- you are looking extra fit these days😊
Yes she is ❤
You have told and shown so many helpful hints as well as recipes that isn't that much trouble for us who still cook....not eat from a prepared meal like some in the frozen food isle.
Thank you Miss Pam. Please do one on sauerkraut.
Thank you
You can find a ton of this on RUclips.
Search pickling and fermenting. There’s a difference. Personally, I prefer the fermented, but there is proper method of measuring of salt, leaving out, etc.
The salt is critical for health safety.
I personally would NOT do what was just taught.
She is so pleasant! I love this lady!
I love this woman. Her heart and energy are addictive
A old friend grandmother use to pickle her peppers. They tasted better than in the shops 😊
Did she pickle a peck of them? 😊
Funny 🤣🤣🤣
Pickled peppers. Now why does this sound familiar? 😂😂
I’m glad I discovered your channel. You’re getting close to one million subscribers! Congratulations 🙌🏽
I pickle cucumbers, beets, onions, eggs and watermelon rind.
I never thought of pickling onions or watermelon rinds. Hmmm...May tylry that 😊
Is watermelon rind good to eat???
Yes!!!! You have got to try it. @@greciacastro9020
@@greciacastro9020YES
@@greciacastro9020 it's good! I found a watermelon salad a few weeks ago and added some to it. Really improved it
Yes ma'am!!🙌 acv, red papper flakes and crushed garlic are also great additions!😊💓
I love you! You're like everyone's Mama. You have the sweetest face and voice and mannerisms. Thanks for the recipes, and thanks even more for teaching us what to avoid because these manufacturers are driving us straight to the pharmeutical companies!
"Natural flavors" should be banned words as an ingredient list as we don't know what that is and we have a right to know. As for the purpose of ingredients list in the first place; this use of wording is an insult to those whom have fought to have companies be transparent with their ingredients and OUR FOOD.
@@wiseforce7045
Natural flavors in pickles can come from a variety of sources, including spices, herbs, fruits, and vegetables. They legally have to me natural, and don't have to share it unless it's an allergen. If they did fully share it than secret recipes couldn't exist.
This is what everyone should know about the Natural flavors labeling.
The FDA allows food producers to use the "natural flavors" labeling as a blanket term used to describe an added flavoring in a product that uses the essence or extraction of a natural element. When a food product uses a combination of flavors in an item, this particular label is added.
What are "Natural flavors"
They are usually spices and extracts but can include:
spices, fruits or fruit juices,
vegetables or vegetable juice,
edible yeast, herbs, bark (like
cinnamon), bud, roots,
leaf or similar plant material,
meat, seafood, poultry, eggs, dairy
products, fermentation products.
So what are "Natural flavors", they can be as simple as corn kernal extract used to add more corn flavor to corn chowder. But often they are a mix of natural foods, spices, and herbs used by companies, chefs and you if you cook. It's the secret dash of flavoring that makes your recipe unique, and that you never want to share. Forcing companies to disclose the exact spices, extracts, etcetera would allow for other companies, often from other countries to steal/recreate the distinct flavor of a specific food product such as Campbell's soup or Coca-cola.
This is also why the FDA allows the use of "Spices" on labels in the USA.
Hope this helps and calms your fears about the use of the labeling term
"Natural flavors".
✌️💜😁
@@TragicMagicStudio
It does and one of the most cogent explanations at that. Thank You. Though often frustrated with our FDA, it's choices and reasoning, I guess it's not really fair to expect than anyone even a whole Government agency can protect us from every aspect of 'foodstuffs' we might cram in our mouths 😜 with no forethought at all by anyone including ourselves. 😂 Nice way to show with freedoms come responsibilities as well. 👍
totally agree, we have a right to know esp when it’s used to sneak in ingredients we don’t want! if it’s something even remotely related to a whole food, they will say it on the list; companies will not pass up the opportunity to make their product look more appealing. we deserve full transparency
@@wiseforce7045 I “accidentally” made some pickles. I was trying for Asian cucumber salad. So I sliced my cucumber and put some rice wine vinegar, some garlic powder, some red pepper flakes and a bit of sugar. It took me about a week to finish it. But my homemade “pickles” were great!
Thank you Ms.Pam. For all information you give.❤
Fearmongering about “natural flavors” and claiming it as unhealthy without evidence is misinformation. Natural flavors can mean many things, but usually it’s just various herbs and spices that companies do not have to list unless it’s a common allergen.
@@justinb864
Wow, nice way so sanitize and add to the packaging. Our lax FDA would be proud. 🤣
Thanks for sharing Ms Pam 😊
If you want natural pickles that are delicious with NO additives, Bubbe’s pickles are PERFECT! They’re known for their cloudy pickle brine and they’ll usually be in the refrigerated section!
Yes! I fridge pickle green tomatoes, green beans, cauliflower! Yum!! Love your channel. ❤️
Miss Pam (mama Pam) I can’t believe how fast your channel has grown. It brings me joy to see so many discover your helpful videos. See how much you care about or health and giving so many helpful tips and tricks in the kitchen.
Many blessings to you and your family ❤
Pam, I am so happy that you are here on YT, spreading your knowledge. You don't blab on & on about irrelevant issues like specialty cookware, spices, etc... only FACTS! My kids are over 21 now, but your vids are a great way to keep their cooking experiences fresh and current. Thanks, from a USDA AG/Canning/Prepping Mom with Food Safety experience. ;)
Every video you make, that comes across my screen...I WATCH. You make it so easy. Thank you!!
She has the voice of an angel❤
You are absolutely precious and beautiful. Thank you for helping us be healthy!!! ❤️❤️❤️❤️
So glad you made this VIDEO!! ❤
Ms. Pam, thank you for sharing these great food tips with all of us. I need to find the one about shredded cheese. You're just awesome!
She has one , go to her channel, and you find it on shredded cheese
She is awesome. Since her vid on natomycin (sp.?) in shredded cheese, I no longer buy it. Also, the 'cellulose' in it is made from wood pulp.
You are wonderful! Thank You so much for all the Good you bring to us. ❤
Amen Dear. You are preaching truth. I have lupus. The processed "organic" foods are ruined. I get organic veggies, low carbs, and preserve (organic does break down fast), so I preserve totally clean. You can change it up with favorite spices. I carnivore/keto diet (forever) and like hot mix veggies. I crave that instead of sugar/simple carbs. Thx for your continued info to get the USA healthy. God bless you
Thank you Ms. Pam! ❤
Way to give us the best info Pam!!!!
Tip: slice off the blossom end (or both ends) of cucumbers before pickling. This will result in a crisper pickle.
There are other things that help keep their crispness but for quick pickling we find it's all that's necessary.
Don't forget about the jar as it sits on the counter. Depending on the ratio of water, vinegar & salt they may ferment rather quickly which produces a lot of bubbles. The warmer the room the faster it ferments.
@@vinlago what is the ratio between INGREDIENTS on a regular jar?
I love this lady!!! It’s good to keep food as simple as we can. Keep up the delicious work!
Absolutely love this lady! I want to hang out with her and have her teach me everything she knows! ☮️
You have inspired me! I've committed to being healthy and your videos are simple and awesome!
Who knew pickles had so many added ingredients? That's what we get for trusting food manufacturers & not reading for ourselves. I'm going to try & make my own...I like the small "baby" ones myself. Thank you - keep up the good work!
Natural flavours is just the company protecting their recipes. It’s just herbs, spices, extracts, and juices. There’s nothing to get upset about.
@@gamingwhilebroken2355If a product lists natural flavors it's MSG or monosodium glutamate 😮
I make pickles, every year. My kids and grandkids love them😊
Howdy! May I ask? How much water, vinegar and salt do I use? I really want to try this. I love pickled okra and beets. Didn't realize it was such an easy recipe. Just don't want to do it wrong. Thanks for your time😊
@@kaycooper8196 1/2 c. Vinegar.
3 t. Sea salt
A few pepper corns
2 tablespoons dill, dried, or fresh
2 garlic cloves, crushed
3 pickle cucumbers sliced
4 tablespoons water
Shake, refrigerate overnight
If you want a sweet pickle ( my granddaughter’s favorite) you can boil 2 t. Sugar in maybe 1/2 c. Water, add and shake.
This recipe is an old farmer’s recipe, and it turned out the best for us.
@@kathydumas2745So generous of you to share-thank you! 😊
Thank you for the heads up on pickles. 😊 I love pickles.
You make me feel so happy. Thank you foe your mommy vibes. Your smile feels like a hug ❤❤
Love it! Keeping life simple is what it's all about! Thank you! Love your enthusiasm and no nonsense approach.
Thanks Pam....you are wonderful ! This is so simple and cheap. 😊❤❤❤❤
I appreciate you!!! 💛 Thank you!!! Natural flavors is another word for Additives.I appreciate your valuable information.
You are so welcome and thank you 🤗
@icecol22 If a product lists natural flavor it's MSG or monosodium glutamate 😮
Thank you, Ms. Pam !! ❤
Thank You Pam. You're Awesome. I'm going to start pickling❤ God bless you
Thank you so much. This is beyond easy, everyone should be making these. Natural, organic and better for you.
Pam you've got the best by far channel on you tube!!!! I just Love it!!! God Bless!!!
Yes this channel is the best
I’ve been doing this for years because of what’s in store bought. Thank you Miss Pam. 🥰
Çould you give us the amounts of water and vinegar and salt please?
Thank God for people like you! Stay blessed!
I love this lady!!! Thanks for all your wonderful insight regarding what we eat.
God bless you Pam!!
There you have it Pam!
You’re strong, informative woman, Pam you calm me down! And educated us too ! Thanks🙏🏾🙏🌹
Another great video short, Pam, aka, Miss Brilliance! Thank you!
You are so cute Pam! I love watching your videos!
“Come with me, I’ll show you what to do!”
Love you!
❤️😊❤️
I love you Pam. Thank you for your charming videos and wisdom!!!
She is the real deal.❤️
Great video, This is information I can use and benefit by! Thank you ma'am😊
I love your new word. "PICKLEY."
Cutsie Pam,
You ARE a genius!!
❤️😅❤️
Thank you lovely. God bless you and your family 🙏💜🌸🌱
❤️❤️❤️❤️ I love this keep up the good work Mrs. Pam God bless you
Thank you... Now, I know how to dill with this situation 😂😂😂😊
😂😂😂😂😂😂
😂😂😂
Hahaha, so cute. 😅
LOL!
That's a guud one coach 😊
Pam, I would encourage you to start exploring the chemicals that are in our air fresheners and other things we use.We're also concerned about our food chemicals.We need to be concerned about what we are breathing. Love all of your shows pam❤
Already did the research on airfresheners. Long story short, there isn't any that are truly non-toxic. Essential oils should not be inhaled either.
Awesome Sharing once Again❤
Oh dang. Now I can make pickles. Pam you're AWESOME🎉🎉🎉🎉❤THANK YOU 😊
Thanks Pam! I used to can and pickle with my grandmother. So glad you’re here bc I still learn from you and I know the younger folks do too.
❤️💜💚
Who knew making pickles could be that easy! Thank you, Pam!
Right! I always thought it was some huge process taking ppl all day
I always wonder what "natural flavor" is really!
Pam knew 😂🤣
@@Sheri..."Natural flavoring" made with unnatural ingredients... that's a sin ! Or at least...unnatural. 😂🤣
I knew, make them a lot. And pickled hot peppers, I love Carrots, I've pickled them too👍🏾
I love this lady
Love this lady's voice and personality!
I love that she teaches us how to make things healthier and better.
I’m a Claussen fan myself! But I love most of your tips!
Natural flavors in pickles can come from a variety of sources, including spices, herbs, fruits, and vegetables
@edward9232 natural flavor is monosodium glutamate or 😮MSG
Might want to use boiling water on that dill to kill off the bug poop, use a refrigerator, and/or keep your will current. Most of those chemicals, you either just used by another name, or were added to extend safe shelf life. Botulism isn’t pretty. Used to happen every year in communities when folks ‘preserved’ their own food.
You have a point. Don’t oversimplify. Do your homework and educate instead of going for quick clicks.
I am happy to see Ms. Pam is getting on the natural,healthy bandwagon. I wasn't watching as much because she was using so many ultra processed packaged foods in her recipes,frying a lot, etc - looking forward to healthy recipes ❤❤❤
You go girl! You made me laugh with the should be common sense. Thank you for saving us from all the nonsense! 😂❤️