Fermenting Pickles! || Canning Pickles for Long Term Storage || Preserving Cucumbers
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- Опубликовано: 13 сен 2024
- #fermentedpickles #canningpickles #guthealthypickles
Welcome back to the kitchen! Come along with me today as I preserve cucumbers from the garden! I'm going to show you a simple recipe to ferment your pickles & then we're going to water bath can them for long term storage! Fermented pickles are a wonderful option for your family as fermented foods are full of good bacteria called probiotics, which are important for gut health. Thanks for joining me today! Cheers...
AMAZON ITEMS USED IN TODAY'S VIDEO:
Glass fermenting weights: geni.us/fFMn
Large glass fermenting jar with lid: geni.us/Fx7Y5
Canning supply kit: geni.us/UNBU1
Pickle fresh granules: geni.us/JYsO
Mixed pickling spice: geni.us/iqKsEdR
Dried dill weed: geni.us/54sv1Ia
Ball pickling salt: geni.us/zfep0Mc
White vinegar (5% acidity): geni.us/OuB2Rnc
Ball glass quart jars with lids & rings: geni.us/piKqv
Water bath canner with rack: geni.us/m47i1q
What you'll need: (yields 6-7 quart jars)
10 lbs of 4-6 inch cucumbers
3/4 cup mixed pickling spice
2-3 bunches of fresh dill or 3 TBS dried dill
1-1/2 cups pickling salt
8 quarts cold water
2 cups vinegar (5% acidity)
6 cloves garlic
Pickle fresh granules (optional)
Water bath canner
Canning tools, sterilized quart jars, lids & rings
Large jar to ferment your pickles in
Fermenting weights
How to make them:
1. Wash your cucumbers & remove the blossom ends.
2. Place 1/2 the pickling spice & 1/2 of the dill in the bottom of your large pickle jar.
3. Add cucumbers to within 4 inches from the top.
5. Combine salt, vinegar & water. Stir well until salt dissolves.
6. Pour brine over cucumbers & sprinkle remaining pickling spice, dill & garlic on top.
7. Add the fermenting weights, ensuring that all cucumbers are submerged under the brine.
8. Store pickle jar at room temperature (70-75 degrees). Allow the pickles to ferment on the counter until they have an even color throughout. I allowed mine to ferment for 7 days.
9. Remove the pickles from the brine & strain the brine discarding the spices, dill & garlic. You can leave the pickles whole, but I like to cut them in half so that I can fit more into each jar.
10. Bring brine to a boil in a large pot.
11. Pack pickles into hot jars. Add 1/4 tsp pickle fresh granules (optional) to each jar.
12. Ladle hot brine over top the pickles leaving 1 inch head space. Remove air bubbles & clean the rims of your jars before adding the lids & rings finger tight.
13. Lower jars into a simmering water bath canner, ensuring the water is at least 1 inch above the jars. Jars must be completely submerged.
14. Adjust heat to medium/high. Once its at a rapid boil, process the quart jars for 15 minutes.
15. Once the processing time is done, turn off the heat, remove the lid & allow to sit for 5 minutes before removing jars from the canner. Then remove jars & allow them to cool on the counter for at least 12 hrs before removing the rings.
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AMAZON LINKS FOR RUclips EQUIPMENT I USE:
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Rode microphone: geni.us/lZcAP Microphone wind buff: geni.us/jG1on0
Mini tripod stand with flexible legs: geni.us/aZYD4h
Easy clip on lapel microphone: geni.us/H5AQfMX
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thank you this was the most informative video out there depicting the difference of both principles which I personally have had a problem deciding, I would prefer the non canning process for the crunchier cucumber and will view your other video, I can certainly say I will be a regular visitor to your channel, very profesional and no wasted time with non informational comedy jargon thank you again
thanks,. love the peaceful background music. Dave, Cokato, MN
I appreciate this video :)
Glad it was helpful!
A good tutorial on pickling - that's for sure.
Thanks Nick! 😊
Hi guys.. What do i need to start a Cocumber pickel small business
I will most appreciate for someone to write the list for me🙏
Do you have a favorite book that is a good reference for cook (seal) times for beginners.
Hello! I actually use my "Ball Canning" book all the time. It's my favorite and I've never had a recipe fail once! :)
at 12:46 is this process pasteurizing them? I want to keep the healthy probiotics you get from fermenting, is it possible to store pickles long term without pasteurization?
Sure they just might not last as long but if you’re like us, we eat them so fast it’s never a problem anyway!🤣
Isn't all the good bacteria destroyed in the brine when you boil it?
As long as your temp is kept at 115 degrees or below, it will not kill the gut friendly bacteria! 😊 It doesn’t need to be “boiled” like I said in the video lol…just warmed up to pour over the pickles. 😉
@@HomeFreeAlaska got you. 😊
okay..nevermind..you answered my questions at the end of your video...lol
No worries Cassy! Yep…ya don’t have to can them at all. But this year I put up 10 quarts of refrigerator pickles, so I was afraid we wouldn’t get to these fermented ones in time so I needed to can them for long term storage haha! Thanks for watching! 😊
Do you have a recipe for bread and butter pickles?
Hi Lindsey! Believe it or not I don't lol! I make bread and butter pickles, but have yet to make a video on the recipe I follow. I'll tell you what, I'm growing some pickling cucumbers now & I'll put it on my list to share a bread & butter pickle video this summer before we head up to Alaska! Thanks for the recommendation :)
Is there any reason why you couldn't cut these into slices or chips before fermenting? We use them cut much more than whole.
To be honest I’m not quite sure, however, I’d be afraid of them getting too mushy during fermentation.
I wou think that the canning process will kill off the beneficial bacteria from the fermentation process. I was hoping to find a recipe that used vinegar that replaces the fermented brine. That may also kill off the beneficial bacteria. Any ideas?
I have this one!☺️👉🏻 ruclips.net/video/wnfyR-srvXA/видео.html
By canning fermented pickles, aren't you killing all the microbes, rendering them no longer probiotic? Just asking.
Yes, canning will harm some of the beneficial strains of bacteria but not all of them. These fermented pickles don’t have to be canned, but I wanted to put them up for long term storage so they wouldn’t go bad.☺️
You don't have to cutt the ends off ? Never seen this done before !! 🤔
Nope! Just remove the blossom ends that’s all! 😊
Ok.. TY..
Best pickle video I've seen so far. Now do you transfer the fermented pickles to a vinegar brine, or leave then in the fermented brine when hot canning them? I've found the fermented ones have a uniform bite to them - aka, perfect! The refrigerater ones get mushy after 4 weeks - even with pickle crisp.
The questions is can we transfer the fermented ones to a vinegar brine after ~ 10 days for further storage in the refrigerator or canning?
For the newbies, once you've created that vinegar like brine from fermenting in just salt water, it's hard to go back to a vinegar brine. Just wondering if the hot canning might be the step to do it to preserve the bite or crunch you got with first fermenting it.
Hi Brian! I actually strain the solids from the fermented brine. Then I heat that brine up on the stove and that is the brine that I use to can my fermented pickles. It is cloudy...but this brine is delicious and packed with flavor. :)
@@HomeFreeAlaska I'm not seeing many fermented then hot canned pickles videos. Your method seems the best. I have transferred fermented ones to a room temp 50/50 water white vinegar brine + hot pepper, then refrigerate. That keeps the uniform crunch.
Fermenting first seems to achieve and then keep that UNIFORM crunch and bite to the pickle.
@@brianczuhai8909 yes and I suppose there’s nothing wrong with the way you’ve done it. 😊 I only canned them because I wanted them to be shelf stable and didn’t have much room in the fridge at this time. But I also do “refrigerator pickles” just dill pickles in vinegar and refrigerate them! These are much more crunchy than canned pickles every time for sure! 😊
@@HomeFreeAlaska My (non-fermented) refrigerator pickles get soft and mushy after 4-6 weeks - with or without pickle crisp. Yours & others, don't. Fermented ones retain the crunch and bite. I guess we need a video on fermented then hot canned vs. hot canned in brine comparison. See which one kept its crunch.
The hot canning gets them out of the frig and onto the shelf for long term storage. Some degradation is expected since the jar is cooked to kill everything off inside.
@@brianczuhai8909 I'm totally considering using a sous vide to water bath can my fermented pickles. Keeping it at a constant temp is supposed to help them remain more crisp. Has anyone else tried using a sous vide for low pasteurization? Found this method (minus the sous vide use) on national center for food preservation website.
So mine have been in the big jar for about 8 days. Should I have spotted some bubbles by now? Most have turned color.
Not necessarily. As long as they’re changing colors they’re fermenting. 😊
@@HomeFreeAlaska They are I did notice some bubbles on the top right after I asked! lol
@@missdarla haha! Ok great! Yeah some things bubble a lot when fermenting and some just a little. But it sounds like you’re all set! 😊
I just opened them. One of them totally dissolved or went to mush! Is it supposed to do that?
Can we keep it for 1 or 2 years?
Fully fermented pickles can be stored for about 4 to 6 months, provided they are refrigerated and surface scum and molds are removed regularly. Canning fully fermented pickles is a better way to store them if you want to keep them longer but remember the heat from canning does kill off some of the beneficial elements of the ferment, not all but some!☺️ When canning anything, it’s said that 1-2 yrs is the shelf life although I’ve kept some of my canned goods longer.
Do you need to burp these while they are on the counter?
No ma’am! 😊
@@HomeFreeAlaska thank you
How many weights did you use? Mine keep falling to the bottom! 🙄🤪
If I remember right, I used 4 for this big jar. You could use cabbage leaves and put a layer over the top of the pickles and then put the weights on the cabbage leaves. That should stop the weights from falling through. And it won’t mess up your fermentation. 😊
@@HomeFreeAlaska Thanks for the idea!
Thinking about you, your husband and our entire "military family" during this incredibly sad and devastating time.
Thank you Susan! 💗
Description is missing
Hi Sandra. No it’s not. 😊 The whole description is there with the recipe & supply links. Plz check again! 😉
nice, e totul bio cred sorry im from Romania
Hi Romania!!!! ☺️
Hi Romania!!!! ☺
You forgot to cut the blossom end off the cucumbers..
You don’t have to cut them off. 😊
Dill needs to be fresh.
No it doesn’t lol. I do these all the time with dried dill & they’re just fine. 🤷🏼♀️
This is not FERMENTING this is PICKELINGNG!!!!!!!
No it’s not. It’s fermenting…but you do you boo & I’ll do me. No need to get your panties all in a twist!😘