That's a lot of cucumbers! I love watching your process in canning. I've learned so much from you over the years. I made 2 batches of pickles today. I add 1/8 tsp of black tea leaves and my pickles are always crispy.
I have the same mandolin! That groove on the underside rests on the bowl edge so you have something to push against! And you can pull the stand down to free up your other hand!
I just got a box of those too. Spent 9 and a half hours. Hand sliced mine. I used the Mrs. wages zesty bread and butter mix and the pickle crisp. Got a total of 58 pints. The next day I made 16 pints of salsa and 6 sliced dill pickle spears. It is canning time here in MIchigan. I also had trouble finding the zesty mix, took me 7 weeks to find it in a kroger, I bought the 4 pkgs they had.
I used a piece of horseradish leaf in my first batch of dill pickles this year to see if that helps with the crunch factor. I'll know in a couple of weeks when we take a sample from the first jar opened.
Girl, you have such a beautiful smile! Love to see you and hubby interacting and working together. Marriage can be work, but when it works, it is good. Me and mine together 48 years through all the ups and downs. It just gets easier over time.
I can not can pickles to save my life. I have tried every trick in the book and every recipe that I can find. We actually found out this year we like fermented pickles better and that will be how I make them from now on. Yours look beautiful though and I wish I could master a good canned pickle. lol
I just got completely tickled. I was watching the whole spilled Mustard Seed debacle, and I thought to myself, didn't she do that very same thing a few years ago?! And then when Todd said what he said about vacuuming them up, I finally looked at the description of the video and realized this was a video from several years ago that I had watched more than once. Here I was thinking you had done the same thing about spilling the seeds!!
I’m watching this again this year to try the pickle crisp. Every recipe I’ve tried gets soft so I can’t wait to see how these turn out. Thanks for referencing the pickle spices recipe in the ball book because I have that book and could not figure out what the recipes were talking about. Lol Thanks Rachel for all your wonderful videos. You’re the best. God bless you both. I get so tickled at Todd. Lol
I have a an Oxo Mandolin and love it. I use a "no cut" glove for confidence. They really help when doing massive amounts of stuff. As Much as you cut and slice I would look at an Oxo . You can select thickness and even lattice. Enjoy your vids keep them coming.
Rachael I have made thousands of jars of dill pickles over the years and I have never used pickle crisp in my pickles nor have I ever cut off the ends of my cucumbers. In fact I had never heard or saw it being done until I started watching UTube...and I always had crispy pickles. My jars lasted very well mostly a year or more depending on how fast we ate them up and they always remained crispy. I just thought I would add my two cents here. Have a great pickling experience and I hope all is well.
I canned the cucumber sandwich pickles and switch the brown sugar for the honey and we absolutely LOVE them! Thanks so much for the wonderful idea! I actually prefer them over bread and butter pickles!
I have become well acquainted with pickle crisp as we used it when making mozzarella cheese over these last several months. It is the calcium chloride that makes the curds firm. Same for pickles, I guess. What a versatile product! 😊
Loved seeing you use Pampered Chef's Simple Slicer on the cucumbers!!! When I did my pickles, I just soaked them in ice water for about 2 hours before jarring them up and so far they've had a good crunch to them!!! Happy canning and have a great day!!!
I made sweet and butter pickles yesterday also lol! Use the same book 😉 13 pints, it sure was beautiful when it was all done. It's been a while for me... Today was tomatoes 9 pints... Not done with tomatoes still have more in the garden yet... Thank you for another great video...
@@1870s Thank you for the quick reply. I was worried one like that would not be big enough or strong enough to hold 2 canners. I guess y'all put that fear to rest. lol Also in my canner booklet it states to not put it on a burner higher than a 12000 btu. Do y'all just not turn it all the way up? Also do you pressure can on it or just water bath? Thank you again. And sorry for all the questions.
Love a pickle video, thank you for sharing what you do. I have pickled everthing possible over the last month, including radish and very surprised by grape tomatoes (never did tomatoes before)! I think my husband was a pickle in a different life , because just when I think he won't want anymore, I am wrong🤯 Wish you and your family well❤️
Holy cow that's a lot of cucumbers pretty lady!! I processed about that much this season, but I spaced it out from what I grew over a few months time. You are a beast!
That's awesome ! Love the outdoors set up ,that is how to get it all done . I am going to have to find pickle crisp , hopefully stuff will start coming back in stock .
That is a nifty looking mandoline slicer. I love ours, but it only holds one cucumber at a time. From what I have learned about cucumbers, the blossom end has enzymes that help to soften the cucumber.
Great Video & yes my favorite pickled cucumber & bread n butter cucumbers- I have never used pickle crisp in mine so will try & see the difference. Thanks Troy for vacuuming the floor but Rachel I always buy a bag of mustard seeds so I have enough. Loved your dress it looked amazing. Cheers Denise - Australia
Well out of all the pickle recipes out there I went with yours...I pretty much had the ingredients in mind that you featured...thanks.. And I get spilling the mustard seeds!
I've never used Pickle Crisp, or other ingredients such as alum in my pickles to keep them crisp. What I have used with good success is a small piece of raw horseradish root. I've read that the horseradish leaf also works, as do grape leaves and oak leaves. I'm enjoying your videos - thank you for all that you do.
My mother made pickles every year & always used alum. She canned for over 40 years. She did Roma green beans, tomatoes & juice, squash pickles, jams, preserves, Bread & Butter & VA Chunk pickles.
@@jonihughey1352 My mother used alum in her pickles as well. I don't know if you can still purchase it in the form she used, but I do recall my father's concern with the connection between alum (a form of aluminum) and Alzheimer's disease. I sometimes muse that we survived many of what are now considered "rebel" canning methods.
I use the mandolin for dehydrating. It is easier to use if I place the mandolin on top of a sturdy pan or bowl. This allows for holding it down with one hand while bearing down when slicing the item. Saves time and is safer. Love my mandolin. I hope you understand what I said. Good luck. Thanks for the recipe!!!
I forgot to say that I use a pan or bowl that allows the mandolin to fit on top... Both ends need to be able to lay on too. This way you aren't having to hold it up.
We put pickles in a jar filled with real mayo (1/2 cup mayo or so), vinegar, garlic, pepper and salt. I add sugar to mine. After 48hrs we toast bread and put peanut butter on both sides and the cucumbers and oh my gosh it's amazingly good!!!!! Sounds weird 🤪 but is amazing!!!!
Last year I bought zatarains package for crab boil and used it to make dill pickles and they turned out pretty good, they had a light bite of heat. You get quite a bit of the spices pretty cheap. Ingredients Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice
don't be discouraged dear....you're right....no sense getting upset.....I've botched so much this year learning how to provide wholesome food for my family.....we learn by experience...believe it or not I've raised 3 boys, am 68 years old, dabbled in gardening and canning over the years, but never got serious until now....so I'm in the milk stage of canning....go figure lol...:)
We planted slicing cukes and pickling cukes. I've been pickling the pickle cukes. I only know of a few ways to fix slicing cukes, either slice or slice them up with some sour cream and onions. I'm new to pickling and wondered if there is any pickling I can do with the slicers or are they just give-aways to the neighbors? Enjoy your videos.
short answer: both the Blossom end and the stem end have enzymes that can and do soften the cukes, so, removing a bit from each end will keep pickles crisper
Since the jars were not hot, was the water in your canner lukewarm when you started processing in the water bath? I've always read that if your jars aren't hot they might crack if you place them in hot water. Just wondering because I would like to try making my pickles with cool brine instead of hot. Thank you for the video, it is very informative, especially about cutting off the bloom end of the cucumber.
Can you use the same process for sweet pickle? I mean not cooking them in the syrup before canning them? I’m new to this and hubby wants sweet pickles.
Great job. Our pickles were done a month ago. Today I canned green beans and mild green chilies. We need to eat more green beans I am overwhelmed with them.
As an aside: I want to second the recommendation for daikons-and-carrots.. They make a wonderful side-dish for just about anything. (In the name of full disclosure I don’t have the actual Ball recipe, but I’m assuming the recipes are pretty much the same.) But, as hinted at in the video, depending on where you like it might be a can be hard to find find daikons. So a couple notes: -- If you’re anywhere near a good oriental grocery, they typically stock daikons. - Since it can be hard to get a big enough batch to justify doing a full-fledged “canning” batch, I tend to do a (smaller) “refrigerator-pickle” recipe. - Another option is to substitute another “big-radish-y” vegetable, like rutabaga or turnip. Admittedly not quite to same, but pretty close and good in their own way.
Hi - Could you tell me how long you let your pickles sit before opening a jar to enjoy? I canned some several weeks ago and wasn't sure how long it would need to sit to get the pickle flavor before opening. I had a much smaller pickle canning fest than you did - you're so productive - I love it!
I'm a little confused about when I can double stack my canning jars .... when I am pressure canning, I can stack them in my Presto canner. But when I am water bathing with my Presto canner (ie using it without pressure), can I still double stack them as long as they are covered with water? This would sure save me time :) Thanks Rachel. Great video
I apologize if this is a stupid question. But I am new at this. Is the reason to really pack the pickles to avoid pickles floating to the top and ruining the seal?
I think we have around 80+ videos in our Preserving the Harvest playlist. So there's plenty of videos there, to learn from. It's really not hard. ruclips.net/video/8WM48IYUZVs/видео.html
Tip of the day: That little hook on the under side of the far end of the mandolin is meant for hooking on the edge of the bowl. Makes the mandolin much easier to control rather that floating around in mid air.
I just found your channel. I really like watching. But it’s hard to follow if I’m going to really use your process and recipient. Exampl did you do 8 cups of water per pot or did you divide the full recipe of brine into the two pots. Then you said 6 tablespoons of pickling spice but was that per pot again. Then you were doing mustard seed and dill so that wasn’t in your pickling spice mixture already. So bummed because no matter how many time I rewind I can’t figure out the recipe exactly and I don’t have the book and you at the only one I found that I would want to follow and use on my cucumbers out of garden. Thanks!!
We do use pickle crisp, but in addition, we use one grape leaf per jar to keep the pickles crispy. Side note do you use azure standard for organic food? They have a monthly pickup at eastern market
Thanks for the video! I tried to make bread and butter pickles for the first time this year and they were a sad soggy mess. The flavor was good but the consistency was mush. Not sure what I did wrong. How thick do you slice your cukes?
My bread and butter slices were mushy so I ran them through the food processor on a rough chop and made them a relish. Didn't add anything. Had to reduce the amount of brine they were in and squeeze some extra moisture out when I use them on hubby's sandwiches, but I didn't waste all my hard work
Here is suggestion for you. For your mustard seeds walk into any Indian grocery store (Patel is a huge chain) and ask for "raai". It is what is used in 90% of the Indian cooking for tempering any food.
Im terrified of mandolines. I love the gloves you have. Im constantly cutting myself and think Im going to get some. I got a turkey fryer base for my birthday. Im going to practice using it for my birthday. With everything going sideways this year. Im trying to practice skills.
I can remember my grandmother making pear preserves but other than that, it's all foreign territory. I tried canning years ago when my children were little but it didn't stick
Rachael, what is the name of your farmer's market. Is it by chance Eastern Market on Russel st. I also use the Oakland county Farmer's Market in Waterford.
Have you ever seen the cookie jars perfectly layered with Oreo cookies? I have ADD (I’ll start with that…lol), when you were packing the jars with the cucumbers, all I could think of was laying each slice in perfectly. Maybe, pickles won’t be something I should attempt…lol
I know you told us but can't find VLOG? What's the name of the stove you use out side and if you don't mind where did you purchase? This would really be handy. Thank you!
The dogs jetting through the video was priceless! Thanks for the canning info.
Your videos are so real...you dont cut out the mishap..love that...things happen
Always!
Rachel it's so sweet to see how much your husband helpwith the cannings
That's a lot of cucumbers! I love watching your process in canning. I've learned so much from you over the years. I made 2 batches of pickles today. I add 1/8 tsp of black tea leaves and my pickles are always crispy.
I have the same mandolin! That groove on the underside rests on the bowl edge so you have something to push against! And you can pull the stand down to free up your other hand!
nice team work, gotta love them pickles in the freezing winters of Michigan!
I just got a box of those too. Spent 9 and a half hours. Hand sliced mine. I used the Mrs. wages zesty bread and butter mix and the pickle crisp. Got a total of 58 pints. The next day I made 16 pints of salsa and 6 sliced dill pickle spears. It is canning time here in MIchigan. I also had trouble finding the zesty mix, took me 7 weeks to find it in a kroger, I bought the 4 pkgs they had.
I'm going to the market Thursday. Can't wait it will be my 1st time. Love your dress very cute.
I so wish I had bought that book when I saw it a few weeks ago.
Well that's a lot of pickles!! Glad hubby was there to help .I love your dress looks very pretty on you.
Thanks so much
I used a piece of horseradish leaf in my first batch of dill pickles this year to see if that helps with the crunch factor. I'll know in a couple of weeks when we take a sample from the first jar opened.
Girl, you have such a beautiful smile! Love to see you and hubby interacting and working together. Marriage can be work, but when it works, it is good. Me and mine together 48 years through all the ups and downs. It just gets easier over time.
I can not can pickles to save my life. I have tried every trick in the book and every recipe that I can find. We actually found out this year we like fermented pickles better and that will be how I make them from now on. Yours look beautiful though and I wish I could master a good canned pickle. lol
Super job Rachel! I’m trying this today. So nervous. They have always gotten soft on me in past. Cross your fingers!
I just got completely tickled. I was watching the whole spilled Mustard Seed debacle, and I thought to myself, didn't she do that very same thing a few years ago?! And then when Todd said what he said about vacuuming them up, I finally looked at the description of the video and realized this was a video from several years ago that I had watched more than once. Here I was thinking you had done the same thing about spilling the seeds!!
I’m watching this again this year to try the pickle crisp. Every recipe I’ve tried gets soft so I can’t wait to see how these turn out. Thanks for referencing the pickle spices recipe in the ball book because I have that book and could not figure out what the recipes were talking about. Lol Thanks Rachel for all your wonderful videos. You’re the best. God bless you both. I get so tickled at Todd. Lol
Great video! I always think it's like having a little visit. Pickles look great.
I have a an Oxo Mandolin and love it. I use a "no cut" glove for confidence. They really help when doing massive amounts of stuff. As Much as you cut and slice I would look at an Oxo . You can select thickness and even lattice. Enjoy your vids keep them coming.
Rachael I have made thousands of jars of dill pickles over the years and I have never used pickle crisp in my pickles nor have I ever cut off the ends of my cucumbers. In fact I had never heard or saw it being done until I started watching UTube...and I always had crispy pickles. My jars lasted very well mostly a year or more depending on how fast we ate them up and they always remained crispy. I just thought I would add my two cents here. Have a great pickling experience and I hope all is well.
My mother would use grape leaves on top of the pickles before adding the lid to make hers crisp. And they were always crisp.
Terri Dunning I’ve never had crispy pickles. It seems the canning process makes them soft. I’ve had to dump a lot of pickles and made me sick.
Terri, could you share the recipe that you use? TIA 😁
Don’t you use alum making pickles? I thought that’s what made them crisp.
Joni Hughey I've tried alum. Didn't work for me
Wonderful. I make refrigerator dills and I use English cukes and slice them on my meat slicer for uniform slices.
I canned the cucumber sandwich pickles and switch the brown sugar for the honey and we absolutely LOVE them! Thanks so much for the wonderful idea! I actually prefer them over bread and butter pickles!
Thank you for your time and experience!
I have become well acquainted with pickle crisp as we used it when making mozzarella cheese over these last several months. It is the calcium chloride that makes the curds firm. Same for pickles, I guess. What a versatile product! 😊
Loved seeing you use Pampered Chef's Simple Slicer on the cucumbers!!! When I did my pickles, I just soaked them in ice water for about 2 hours before jarring them up and so far they've had a good crunch to them!!! Happy canning and have a great day!!!
That’s what my Nana used. Ice bath
I made sweet and butter pickles yesterday also lol! Use the same book 😉 13 pints, it sure was beautiful when it was all done. It's been a while for me... Today was tomatoes 9 pints... Not done with tomatoes still have more in the garden yet... Thank you for another great video...
Awesome video. Can you tell me the burner set up you use? I want to do something like that but was not sure which to get. Thanks
The outdoor one, is this: amzn.to/3QAem8I
@@1870s Thank you for the quick reply. I was worried one like that would not be big enough or strong enough to hold 2 canners. I guess y'all put that fear to rest. lol Also in my canner booklet it states to not put it on a burner higher than a 12000 btu. Do y'all just not turn it all the way up? Also do you pressure can on it or just water bath? Thank you again. And sorry for all the questions.
Love a pickle video, thank you for sharing what you do. I have pickled everthing possible over the last month, including radish and very surprised by grape tomatoes (never did tomatoes before)! I think my husband was a pickle in a different life , because just when I think he won't want anymore, I am wrong🤯
Wish you and your family well❤️
Great. Very descriptive with very good advice. Thanks.
I have that same mandolin and have never figured out how to use it! OMG. THANK YOU!!!!
Thank you for your recipie. This LA city chick will be trying it this weekend. PS you guys make a great team.
Holy cow that's a lot of cucumbers pretty lady!! I processed about that much this season, but I spaced it out from what I grew over a few months time. You are a beast!
2nd Batch all canned up last night. Next video should be coming in a couple days.
That's awesome ! Love the outdoors set up ,that is how to get it all done . I am going to have to find pickle crisp , hopefully stuff will start coming back in stock .
That is a nifty looking mandoline slicer. I love ours, but it only holds one cucumber at a time. From what I have learned about cucumbers, the blossom end has enzymes that help to soften the cucumber.
Great Video & yes my favorite pickled cucumber & bread n butter cucumbers- I have never used pickle crisp in mine so will try & see the difference. Thanks Troy for vacuuming the floor but Rachel I always buy a bag of mustard seeds so I have enough.
Loved your dress it looked amazing. Cheers Denise - Australia
you're the pickle queen best ever thank you
This recipe is great because you can store them in your pantry verses the refrigerator. I always enjoy your utubes.
Well out of all the pickle recipes out there I went with yours...I pretty much had the ingredients in mind that you featured...thanks..
And I get spilling the mustard seeds!
Wow! You must REALLY like pickles lol. Thanks for the tutorial.
You are so wonderful....even though you had a misshap , you still showed us how to do it. God bless your heart :)
I've never used Pickle Crisp, or other ingredients such as alum in my pickles to keep them crisp. What I have used with good success is a small piece of raw horseradish root. I've read that the horseradish leaf also works, as do grape leaves and oak leaves. I'm enjoying your videos - thank you for all that you do.
Mmmm I love horseradish
My mother made pickles every year & always used alum. She canned for over 40 years. She did Roma green beans, tomatoes & juice, squash pickles, jams, preserves, Bread & Butter & VA Chunk pickles.
@@jonihughey1352 My mother used alum in her pickles as well. I don't know if you can still purchase it in the form she used, but I do recall my father's concern with the connection between alum (a form of aluminum) and Alzheimer's disease. I sometimes muse that we survived many of what are now considered "rebel" canning methods.
I use the mandolin for dehydrating. It is easier to use if I place the mandolin on top of a sturdy pan or bowl. This allows for holding it down with one hand while bearing down when slicing the item. Saves time and is safer. Love my mandolin. I hope you understand what I said. Good luck. Thanks for the recipe!!!
I forgot to say that I use a pan or bowl that allows the mandolin to fit on top... Both ends need to be able to lay on too. This way you aren't having to hold it up.
We put pickles in a jar filled with real mayo (1/2 cup mayo or so), vinegar, garlic, pepper and salt. I add sugar to mine. After 48hrs we toast bread and put peanut butter on both sides and the cucumbers and oh my gosh it's amazingly good!!!!! Sounds weird 🤪 but is amazing!!!!
Last year I bought zatarains package for crab boil and used it to make dill pickles and they turned out pretty good, they had a light bite of heat. You get quite a bit of the spices pretty cheap.
Ingredients Mustard Seed, Coriander Seed, Cayenne Pepper, Bay Leaves, Dill Seed, Allspice
Yummy
You got that nice Michigan vibe. I then looked and found out you are from Michigan
Love making pickles. You can freeze extra fresh dill in zip lock bags. Then when you need dill for pickles just take it out of the freezer and use it.
Great tip! My dill always grows faster than the cucumbers.
lassie7777 Or dry it
don't be discouraged dear....you're right....no sense getting upset.....I've botched so much this year learning how to provide wholesome food for my family.....we learn by experience...believe it or not I've raised 3 boys, am 68 years old, dabbled in gardening and canning over the years, but never got serious until now....so I'm in the milk stage of canning....go figure lol...:)
I love the ball book pickling spice! I just throw it in there though, should I be using a little satchel?
Pickle Power 5 ***** .Great show.
I am a rebel. I don’t use the guard. This slicer is awesome. Makes great “tongue” or long slices too.
How long did the water take to boil on the double burner that was outside ? Thank you
Are these shelf stable? How long? Canning times? Thank you!
Mandolins have always made me nervous but the one you have looks amazing!! Much safer than others I’ve seen.
We planted slicing cukes and pickling cukes. I've been pickling the pickle cukes. I only know of a few ways to fix slicing cukes, either slice or slice them up with some sour cream and onions. I'm new to pickling and wondered if there is any pickling I can do with the slicers or are they just give-aways to the neighbors? Enjoy your videos.
short answer: both the Blossom end and the stem end have enzymes that can and do soften the cukes, so, removing a bit from each end will keep pickles crisper
I was just at BLOCKS! Love that place. Great video. ❤️🌱😉Many Blessings.
Dill and spicy are my favorites
Since the jars were not hot, was the water in your canner lukewarm when you started processing in the water bath? I've always read that if your jars aren't hot they might crack if you place them in hot water. Just wondering because I would like to try making my pickles with cool brine instead of hot. Thank you for the video, it is very informative, especially about cutting off the bloom end of the cucumber.
Can you use the same process for sweet pickle? I mean not cooking them in the syrup before canning them? I’m new to this and hubby wants sweet pickles.
omg.....wish i was there....hope to try this with my boston cucumbers this year 2024...
Great job. Our pickles were done a month ago. Today I canned green beans and mild green chilies. We need to eat more green beans I am overwhelmed with them.
dont forget to save a few handfuls of the super ripe ones for next years crop! :P happy gardening
Like how he goes out in his socks 🧦
As an aside: I want to second the recommendation for daikons-and-carrots.. They make a wonderful side-dish for just about anything.
(In the name of full disclosure I don’t have the actual Ball recipe, but I’m assuming the recipes are pretty much the same.)
But, as hinted at in the video, depending on where you like it might be a can be hard to find find daikons. So a couple notes:
-- If you’re anywhere near a good oriental grocery, they typically stock daikons.
- Since it can be hard to get a big enough batch to justify doing a full-fledged “canning” batch, I tend to do a (smaller) “refrigerator-pickle” recipe.
- Another option is to substitute another “big-radish-y” vegetable, like rutabaga or turnip. Admittedly not quite to same, but pretty close and good in their own way.
Where do you get your big metal pans i've been looking but cant find them my mom used to use them all the time .
You’re awesome thanks for a great pickling video
Hi - Could you tell me how long you let your pickles sit before opening a jar to enjoy? I canned some several weeks ago and wasn't sure how long it would need to sit to get the pickle flavor before opening. I had a much smaller pickle canning fest than you did - you're so productive - I love it!
About 2 weeks is usually a good enough time for the flavors to meld.
I'm a little confused about when I can double stack my canning jars .... when I am pressure canning, I can stack them in my Presto canner. But when I am water bathing with my Presto canner (ie using it without pressure), can I still double stack them as long as they are covered with water? This would sure save me time :) Thanks Rachel. Great video
They look yummy I’m going to try them soon
I apologize if this is a stupid question. But I am new at this. Is the reason to really pack the pickles to avoid pickles floating to the top and ruining the seal?
I have always wanted to can. Just never knew how. Definately need to get to Block's!
I think we have around 80+ videos in our Preserving the Harvest playlist. So there's plenty of videos there, to learn from. It's really not hard. ruclips.net/video/8WM48IYUZVs/видео.html
Where did your those little bags to put the pickling spice mix in??
They are just reusable tea bags bought off Amazon
Nice, thank you
Great video! How do you use the pressure cooker as a water bath canner? Don't lock the lid?
Exactly we don't even set it enough to create a seal
We did 4 types of bread and butter, by far the best recipe is the zesty bread and butter variant in that book. We've been to Blocks two weeks in a row
It's great isn't it
Tip of the day: That little hook on the under side of the far end of the mandolin is meant for hooking on the edge of the bowl. Makes the mandolin much easier to control rather that floating around in mid air.
I just found your channel. I really like watching. But it’s hard to follow if I’m going to really use your process and recipient. Exampl did you do 8 cups of water per pot or did you divide the full recipe of brine into the two pots. Then you said 6 tablespoons of pickling spice but was that per pot again. Then you were doing mustard seed and dill so that wasn’t in your pickling spice mixture already. So bummed because no matter how many time I rewind I can’t figure out the recipe exactly and I don’t have the book and you at the only one I found that I would want to follow and use on my cucumbers out of garden. Thanks!!
We do use pickle crisp, but in addition, we use one grape leaf per jar to keep the pickles crispy. Side note do you use azure standard for organic food? They have a monthly pickup at eastern market
No I've looked into it several times and can't pull the trigger, I haven't found anything that I can't get for a better price here
Where did you get the wooden thing to push your pickles down with ? Thank you 😊
It came with this kit: amzn.to/3xssuIA
How long after there canned do you have to wait before you can eat them?
Right away if you want, or let them sit a couple of weeks and the flavor should get deeper.
Thanks for the video! I tried to make bread and butter pickles for the first time this year and they were a sad soggy mess. The flavor was good but the consistency was mush. Not sure what I did wrong. How thick do you slice your cukes?
My bread and butter slices were mushy so I ran them through the food processor on a rough chop and made them a relish. Didn't add anything. Had to reduce the amount of brine they were in and squeeze some extra moisture out when I use them on hubby's sandwiches, but I didn't waste all my hard work
I am trying my hand a dill pickles. What page in the ball book is this recipe?
lovely video
Rachel I just now found a jar of mustard seed. I’ve looked for several moths plus online. Just found a bottle.
I found a big jar on Amazon finally
They have lots of mustard seeds at Food Lion where I live in TN. I saw them when I was buying pumpkin pie spice.
I’m growing those radishes right now. I didn’t know there was a canning recipe for them.
Here is suggestion for you. For your mustard seeds walk into any Indian grocery store (Patel is a huge chain) and ask for "raai". It is what is used in 90% of the Indian cooking for tempering any food.
Those pickles look 👍 great.
Im terrified of mandolines. I love the gloves you have. Im constantly cutting myself and think Im going to get some. I got a turkey fryer base for my birthday. Im going to practice using it for my birthday. With everything going sideways this year. Im trying to practice skills.
Gloves were super cheap too. Less than $10 I think: amzn.to/33xL434
I made that exact carrot and daikon pickle recipe this year :)
Thanks for sharing. Spicy can’t wait
yes i usually add 1-2 of my cayenne peppers to each jar... adds a nice bite
Rachel you are a canning beast!! Wow! Did your family can a lot or did you just start? Nice pickles!! We need an in person can with Rachel day.👍🏻
I can remember my grandmother making pear preserves but other than that, it's all foreign territory. I tried canning years ago when my children were little but it didn't stick
Rachael, what is the name of your farmer's market. Is it by chance
Eastern Market on Russel st.
I also use the Oakland county Farmer's Market in Waterford.
Block's is our favorite one. Near metro airport
What brand of mandolin did you use
Can you pressure can on your camp chef?
Where did you get the spice bags? I would love to have some of them.
Thanks for sharing another great video. 😎🦋
Hi
I’ve got a huge amount of cucumbers and I need bowls
What size stainless steel bowls are you using😃
I couldn't figure out which recipe you went with. Was that 8 cups of water in each pot or 8 cups total between the 2?
Have you ever seen the cookie jars perfectly layered with Oreo cookies? I have ADD (I’ll start with that…lol), when you were packing the jars with the cucumbers, all I could think of was laying each slice in perfectly. Maybe, pickles won’t be something I should attempt…lol
I noticed you used apple cider vinegar. The recipe calls for white vinegar, I wondered if you could substitute?
What did you use to peel your potatoes?
Usually these: amzn.to/3h4fCjX
I know you told us but can't find VLOG? What's the name of the stove you use out side and if you don't mind where did you purchase? This would really be handy. Thank you!
There is a link in the description
Can I add pickle crisp to already soggy pickles? I overcooked my bread and butter refrigerator pickles
No unfortunately not
All you need is Pickle Crisp. You don't have to do a bunch of other stuff. BTW your pickles look amazing. I LOVE PICKLES lol