@hatz11
Tip - to keep the pickle crisp, remember to remove the blossom end of the cucumber before pickling. The blossom end contains enzymes that can cause cucumbers to soften and become bitter
@poler96
Polish person here. Salt fermented cucumbers in 1,5%-2,5% salt to water ratio. Our family always used 2%. Dill flowers, a piece of horseradish, 2 cloves of garlic and some black pepper. Sterile jars (may be sterilised in a dish washer). Brine slightly heated till salt dissolves - pour that in the jar, close tightly and leave on the countertop on a piece of cloth for a complete cooldown. Check the jars for a proper seal and store in a pantry for years. Stable for at least 2 years, no idea how much long they could, cause they were eaten pretty quick. Ready to eat after a 1-2 weeks. For a fresh lacto-fermented do same 2-2,5% in a stone pot, load everything, you can add mustard seeds and horseradish leaves and dill, cover with a plate and heavy weight to sumberge everything in brine. Perfect after 4 days. Rock salt, iodine free. Iodine messes up the fermentation process.
@staceyhunt6769
My daughter just turned 5, and she LOVES your videos. She's always been really interested in food sciences, cooking, growing (With no green thumb at all bless her heart). And calls you "The pickle pro" or "The pickle king". š Thanks for the really informative and interesting videos, and helping my tiny human nurture her interests. ā¤
@NothingXemnas
3:46 The anaerobic environment does NOT itself kill all harmful bacteria. In fact, it promotes the growth and sporulation of Clostridium botulinum, the bacteria responsible for botulism. It is specifically the combination of lack of oxygen AND presence of salt that prevents growth of any harmful bacteria, because the botulism bacteria is sensitive to salt. Worth noting that it is the sporulation that produces toxin. If you let the bacteria grow and then you add salt, it will sporulate as defense (spores are more resistant to harmful environments) to survive, so the strategy really is to start off with a good brine so the bad bacteria can't grow to begin with.
@esterapintilie4312
A tip with the sour cucumbers my grandma in law makes them so delicious and I asked her for the recipe. This came from Romaine so we use kg and L so for 1 kg or L of water you put 1 tablespoon of salt ,3 garlic cloves or more if you want, some dill, mustard seeds 1 teaspoon and 1 teaspoon of pepper . Leave out where is sunny for 5 days and each day of those 5 you flip the jar upside down 2 or 3 times ( I donāt know if I explained correctly but is basically you take the jar and flip with the lid down and after up and down again and up, I hope this makes sense š) this is done 2 times a day once in the morning and afternoon after you can store in the fridge. She says the sun makes them more sore. I hope this is helpful.
@SanJacintoArtGuild
A local market had jalapeƱos 6 pound for a dollar! I bought $3 worth. I sterilized three dozen pint jars. I sliced the peppers into rings and packed them tightly into the jars. Then I made a Bread & Butter Pickle brine and filled the jars. I processed them in a hot water bath and waited for the jars to seal. Everyone loved them! Even those who don't care for pickled jalapeƱos. They were amazing!
@Sha3shaboan
Iām 40 and Iāve always watched my mom do picklesā¦ lacto-fermentation gets the best results every single time and it worked well in our householdā¦ we add vinegar in some recipes, but only as a flavoring (like a teaspoon)ā¦ it lasts longer, tastes better and itās healthierā¦ the only thing you need to consider is timing and patience!!! š
@NykkiLaneLane
I started making Hungarian sun fermented pickles this year. I relearned about this after years of it being forgotten from my family. They are so good! I remember my grandmother using the same method for green tomatoes so I've been experimenting with cherry tomatoes, too. I HIGHLY recommend this easy but delicious method!
@LadyOfRain1
My youngest just used the Kimchi water from her favourite brand to make her own Kimchi Beans from the glut of pole beans we have going right now. She was VERY impressed by her finished product. she let them sit on the counter for 5 days before deciding that the flavour was where she wanted them to be.
@alexblack8785
Your full sour cucumbers are called in Polish kiszone and in Poland you can buy them even in a grocery storeš¤·. The best ones are made smalec with pork fat, so called sznita z tustym/fetem (depending on the region of Silesia). And I recommend delving into Polish cuisine. We may not be a big country, but we have a lot of regional and ethnic minority cuisinesš
@jamesprigioni
Definitely saving this video!
@vladvitkovski7242
A little observation. The introduction of tannins into the brine will increase crunchness by a 100. Of course, there's no need to put oakwood chips, something simple as bayleaf will do. Or, as personal recommendation, a horseradish leaf or black currant leaves (is you can get them un the US) are amazing.
@kaylathompson75
Omg Mike G is talking about canning!! Never thought Iād see the day šš¼šš¼ Would love to see more canning content.
@BostonFan7754
not the better help sponsorship !!! Please do your research as to how this shady sponsor hired unlicensed therapists and leaks and sells consumer information to advertisers !!!
@kristycargile6917
I could not be happier to see this post! Perfectly timed for the exact conversation I had with my husband this morning for something we wanted to try out! Thanks for the content! š„
@wildwoodskimberlynewworldd5282
Are you kidding me I'm right in the middle of canning my famous peppered pickles, this is how I know AI is listening to everything in my kitchenš
@ashwinrawat9622
Pickles take on a whole new meaning here in India. We generally ferment various vegetables (raw mango, chilly, goose berry, carrots, cauliflower, etc) in spices and mustard oil. So its hard to find these western style pickles in stores, since they are not popular. I'll try one of these recipes.
@GeorgiaGrowGuy
Great video! My old neighbors were from TN and canned all the time. They never stored canned jars with the screw lid, just the pressure lid. If it goes bad the screw lid may hide the pressure lid popped, with just the pressure lid you always know.
@entello
Man, this videoā¦ justā¦ got me thinking. Another beer, another late night. Makes me remember simpler times, you know? Reminds me of my dadās garden. He used to make the BEST pickles. This guyās got the same passion. Makes me wanna call him upā¦
@0MrENigma0