“C’mon”….that was cute! I’m going to try this. Thank you so much. And you have a really nice voice for this. You are very happy sounding, which is great for these types of videos. Warm regards.

I have been placing red onion and garlic in everything lately, and often rosemary. This sounds great!

I can't thank you enough for this video to pop up just when I have a table of cucumbers I'm trying to use up. I have so much relish, but this looks super easy and cold packed. Just got all my veggies sliced and soaking in salt in the refrig til tomorrow. This is kinda how I can my coleslaw, so this should be great as well.

This looks delicious 😋

Very helpful video - thanks so much!

Great video. Thanks for sharing

On my list for the fall. Thank you ❤

@OutdoorsandCountryLiving

Жыл бұрын

It’s a good crunchy cucumber salad to have on the pantry shelf! We really enjoy it.

I’m thrilled I have found your channel! You’re excellent at explaining what you’re doing and you make it easy to follow and understand. I’m super excited to try your recipes. Thank you!

@OutdoorsandCountryLiving

10 ай бұрын

We’re glad you’re here!

Awesome canning for cucumbers . Thank you I'm making them now!! :)😀

@OutdoorsandCountryLiving

Жыл бұрын

That’s great. Let us know how you like it. Thanks for watching.

You’re fantastic! Thank you! I love your channel and am a new subscriber! 🥰❤️🌺🌹💗🌸

@OutdoorsandCountryLiving

Жыл бұрын

Thank you very much! Blessings & welcome. 🙂

I haven't tried canning yet, but will be this weekend. thank you for boosting my confidence and explaining everything! its very appreciated

@OutdoorsandCountryLiving

10 ай бұрын

That’s great. If you have any questions please let us know. Good luck and blessings to you.

They look fabulous. I've been looking for a shelf stable pickle recipe. I'm definitely making this. Plus! I prefer cold packing so win win. Thank you 💓

@OutdoorsandCountryLiving

11 ай бұрын

We appreciate your kindness! Blessings.

Thanks for sharing with us! I want to try this! Blessings!!

@OutdoorsandCountryLiving

Жыл бұрын

You won’t be disappointed! Blessings to you as well.

Nice

Just made a batch it's in the water bath now. Thank you

@OutdoorsandCountryLiving

10 ай бұрын

You are welcome. Hope you enjoy. 🙂

Diffently giving this a try thank you😏❤

@OutdoorsandCountryLiving

Жыл бұрын

You’ll be glad you did! We really like it. Dress it up when serving with some added dried cranberries or raisins, sunflower kernels, crunchy noodles, etc. We often add some homemade vinegar dressing to the salad too.

Awesome

@OutdoorsandCountryLiving

Жыл бұрын

Pretty tasty too! Summer cucumbers in the off season months is great.

I just put the whole conglomeration in the fridge to sit overnight. What a lot of cleaning and peeling but a perfect way to use up some of the garden veggies that are ready. I used cucumbers, carrots, green peppers, snow peas in the pods and onions. Oh, my it looks and smells so good. I can't wait to get it canned and give it a couple of weeks before trying it out. I'm hoping it's as good as yours looks. It will be a great way to finish up things in the garden this fall. Thank you!

@OutdoorsandCountryLiving

11 ай бұрын

You won’t be disappointed! Thanks for letting us know that you are making it. The vegetables used will be great.

This looks great. I just started canning this year and the hot jars method is so time consuming. I love the idea of cold packing and bringing everything up to temp at the same time. Will be trying this recipe this weekend. So many cucumbers to do.

@OutdoorsandCountryLiving

Жыл бұрын

Hey there! We’ve been canning for 26 years now and have always cold packed pretty much everything. No problems arise by doing so as long as your canner, jars, contents of jars, and water in the canner are all around the same temperature. The exception is fruits, we heat the syrup to a warm/hot temperature, otherwise they won’t seal. Our cucumbers are pretty well done now, thankfully! We appreciate you watching and leaving us a comment. Blessings to you and your family-Tom & LeeAnn

So informative and helpful.

@OutdoorsandCountryLiving

11 ай бұрын

Thanks for the feedback!

I am planning to give this a try, I am very very new to canning. I think I will try orange and yellow bell peppers…I think the orange in the carrot really makes it stand out. It looks so appetizing and adding mayo or a little ranch dressing would be a perfect little side dish. Thank you! I tried you squash relish last week and I am so pleased! Thank you so much for sharing your knowledge.

@OutdoorsandCountryLiving

Жыл бұрын

Thank you for your kind words and we’re glad to hear you’re beginning to home can. You’re going to love having your own food. Let us know how we can help you in this new endeavor. Happy to hear your feedback on the squash relish, we really like it too. Blessings to you and your family! -Tom & LeeAnn

@heatherlambert8660

Жыл бұрын

My first batch I remembered everything I had on hand. I finished my second batch this morning and forgot the 1/4 t. Calcium Chloride (Pickle Crisp) ½ t. Dried Dill. Would you leave it or add and can again??? Thanks

Check out using a steam canner. FDA approved. A LOT less water. Heats up quicker. Has a temp scale in lid handle that's color coded green for when to start your timing. Holds 7 quarts.

I would put the dill and pickle crispvin the jar first, then the vegies. I would use a flat debubbleing tool or the chop stick, not fingers. Make sure when you pull your jars out you have let the canner cool for 5 minutes before you pull them out. When layingbthem somewher to cool put them onna tea towel because 8s your counter is stine it may so cold your jar breaks and ditto for metal cookie sheets. A tea towel will also help cushion the botton if you drop one.

@OutdoorsandCountryLiving

10 ай бұрын

Thank you for your input. Everyone seems to have their preferences. Been home canning for 27 years now without any mishaps. We pray for God’s blessings upon you and your family.

My mom makes a homemade Spanish pesto all it takes is one ingredient off and it goes bad. She removes that one ingredient and it lasts for four months in the refrigerator by itself without even being frozen.

Thank you for showing how to pickle for shelf life, the cold version. Doing everything cold and then bringing it to a boil is a lot less nerve-racking than handling everything hot. I will be doing my peppers like this tomorrow. Thank you and take care.

@OutdoorsandCountryLiving

11 ай бұрын

You’re welcome. We wish you many blessings.

This looks great!! Can't wait to try this!! Could I substitute the dill weed for dill seed? And if so would it be the same amount?

@OutdoorsandCountryLiving

Жыл бұрын

Hi there! Yes you can substitute dill seed for dill weed if you don’t mind eating them. We’ve never used dill seed in recipes (only for growing dill), so just add enough for your preference. It’s simply for flavor. Thanks for watching and asking.

Am making this, and have a whole dish pan full of cucumbers. But i didnt do the carrots, instead added red onion. Will be great this winter. Not sure why the lemon juice though. Also, will probally add another cup of sugar to my brine. Thats just the way i like it tho. Thanks

Can I add green beans to this since they are going to be pickled? Love your videos! I made the pickled cucumbers yesterday :) So easy with your instructions. Thanks!

@OutdoorsandCountryLiving

Жыл бұрын

I bet that would be good. Haven’t tried it but it would be fine. We appreciate your comment. We wish you well!

Pickling green bell peppers

What do you think about using squash and zucchini? By the way we loved eating the cucumber salad we canned from last year. We liked it just the way it was canned and did not add mayo. Thank you

@OutdoorsandCountryLiving

Жыл бұрын

Try it! I’m sure it will be good too. Thanks for letting us know how you like the cucumber salad, we really enjoy it too.

Can I add another vegetable? Any suggestions? The eggs turned out great! First time too! I'm doing these next! Thx again! Craig

@OutdoorsandCountryLiving

Жыл бұрын

In addition to the cucumbers, you can add whatever you like. Onions, carrots, peppers, celery, and radishes all work great, as we have used these suggestions. So glad you made the pickled eggs, they’re good too. Thanks for letting us know!

I'd have put the dill in first with just enough brine to about 1/4" to cover jar bottom. , then add veggies and pickle crisp. Brine first makes easier debubbling.

@OutdoorsandCountryLiving

Жыл бұрын

That makes sense too . I wanted the dill to infuse throughout and not be trapped on the bottom of the jar since they are packed quite snugly. It wasn’t that big of a deal to wipe jar rims (have to do it anyway, lol). We appreciate you sharing your experience here. Blessings to you and your family!

Thanks for sharing this, it looks so good! Question: how long would you process quart jars?

@OutdoorsandCountryLiving

Жыл бұрын

15 minutes for quarts. Thanks for watching!

@thetravelingwisewoman4223

Жыл бұрын

@@OutdoorsandCountryLiving is it 15 mins or 20?

@OutdoorsandCountryLiving

Жыл бұрын

@@thetravelingwisewoman4223 I was pretty sure I typed 15 minutes for quarts, but now it’s not there and I only see the 20 minute reply. Process quart jars of this pickled cucumber salad for 15 minutes. Thanks for verifying the details.

Summer in a Jar!

@OutdoorsandCountryLiving

11 ай бұрын

Oh yea!

Thank you for the video.. I made these this morning.. my first canning job ever.. should I wait a couple weeks before I open and try.. and how long can I keep these on the shelf

@OutdoorsandCountryLiving

11 ай бұрын

Yes, wait a couple of weeks before enjoying. This allows for full infusion of flavors and ensures complete pickling. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. Obviously this isn’t ideal, but does happen from time to time. When in doubt, throw it out.

Thank you for being so helpful I'm a newbie I can't wait to try this. One question ❓. The cucumbers appeared to be soft when you showed us do they crisp up once picked and how long do you wait to eat like 2-4 weeks etc

@OutdoorsandCountryLiving

Жыл бұрын

Howdy! I promise you they are crunchy after canning. They naturally appear soft because the jars were submerged in boiling water, however they are crisp by using the pickle crisp preservative. Obviously they aren’t snappy like fresh cucumbers are, but they do crunch when eating them. We really enjoy this salad, especially by making it creamy and adding some ground black pepper on top. Thanks for watching!

@deblangille2818

Жыл бұрын

@@OutdoorsandCountryLiving thank you for getting back to me. Well I did make them everything was going great until I put them in the water bath canner it took so long to get to a boil I kept taking the lid off to check I don't have a clear lid anyway they were in there approximately an hour I finally took them out all the jars sealed do you think they're still okay

@OutdoorsandCountryLiving

Жыл бұрын

@@deblangille2818 they should be just fine if the lids are sealed. It does take some time for the canner to get to a rolling boil. Before we had water bath canners with glass lids, we used to cock the lid (as to not burp and make a mess) as well as hear when it’s boiling. Keep your heat on high too.

@deblangille2818

Жыл бұрын

@@OutdoorsandCountryLiving thank you so much they really do look so good I didn't want to throw them all in the garbage I can't wait to try them you are the best thank you for all of your help and forgetting back to me ASAP

Can one use quart jars as well? Thanks. Am looking forward to making these. In Joy

@OutdoorsandCountryLiving

Жыл бұрын

Of course you can! Process them in the water bath canner for 15 minutes or according to your elevation (cheat sheet in the video description).

I like your canning pot. What brand & where did you get it??

@OutdoorsandCountryLiving

11 ай бұрын

Ball stainless 21-quart water bath canner. Purchased from Amazon. We have 2 and would highly recommend them.

How many cups of cucumbers is 6lbs? you said remove the bands? do you not store them with the bands on? do you do less canning time for smaller jars or is it ok to still do 10 minutes?

@OutdoorsandCountryLiving

Жыл бұрын

One pound = 2 cups. When measuring sliced cucumbers in cups, this is about impossible to obtain an accurate amount. We guesstimate when making this, but the recipe is based off of 6 lbs of cucumbers for those who desire definitive amounts. You heard correctly…remove the bands after the jars have completely cooled. The lids are sealed via suction and the bands are no longer necessary after canning. It is proper practice to store home canned goods without the bands. If left on, the bands can rust on the jars making it quite difficult to get off and they can portray a falsely sealed lid. As for using smaller jars, what size are you wanting to use that’s smaller than a pint? Half-pints? If so, I’d likely stay with 10 minute processing time (if your altitude is

Hello , from reading the comments its seem to me that this is more like a crunchy dill pickle. Is this right? I do like both dill and sweet bread and butter pickles. How could you also make these into a crunchy bread and butter sweet pickle please? I guessing if you want to use zucchini or other squashes and tomatoes you can still water bath all of them , as long as you use vinegar in your brine. Is that correct cuz I want everything to stay crunchy. If I pressure can them wouldn't they be soggy and over cooked? Sorry, many question cuz I dont want to screw it up and waste the food and time. All help and suggestions would be welcomed. Thank you very much.🎉🎉🎉 ❤ I am from Wisconsin Rapids, Wisconsin USA. 😊😊😊

@OutdoorsandCountryLiving

Жыл бұрын

Hi there! This is very much a pickled salad and nowhere near the saltiness of pickles. It’s not overly sweet as the sugar used is mainly to reduce the tartness of the vinegar (so it doesn’t choke you). You’re right about using other vegetables such as mentioned. Not sure how tomatoes would work, as they would likely be mushy. Pickled foods are always canned via water bath method, never pressure canned. Pressure canning pickled foods is not recommended and would definitely result in mushy texture. As for bread and butter pickles, that would be an entirely different topic than this pickled salad. Hope this answers your questions. If not, we’ll do our best to help out!

Hello 👋. I will make this tomorrow morning, it looks delicious! After it gets water bath canned and put away on shelf, how long until we can open a jar and eat? Does it need to "cure" several weeks?

@OutdoorsandCountryLiving

Жыл бұрын

Hi there! Usually waiting 2 weeks before eating homemade pickled foods is ideal. This allows for fullest flavor. Enjoy making it, it’s definitely a nice item to have in the pantry!

@stickybuns5750

Жыл бұрын

@@OutdoorsandCountryLiving thank you!

@stickybuns5750

Жыл бұрын

@@OutdoorsandCountryLiving I hope I can wait that long...! 😄

So you take the bands off for storage?

@OutdoorsandCountryLiving

Жыл бұрын

Yes! Removing the bands is proper. If bands are left on the jars long term they can become quite difficult to remove and rust. Also, if the bands are left on, you have the potential to have falsely sealed lids. The lids are suctioned down and do not require the band once canned and sealed. Thanks for watching!

Question..how can you do this recipe for Quart jars? They are great and crunchy.

@OutdoorsandCountryLiving

Жыл бұрын

I would process quart jars in the water bath canner for 15 minutes. This is a crunchy salad. Thanks for watching and commenting.

Can you add tomatoes? If so, would you add them after letting the onions and cukes overnight in the fridge or all together?

@OutdoorsandCountryLiving

11 ай бұрын

We only add tomatoes if we’re making a refrigerator pickled salad which won’t be canned. Tomatoes have a high water content and may make the canned salad an undesirable texture. If you try adding tomatoes with intent to can it, I’d start with a couple jars in case you don’t like it.

I did not use all of my brine today. Can i save it and use it tomorrow with another batch?

@OutdoorsandCountryLiving

11 ай бұрын

Sure can!

Why do you only use hot jars for peaches? First time viewer new subscriber

@OutdoorsandCountryLiving

11 ай бұрын

I find that by using hot/warm jars and warm syrup with peaches results in a better outcome regarding lids sealing. By doing a cold pack with peaches, lid failure is higher in my experience. It is only necessary to “sterilize” canning jars if the processing time is less than 10 minutes (which is rare). It is not necessary to “sterilize” canning jars for foods that will be processed for 10 minutes or more in a water bath or pressure canner. We have canned food as such for the past 27 years without any problems.

Do you think you could do this with zucchini or even green beans?

@OutdoorsandCountryLiving

11 ай бұрын

You could try it, hopefully it doesn’t turn mushy. We make zucchini pickles and zucchini/squash relish and they both turn out great.

Can you use different seasoning, such as Italian?

@OutdoorsandCountryLiving

Жыл бұрын

For sure. The flavor you choose doesn’t matter, just keep the vinegar brine the same.

Please tell me what do you mean when you say you’re going to remove the band.

@OutdoorsandCountryLiving

Жыл бұрын

After the canning/processing time and allowing the jars to completely cool down afterwards for 12-24 hours, removing the bands is proper practice. The lids are held on by suction after canning, therefore the bands are no longer necessary. Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

Do you make the brim the same day or next

@OutdoorsandCountryLiving

Жыл бұрын

Usually the second day after the cucumbers and other vegetables have soaked in the salt for 24 hours. First day is vegetable prep and salt soak. Second day is making the brine, filling jars and canning.

Could you make this salad with cauliflower?

@OutdoorsandCountryLiving

Жыл бұрын

Sure could! Thanks for asking and watching!

@leopardwoman38

Жыл бұрын

I made one with cauliflower, celery, sliced peas, onions, bell peppers, and carrots. It is a yummy cool refreshing snack.

@humblehombre9904

Жыл бұрын

@@leopardwoman38this may seem foolish, but when you say sliced peas, are you meaning whole pea pods with peas in, sliced pods? Now that I’ve said it, it seems obvious, but you don’t mean slice the peas, do you? Sorry, I’m a guy who is just starting this cooking. Thank you so much, and warmest regards. (I love peas so this was something that sounds nice in a salad like this.)

@deborahlopez7147

Жыл бұрын

This looks really good. I’m going to try as I’m harvesting my cucumbers now and have all these ingredients

@leopardwoman38

Жыл бұрын

@@humblehombre9904 Hi There! Thank you for your question. I take sugar snap peas in the pod, snap off or cut off each end, pull the strings that are along the seam of the pea pod on each of the seams, and then slice the pods with the peas in them about 1” or so. I like peas, too; that’s why I tried it. The peas come out like crunchy sweet pickle flavored peas. I cut up all the veggies and put each in a separate bowl. I then line up my quart jars and put a little of each veggie in layers until the jar is full. I use a halved garlic clove, about 3 black peppercorns, and a bay leaf at half way through the jar and again at the top for seasoning. For the liquid, I put 2 cups of 5% vinegar, 4 cups of filtered water, 4 teaspoons of salt, 2 teaspoons of white cane sugar, and a couple of bay leaves in a pot, and bring to a boil so the sugar dissolves. I pour the hot liquid in the jars. I think I used 4 jars. I then put on the canning lids and let them cool. Put a towel beneath the jars. It seems to prevent temperature shock so the jars don’t crack. I tried water bath canning the jars while they were still warm and found that the veggies get a little soft. I found that letting the warm mixture cool and then just putting all the jars in the refrigerator comes out better as the veggies retain their crunch. It takes about a week for the veggies to pick up the flavor of the spices and the vinegar mixture, so wait at least a week before eating. I may try canning some again and add pickle crisp (calcium carbonate) and see if the veggies stay crispy. The contents of jars do not last long as they get eaten pretty fast so canning is not necessary. If you like the veggies to be a little spicy you can add a few dried chili seeds or a few drops of hot pepper liquid to the layers. Don’t add too much as the hot chili taste seems to be magnified. If the mix ends up too hot, then just pour out some of the liquid and replace it with water, vinegar, or a sweet vinegar mixture to cut back the heat. Best of luck with pickling your peas and the other veggies. 😀💕🌸🌱🌱🌱

How long will these stay good for?

@OutdoorsandCountryLiving

Жыл бұрын

This is a question we are asked often. Here’s the answer as found in our video description. FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out.

Are the Pickles salty tasting, and can I cut the Cucumbers in Spears?

@OutdoorsandCountryLiving

11 ай бұрын

This recipe is not meant for salty dill pickles. You may want to check out this recipe instead if you’re looking to make pickles. Crunchy Dill Cucumber Pickles | “Best Tasting” Homemade Pickle | UPDATED 2022 RECIPE BELOW kzread.info/dash/bejne/d3uYzKiNnZubhqg.html Be sure to click “more” under the attached dill pickle video when you open it. The recipe and saltwater brine ratio are written. Let us know if you have questions!

Can you add onions? I need to try making this.

@OutdoorsandCountryLiving

11 ай бұрын

Sure, onions would be great too. You can use many different vegetables, it’s all about personal preference or what’s available from your garden.

Can you also add zucchini and or egg plant?

@OutdoorsandCountryLiving

10 ай бұрын

Not tried those in this salad, so can’t say much about it. They may not stay as crunchy as the cucumbers, but certainly worth a try.

Think this would be good on sandwiches and burgers to

@OutdoorsandCountryLiving

Жыл бұрын

Yes, it is versatile and allows for creativity in how to use it.

Can you use artificial sweetener instead of sugar 4 diabetics?

@OutdoorsandCountryLiving

11 ай бұрын

Artificial sweeteners are not recommended for canning as they greatly alter the taste of foods after canning. The sugar in this recipe is primarily used to cut the tartness of the vinegar and can be omitted if desired. As a registered nurse (BSN) and health coach, artificial sweeteners are chemical storms and I would encourage you not to consume them. It has been found that those who consume artificial sweeteners actually have higher insulin resistance (aka type II diabetes, metabolic syndrome) than those who don’t consume them. Now this is not to say type II diabetes is caused by artificial sweeteners, because this health issue also includes poor lifestyle & eating habits and physical inactivity (for DM type II). Self-education is so important on topics as such. I’ve seen it a million times of people who have this health issue thinking artificial sweeteners as “healthy”. This couldn’t be further from the truth. Tread carefully! Blessings, LeeAnn

Can you can shelf Stable cucumbers and tomatoe salad?

@OutdoorsandCountryLiving

Жыл бұрын

Yes! There are several recipes out there for it. I’ll have to make a video on how to do it this summer when our produce is ready. I like this recipe. Instead of the sunflower oil, I’d use avocado oil. www.olgasflavorfactory.com/recipes/appetizers/marinated-tomato-cucumber-salad-2/ Many blessings to you! LeeAnn

Have you done this with cucumbers peppers onion and tomatoes?

@OutdoorsandCountryLiving

11 ай бұрын

Yes to cucumbers, peppers, and onions. We only add tomatoes if we’re making a refrigerator pickled salad which won’t be canned. Tomatoes have a high water content and may make the canned salad an undesirable texture. If you try adding tomatoes with intent to can it, I’d start with a couple jars in case you don’t like it.

I used this method to make my dill pickles but I did not mix with salt and refrigerate for 24 hours. Will they still be safe to eat? Will this impact the shelf life? I have read in several recipes that the salt in the brine are what makes the canning process safe from soiling.

@OutdoorsandCountryLiving

9 ай бұрын

The salting and refrigeration are for maintaining as much crispness as possible, it has nothing to do with safety. The vinegar brine ratio is what provides safety in pickled foods. Just be sure you are using a 5% acidity vinegar (the label tells you this information). Your pickles just may be softer, yet still safe to eat. For what it’s worth, I am a certified food handler. -LeeAnn

@Laurie-jv3th

9 ай бұрын

Thank You so much I feel much better. Thought I was going to have to throw everything out. Greatly appreciate your quick response. @@OutdoorsandCountryLiving

Is this a sour dill pickle taste or a little sweet?

@OutdoorsandCountryLiving

10 ай бұрын

It’s in between. Adjust the sugar either direction to achieve the desired taste.

What is the shelf life on these ? and thank you for sharing !!!!!!!!!!

@OutdoorsandCountryLiving

Жыл бұрын

Hello! This is a question we receive often and the answer is found in the video description as such: FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. Thanks for watching!

@paulettelawson9961

Жыл бұрын

​@@OutdoorsandCountryLiving THANK YOU !!! for sharing , and thank you for the responding answer !!!! i am a newbe on your channel , and at canning . You will never know how many people you and other content creators lives you maybe saving by sharing your knowledge !!!! YOU are truly appreciated !!!! May GOD continue to bless you and your family .

@OutdoorsandCountryLiving

Жыл бұрын

@@paulettelawson9961 you’re very welcome! Glad to hear you’re beginning to preserve foods by canning them. We’ve been gardening, preserving, and canning food for 26 years now and both grew up in families who did it as well. It’s always been a way of life for us. We enjoy growing our own food and preserving it in creative ways to have a pantry full of variety. Welcome and May God bless you as you embark on this self-sufficient path! -Tom & LeeAnn

@paulettelawson9961

Жыл бұрын

@@OutdoorsandCountryLiving Thank You !

Can you put the dill on the bottom of the jar first so no mess??

@OutdoorsandCountryLiving

10 ай бұрын

Certainly, the order doesn’t matter. We like placing it on the top so it doesn’t become trapped and allows the flavor to disperse downward.

I don't understand why noniodized salt? Shouldn't that only affect fermentation?

@OutdoorsandCountryLiving

25 күн бұрын

Using a non-iodized salt when home canning and fermenting is essential. Non-iodized salt prevents clouding and altered taste. All "canning salt" is non-iodized. Canning books/recipes also state this information.

Is this a sweet brine?

@OutdoorsandCountryLiving

10 ай бұрын

With 1 cup of sugar to 6.5 cups of vinegar brine, no. You may adjust the sugar either direction to achieve the desired taste.

How would you use this salad from the shelf? Ideas please

@OutdoorsandCountryLiving

Жыл бұрын

Dump contents in a bowl and add some mayonnaise or ranch dressing for a creamy salad. Could refrigerate to chill if desired. It’s also good just as it is right out of the jar. Adding additional things such as black beans, kidney beans, chick peas, other veggies, sunflower or pumpkin seeds, dried fruit to make a fuller salad. Could also eat on a sandwich. It’s nice and crunchy with a summertime flavor. A great side dish!

@judyholbrook7915

Жыл бұрын

Thanks

@judyholbrook7915

Жыл бұрын

I made this cucumber salad today. An over abundance of cucumbers... thanks so much . Love your videos. God bless you for your knowledge and sharing with us.❤️

@OutdoorsandCountryLiving

Жыл бұрын

@@judyholbrook7915 glad you were able to make this canned salad. It’s a good one! Thanks for letting us know and for your kindness.

@francescapps7394

11 ай бұрын

@@OutdoorsandCountryLiving , I made this last week. Mine is not crunchy.

Can you use onions

@OutdoorsandCountryLiving

10 ай бұрын

We think that would be a great addition. Haven’t tried it yet but will definitely in the next batch.

Could I use tomatoes in there?

@OutdoorsandCountryLiving

11 ай бұрын

Due to their high water content and varying acidity, it would likely result in a soggy texture. I would use them if I were making a refrigerator salad, but not when canning it.

what does the lemon juice do 🤔 wouldn't it be acidic enough without adding the lemon...... almost seems as if the lemon would make it sour .......this looks like it would taste good

@OutdoorsandCountryLiving

Жыл бұрын

The lemon juice is used to add and balance flavors, not so much for adding additional acidity. The sugar is used in the brine to cut the tartness of both the vinegar and lemon juice. It’s a pleasant blend and quite tasty. Crunchy for sure!

@annaunruh9402

Жыл бұрын

@@OutdoorsandCountryLiving would you have to add the lemon juice or could you just leave it out 🤔

@OutdoorsandCountryLiving

Жыл бұрын

@@annaunruh9402 we’ve not ever omitted the lemon juice, so an honest answer is unclear. I can assure you that it is not sour if you use the same method as in the video.

Could you use tomatoes in this salad?

@OutdoorsandCountryLiving

11 ай бұрын

I probably would avoid using tomatoes in this as they have such a high water content and varying acidity. This would likely result in a mushy texture after canning. Making a simple marinated salad for the refrigerator would definitely include tomatoes (at least it does in our house).

Can you do it without adding dill at all?

@OutdoorsandCountryLiving

Жыл бұрын

Sure! The dill is for taste only. You can add or omit whatever you like (as far as flavor additions go).

@dreadedscotslass

Жыл бұрын

@@OutdoorsandCountryLiving thankyou ❤

I live alone, can I half this recipe?

@OutdoorsandCountryLiving

Жыл бұрын

Of course you can, as with any recipe.

Could i use salad cucumbers?

@OutdoorsandCountryLiving

11 ай бұрын

Not for sure what you are referring to but a cucumber is a cucumber, so yes.

@TheJTheart

11 ай бұрын

@@OutdoorsandCountryLiving salad cucumbers are the long ones. The ones you are using is the typical pickle/cucumber that people use for pickling and you have to let it "over grow" to get bigger ones. The salad cucumber is really great because its super long and great for salads. But people dont seem to pickle them. I think it should be fine. I dont know why im so worried about pickling them 😅

@OutdoorsandCountryLiving

11 ай бұрын

@@TheJTheart we tend to pick our cucumbers when they are still young as we don’t prefer the overgrown ones (those go to our pigs). We check and pick our cucumbers daily, if not, they get too big. Use whatever cucumber you have or like, it doesn’t matter.

Don't you have carrots in there that need to be pressure canned for 25 minutes?

@OutdoorsandCountryLiving

Жыл бұрын

Everything is pickled, therefore water bath canning is proper preservation. Carrots are pressure canned when packed in water, not vinegar. Thanks for watching! Canning Carrots | Raw Pack | GOOD BEGINNER CANNING PROJECT kzread.info/dash/bejne/gndht5qNZriyo6w.html

@gowest5145

Жыл бұрын

@@OutdoorsandCountryLiving OK that is why I asked

@OutdoorsandCountryLiving

Жыл бұрын

@@gowest5145 no problem! Let us know if you have any other questions. Acidic foods are water bath canned (pickled foods, tomato products, jam, jelly, etc.) and low acid foods (green beans, carrots, corn, potatoes, squash, etc.) are pressure canned.

@OutdoorsandCountryLiving

Жыл бұрын

@@gowest5145 no problem. Have a great day.

@teresadaniels7207

11 ай бұрын

I’m a 75year old living in the UK. I make lots of jams chutneys and pickles. My granny always used hot brine to her cold pickles the lids were always hot and a bay leaf or oak leaf (for the tannin) was put on top before the lids were put on tight. No water or pressure canning was done. These were then put on the pantry shelf. I have always done mine the same way with no problems. We don’t tend to waterbath in the uk.

I followed the directions but none of the vegetables are crunchy; has this happened to anyone else?

@OutdoorsandCountryLiving

11 ай бұрын

They won’t be garden fresh crunchy but will still be somewhat firm and crunchy when chewed. This recipe should not result in soggy vegetables.

Corn??

@OutdoorsandCountryLiving

11 ай бұрын

Are you asking if corn can be added to this salad?

@lynetteathey7230

11 ай бұрын

@@OutdoorsandCountryLiving, yes I am. :)

@OutdoorsandCountryLiving

11 ай бұрын

@@lynetteathey7230 don’t see why it couldn’t

I am shocked they will be crunchy using cold canner method!

@OutdoorsandCountryLiving

11 ай бұрын

Definitely crunchy even after a year in the jar!

You lost me with the calcium chloride; salt, sugar, water, oil .. and vinegar are themselves preservatives. You have so many preservatives all in one jar. How long do you plan on keeping it in the pantry?

@savannahrossy2405

14 күн бұрын

And citric acid lemon juice

@savannahrossy2405

14 күн бұрын

Blanching also .. try that first

@OutdoorsandCountryLiving

13 күн бұрын

Calcium chloride is a naturally derived additive and preservative commonly used in home canned foods. It prevents vegetables from breaking down, especially cucumbers. Calcium chloride is used to retain the texture of the food. Salt and sugar are added to canned foods to enhance flavor, they are not considered preservatives in canned food. Vinegar (of at least 5% acidity) prevents bacterial growth in canned goods and adds great flavor. Blanching cucumbers will result in a very mushy texture. We are still enjoying this crunchy cucumber salad which was canned almost 2 years ago. It still looks and tastes the same as the day it was preserved. We have been home canning for 28 years with great success. Also, note that I am a certified food handler and bachelor's degree registered nurse who is aware of the negative consequences of improper canning. As a healthcare professional and homesteader, I would never share a recipe that would harm another. Blessings, LeeAnn

No idea who made up this recipe but as a canner for over 50 years some of your brine ingredients and much of your process while it won’t make you sick is simply unnecessary and a waste of time and $.

@OutdoorsandCountryLiving

11 ай бұрын

Thank you for your input. Have a blessed and wonderful weekend. 😇

Nice

@OutdoorsandCountryLiving

Жыл бұрын

It sure is. Thanks for watching!