Here's my recipe for icebox pickles-- they aren't fermented, but are quick to pop in the fridge when you're in a hurry! kzread.info/dash/bejne/ZnaDpdSlp6nLeMY.html

@Akforgetmenot

2 жыл бұрын

This recipe is awesome!

@corwinblackthorne4424

2 жыл бұрын

I didn't hear you mention how long the pickles would last while in the fridge after they are fermented. Maybe I missed it?

@eliekassab7424

2 жыл бұрын

Hey Jill, Is there a way I can talk to you?

@PrairieeGirl

2 жыл бұрын

Thank you for this recipe. It sounds like they need to remain in the refrigerator and you would can them for the shelf?

@kathybray7156

2 жыл бұрын

Création tips

This is similar to an old Polish way of preserving vegetables, like cucumbers, carrots, cauliflowers etc. You just need water, salt, dill, garlic and horseradish. And those last several years in the basement, not to mention their great health benefits :) greetings from Poland :)

@angelabutler8490

Жыл бұрын

Like to have recipes

@natifigs

11 ай бұрын

How do they keep for that long?

@user-he1rp9bq6i

11 ай бұрын

@@natifigs Once I found a jar of cucumbers that was 12 years old and it was perfectly preserved. I don't know how, but that's the way they are :)

@mariamaria-mq9il

9 ай бұрын

What kind of weight do you use for other vegetables other than cabagge? Thanks and blessings

@2908Jarek

6 ай бұрын

I tak najlepsze małosolne, takie maks dwudniowe.

Excellent video. If you soak the pickles (before putting them in jars) in cold water x2 (change the water twice) for an hour or so, it will add to the crisp crunch.

@lifeiseverything9

27 күн бұрын

Thanks please how many minutes should I soak them in old water for each the 2 times?? Thanks

@andreyk.8036

27 күн бұрын

@@lifeiseverything9 from 30m to an hour. Add ice if necessary to keep the water cold

I always use rye bread on the top to keep the pickles below the rim and submerged in brine. My Hungarian grandmother showed me how to make them 50 years ago.

"it looked a little funny -- so I gave it to the kids." Hillarious. I have never preserved pickles with way. Thanks for the information, I will definitely try this out.

@ladyann1952

Жыл бұрын

Give it to the kids cuz i don't like it that's messed up

@jessicalane955

Жыл бұрын

I am glad I'm not the only one that picked up on that 🤣

The tannings in the bay leaf help keep the pickles crisp if you are out of them you can also use a grape leaf. I also place cabbage leaf on top of the cucumbers in order to keep them from raising up out of the brine.

Thank you. I look forward to using this method. I would like to mention regarding your statement about leaving your municipal water sitting out over night to dechlorinate it. Most municipal water systems now use chloramines instead of just chlorine. They mix ammonia with the chlorine which makes it more stable, and sitting out over night will not do the trick.

@sandybay5718

Жыл бұрын

Yikes, oh heck!

@yutumu

Жыл бұрын

Also, not to mention the still wide use of unhealthy and sometimes dangerous Fluoride in municipal public water....

"...[the quinoa] looked a little funny, so I gave it to the kids..." This made my day.

Just coming back in here to let you know that i did a jar up this way a couple weeks ago and they are DE-LISH! Nice way for a grandma to make a jar or two at a time when the cucs from her little greenhouse are ready. Yummy and so nice to know they're pro-biotic goodness. Thank you, Jill!

I miss your weekly videos but I'm excited to see what you are planning. Thank you for all the helpful information.

I love it. “It looked a little funny so I gave it to the kids”. HYSTERICAL and so serious! I love you.

You are a life saver. So simple. So easy & no canning. YES! 👍

Thank you for another great video! I feel so much more confident making new things after watching you.

"Old fashioned on purpose" got You a new subscriber! I am so glad I found Your channel, going to check all the recipes now. These pickles are so good and crunchy, very delicious freshly pickled at around day 3 to 5. My mom used to add lots of dill, aromatic leaves like currants, garlic and black peppercorns.

Thanks a bunch. You took the fear of making pickles for me. Love the way you explain it. Helps me a lot. Will be trying this out for sure. 😊🌷

These are awesome, thanks so much, Jill.

Love it! This is how I pickle my cucumbers and jalapenos. ♥️ Just ate my first cucumber of the year 👍

Mom used to can many jars of dill pickles every year and I was her helper. I don't remember the recipe but she grew all the ingredients, even the dill, garlic, and red peppers. They were crunchy and delicious. Thanks for posting, brought back some good memories.

We make tons of fermented pickles. SO much better. We use the Ball fermenting lids and springs. They have the vent and the spring to hold them down. We started in a 5 gal. bucket with an air lock, but using the 2 qt jars with the fermenting lid is much easier and lets you do smaller batches which helps when trying to keep up with cucumbers in the midst of a busy schedule. One thing we add that you didnt is either horseradish leaves or grape leaves as a cover on the top. Helps keep everything under the brine and really ups the crunch.

@traceylinnenbrogger8018

2 жыл бұрын

So do bay leaves

We just tried our fermented veggies that were put together a few weeks ago & they turned out great!

Thank you for the video Jill. I grow heirloom cucumbers in my garden to make pickles and this looks like a great recipe. Im going to try it this year. Awesome kitchen too! Would love a quick video tour if you ever had a chance.

4 cups (1quart) is 192 teaspoons. 1 tablespoon is 3 teaspoons. 3 divided by 192 equals 1.56% salt, not 2%. When I ferment hot peppers for hot sauce, I use 2 tablespoons of salt per quart. I like to get the salt percentage above 3, just to be on the safe side.

You are one of my all time favourite youtubers!!! I saw you wayyyyyy back in the “real food for busy people” videos (you made raw cream ice cream) and I love that you show real life (no strange ASMR false hopes about easy breezy homesteading)

Really love how you do the next level up steps!

Very informative! I have made fermented cabbage a few times in the past and since I am expanding my veggie garden for next year I am inspired to take up fermenting again as one of my preserving methods.

My mother used to make a type of pickle called sun pickles. She set up just like you did and set the jars outside in partial sun for four to six hours a day for about a week. It was a lot of work but the pickles were fantastic.

@sw3929

2 жыл бұрын

I make them like that too. I stick a piece of rye bread on top to hold pickles under solutions.

@sometimessnarky1642

2 жыл бұрын

@@sw3929 doesn't the bread get moldy?

@sw3929

2 жыл бұрын

@@sometimessnarky1642 nope it mushy sludge because it’s wet with brine

@sw3929

2 жыл бұрын

I discard after they ferment in sun. Store the pickles in fridge

@ediecantor7003

Жыл бұрын

Please give her a couple hair pins; very distracting to watch hair in eyes and mouth

I just did my first batch of fermented pickles yesterday, can’t wait to try them

@juliaa_no

Жыл бұрын

So, how'd they turn out?

love this. Not intimidating to those of us new to these domestic diva projects. Thanks for the simplicity.

So I am sitting, searching the web for a deal on glass weights. In Canada they are over $5.00. I had a creative session with my self, on how to keep the food under the solution. I am a stain glass artist with a lot of clear glass - I cut a circle and a bunch of squares to put on top to push down on the glass circle. I also tried an oval that fits in to the jar, turn it horizontal and it is locked in... the cost to me $0.00 I just came up with this a few days back and I am finding the circles and squares work better and they are always perpendicular to the lid. Just putting this out there...

Exactly the recipe I was searching for, thank you. Subscribed 🥒

You got a fly in your kitchen.

Great video Jill ! We had a ton of cucumbers this year and we fermented, canned a quick pickled tons. We got lot's of rain here in central Texas and our summer is mild this year. God Bless.

@phyllissecraw7891

2 жыл бұрын

I’m in the hill country! Howdy, neighbor!

I love these pickles. I use the same method with other veges, and cabbage too. My favorite spicing is also a kimchee type flavor- I call it "kimchee light". Add garlic, korean red pepper flakes, and some fish sauce to the brine- Yummy!

I'm excited to try this. Great video!

That would be so cool to walk through a garden that one planted for themselves such as what you did and pick those beautiful vegetables off of there like that it's a simple thing but it's a great big deal for some people to witness that thank you so much for making this video

I just made a small batch of fermented mustard pickles. Yummy .

I tried this yesterday. Fingers crossed! I’ve fermented Kraut before but never cucumbers. Sharing your video with friends!

Your video was very helpful I was watching so many videos and I was so confused until I came across yours and it help me understand what I really want it in my pickles. Thank you

Hello. I take stylus in hand to write and let you know I watched your video two weeks ago from today. I used pickling cucumbers from my garden and made my own pickles. I did (exactly) as you did in your video. I was scared and skeptical because it was my first time. I opened a jar and ate tonight, oh my gosh! So-o-o good! Excellent with hamburgers! I wish I could show you a picture of my finished product. I love the garlic taste. I wrote your recipe down per verbatim. I am looking forward to repeating your recipe in the future. I'm pretty sure I'm addicted to fermintated canning because of you. Smiles I hope only to get better as I repeat every year. Your the best teacher. Thank you so much for being on KZread. Have a nice Summer. 6/20/22 Monday

you answered( all ) my questions about counter preservation... Thank you..counter meaning on the counter in my kitchen...🙂

Also love the wood of your kitchen cabinets.

I love the way you teach, thank you.

Homemade pickles are the best.

@RuSosan

2 жыл бұрын

Yeap, the best part is that you can just experiment with different spices, flavorings etc. with the brine, make it sweeter, saltier etc. until you find your personal favourites. Overall pickled veggies are just excellent.

I love fermented pickles. Had to chuckle at the mustard seed breakfast. 😂

@goywonder7341

2 жыл бұрын

"didn't look right, so I gave it to my kids" 😆

Loving your Channel, Thank You So Much! Blessings!🏺

I'm trying this today, thank you

Very nice video. Going to use your recipe.

New subscriber from California. Thank you 🙏🏽 I love Will be trying your method.

Love your TSHIRT and video was so REAL, raw and FUN. Thank you muchly!!

Tks for sharing this method with us

I love the pot rack above your stove, that's a great Idea. One that I'll have to copy👍

I love quinoa, that story was funny. Fermenting is something I have always wanted to try.

Thanks so much from OKR cant wait to try it!

Thanks for the info

I want to try this! I usually can pickles but haven't ever tried this method. We had a ton of rain so I wasn't able to pick cucumbers for a few days and when I finally did they were absolutely HUGE!!!! 😂

Thank you for showing us this. I am new to the mountains and started my 1st garden..I have corn, romaine lettuce, tomatoes, and my cucumbers are growing..I made my first home grown salad for my wife and I..unfortunately tomatoes are not ready yet...any way..I want to pickle a few cucumbers..From what I seen,I don't need to vacuum seal the lid while it fitments??..i love gardening especially when everything is growing...It taste so different..so much better..used no chemicals at all....just fertilizer when I planted.... So stoked

Another way to use up huge cucumbers and one of my favorites is to peel, cut out the seeds and cut in 1/4 to 1/3 inch thick slices. Egg wash and flour just like if you were frying green tomatoes. I actually like them a bit better 😊

@darenleeper1644

2 жыл бұрын

Fantastic I will try that

@oececawolf

Жыл бұрын

That sound great.

These are the best pickles IMO - the fizz on your tongue from the fermentation process can’t be replicated by the other methods.

@lunaticgaming7967

2 жыл бұрын

I can't be the only person that mouth literally WATERS at just the thought of a perfect pickle...

@JamminClemmons

2 жыл бұрын

@@lunaticgaming7967 Agriculture is destroying the planet. It is very frustrating how much miss information there is on this topic. Grazing can actually sequester far more carbon than forests at a much, much faster rate. If we grazed animals on a large enough scale, we could actually mitigate all human emissions. Growing plants can not do this. Plant agriculture uses massive amounts of fossil fuels and unlike grazing cattle, it doesn't mitigate its own emissions. The soil microbiome is killed with chemicals and that dead soil is lost rapidly, causing complete land infertility and desertification. Grazing animals is the fastest way to replenish these lands, bring the microbes back, give nutrients back, rehydrate, break up impaction, and build soil faster than any other process. It would take nature decades to build the amount of soil made in a couple of yrs of Grazing.

That is what I am talking about. Real pickles are easy and chock full of good stuff! Fermented veggies are hands down the best.

You can juice cucumbers and freeze it to drink in winter

Cool. Thanks.

Oooo I like the flip top on the salt jar

I love your vase😊

so glad to see you hows the farm ? Miss seeing you.

The amount of cucumbers I’m fermenting this year is unreal LOL

Really like your channel’s name! Old fashioned on purpose - great name! …& great design!

Thank you for this simple recipe. I've been looking at fermented pickle recipes...so many different ones it became a little frustrating.

Thanks for sharing

Thank you l love your videos 🙏🏽❤️

Thank you

Your shirts are the best!

Love this "Sea Pickle" recipe

New subs here . I will make this if my cukes gives me fruits ... Just started to plant them few weeks ago... Thanks for sharing ... From Philippines ❤️

@Off-Grid

2 жыл бұрын

Welcome!

Nice sharing

I love your new channel name. Those are huge juicy cukes. I lose track of our cukes growth too🤣. It totally happens. Summer is so busy in the garden! We also call the icebox pickles “refrigerator pickles”. Fermented are our favorite!!😋

Great idea ! Thank you :)

there's an army of flies on the counter by your mug...lol extra protein.

Love it ❤️

Hope our garden that big one of these years

Thank you, this was very helpful. Ps. Redmond Salt is the Best, I've used it for over 20 yrs.

I am going to try this, if my daughter ever leaves enough cucumbers to try it on. She generally eats them all as I pick them...

I really wish there were an "I ABSOLUTELY NEEDED AND THEREFORE LOVE THIS VIDEO!" button... js.

Thank you for this. I have been looking for a good way to do this. My mother in law does this in a crock, but with tons of sugar whick I dont want! Thanks again!!😁

That is a great recipe with pickles

I’m told adding bay leaves into the jar adds crunchiness. Canned a few today to see if that is the case.

Can you can them after they ferment? Your video is amazing and super clear! I can’t wait to try it!

love your shirt jill !!!!!

I was curious to know if you have ever used a "refractometer" to make the brine. I have a salt water fish tank so I decided to test it on store bought pickle brine. Turns out it was about the same salt content as sea water 1.026 or 35 ppt.

This looks like a healthier version of pickling, if you have the refrigerator space. Long term shelf stable would be what I use otherwise. Trying this is one my bucket list...I'm not familiar with fermenting/preservation yet. Thanks for the information.

Hey Jill do you leave the netting over your garden all during garden season? I love the looks of it and wondered if the shade it creates hurts the growth of your veg's?

I do fermented corn in 5 gallon buckets, it’s excellent.

Thanks

Being in Canada, that's my go to in fermenting older Cucumbers. You can remove the seeds and add long cut slices of peppers and carrots. The carrots are so good. Make sure to smash your garlic.

Fennel is good indeed

great video. Thx! Any videos on bread and butter pickles?

So informative; thanks for sharing.

The mustard story is lol funny!

These look great and this a quick pickle recipe. 👍🏻 Works for me! Can these be sweetened at all? I’m such a Bread n Butter Pickle fan. Thank you!

Excited I just found your channel! I only have canning/pickling salt and pink salt. Will one of these work? I have never fermented! Thanks again! May Jesus continue to bless you and your family

Thanks, was looking how to do this. One person said I needed a scales, don't have one.