Make the CRISPEST, CRUNCHIEST Canned Pickles EVER! (Use THIS Method)
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Knowing how to make pickles is something every home-gardener should know. But which pickle recipe is best? Which recipe maintains that pickle flavor, and …
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I made pickles today and decided to see if i could change anything I’m doing BUT i guess we found the same recipe 🤣😂☠️
You can go even lower temperature it just takes a longer amount of time and still achieve pasteurization. Also a sous vide machine is nice for this as well.
I just need the recipe for valasicc pickles. Those are my favorite 😊
(Yes i know i spelled that brand wrong, idc rn)
I discovered this low temperature method three years ago. I did it first on the stovetop with a thermometer, but that was a pain in the neck, constantly having to to tweak the gas. Two years ago I tried using an Anova sous vide immersion heater in a modified ice chest (so the Anova doesn't have to work as hard to keep up the temperature). I can set the temperature at 180F and it holds that temperature within a couple of tenths either way. The pickles come out great! I used the same method to make dilly beans and they are super crunchy and taste wonderful.
I was just thinking about making pickles, and this video popped up!
I’m glad to see this. I’ve been looking for a crispy pickle recipe. My last ones were soggy.
Will it work for bread and butter pickles
With fermented pickles, you have to soak them in ice cold water for at least 30 minutes. You put vinegar in there when they are fermented to your liking. Also, the type of cucumber is REALLY important. Small cucumbers with very little seeds. If you do it right, they don't discolor, and they are very crunchy.
I dont thin the caning pot is nessacary as you are pouring boiling brine into the jars and when you do that all the bacteria is dead. I have been doing this way for years with peppers and pickels never had an issue and they are always crunchy
What variety of pickling cucumber would you recommend and how many plants should I grow to harvest 8 lbs. all at the same time? Thanks for the help.
[[But which pickle recipe is best?]] … Any of them without garlic
I just tried this recipe, looking forward to tasting them in a few weeks. A quick comment on the recipe you linked below to your Blog site. You called for 20 pounds of cucumbers in the recipe and 8 pounds in the video. I went with the eight pounds because that's what I pulled out of the garden. You also called for 8 pint jars.
Well, you might want to modify a little. I used 8 pounds cleaned and ready for slicing, 12+ hours in the saltwater solution. I did some round slices, spears, long sliced, and some whole. I used the brine as called for in your recipe. I ended with 12 pints and 3 half pints in total. I had just enough brine left over for maybe one more pint, so that was near perfect for the 8 pounds of cucumbers. 20 pounds would be WAY too much for that recipe.
Just letting you know. And thank you. I do enjoy your channel and have gotten a lot from it. Been canning and freezing from my own garden since escaping California in 2011. Coming to TN, I now have the room for a large garden. I grew up with a mom who taught me to can and freeze. I love doing it and my wife loves the garden veggies all year round. Thanks again. Jeb
Love this and love pickles 😋
Scott here again. I am wondering that’s how you made your pickles crisp is by soaking them in regular Salt? What is canning salt and you say you can keep putting pickles in there after seven days until you get enough by cutting the flower and off is this all correct I’m scared to do this but you Gotta keep them in the fridge correct.
I love that canner, worth every penny.
You have any pickles done that aren't sliced ? People that make pickles professionally don't like to slice them before canning , that leads to pickles not being crispy . Yeah sliced pickle fill the jar better but don't hold up and sure don't make a gourgouse presentable jar of pickles. I make 20,000 pounds of dill pickles last year and one case of half gallon jars of fermented ones . If you r cucumbers sit to long and don't get in the brine and jar they start to go limp and loose color with in 12 hours and get slimy
I am a new sub 👍 I am going to make these with Splenda. I'm a diabetic so I think they will turn out great 👍💓 Thank you 🐈🐾🐾🐕🐾😎
I realy want to hear back from you. I use Mrs. wages lime to soak pickles in for 12-24 hrs. The rinse 3 times & place in ice water for three hours. Then ready to can.
But I wish you would show us you tried Mrs. wages Xtra crispy and Ball pickle crisp.
That would have us more answers.
Your vid was awesome w/o a doubt .
how long would you hold quarts at the 180-185 degree for?
Great video Carolyn! I will love to have crunchy pickles throughout the winter months looking forward to trying this method soon.
I use a mix with pickle crisp. Hubby likes B&B pickles. I like all pickles. I did 40 lbs last year. Working on our last 5 jars.
Will the sugar make them more like sweet pickles? Can you omit the sugar and if so, replace it with more salt?
Is there a way I could pickle without the use of sugar? Or at least another approved and similar result without/substituting the sugar? Thanks!
Can I use the low temp canning method for pickled jalapeños
Perfect timing. I was just getting ready to make my first time ever homemade pickles. Wish me luck people. Thanks for showing me how to make my own pickles.
Thank you for sharing your knowledge and time. It is very much appreciated ❣️
garbage
Thank you, you are a great teacher.
Well!! This is some kind of awesome! New sub here! Thank you for sharing!☮️💕
Thanks for sharing your experiences with pickling 🤓
Very professional video 👍. Makes me want to make some pickles 🙂
I just did almost this exact recipe 2 weeks ago except I didn't know about the cold salt water brine and I add black peppercorns to each jar as well. I used my Sous Vide to maintain the temp so I don't have to monitor the thermometer. The pickles turned out great! Crispy, just like you say. (I couldn't wait any longer, I had to try them). Just a reminder, it is not included in the written recipe, but do wipe the rims before placing lids. Thank you Carolyn and Josh for continuing to offer such great information! You are my favorite resource!
Why can’t you use sous vide for this method?
Since when is a glass jar a can?
This channel is great I'll take anything to teach me what I'm in for I'm a country boy but this is beyond what my plans are I need to learn more. Killing and fishing isn't going to do it all I need to learn is how to pickle & save save food this is a great channel
Really good video. I'll have to wait until next year. I didn't plant any pickling cucumbers this year. I did some refrigerator pickles with our reg cukes and they were decent.
Will have to try this one– have literally thrown out (composted) many dozens of jars of pickles in past. Question– is that your real kitchen? Or made for T.V. kitchen? We will never know. But it looks super clean, considering how many kids you have to feed 😊
I quit making pickles because no method I tried gave me crunchy pickles. Thank you for these tips!
You are simply an amazing Lady 👍. You have such a full plate with family, growing, teaching…. Kiddos my dear 👵🏻👩🌾❣️
I just made pickles and tried your method of pressing a grape leaf to hold down the cucumbers but it didn't work and now some are above the water. Can I just toss those and eat the ones that are still under water, or is the whole jar bad?