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for full pickle recipe breakdown check out the blog:
https://lifebymikeg.com/blogs/all/beginners-guide-to-pickling-cucumbers
00:00 – Intro
01:40 – Pickle Preservation Methods
05:36 – Garlic Dill
07:25 – Bread and Butter
09:20 – Half Sour
10:51 – Full Sour
12:22 – Kimchi Pickle
13:56 – Canned Pickle
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Video Credits
Creator, Host, Co-Editor – Mike G
Editor – Hayden Hoyl
Assistant Editor – Cooper Makohon
Motion Graphics – Raphael Oliveira
38 Comments
Bon Appetit's Brad has some good fermentation videos. Especially pickles.
6:27 Vinegar varies in acetic acid content from 4-8%, so that 50-50 mix with water is diluting it down to 2-4%. (Cleaning vinegar is up to 30% acetic acid but you probably shouldn't use that in food even if you dilute it).
Quickles! Quick Pickles.
Love pickled… everything. Definitely don't like the fermented versions though.
I totally agree what you said at the end of the intro
Lemon cucumbers are awesome. Try growing them some time.
Now do the kimchi style pickle with some daikon, thank me later.
You can use pickle crisp to make sure your puckle stay crisp when canning.
Okay, that was fun!
What happened to the original upload? "pickle masterclass" Cheers!
To me the best pickle is a garlic dill fermented one. I don't like sweet pickles…. yuck. I don't like sweet relish either, I didn't grow up with it and to me it is disgusting. I like fruit jam, compote, these have to be sweet. Here in America sugar is over used.
All that being said, I do enjoy your videos! Blessings 🙏🏻!
❤
Do you have to use sugar? These look amazing.
AWESOME!!!❤
You on this therapy shit.too? Its getting old. Get better sponsors. Lol
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 !!!
Newbie question: for shelf stable pickles, once you open them, is the shelf life considerably shortened? Do you put in the fridge once it's opened?
Also … chop off the blossom end
I suggest for a wonderful dill infusion, include some of the stem. Yes it can be bulky but just twist/wrap it up. The broken stem will release dill oil.
Great video, terrible sponsor. BetterHelp is a predator against people struggling with mental health and tries to squeeze every dollar out of their subscribers by giving a subpar service which is incredibly difficult to cancel
Add 1/4 tsp calcium chloride for a quart of hot water bath canned pickles to keep them maximum crunchy. I've had 3 year old jars still crisp
My favorite half sour pickle is from a brand named Ba Tampte….soo good and great garlic taste.
I'm doing another 20 jars tomorrow. Now i have something to think about.
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!
Stop taking sponsorship from better help
thumbs down for smacking
How do you stop the full sour ones from fermenting? Do you put them in the fridge to stop the process?
Would be great for a follow up video on how they maintain their crunchiness over time and balls pickle crisp.
Great video
cucumber kimchi is actually quite common, more commonly made together with some asian chives. my biggest gripe with pickles is i have problems finishing them, recipes beyond the usual sandwich to use up pickles would be nice?
The half sour and the full ones ,
you don't boil at all? Not even after adding the water and salt? Straight to the fridge?
In Poland we like to give some extra taste both to the half-sour and full sour cucumbers. Usually we add garlic, horseradish and dill flowers. The full sour variety is also supplemented with something that gives crispiness to the cucumbers like bay leaves, (wild) pear leaves, currant leaves or my favorite oat leaves. Good recipes can be found here: https://www.youtube.com/watch?v=SR_um3ipe0k and https://www.youtube.com/watch?v=kITqGEpJEVI
Those Kimchi fermented pickles look insanely good wow
Excelente video. Gracias, Mike 😍
Do dill flower + garlic + horseradish,fermented – Polish style
For canned pickles, at least, but off the blossom end for crunchier pickles after canning!
not the better help sponsorship 😔
I haven't tried sour pickles with nothing but water and salt, but I heard people say that cucumber pickles just don't taste good without extras. The method is Russian, but in Russia you always add something besides water and salt. Like garlic, bay leaves, dill (being the essentials), horseradish leaves, horseradish roots, black currant leaves
My mother and grandmother put their Bread and Butter pickles in a water bath and sealed them for storage, too.
I've read somewhere out there on the interwebs that for pickles you can't use iodized salt because the fermentation will go bad, is that true?