3 TIPS for making FERMENTED PICKLES CRUNCHY!

[@samarsabha3546]

Also, the tiny whitish tip on the cucumber, normally below the flower, if removed would help in producing firmer pickles as it has an enzyme that causes the softness of the pickles. Many thanks for your videos.

[@blenderbenderguy]

As usual, you present the most thorough, yet clear and concise fermenting info available on the subject. 🎩's off to you Adrienna!

[@devapramendra]

Thank you so so much..words cannot express my gratitude for your incredibly straight forward no nonsense delightful videos... just recently found you on KZbin.. your a goddamn beautiful fermenting angel.. thank you so much.. Martin in rainy old Ireland 💜

[@CleanFoodLiving]

Thank you Martin😃

[@wandaschobey996]

Grape or muscadine leaves placed in with your fermentation helps keep them crispy

[@sidthemyth]

the sour cherry leaf and twig as well as the dry dill flower are essential in the traditional pickled green tomatoes or cucumbers here in Romania. oak leaf sounds interesting, i will have to try! thanks!

[@michelleswearingen6899]

Same, my yard is full of them

[@LordLarryWho]

Definitely going to have to try this. I have an "almost commercial size" greenhouse in my backyard (51x18 feet) and I've got tons of Diva cucumbers coming on right now. It's boring in Nebraska, so I built a greenhouse. I used your saur kraut method on all of my Chinese red cabbage as well as bok choi, I'm very well stocked up for the year now. Pickles will be next! 😃

[@jamesgenn6469]

Thanks for the crispness review as I'm getting ready to ferment small pickles as soon as I have enough harvest in the garden. I enjoy many types of ferments now thanks to your very well done informative videos! Keep on keeping on and be well. Thanks, Jim

[@RaisaGavlishin]

Horseradish root keep them crispy too and I use black current leaves 🍃🇺🇦

[@trudysauer8870]

Even horseradish leaves work 😊

[@Abenteuerlich77]

​@@trudysauer8870I've heard that oak leaves will work, but my mum-in-law uses grape leaves.

[@devapramendra]

Hi ya Adrienna. Made some relish Last week and just this morning tried me fermented beetroot after 22 days of fermenting. Absolutely Absolutely

[@devapramendra]

Both were and are amazing. Thank you ❤ pramendra from rainy Ireland 🇮🇪

[@radiantfanatic5126]

I read that pickles have an enzyme in the tip head of pickle that actually plays a huge role in breaking down the cucumber and not letting it firm up if not enough tannins are in the jar to help stop this process, so it helps tremendously to chop that breakdown enzyme concentrated in the tip of the cucumber. Look into this :)

[@underhiswingsps9146]

Yes, I learned about this in her initial cucumber fermenting video

[@AlcuinMedia]

I use horseradish leaves. I make a cap from the leaf that fits under the weight and holds things like mustard seeds and dill under the brine.

[@johndayan7126]

Thanks!

[@CleanFoodLiving]

Thank you!😃

[@skydomi]

This is a very informative video. I’ve been making vinegar brine pickles for several years and want to try making fermented pickles this summer. What has always worked for me to get a nice crisp pickle is soaking them in a cooler with a few bags of ice and water for a couple hours after cleaning the cukes. Great video!

[@racheladams7131]

So happy to have found your channel! 😊❤ I just purchased a fermenting kit (Masontops) last week & wanted to make pickles. I got so confused looking for a simple recipe/ canning vrs fermenting, etc.. You have explained everything so simply. Thank you! Subscibed. Much love to you...❤❤ PS: I don't work for 'Masontops'. I purchased their kit because it was a simple 'starter kit'. Will be checking out the rest of your videos.

[@CleanFoodLiving]

Great, good luck with your fermented pickles!

[@johndayan7126]

Love your videos! Fun and helpful. Very best wishes.

[@tomevans4402]

Perfect I’m getting ready to do pickles today. Yum

[@RC-qf3mp]

The best way to firm up a pickle is slow jazz, wine and a sexy dance.

[@1canseeu]

😂

[@Emiliapocalypse]

I’m going to work IPS (Increasing Pickle Softness) into my conversations from now on. :) But on a more serious note, thank you for these tips. I haven’t begun fermenting yet, but learning from your videos is going to help in making my first attempts a success, I’m sure of it. Also that pickle primer at the beginning was so helpful. Thank you! ✌️

[@dressseller]

Hi over there… I started a batch… Well 2 quart jars of your pickle recipe on the 21st I am now on day four of the fermentation and I sampled a pickle and they almost fall apart in the jar they are so mushy. I don't know what I did wrong but this is my second attempt and so it is very discouraging. I will keep trying but I'm thinking maybe this is what I did wrong… Just wanted opinions… I keep my house at 79°… We have a lot of shade trees and so that temperature feels good to me. I use the exact recipe you gave and added additional bay leaves… Four or five in each quart jar. I did not leave my pickles hole… I sliced them in quarters as spears. I also used cucumbers from the grocery store labeled as pickling cucumbers. The first batch I made I just use regular small cucumbers and that was a fail also. I have the same plastic lids that you show in many of your recipes… From Amazon… So I have a lid on each of the qt. jars loosely fitted. I had lots of CO2 bubbles before the first day was up… And bubbles now but not as active. I will keep trying… As I have successfully fermented sauerkraut and carrots and made an amazing coleslaw which we love. So thank you for all that you do and I'm learning so much from you. My husband especially loves pickles so this was for him… Lol… Guess he'll be getting lots of Pickle relish in his future… Which is fine because he loves that too… Between this batch of pickles and my First failed batch of pickles… We won't ever need pickle relish again😁 Anything overt that I did wrong or could do differently? I'm thinking I may try again in the fall when temperatures cool. But that may not work as I may not have the right type of cucumbers. I can't think of anything it might be...🤔😟🥒..??

[@Oneshot8242]

Lower concentrations of salt increase the rate of fermentation, so up your solution to 5percent. I have an excellent book on fermentation, but it's in Danish... There should be a table showing the different concentrations and temperature recommendations online. I use a lower concentration - about 3 percent in the wintertime, because our house is old and poorly insulated. 80 degrees is comfortable to you? Our whole country melts at about 75!

[@andresamplonius315]

Una consulta: ¿Si se emplea más sal la fermentación sería más lenta? Sería conveniente en un clima cálido...

[@CleanFoodLiving]

No, it wouldn't 👍

[@gregvaughntx]

FYI, I have successfully used leaves from a pecan tree for tannins, mostly because it's conveniently in my back yard. I checked with a trusted authority to ensure the leaves were safe for human consumption first.

[@Amanda_Blair]

Great video!! I’ve never made fermented pickles but definitely want to try.

[@dragoncarver287]

I seem to recall from some western movies the general store had a pickle barrel. It occured to me that they must have been fermented as they wouldn't be able to keep them otherwise. There were no refrigerators! I'm also wondering if using grape leaves or oak leaves would work with vinegar pickles. Thank you for the good informaiton.

[@victorialw1]

Thar's natural tannins in them thar pickle barrels. 😆 The tannins are in the wood that the barrels are made of.

[@jays3438]

Since I prefer to eat pickle spears, rather than a whole pickle at once, would you recommend I ferment them whole and then slice before storing in the fridge? My first batches were sliced and fermented for about a week. They turned out great! The habanero version was spicy good... Since then, I've lost 3 batches to being too soft and mushy. 2% brine, 60-75F in the home in western OR. Thanks for all the wonderfully helpful videos as I've started this journey into fermentation. Your kraut videos have led to deliciousness... ;-)

[@cynthiasymons]

I finished my first batch of fermented pickles this week, following your recipe. The temperature in my home was around 72 (we have central air), but it seemed like it took forever to complete the process. I finally put them in the fridge after 2 weeks. I wanted them to be more sour than they were. The pickles also have a slightly bitter taste, which is okay but a bit disappointing, I assume from the pickling cucumbers I used…I’m not sure. I wonder if the bay leaves could cause that. Any advice?

[@CleanFoodLiving]

I'm thinking it could be the cuc skins since they can be sometimes bitter. With wild fermentations, minor things can cause big changes. I wouldn't say this would be the experience for all fermented pickles you make.... Try again and see if different results come about. With fermentation, every batch won't be perfect ... I've certainly had my fair share of 'not-awesome'... it's just how it goes. Don't give up! 😊👍

[@cynthiasymons]

@@CleanFoodLiving Thanks so much for answering my question!

[@user-li4zg9fu1g]

Excellent video thanks for sharing.

[@meenamudliar7340]

Please make a video on a ginger bug, how appropriately make it.

[@yellowboot6629]

Thanks ❣️🤗

[@globetrotter5800]

Love you hair cut!

[@rachafendi2949]

Thank you👌👌

[@mkogrady6078]

When the fermentation is done, do you extract the pickles and discard the brine and then cover with fresh brine?

[@jimrennison1]

You can do all of these tips and still wind up with a random batch of pickles that goes mushy.I've never heard a technical explanation why this is.

[@wingnutbert9685]

To clean the cucumber, just water and maybe a soft brush? Also, could an English Cucumber work? (Spears, I guess, as a whole one would need pretty tall bottle! LOL!) Thanks!

[@drucrouch844]

I fermented cucumbers for pickles. At the end of seven days, I checked them. Mold on top which I removed. Some of the pickles had a whitish glaze. I discarded them. Other whole ones looked fermented inside but outer layer was a brighter green. Can you tell me what I did wrong?

[@jackvoss5841]

My Mom made pickles in vinegar. One of my “jobs” was gathering grape leaves to make her dill pickles be crisp. The job also got me out from under foot. Maybe THAT was her primary goal? Moms are sneaky - and bear watching. 😏 Courtesy of Half Vast Flying

[@mkogrady6078]

Do you have a complete recipe for fermented garlic and dill pickles posted anywhere?? Its pickling season!!!!!

[@CleanFoodLiving]

This is my fermented pickle recipe video: kzbin.info/www/bejne/fYmZgYOPh7WDl5I 👍😊

[@joseecossette2792]

Hello, is it possible that there is no Co2 bubbles forming with cocombers?Does the pH mesurement is a reference ( under 4.5 or 5 ? ) . Thanks for your help .

[@CleanFoodLiving]

a successful lacto-fermentation must have a ph under 4.5. Strange for there to be no bubbles, but check the ph. if it is under 4.5 then it is ok and fermenting properly. PH is more important than bubbles.👍😊

[@darnstewart]

Unrelated to this video question, if you don't mind. When I make milk kefir, I put the grains in a jam jar of milk, until I need them in a week's time. This time I didn't get back to them in time. There is a reddish colour at the top of the jar, the milk has separated into whey, curds and kefir. Is the reddish thing a bad thing or a normal thing?

[@CleanFoodLiving]

Reddish is no good... The grains starved due to not enough milk and bad microbes took over. They'll need to be tossed and new ones obtained. In the future, the milk to grains ratio is 20-40g (1-2 tbsp) to 4 cups/950ml of milk, in the fridge for one week. At the first sign of whey separation, strain out the milk & grains. Place grains in another quart/liter of milk & put back in the fridge. Drink the milk just strained because it's perfectly good kefir. This routine with this much milk will prevent what happened and keep the grains healthy. 👍😊

[@darnstewart]

@CleanFoodLiving Thank you very much for your prompt reply. I saw your kefir masterclass after I asked my question. You're an abundant source of quality information.

[@craigmiller752]

Any thoughts on Alum to improve crispiness? Thank you..

[@rogerthat5803]

My whole pickles got mold four days in even after carefully washing and handling everything. I did mine in a ceramic vessel like the one you have. Quite upsetting having to dump so many ingredients.

[@andresamplonius315]

Cloruro de calcio para el crunch?

[@CleanFoodLiving]

Discussed in the video

[@jeanettetreminio9653]

So how do you ferment during winter?

[@user-li4zg9fu1g]

Can we use Celtic salt for fermenting pickles?

[@JohannaVeerenhuis]

Thank you Arienne! 🫶 Now I can’t wait for my cucumbers to grow! 😋

[@ilkamolnar6115]

Hi, how many days do I wait to check the ph?

[@CleanFoodLiving]

Just until it drops below 4.5 into the safety zone. 👍

[@Mrgasman1978]

Mimosa flowers,acorn and unripen chestnuts also have a great amount of tannins

[@tantzer6113]

This should help anyone whose pickle hasn't firmed in a long time.

[@providencegrove4600]

👎

[@herbertwedermanjr239]

😂

[@Kittyqueen20.]

A pinch of sugar is all you need

[@teridacktaljones4553]

🦝

[@peterrudy9207]

Or buy Woodstock Organic Pickles , large , small and slices .

[@UniversalSovereignCitizen]

I'm not meaning to be facetious or condescending in any way, but I would have loved to be there when you spat out that chemical cuque (lol). Thank you for all you share... and of course, being you. (A sweet gracious lady.) Your dill pickle recipe rocks!!! And I've always liked carrot and cauli pickle... with a little heat! Now so much better I don't have to buy from the store. 💜👍 Universal Sovereign Citizen

[@johndayan7126]

Thanks!

[@CleanFoodLiving]

Thank you!