The BEST Quick & Easy Homemade Dill Pickles | Naturally Fermented Dill Pickles | Fermenting Recipe

[@lunchmoneyphilipphilip3034]

Hey Abbey, all of your canning, fermented or baking videos are art. I really like the wicker basket you use to haul the vegetables into the kitchen; iv been looking at second hand stores for a good one. Thank you for shareing your knowledge.

[@abbeyverigin]

Thank you for the kind words! Thrift stores are typically where I find them, hopefully you can too!

[@AP-ur2yy]

You do an amazing job at explaining what youre doing. Glad i came across your channel

[@abbeyverigin]

Thank you! I’m happy to hear that

[@caram8323]

Thank you for showing me how to make these pickles. I absolutely love these! I have made them for my friends and family and they go crazy for them.

[@abbeyverigin]

I am so happy to hear that!

[@autotrance]

Thank you for this simple recipe!

[@abbeyverigin]

Hope you enjoy

[@jimt6589]

Hit it out of the park again with another alternative recipe. Love it.

[@abbeyverigin]

Thank you!

[@craigmiller752]

Beautiful smile and personality! Doing this recipe right now for a Dillicious Father's Day!

[@mmathews5005]

These look so good, I just picked some cucumbers and are definitely going to try this. Thank you for sharing

[@abbeyverigin]

I hope you enjoy! Thank you for watching!

[@reginapeterson9701]

Great video!! Thank you!!

[@melindapearson295]

Very nice video!!!!!! THANK YOU!!! One question - reg: brine. One part of video you said 2c of water to 2tab of salt then you said - 4cups of water to 2tab of salt. Can you tell me which one please? Really enjoyed your video!!!!!

[@lilmrsblackheart]

I'd love to see more on fermentation. Looking for more preservation options.

[@abbeyverigin]

I will definitely share more! Thanks for watching.

[@alannakeoughan5607]

Yes please! More recipes. Trying to get into fermenting. Tried it a few years ago with saukraute and didn’t love it, want to try it again for the health benefits!

[@abbeyverigin]

I’ll definitely share more! It can take some getting used to and awhile to figure out how long to ferment for based on your taste preference. Thank you for watching!

[@OceanFrontVilla3]

I'm going to do carrots for the first time as I hear the results are so good as they stay crispy! Then I want to try onion.

[@DonatoBattista-z7l]

Love the fermented recipes keep them coming!! You’re great at what you do!! Thank you!

[@abbeyverigin]

Thank you for the encouragement! Will do!

[@desire4liberation]

Thank You .I just picked some early cukes and will do this now! yummy

[@abbeyverigin]

Enjoy!!

[@admirerofcreativity5295]

Look so yummy! And quite simple to do can't wait to try it

[@abbeyverigin]

Super simple! I hope you enjoy!

[@kathleenmarie5186]

I would love to see fermenting-I haven’t tried it yet but would like to this year. Thank you for the helpful info on pickles!

[@abbeyverigin]

Happy to hear it was helpful! I’ll be sure to share more

[@GrowCookPreserveWithKellyDawn]

These look fantastic. Thank you!

[@abbeyverigin]

Thank you for watching!

[@lindapoe4124]

I would love to see more fermenting recipes. I have done sauerkraut, but that is it. Thanks so much for sharing Abbey!

[@abbeyverigin]

Thank you Linda! I appreciate you watching. I’ll be sure to share more.

[@carolynparnham9273]

I’d like to see sauerkraut or kimchi

[@abbeyverigin]

I can definitely share that!

[@margaretunderwood6835]

Can I use kosher or pickling salt?

[@thormusique]

I loved this video, thanks! And yes, it would be great to see you make sauerkraut. Cheers!

[@abbeyverigin]

Thank you!

[@mmathews5005]

I have a question,mine have been sitting on the counter for 2 days and they are below the brine.When I took the top off to burp it I noticed what looks like mold on top.Are they ruined? Did I do something wrong?

[@abbeyverigin]

Occasionally this does happen though I find it rare. Make sure everything you’re using is clean. It also could be Kahm yeast if you want to search an image of that. If it is white mold depending on what you’re comfortable with you can scoop it off if it is just floating on top of the brine and not on the cucumbers. You can also try a brine with more salt, 2.5 to 3 tbsp per quart. Good luck!

[@hanklane2473]

Thank you!

[@phyllisclark3896]

Thank you 🙏

[@abbeyverigin]

Thank you for watching Phyllis!

[@tardis4125]

You mentioned the brine needs to be room temperature. What if its cold, right out of the fridge. I made mine before looking up videos, idk if the cold will affect it

[@abbeyverigin]

Cold is fine you just don’t want it hot as it could kill the good bacteria

[@tardis4125]

@@abbeyverigin thanks for the quick response

[@SusanDaschner]

Thank you

[@slybee1]

Are you sure you didn't mean to say Himalayan pink salt? I've never seen pink sea salt. I'm really curious about the pink sea salt.

[@abbeyverigin]

I’m not sure what I said in the video. I use either Himalayan pink salt or sea salt, both work :)

[@itsmezee-zee1840]

Could I use distilled water in fermentation?

[@abbeyverigin]

Yes!

[@MrRedback22]

Thank you..

[@LesleyDunn-jf3ym]

What brand of jars do you use?

[@abbeyverigin]

Ball or Bernardin (in Canada, owned by ball)

[@LesleyDunn-jf3ym]

@@abbeyverigin I ordered some Bernardin jars! They are so pretty!

[@melissafisher7731]

Is well water ok?

[@abbeyverigin]

Yes!

[@sue130]

I would like to see sauerkraut please.

[@abbeyverigin]

I can definitely share that!

[@spacemonkey1776]

Was there vinegar in this?

[@abbeyverigin]

No vinegar, just the salt/water brine :)

[@ericn9175]

Why no vinegar in this recipe?

[@abbeyverigin]

Because these are fermented pickles

[@ericn9175]

@@abbeyverigin Ok. Thank you for the reply. Just a complete novice here. I just got into making my own pickles and I have at least a dozen gherkins to try this with tomorrow when I harvest another bunch.