Crunchy Dill Cucumber Pickles | “Best Tasting” Homemade Pickle | UPDATED 2022 RECIPE BELOW

[@thegreatoutdoors9769]

I've been using your canning recipes for over 2 years now and have the best tasting canned food ever

[@OutdoorsandCountryLiving]

That’s great! We appreciate your feedback on the canning recipes. We’re eating pretty good here too, lol. Blessings to you and your family.

[@luckysevenairammo1217]

My Grandmas secret to a crunchy pickle was to add one fresh grape leaf to each jar. The natural tannins keep em crunchy in the jar long term, and also adds a bit more flavor.

[@barsomcmillen8654]

I like the music behind. And I love watching your videos

[@jessicadjagan2963]

I am from the Caribbean 🇹🇹🇹🇹🇹🇹 i enjoyed watching this video,you did everything clean and proper and thank you for this recipe...keep doing you❤❤❤

[@KrazyG]

I’ve seen a lot of recipes. But none that go in depth with measurements or methods. Thank you

[@OutdoorsandCountryLiving]

Thanks for leaving us a message, we appreciate your feedback.

[@spfadden082711]

Thanks for the video. I have been learning how to garden a little bit and this is my second year. I have a ton of cucumbers and decided to try pickling. Your video really helps

[@OutdoorsandCountryLiving]

@@spfadden082711 we have a really easy and simple recipe too that you don’t can but leave them in the refrigerator. After about 2 weeks they are ready to eat. Very good if you are interested in that.

[@patriciafarrow2593]

I adapted this recipe for whole gallon pickles. I've already made 8 quart size pickles. And I'm thinking of using this for a couple of jars of pickled okras. Thank you for such a simple recipe 🎉😊

[@Maria-tq8ck]

My family loves this recipe! They are requesting jalapeño pickles now😊🍁🍂🍁

[@unboundfootprints3119]

Girl, these pickles!!!!! you are extremely easy to learn from!!! bless you for this recipe

[@OutdoorsandCountryLiving]

Appreciate your kind words. Thank You!

[@Harry1s]

Love the sign on the frig "Don't grow up it's a trap!" LOL. Thx for the pickling info. I love all of the gadgets you are using to make it easy and cleaner.

[@OutdoorsandCountryLiving]

Thanks for leaving us a message! Lol…it is definitely a trap! Take care

[@badgermtn]

I always enjoy learning all the different techniques from other people. I still use my grandmother's recipe...over 100 years old. Differences between yours and mine are as follows: I use a 75/25 water to vinegar ratio vs. your 50/50, and lately have backed off the salt to 3/4 cup instead of a full cup per gallon. I use fresh dill and garlic, plus a hot serano pepper or two per jar, plus add alum to aid in crisping. I do not soak in cold salt brine prior but will try that next time. One additional prep thing that I don't think you mentioned is to always cut off 1/2" of the blossom end of the cukes....which contain enzymes that will soften the pickle. Finally, I do not hot bath process...just hot pack with boiling brine. Gramma kept her jars in the basement all year and they held up just fine; I keep mine in the fridge. Made a batch just a couple months ago and will last me until next season.

[@OutdoorsandCountryLiving]

Sound good. Nothing wrong with learning that is for sure. Thank you for sharing and your comment. Blessings.

[@rubygray7749]

Thanks for your comments. I'm sure when I last made pickles about a decade ago, I didn't water bath them, only bottled them with the boiling vinegar, as in Australia we generally don't water bath things as much as Americans do. I kniw I dud leave the sliced cucumbers mixed with dry salt in a bucket overnight, then poured off the excess liquid and rinsed them first. But I can't find that recipe. Those pickles lasted for many years in perfect condition, at room temperature, even after opening. The salt and vinegar preserve them, which of course is why pickling was invented long before refrigerators.

[@badgermtn]

@@rubygray7749 most excellent. It's all about managing pH (with vinegar) and salt to retard any spoilage bacteria. Properly set up, a person does not need to cook the crap out of the cukes...just fill with boiling hot brine and seal (basically pasteurization). Old school pickles were made via fermentation, just as traditional sauerkrat is made, whereby the bacteria produce lactic acid to lower the pH vs acetic acid (vinegar) for normal home canning. A different flavor profile but you could leave a crock of those in the basement forever...just wipe the surface slime off your arm after reaching into the crock. Can you tell I used to be a microbiologist?

[@rubygray7749]

@@badgermtn Encouraging comment!

[@toddr4532]

What is your alum:brine ratio?

[@happy2cya70]

So glad this video popped up in recommended videos! Thanks so much for you time in teaching us! God Bless!

[@OutdoorsandCountryLiving]

Thanks for letting us know and for your kindness. May God bless you and your family.

[@AlianaBarnes]

These are currently in my waterbath! Can’t wait to try them!. These are currently in my waterbath! Can’t wait to try them!.

[@builtonfaithhomestead]

Best home canned dill pickle I've ever had! Tastes just like Valasic! Thank you so so much for sharing! ❤

[@OutdoorsandCountryLiving]

We’re glad you like them! They are very tasty. You’re very welcome.

[@IMakeMyBacon]

They were not salty I hope, I can't do much salt

[@OutdoorsandCountryLiving]

@@IMakeMyBacon you can adjust the salt if desired but pickles aren’t a low sodium food. Salt is required for the pickling process. Thanks for watching.

[@IMakeMyBacon]

@@OutdoorsandCountryLiving I know salt is required, the Ratio of that Water and Vinagar and that amount of salt tasty great when I made the Brind, I made Kosher pickles and they was so salty, I threw them away, 20 quarts. This brine taste really great, can't wait to try them

[@OutdoorsandCountryLiving]

@@IMakeMyBacon we really enjoy these pickles and think they’re pretty tasty. Glad you like them too! Blessings to you and your family.

[@sarahcochcroft323]

Thank you! We have an overwhelming amount of cucumbers this year! I have pickled in the past and that is what I plan to do today! I have used Mrs. Wages in the past an love it, because it’s easy! But honestly your recipe is easy also! I think I will do your recipe! Thank you for sharing! I’m going to looks up your squash relish, we have an overwhelming amount of squash too! Busy busy! Thank you again! Have a great day!

[@OutdoorsandCountryLiving]

This is an easy recipe. It also works great for making simple refrigerator pickles (no canning required).

[@alexrodriguez-hw5mj]

I just made 8 quart jars from the cucumbers in my small garden. Your recipe was easy to follow and the video. Can’t wait to try them 😊

[@justsomeguy107]

I've been gardening for years, never had any luck with cucumbers until this year. I've got cucumbers out the wazoo! I'll give this a shot.

[@digitalincometactics9858]

Love your video and website I never used a water bath but will take your recommendations! Thank you

[@maxiemills6982]

Thank you so much for the video. I feel a little more confident about making pickles now.

[@DarinZimmerman-j2q]

Just tried my first jar of your recipe and absolutely loved them. Thank you very much for posting it. I did add some cayenne because I like a little heat with everything thanks again

[@OutdoorsandCountryLiving]

Glad to hear. Thank you for the feedback. Let us know if you have any other questions about our recipes. Blessings!

[@Ella-ki9gf]

When are pickles ready to eat after boiling in water

[@otrkid70]

I use Mrs. wages seasoning from Walmart. Easy to make and the best flavor ever, No fuss or muss just simplicity.

[@tammymontgomery3148]

I made your crunch dill pickle recipe, today was the 2week mark we opened them … OH MY GOSH THEY ARE GOOD !!!! It’s my first try at making pickle and they are amazing , THANK YOU SO MUCH FOR THE RECIPE AND ALL THE TIPS !!

[@OutdoorsandCountryLiving]

You’re more than welcome! We’re glad you like them. Thanks for letting us know how they turned out for you!

[@booksy4514]

Very informative and easy to follow

[@HappyCamper1992]

Something that I figured out to make mine crunchy and deep flavor is one I use less water and compensate with more vinegar and with the mix boiling put the brine directly from pot to jar then immediately put the lid on the jar and turn upside down for 5 minutes then back right side up They seal quicker and as the brine cools it blanches the cucumbers without removing the crispness

[@missc.1017]

So when you do it this way (pouring hot brine over them), you don't have to do the water bath?

[@HappyCamper1992]

@@missc.1017 not if the brine is boiling. And I only fill one jar at a time with the brine that way once it’s filled I wipe the top of the jar pull a lid out of my bowl of water and put it and the ring on the jar as snug as I can. Then immediately turn it upside down and let it set upside down for at least 5 minutes. Then turn it back over and let set. As it cools it will seal. I found this method here on KZbin with someone showing this open kettle method canning tomatoes. He fully cooked his tomato’s and then used this method. This method has worked perfectly for my pickles. Basically all you want to do is blanch the cucumbers

[@HappyCamper1992]

@@missc.1017 here is the tomato canning link I seen this on. kzbin.info/www/bejne/qWnVk6Nvat2saJYsi=w8MVr1cZNbrXHABq

[@HappyCamper1992]

@@missc.1017 just found the video where I seen this done. The name of the channel is Useful Knowledge and the name of the video is Canning tomatoes WITHOUT a pressure cooker or water bath

[@missc.1017]

@@HappyCamper1992 Thank you so much for all the info! 🙂

[@dreamcatchercreations_]

Thank you for the recipe. From east coast Canada 🇨🇦

[@darin4231]

Thank you. What a straight forward easy to follow process. I can't wait to try it. Thank you!!

[@OutdoorsandCountryLiving]

We appreciate your feedback! Enjoy these great tasting pickles.

[@MegaUlysses1234]

Thank you. Very clear and useful instructions for me just starting. You seem like a very sweet person. Keep up the great work.

[@OutdoorsandCountryLiving]

We appreciate you watching and for your kindness.

[@sunnyreads1845]

Love this recipe; thank you so much. And the music is fire!!!

[@sunnyreads1845]

I'm making these today and I'm super excited!!! Will return to let you know how they turned out. Thanks again for all you do to help us viewers at home. Much love and many blessings!

[@nikkilittle2207]

Thank you so much! This video helped me more than you know ... Thank u again ❤God bless you and your family 🙏

[@OutdoorsandCountryLiving]

May God bless you and your family as well. Happy to know this was helpful for you.

[@sumatai1]

Well done!! Thank you for sharing.

[@williamgallaher9969]

You are awesome. Thank you very much for sharing. I'm anxiously waiting to finish getting the supplies together to put some of this knowledge into practice. 61 years old single father of four for twenty one years, I really want and need to get this done in order to pass along the skills to my children and grandchildren. Once again thank you 😊 🙏. Stay strong and be safe.

[@veronicacarrington5824]

Thank you for showing me a very simple way to make pickles nice and crunchy

[@OutdoorsandCountryLiving]

You’re welcome! We appreciate you taking time to leave us a message.

[@journeyblue224]

Hi 👋 from Ohio, so I made dill pickles first time canning totally enjoyed it……Your video was really easy to understand…..The jars look beautiful…..Thank you

[@OutdoorsandCountryLiving]

Hello and thanks for leaving us a message! Glad the video helped you out. Take care!

[@dorachavarria8596]

I watched many videos because I want to make pickles and I think this is the best for me. I’ll definitely going to try your recipe because is very clear and explicitly. Thank you is such a great video!

[@OutdoorsandCountryLiving]

Let us know if you have any questions. Thanks for watching. Blessings!

[@amberlilly4101]

Thank you so much for this recipe. It has been many yrs since I have made dill pickles. This one sounds great !!

[@deborahsthisthat5034]

Just made 27 quarts the other day! Will try your recipe in the next week. I process the quarts for 15 and pints for 10 Thanks for the video!!

[@calibean7736]

Great video. Simple & clear well organized presentation . Can’t wait to try it. Thanks !

[@OutdoorsandCountryLiving]

Thank you for watching. Let us know if you have any questions. Blessings!

[@sarahcochcroft323]

I made your pickle recipe tonight! My parents had a bumper crop of cucumbers! They asked me to take them and make pickles! I can’t wait to open a jar in the morning to see how delicious they are! Can I refrigerate my extra brine? I don’t want to throw it away!! I got 11 jars! Happy happy happy!!

[@OutdoorsandCountryLiving]

Yes, refrigerate any extra brine to use later. This also makes great refrigerator pickles (no canning required).

[@KaideeHanson022]

Just made 25 pints of these bad boys can’t wait to try them!! ❤️

[@mrssweetiecooper4041]

Glad ur using simple recipe for pickles all others use all kinds of stuff in it

[@MrGsizemore]

Thanks for the video, reminds me of how my Mom, and Grandmother canned back when I was younger. I'll be using your method. Pickles look good, again thanks

[@OutdoorsandCountryLiving]

Hey! You’re welcome and thank you! Can’t beat old school canning like Grandma did.

[@grannysworkshop2611]

Just picked our first cucumbers....so we'll see and thanks for sharing.

[@OutdoorsandCountryLiving]

That is a good feeling isn’t it. 🙂 have a blessed week and thank you for sharing.

[@grannysworkshop2611]

@@OutdoorsandCountryLiving is this recipe good for sliced also?

[@OutdoorsandCountryLiving]

@@grannysworkshop2611 good for any cut of pickle

[@Kimberbeagle]

Just made 9 pints with the pickles my husband got out of the garden this morning! Thank you!

[@OutdoorsandCountryLiving]

Welcome. Enjoy and thanks for the comment. Have a great weekend!

[@rongrady4501]

Wonderful video!! Thank You, I’m working on my first batch right now.

[@jenniferalexander6373]

Thank you so much for the video!! Do you have a video for bread and butter pickles?

[@OutdoorsandCountryLiving]

We do not have a video on bread and butter pickles. We appreciate you taking time to leave us a comment.

[@mirarichardson26]

Just found your channel and I love how thoroughly you explain how to can different recipes! I'm brand new to canning and I appreciate your videos! Very helpful! Keep being awesome! ^w^

[@OutdoorsandCountryLiving]

Thank you and blessings to you! 😊

[@kattiegarza4611]

After boiling the jars and leaving them out overnight some of the centers were popped out. I pushed them in and they stayed in, they do not go in and out. Are they sealed correctly?

[@notubenick]

I'll try your way to do it, especially the soaking in ice cold water and vinegar for some hours for crispiness. I like your video.

[@OutdoorsandCountryLiving]

Thanks for commenting!

[@cutbait6777]

I just opened the jar of these pickles. Thank you thank you for the recipe and video!!! I'm so excited! You are a great teacher!

[@OutdoorsandCountryLiving]

Glad to share this video with you. Happy you were able to make them. Thank you for your kind words! Wishing you many blessings-LeeAnn

[@bcrouch2626]

@@OutdoorsandCountryLiving do they taste like kosher pickles or hamburger dill slices

[@OutdoorsandCountryLiving]

@@bcrouch2626 another viewer said they taste just like Valasic brand dill pickles. To us, they are just a great dill pickle!

[@ZapZ-l2h]

We really enjoyed your pickling video and we're looking forward to making our own pickles. Can you tell me the salt to water ratio for the pre-soak? Thank you

[@OutdoorsandCountryLiving]

Hi there! We appreciate you reaching out to us. Below is the saltwater soak ratio (not scientific). This is also found in the video description. *To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.

[@BigDoggCaseAdventures]

Thank you for this video. I am canning some pickles in a week. Love it!

[@tohaveandtohomestead6812]

Thank you for sharing! I am brand new to gardening and my first batch of cucumbers i had did NOT turn out great as pickles....but I had no clue I should soak in salt water first! I have a water bath canner also, so I am encouraged to try again now!

[@OutdoorsandCountryLiving]

To Have and To Homestead we like to use more natural and old fashioned ways of preserving without adding extra things or expense into the product. Never give up hope!!

[@GG-fp4pi]

Hi, how long I can put in shelf this pickles? I like you channel, and I love your recipes. I hope one day, I will create my only brand, selling pickles.

[@darrellcrawford4946]

I absolutely love your channel and your simple simple instructions and I am trying your recipe for the first time fingers crossed😊

[@OutdoorsandCountryLiving]

Thank you for the kind comment. If you have any questions please let us know. Blessings!

[@Rebecca4167]

⁠@@OutdoorsandCountryLiving Can you let me know why you don’t rinse your cucumber before canning them

[@OutdoorsandCountryLiving]

@@Rebecca4167 simply eliminating an unnecessary step (in our opinion). Dill pickles are a salty food anyway. We’ve rinsed the cucumbers after removing them from the saltwater soak and then did a batch without rinsing them. We didn’t notice any difference between the two, so we skip the rinse step. Rinse if desired. Your kitchen, your rules!

[@Rebecca4167]

@@OutdoorsandCountryLiving thank you or getting back with me we are doing over 30 pounds of pickles tomorrow

[@mistytimmerman]

Random question. I’m New to gardening. Does it matter what variety of cucumber you use? I grew beit alpha cucumbers this year and I have a ton. I would love to try & pickle them but I’m not sure if they would get mushy.

[@OutdoorsandCountryLiving]

In our opinion, a cucumber is a cucumber. Everyone seems to have their preferred cucumber varieties but they will all pickle the same. We grow Boston picklers and munchers as they are our favorites.

[@mistytimmerman]

@@OutdoorsandCountryLiving ok thank you for your response. I’m going to try your recipe.

[@pinasarappamore]

Thanks for sharing this recipe

[@barbarakirby2740]

I enjoyed your dill pickle video, I'm making them this AM. Thanks for sharing.

[@OutdoorsandCountryLiving]

Thanks for watching. Hope you enjoy them as much as we do!

[@sharnaleesharabee2612]

This looks great what happens if I only make 1 jar do I need to boil it in the end or can I just put it in the fridge?

[@OutdoorsandCountryLiving]

You can just put it in the refrigerator. You only need to water bath can the jars if you’re wanting them shelf stable, otherwise refrigeration is appropriate for short term use.

[@jujubee7351]

I’m learning how to can ,I want to start with canning pickles . Thank you for all your great tips! So helpful, may I ask where or what name is your pot your using?

[@OutdoorsandCountryLiving]

Our water bath canner is a Ball stainless steel 21 quart canner. We have 2 of them and would highly recommend them. We purchased them from Amazon a few years ago. Let us know how we can be of help to you with learning how to can your own food. You’re going to enjoy it!

[@adamdille6031]

I add a couple white oak leaves helps keep them crunchy 😊

[@lesliesmith5793]

I made these last week and they are great, thanks for the simple recipe.

[@OutdoorsandCountryLiving]

Thanks for sharing your feedback!

[@susanbradley1676]

MerryChristmas and a Blessed New Year, i just saw your recipe abd I'm ready to make it...thanks for sharing❤❤❤

[@OutdoorsandCountryLiving]

Happy New year. Let us know if you have any questions. Blessings!

[@nidanawaz932]

seems really good in taste. definitely try this one also,

[@OutdoorsandCountryLiving]

We really like these pickles! Perfect flavor for our taste.

[@murderbeam9614]

This is sage information for post-2020 living. Hopefully more people start growing and preserving their own food, because when the shelves are empty, there's not much you can do if you're not prepared! Excellent video

[@OutdoorsandCountryLiving]

Agree! Thanks for watching and commenting.

[@annasimons389]

you gonna sustain yourself on pickles?

[@murderbeam9614]

@@annasimons389 no - canned soups, stews, and other preserved vegetables, but nice try. You should try watching some of the other videos on this channel.

[@OutdoorsandCountryLiving]

@@annasimons389 nah… it’s just one more treat in the pantry. We do a lot of canning and preserving and always have so we have a large variety of veggies and meats. Thank you for watching and for your comment. Hope you have a blessed week.

[@annasimons389]

@@OutdoorsandCountryLiving ok but this whole empty shelves thing is ludicrous. Everyone who has canned a couple of things thinks somehow they're gonna survive some sort of zombie apocalypse. Unless you're full time homesteading then youre done... and most people aren't homesteading at the level a small fraction of people on youtube are. and even then at some point you're going to run out of items that you have to pick up at the grocery store. How are you going to pickle can and jam and bake without sugar and flour and vinegar and jars etc... I just think this "empty shelves" Crowd is nutty...

[@saltybildo9448]

My mom's recipe always turned out soft, since then I've been using Mrs wages, it's time for a change thnx Dahlin imma try this this year👍

[@Stllno]

Add a few mustard seeds to the jars too?

[@stephaniemartinez9437]

How long can you store the pickles before they aren’t good anymore? Just learning about canning. Thanks

[@OutdoorsandCountryLiving]

FAQ: What is the shelf-life of home-canned goods? As long as the lids/seals are intact to the jars and there is no evident content spoilage (discoloration, foam, froth, malodorous, or any other obvious signs), they are good for many months or years. "Looks good, smells good, is good". We have eaten our home-canned foods that are upwards of 10 years old from the original processing date. When in doubt, throw it out. This and more information can be found in each video description. Click “more” for the details.

[@Maria-tq8ck]

Where did you buy the pony you use to boil your brine? Ty for answering. 💕

[@OutdoorsandCountryLiving]

Lol..It’s a stainless steel stock pot that came in a professional cookware set purchased about 20+ years ago from either Kohl’s or Macy’s. We’ve discovered that they no longer sell them. Belgique is the brand of our stainless steel cookware.

[@lfeco]

Made my first batch 10 days ago using Ms Wages pickling mix. Had to open a jar today to test before I make another batch. They are great except they are not crunchy enough. I will do the salt brine soak for my next batch. I used to watch my Mother can pickles but never paid enough attention to how she did it. She's been gone for 20 years so I'm pretty much teaching myself. You have a beautiful kitchen and nice canning equipment.

[@OutdoorsandCountryLiving]

We appreciate your comment and hope you create the perfect pickles to your liking. Best regards!

[@totustuus647]

Thanks you so much for this video. You did a wonderful job. I have a question, we tried this recipe and after having processed them for 10 minutes I did not let them sit in the canner for 5 minutes to rest in the water bath before removing them. Do you typically wait 5 minutes? We just canned 17 quarts of these and can’t wait to try them. Thanks again!

[@OutdoorsandCountryLiving]

The purpose of letting the jars rest in the hot water after turning the heat off is to prevent siphoning. Not required but is helpful. Most canning books recommend this as well. Wait time is between 5-10 minutes usually.

[@totustuus647]

Thank you so much for replying so quickly and sharing your knowledge. I really appreciate it! God Bless You!

[@ejuantv9224]

What do you call the clamp you use in piling your pickled bottle jars and the ones (clamp) you use to pick it up from the boil?..Where can you buy them? It looks nice and very useful.

[@OutdoorsandCountryLiving]

It is called a jar lifter, specifically for home canning. It’s an essential tool in order to safely remove hot jars from canners. Sold at most stores or online.

[@juanitacausey3354]

Enjoyed your video...Where U get those canning pots from?

[@OutdoorsandCountryLiving]

We purchased the Stainless Steel Ball Water Bath Canners from Amazon several years ago. They are also available at other various retailers. No regrets!

[@bmxboi72]

What a great motivating channel ! Where are you all from?

[@OutdoorsandCountryLiving]

@@bmxboi72 Indiana

[@lifeoflucretia]

Good morning newest friend! Excellent video for this 1st year canner! LOVE the recipe! Have a beautiful and blessed day 🙏. LUCRETIA

[@OutdoorsandCountryLiving]

Hello and welcome! Glad to have you here. Happy to hear you are beginning to do some canning. We have been home canning for the past 26 years. It's definitely a labor of love and the taste is amazing.

[@lauriedaniels9620]

What is the salt mixture that you soaked them in ??? What kind of salt ??? and measuring amount are your jars hot that your adding the cold pickles to im new at canning pickles this will be my first time please answer me back it will help

[@OutdoorsandCountryLiving]

Please see the video description for more details regarding the saltwater soak and the jars are not hot. The contents of the jars, the jars themselves, and the water in the canner should all be relatively the same temperature (doesn’t have to be precise, just use common sense) to prevent the jars from cracking/breaking.

[@annblanshan1558]

Ive never made pickles before always bought them. this looks like fun and we have a huge cucumber crop this year. I know what i will be doing in the next week or so, thank you again for your video. im from washington state.

[@OutdoorsandCountryLiving]

Thanks for watching! Be sure to reference the recipe in the video description.

[@alittledrycreek]

I'm going to try these. My pickles are good but soft. Thank you

[@OutdoorsandCountryLiving]

Let us know how they turnout for you. If you have any questions just let us know. Blessings and thank you for the comment.

[@KalashDUDE]

I made this about a month ago and they came out great! I have the last of my cucumbers for the year and am doing this recipe again! Delish for sure!

[@nidanawaz932]

I am also into pickle preparing. I cut into round pieces and also keep them in plastic drums and after a time, pack it in plastic pouch , a certified one. the feedback i am getting is that they get meshy and hollow once it came out from pouch. please let me know what is your view in it.

[@OutdoorsandCountryLiving]

Are you describing fermenting pickles in plastic drums then packaging in a plastic pouch via vacuum sealing? Please provide more clarification.

[@Corvetteran88]

How long should you let them sit before they’re ready to eat? Seems like it should probably take some time for the brine to really soak into the pickles?

[@OutdoorsandCountryLiving]

We recommend waiting at least 2 weeks.

[@Corvetteran88]

@@OutdoorsandCountryLiving ok thank you. First attempt at canning anything!

[@MarlinPiper2024]

How long before they are filled and ready to eat after the process of canning/boiling?

[@OutdoorsandCountryLiving]

We prefer to wait 2 weeks to allow full infusion of flavors.

[@LivLife-mr4mz]

oh hiya, just wondered .... could you use the salty water that was originaly used with cucumer? seems a lot of good salt that could be used again?

[@OutdoorsandCountryLiving]

I suppose you could but know it’s saturated with additional water that was pulled from the cucumbers. Not for sure what you would do with it other than use it as garden fertilizer (as we do).

[@joshhiggins7053]

I tried this recipe out and had a few questions. First of all, the pickles were quite crunchy, and the flavor was great, but I felt like they were a bit too salty. Could I cut the salt down some and still have this recipe be safe for long term canning? Also, would it be ok to add a bit more calcium chloride to help the crunch even more?

[@OutdoorsandCountryLiving]

Yes to reducing salt and adding more calcium chloride. Play around with it until you get the desired outcome. The vinegar is the ticket to longevity, not the salt, so this definitely can be adjusted accordingly. Just be sure you are using vinegar of 5% acidity. Some tricky folks producing/selling vinegar thought it was fine to make a 4% acidity vinegar…bad news! Read labels carefully!

[@stephennelson1687]

Tried this and I found there was more than twice the amount of pickling mixture (vinegar/salt solution) that was needed. I made 10# of cucumbers in 17 pint jars. They are processing now so we haven’t tried them yet, but after brining overnight, they’re definitely firm.

[@lindacates4089]

how much and what kind of salt and water is recommended for the soaking part?

[@OutdoorsandCountryLiving]

This and more information is found in the video description. Click “more” for the details. To make the saltwater mixture , use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.

[@movemetotexas]

How soon are these able to be eaten? Also can I can the brine if I have some left over? (First timer here 🙋🏼‍♀️ I followed your steps, as this was the easiest video to watch and do at the same time. (Thank you for that!)

[@OutdoorsandCountryLiving]

We prefer waiting for 2 weeks after canning to allow for best flavor, but they can certainly be eaten the same day. Yes you could can the brine if desired.

[@movemetotexas]

@@OutdoorsandCountryLiving thank you so much!! So excited to see how these turned out. Did it yesterday and saved the brine for when I harvest more cucumbers in the next few weeks.

[@islot40]

Can you use whole pickles? My garden pickles are quite small.

[@OutdoorsandCountryLiving]

Absolutely!

[@autumbuckner359]

I made these last night and they are just beautiful!! How long do I wait until I can try them

[@OutdoorsandCountryLiving]

You can eat some now but it’s best to wait about 2 weeks with pickled items for full flavor. Thanks for letting us know that you made them!

[@davidvaughan3771]

What kind of pickles you eating ..nice yellow pickle color? I've never seen a yellow pickle

[@OutdoorsandCountryLiving]

The turmeric in the homemade pickle mix gives the yellow color. Cucumbers are Boston picklers

[@ScabibbleWilly]

Use grape leaves for crispy cukes, best tannin item around. ❤

[@americanpie123]

I made these and they are amazing. Thanks

[@OutdoorsandCountryLiving]

Glad you like them, they are pretty tasty! Thanks for watching and giving feedback.

[@lushlemonco]

These are currently in my waterbath! Can’t wait to try them!

[@OutdoorsandCountryLiving]

Awesome! We just ate some this evening with supper.

[@TLoe-pf6qt]

Do you add the same amount of dill garlic and tumeric for pint jars

[@OutdoorsandCountryLiving]

Reduce the amount of dill and garlic by half for pint jars or according to your desired taste. Keeping turmeric the same as it’s mixed in the brine and not added individually to the jars.

[@irenedimeski7863]

Can I just ask please by soaking them in salted water won’t it make them to salty 😊😊😊

[@waynepaquette634]

thank you sharing this simple recipe. Will definitely try it1

[@OutdoorsandCountryLiving]

Thanks for watching!

[@jgonzalez101]

After they come out of the water bath, do you leave them finger tight or do you tighten them all the way before storing them?

[@OutdoorsandCountryLiving]

Tightening the bands is not required nor recommended once they come out of the water bath canner. Leave them alone and the lids will seal as they cool. Also, storing home canned foods without the bands is proper technique, here’s why: Why we store our home canned goods without the bands/rings on the jars: 1. The rings are designed to keep the lid on during the processing and cooling phases of canning. Beyond that, they serve no purpose. The lids/seals are held on by suction, not the bands/rings. 2. If the bands/rings are left on the jars, this could result in a false seal, causing the contents to spoil. 3. Bands/rings eventually rust if left on the jars, making them quite difficult to remove. 4. It's a proper technique and a safety issue.

[@raeblack7866]

@@OutdoorsandCountryLiving

[@michaelloyd7571]

Trying right now. Didnt let the brine cool first though. Hope they still will be ok?,,,

[@OutdoorsandCountryLiving]

They’ll be fine!

[@joybay322]

Thanks for sharing! Great vlog!! How long do the pickles have to sit before opening the jar?

[@OutdoorsandCountryLiving]

It’s best to wait at least 2 weeks before enjoying homemade pickled foods after creating them. This allows for full flavor to be infused.

[@mikejohnston8872]

How much salt did you add to the water for the soaking process overnight?

[@OutdoorsandCountryLiving]

This is also found in the video description: *To make the saltwater mixture, use 1 quart of warm water and 3/4 C. of non-iodized salt (we primarily use pink Himalayan salt). Add these things to a 2-gallon pitcher/container. Stir until the salt is completely dissolved. Add enough cold water to fill the pitcher/container up to the 2-gallon mark. Add cucumbers or pour over cucumbers in another container. You can place the cucumbers in the saltwater and store in the refrigerator up to 3 days before pickling or at least for several hours. If you don’t have room in your refrigerator, add ice to the water and add some additional salt to take into account the ice. Doesn’t have to be precise, just as long as the water tastes quite salty.

[@sherryweeks5956]

Lime pickles, oh yum!