Homemade Dill Pickles - How to Make Naturally Fermented Pickles

Learn how to make a Homemade Dill Pickles recipe! Go to foodwishes.blogspot.com/2015/0... for the ingredient amounts, extra information, and a thousand more video recipes! I hope you enjoy this easy Naturally Fermented Pickles recipe!

[@foodwishes]

Check out the recipe: www.allrecipes.com/Recipe/244811/Homemade-Dill-Pickles/

[@jadebell550]

Food Wishes 👋 chef.. Why didn’t my dills crisp up? My garlic turned blue but that’s ok. It’s the not crisp enough at all pickle is what I would like to know about. I even used alum to help with the crisp.. So Chef John why do pickles sometimes turn out with our a crunchy crispy texture?? Thank you so much. I hope you answer bc I’m sure I’m not the only person this has happen to. 🙏

[@alexandernorman5337]

With a home ferment, you won't get the consistency of a big processing company. There are two ways to try to keep them crunchy. 1) Add more sources of tannins. He used bay leaves (which I've never tried but I think I'm going to as it might enhance the flavor...at the very least the aroma. What I've mostly done is use grape leaves. 2) The other thing you can do is just not ferment them that long. Only do it for 3-4 days and then add some vinegar to the brine to finish souring the pickles and transfer them to the fridge (which stops the fermentation). They will get softer as they ferment. Also, the very best cucumbers for pickling (as far as staying crisp) will be ones *you cut off the vine* right before pickling. I don't know why this is, but it does make a difference.

[@jadebell550]

Alexander Norman I definitely used my cucumbers I grew. I’ll try your approach.. so disappointed to get super soft dills .. 😩 .. way to soft for my likings to make relish .. thank you.

[@reaper_exd7498]

Great video and thank you for being forward about you lack of experience. You're still a wealth of knowledge

[@ardeshirkeshavarziarshadi906]

You can add a handful of chickpeas at the bottom of your fermenting jar. This will produce extra gas during fermentation and give a little bit of fizzy quality to your pickle. Also alongside cucumbers, you can use chunks of carrots or white cauliflower.

[@aleksvwa]

One thing that would help to keep the pickles crunchy: cut the blossom end off of the cucumbers before covering with brine. If you don't know which end is the blossom end, just cut off both ends. Just a little bit! There is an enzyme in the blossom end that makes pickles soggy, not crisp. Hope this helps!

[@Val_Emrys]

I tried fermenting vegetables from my garden about 5 years ago and am still amazed that salt and water plus vegetables makes delicious and nutritious food that will last about a year in your refrigerator. You are correct, it is like a miracle.

[@freeaudiobooks7469]

They need to teach this in schools

[@musicisbrilliant]

What else is good to ferment?

[@KaminariKnives]

Kiszone ogórki! :D The juice is best for hangovers. Greetings from Poland.

[@elkayelena]

Agreed 100% I am from Russia and love love love pickle juice for my hangovers 🤣🤣🤣

[@siebensunden]

Here in Czech Republic we say 'kvašené okurky' or in short 'kvašáky' which is more common word for this. Slavic party guys! :D

[@rakelaa7234]

I don't drink, but I believe the juice my have some properties

[@rademfam6856]

American in Poland and yes this is true

[@ReapingTheHarvest]

Absolutely. I discovered that at a young age just by naturally craving pickles during a hangover.

[@lindachandler2293]

This is my absolute favorite pickling video. It reminds me of grandma's. Love the bean pot idea. She used 1 tablespoon salt per cup of water, too. A 5 gallon stone jar sat in our backyard room all summer. No refrigeration. Yes, less salt will work, but better safe than sorry.

[@omagda13]

Yum!! I come from Poland and we still make them the very same way! My grandma put some fresh cherry leaves when she had some and mustard seeds as well. I dont live in Poland for years and Im a grown up woman, but how I miss the taste of them pickles! Thank you Chef John for reminding me of one of my comfort food as a kid!

[@katarzynazlasu1400]

I'm Polish, and for us these kind of pickles are part of our national cuisine along with sauerkraut. They are so yummy and full of probiotics. Truly, a superfood! Thanks for the recipe, Chef John. I like your blend of spices, and I'll probably use them in the summer when there are fresh, grown under the sun cucumbers.

[@MsJavaWolf]

Dill pickles really bring back memories for me. My grandma used to make them, she had a similar container, only she would also add some horse radish and bey leaves and she had a stone she would put on the pickles so they stayed submerged. There was a ton of dill growing in her garden, she sometimes even had problems because it would just spread over the whole garden, lol. For me the vinegar pickles don't even come close to this.

[@fiestacranberry]

I followed your instructions and made these. OMG! BEST BESTEST _BEST_ pickles I ever ate! A big jar lasted about a week.

[@evana2511]

I tried these. They are delicious. Salty sour delicious. Had no idea I could do this, but I followed the video and it worked out great! Thanks for posting. :0)

[@danielw.7705]

Which kind of salt did you use?

[@1deaver]

@@danielw.7705 in another video he suggested only kosher salt

[@jalleman61]

Why buy store bought when you can make it better

[@shinsetsu1985]

Where I live (and Poland can probably be called the land of the dill pickle ;)) we press the ramekin/plate down with a clean stone ;) Oh, and we'd probably eat half the pickles before they become full-fledged pickles ;)

[@Splatterpunk_OldNewYork]

Or use a jar filled with water to press the plate down. Poland, land of the ham and the pickle.

[@des4316]

why do you wink so much it's weird

[@Milen983]

We do the same with all the pickles in Armenia, we use a larger container ideally wooden (used to be 30 yrs ago), can be plastic, and press all down with a special big circular stone with smooth surface.

[@MsJavaWolf]

Eating them half done is the best. After only a few days they are still very crunchy but so delicious. I would taste them every day as a young boy and they were so good at day 4 or so.

[@SummaGirl1347]

Polish pickles are a whole different level of deliciousness!

[@neumeon6959]

Hey, Chef John, I believe that "mold" is actually a pellicle, which is a biofilm made by wild yeasts and bacteria. I'm a homebrewer that likes to brew spontaneously fermented beers and a pellicle is a joy to see on my beers when they are fermenting! Cheers!

[@BrianMusic12]

Homebrewers gang

[@BrianMusic12]

You watch hb4l?

[@trussmonkey5910]

At 3:07 you see a reflection of one handsome devil of a chef and my food inspiration. Thanks John!

[@honeybee2356]

Great observation! Hahaha I was to intrigued by the pickles😄💚

[@psychedelicpython]

Truss monkey cool! I didn’t notice. LOL!

[@mztwixed]

Good catch

[@mariocean808]

😄

[@bloodandwinearered]

That's it. I have always thought making pickles was rocket science. I can do this. Flowering dill will be available very soon at the market. Thanks for this simple recipe Chef John. The Canada canning safety guide makes it seem so difficult. This fermenting is a far better method for me to try.

[@mytherceria]

“The Don Rickles of your pickles...”. Classic.

[@animalmother556x45]

....and then the Toy Story reference directly after it? Because Rickles did the...voice....never mind

[@jnx4803]

Here in Poland, we make tonnes of it for winter and other variation (less salt/ready to eat after 1-2days) for spring/summer. Many people also use cherry and blackcurrant leafs.

[@miimakakku3722]

JINXtheGamer Black currant leaves are to be recommended! Make excellent pickles.

[@novindichar]

Oh baby, that crunch! I'm totally making these when I get the chance.

[@4Nn1E]

My grandmother always cuts off both ends of the cucumber. She also likes to use a couple of cherry leaves/branches and a chili on the bottom, and a lot more garlic :D Oh, and she also makes sure to soak the cucumbers in water for a couple of hours so that they take in as much liquid as possible and don't go hollow in the process.

[@86Corvus]

Pole here where this recipie comes from, you dont have to care for the "mold" forming on top as long as you keep the cucumbers under the liquid level, you can just leave it there and wash it off when you take a cucumber out to eat... The brine can get cloudy, it doesnt affect the end product one bit. The longer you pickle the more sour and less firm the pickles will get. The key for them to stay eddible for a long time is to not allow the air in which is why you keep the cucumbers under the liquid.

[@MaZEEZaM]

Can you not leave these on your table to eat as you go, or do they have to be in the fridge?

[@Iverald]

@@MaZEEZaM at room temperature the pickles will continue fermenting at a high pace. So, when the initial fermentation phase ends, it's good to keep them in a cooler place so they can last longer. If you have a cool basement (below 10 deg Celsius in winter), they will keep nearly to next summer. And if they het really soft and mushy, you can always puree them and make a dill cucumber soup. :)

[@MaZEEZaM]

@@Iverald Good to know, thanks. I am in Australia so we get very hot temperatures and a house with a basement is very rare.

[@thelasttaarakian]

MaZEEZaM because of spiders?

[@notahotshot]

@@thelasttaarakian, nope because of drop bears.

[@NarutoSSj6]

What i love about your channels is the same intro. Its nostalgic

[@GrowCookPreserveWithKellyDawn]

I love all things fermented and cucumber pickles never disappoint!

[@RainbowGardens]

Love the crock! There's nothing better than pickled anything! :) Squash, carrots, beans, cucumbers, cauliflower, and more. :) YUM

[@PNW680fungi]

I just made these using your recipe!! This is my 6th time making in 2 years. Thank you so much for your videos and knowledge!!

[@aintyourcupoftea1319]

That crunch!! 😍😍😍 Oh my gosh!!! Sounds so amazing

[@livics610]

I use all ur recepies and they send me directly to heaven! 💞

[@unicornsqueezins7906]

I made this recipe last year, and it is now my household's favorite pickle! Making them again today. You can jar these and keep them in the fridge indefinitely; they won't explode, like some were worried about.

[@mikieson]

Why would they explode?

[@unicornsqueezins7906]

@@mikieson because some fermented things create a lot of gas, which when contained can exceed the tensile strength of the container, then all the sudden BOOOOM!.... RELISH CONFETTI!

[@eyewandersfoto]

That cloudy brine is one of the best parts - we just drink it when the pickles are gone!

[@Sasq69]

This is the best cure for a hangover.

[@antonk.2748]

Indeed, or you can add it to soups or any cooking really.

[@heat2283]

It's a good cure for hangover, but the best is the one from pickled cabbage.

[@terriatca1]

Try shredding pickles into soup, like a chicken broth based. A friend from Poland taught me this and I am now addicted.

[@FoxyKing93]

Ogórkowa

[@Simplentertainments]

I love the sound and taste check. That’s my favorite part.

[@Tryin2Bnice45]

Greatest tutorial out there! I have found a new love with fermented foods.

[@sebastiansfeci1305]

several/many months for that many pickles? that shit would last me maybe half an hour

[@XzzVttll]

sebastian sfeci donk

[@syn010110]

sebastian sfeci 8 days.

[@paolomana9248]

half an hour? for me that wont last 10mins!

[@wujia8239]

+Corinn Heathers he meant how long the pickle could be stored before it went bad

[@syn010110]

George Johnsonbottom oh hahaha yes, I agree with that. When I buy pickles from the grocery store I'm very lucky if the jar lasts even one day!

[@psychedelicpython]

“You are after all the Don Rickles of your pickles!”. I’ll accept that advice. 😊

[@artsiecrafty4164]

Thanks for this great, simple recipe. They turn out great!

[@stewartbruce2409]

Chef John is a pickling,fabulous joy to all of us natural fermentation students. Thank you for your easy to follow instructions and a delightful personalty!! Bruce the swimmer New Rochelle N.Y.

[@Heghineh1]

That's how I make my pickles, I also add a few mini carrots and large sliced celery for extra flavor Those look incredibly delicious 👌🏻 Thanks for sharing

[@bunsomite]

Heghineh Cooking Show and pearl unions

[@hikewithme59]

👍🏼🌵✌🏼

[@sharonkeith601]

Heghineh Cooking Show / We call the pickle carrots “copper pennies!”

[@SophiaNormantas.]

I’ve said this before but you have the cutest, most heartwarming videos that have such a classic vibe and always make me laugh. On top of that, they keep my attention with how informative they are. Great job as always 👍🏼🥰

[@JodBronson]

100%

[@BigboiiTone]

Hi there. I live in a northern area and my dill plants are flowering big time! The flowers smell so good and have a tangy, almost citrus flavour along with the classic dill taste. Props to you for promoting their use!

[@elizabethshaw734]

Oh these are the pickles my grandmother made and I grew up loving them! now I know how to make them again. when cucumber season comes around I am going to be fermenting pickles. Yum

[@peacelovejoy8786]

I do this with red & green cabbage, small cloves of garlic and some pearl onions. We eat it as a crunchy side dish! 😋

[@red_five1542]

I Made these and they were great and super easy to do. The only thing I did different was smash the garlic cloves before adding the to release more flavor because I love garlic! To my surprise they came out perfect in about 8 days. For some reason I wasn't sure things where working but the pickles were really great. One thing worth noting however, after the reach the level of flavor you want, put them in the fridge to halt the fermentation or they will keep fermenting stronger and stronger. If they ferment too long, they will lose their crunch and become soft.

[@rakelaa7234]

You mean after the 8 days?

[@gsm7983]

gonna make them. "several & many" , love your videos !!! TY

[@zebnuri7517]

Love you Chef John. Love your recipes.

[@foodwishes]

You know I love your suggestions, or at least that's my public stance, but regarding adding things to keep the pickles crisp, if these things had been any crisper, they would have been dangerous. :) Having said that, the next time I'm up in wine country, I will "borrow" a few leaves, and see what happens. Thanks!

[@galtube]

Food Wishes If you love our sugestions, then a few more: - put the cucumbers vertically and tight - they will stay under brine without any help - use dry dill flowers ("overripe") - you are right that flowers and seeds give much stronger flavour than leaves but they should be dry - don't wait 8 days - taste them each day starting from the second day (two days old). For me the best cucumbers are three days old.

[@chrischris1722]

Food Wishes Soooo... You've already been told to use blackcurrant leaves?

[@Blackmdw]

Food Wishes You need to boil the brine after fermentation is complete to stop the process. Cool it down then add back to the pickles. If this is not done they will continue to ferment but at a slower pace since they are in the frig.

[@aaronridout3326]

+Blackmdw good to know, thanks

[@IcantCooK]

Food Wishes Hello Chef! I'm your follower from Russia. I'm filming some video-recipies in Russian, but I've made an episode in English about pickled cucumbers. I hope my language wolud be understandable =) Just have a look!

[@janeweller]

Rock salt is the best to make dill pickles, though any kind of salt without iodine will be good. I've never thought about putting coriander seeds or cloves. I have to try to make a batch of pickles your way, Chef John. In Poland dill pickles are very popular and yes, flowering dill gives these pickles their specific flavor. Polish people also loves what we call low-salt pickles, which are pickles that were brining around 3 to 4 days. I think they are even more delicious. :)

[@sulaco33]

***** Speaking of Polish dill pickles, it has to be said that in almost every recipe I came across, from any part of Poland (there are slight regional differences), there is ALWAYS horseradish root among the ingredients. Also, I think that many traditional recipes also include oak or cherry leaves. I am Polish, by the way.

[@janeweller]

sulaco33 That's true, horseradish root helps pickles to stay crisp, especially when it's combined with garlic which has the same properities. Besides it adds some more nice flavor to the pickles. My mom tried adding blackcurrant leaves too and it turned out pretty good. And I'm Polish too.:)

[@kenbarker6478]

***** ....and if this is your picture, you are gorgeous too...

[@Kamakazie27]

ken barker That's Angelina Jolie.

[@kenbarker6478]

Kamakazie wow you are right

[@willowdmello6692]

I have to say, you are the best! You are my go to for recipes! I never go wrong when I use one of your recipes! Brilliant …. You’re absolutely Brilliant!!!!!!! Cheers!!!

[@hollissimpson2986]

How does anyone give Food Wishes a thumbs down! I think he's awesome...

[@PMGK]

Great time of year for this. Only problem is NONE of my cucumbers survived our drought. LOL

[@bogyo66]

If you are a poor man, how can you afford such a big beard?

[@thesoul_in_callisscyth6051]

@@bogyo66 Beards aren't exactly expensive though... Clippers are just about $20usd which you pretty much clip and slowly get it longer and longer. I grow about 2 inches in length under my chin every winter when I let it go though so depending on your roots. Growing a beard could happen on its own

[@bogyo66]

@@thesoul_in_callisscyth6051 Hey thank you for the lovely tutorial (no sarcasm). But as a working man how you prevent your beard from getting caught in machinery?

[@thesoul_in_callisscyth6051]

@@bogyo66 Bead net?

[@thesoul_in_callisscyth6051]

Beard*

[@celestialskye1]

"After all you are the Don Rickles of your pickles", 😂 love it!

[@elainecalabro8486]

Reminded me of the pickle barrel pickles you used to see at the stores. Can't wait to try this.

[@taquinas85]

Don't understand why people just thumbs down for these informative videos. Too much time on their hands I guess. Super job.

[@sacredsiren]

I actually just took a course in fermented foods at the farm where I have my CSA share. The whole "controlled rotting" concept freaked me out, but they came out AWESOME! It was the perfect way to use up all the cucumbers we got last month in our share. I found out the hard way that doing this in a non-sterile environment can cause a histamine reaction. It felt like bad seasonal allergies for about an hour after eating. I bought a pickle-it jar to prevent that going forward.

[@TheKrazysinner]

one note, do not use tap water, used filtered water.

[@earldeanpowell]

VERY important!

[@Jack-tp5ji]

Why may I ask?

[@SpruceMoose1]

@@Jack-tp5ji Tap water may contain chlorine or fluoride which can interrupt the fermentation process.

[@Jack-tp5ji]

SpruceMoose1 Ok thanks for the reply buddy

[@MadameTeqi]

I wonder how well-water would work...

[@wranther]

Such a delightfully simple concoction Chef John! Keep your videos coming... -Bob...

[@DabneyFountain]

Great tutorial...a winner! Thanks, Chef.

[@ahlemmebarki7275]

"somewhere between several and many" :) thank you

[@zlioness]

Fried pickles! FRIED PICKLES NOW!

[@moose8337]

Susan Shipman FRIED PICKLES DAMNIT!

[@zlioness]

Moose Only​ High five!

[@moose8337]

Susan Shipman Wat ._. I have only hooves.

[@zlioness]

+Moose Only High...two?

[@ApathyBM]

Susan Shipman Step 1: Take Pickles Step 2: Fry them

[@denisemartinez6456]

I love that crunchy sound. lol yum. I'll try your method here soon. ty

[@jillionairess]

This is one of the best videos I’ve seen on KZbin! You are funny and now I have something to do with my homegrown cukes. Thanks!

[@apachedisco]

I GOT MY WISH!

[@MUDSWAT]

Going through my list of new videos. (Don't want to watch that, don't want to watch that... Wait Chef John is making a pickling video ? TOTALLY WATCHING THAT !! )

[@augustrob1]

MUDSWAT Isn't that the truth!

[@LizzyLou]

MUDSWAT Haha same her!

[@lmertz]

I used to watch Chef John's videos on Allrecipes. He is the best and his stuff is always A+. His Spicy Turkey Chili is amazing. I am sure the pickles I started today will be too. Thanks, Chef.

[@cambracassin5138]

Dear Chef John, You are the only man that can call me 'Don Rickles' and make it sound like a compliment! What a wonderful find you are, as I am constantly lamenting the fact that you can no longer buy a palatable dill pickle that isn't GM. You have the luckiest wife, ever; I'm quite certain! Thank you so much for this one!

[@mariocean808]

My mouth started watering during the crunch test.

[@DomSchu]

I love pickles.

[@jimmykey5921]

I'll try it. Never knew it was that easy. Thank you.

[@paulkowalik9604]

Never ending journey for great pickles and bread.

[@kellieriddoch8969]

3:07 - finally saw chef john in one of his vids!!

[@jus4funtim]

I thought for sure He was going to toss in a hand full of frrrrrreshhhhhhly picked cayenne peppers with some pearl onions.

[@brusselsprout5851]

that's what I'm thinking about doing. Yep, I'm going to do it. :)

[@cmfarmranchupicwegrow3982]

Hi there!! We have a small homestead farm here in Louisiana and I've been using your bread n butter recipe for pickling cucumbers for two years and I can't make enough my customers love them.. I wanted to try using the whole cucumbers to make dill pickles and ran across this video.. I can't wait to try it.. Thanks for you guidance and willingness to share❤

[@emelcetin5908]

Looks wonderful. I'll make it for sure.

[@beangie]

EnjoooooOooy~ Certainly I will do sir.

[@HelloThere-vo1rh]

I like how I watch these, but I'm never going to actually make them :'(

[@meznaalhaddad9093]

the same .. LOOOL

[@ddf414]

You should try at least one of Chef John's recipes. Follow it follow it to the T. You will be amazed

[@HelloThere-vo1rh]

ddf414 But I'm not even in middle school.

[@Monstufpud]

Gina Liu JUST DO IT

[@JaipreetMattu]

When you're old enough, come back and give his recipes a shot. They're so good

[@brucekerr106]

After finding a winner in Chef John's bread and butter pickles, I planted pickling dills this summer just to try this dill pickle recipe. This is an A++ winner. The only problem is you get enough for a couple of large jars of dills for the fridge, but not enough to can for the winter. I am going to order a large crock for next year and double my planting. I moved mine to the fridge after 8 days.

[@shamilasiew6348]

I tell you i can be in what bad mood i just look at one of your videos and i smile love your vibe thank you

[@etherdog]

I've always read that you should trim off the blossom end of the cucumber because the enzymes it produces will make the pickles mushy. I've always done it that way so I wonder about Chef John's method--he doesn't mention the trim. Also, if you bring the brine-and-spice mixture up to a simmer, you will release more of the aromatic compounds in the spices which will infuse more flavor, albeit, Chef John likes his more mild.

[@Losttoanyreason]

Shouldn't be an issue if you let the brine cool down to room temp before using. Kinda like toasting spices before using them. You get better flavor.

[@0623kaboom]

My gran always let the brine sit over night before she added the cuc's ... and of course she used the lil onions when she could get them or the bottom inch of a few scallions

[@peggyhiggins6923]

0623kaboom l

[@peggyhiggins6923]

My mom did too.

[@lemmonsinmyeyes]

A few days ago I was looking to see if you had a video on just this very subject haha

[@aaronfaucett6442]

I love your videos! You have the best voice for narration

[@noemimakesthings545]

I can't wait to try doing this! Thanks for the video

[@rawmark]

Awesome. I've been pickling my own foods for years but I have to tell you, it's nice to see someone pickle the old fashioned way as opposed to using a shortcut with vinegar that destroys any healthy bacteria. Cheers.

[@tissuepaper9962]

I'm only learning just now that vinegar is a shortcut at all. I need to try this, fermentation is cool shit.

[@mickeyp5742]

LMFAO his voice!😂🤣🤣I love it

[@kathleenwilson-dail472]

This is the BEST video and recipe for pickling! Concise but entertaining. Was worried I'd end up with Aunt Bee's pickles

[@edwardharley9]

Sir, you are an excellent narrator . Cheers.

[@Slivings911]

It always makes me laugh out loud when you say “the ooooold shake ah shake ah”. 😂

[@Anna57646]

Do bread and butter pickles they're my favorite!

[@_ggerdes10]

Ur sick🤮

[@livenhfree]

Gross.

[@bresgranny1545]

Wonderful! I can't wait to try this!!

[@teashirt]

I just fermented peeled fresh garlic. So surprising fact was how sweet it got. In addition to mellowing sweetness was what floored me.

[@andgalactus1]

this guy's voice makes me laugh every time.

[@andgalactus1]

@@johnbrown-rm8kc What? What are you talking about?

[@llamaman431]

If you put it on .5 speed he sounds shitfaced

[@DevinAK49]

brown seems to be working all right.

[@llamaman431]

@ElijahMFearon haha i love this channel and when i need a laugh thats what i do

[@klastube]

Long pauses combined with strong inflection!

[@avoblikov]

Why nobody does pickled tomatoes in US? We do them in Russia all the time, it is really tasty!

[@wotan10950]

They are not as popular in the States, but they're available in the market or homemade and they are delicious!

[@christinab.2864]

I've heard of that but not tasted it

[@ussocom3644]

avoblikov Europe is general loves tomatoes.

[@Losttoanyreason]

Never heard of them. I will have to look them up as I love tomatoes

[@markushopp4298]

Don't forget about pickled watermelon ♡

[@lethaturner9498]

Oh my goodness, made my mouth water....now I have the ingredients to make home-made pickles 😋😋😋

[@chowwoo3984]

Awesome! You're a great teacher!

[@HelloThere-vo1rh]

I was watching buzzfeed and markiplier I forgot how entertaining to watch food wishes was.

[@eirikrhinnraui4098]

+Gina Liu Bye.

[@icyicy3962]

Gina Liu Bye

[@Kmurray9244]

what the previous two said :/

[@HelloThere-vo1rh]

Kmurray9244 I'm so sorry :( please forgive my ignorance

[@opwave79]

Gina Liu markiplier is hilarious! A lot more fun than those three snobs.

[@loganrichardson8076]

Woah wonderful as usual. I hope you keep the fermentation theme and show us your take on how to make beer!

[@annben07]

I second that!!! 😄

[@shantelleamber7486]

anytime i’m looking for a recipe and i see chef john, it’s the first one i pick!! thanks dad!

[@oneail89]

Watching these videos make my day better ❤️

[@sirderpington7704]

I like to drink pickle juice..... Why I have no idea...

[@soxnation1000]

Cause it's delicious?

[@reeooww]

Oh man I used to do that as a kid. I loved pickles so much haha

[@LizzyLou]

***** Thought I was the only one who thinks that's the best hangover cure, ha!

[@guynamedkyle]

I love frozen pickle juice!

[@davidcasillas6271]

I used to put hot sauce in the pickle juice and drink it and eat sliced pickles from it :) so good on a hot day. especially when the pickles are ice cold

[@butlermj76]

So I was questioning the amount of salt. Looked up several recipes and most are 1-1.5 tablespoons of salt to 1 quart (4 cups) of water. Did you mean to say 1 TB to every quart instead of every cup?

[@5350nbrookmist]

That is certainly more than a cup of water in the saucepan.

[@ellengrace4609]

The salt to water ratio is the most important part and I questioned that also.

[@charleshodgdon6168]

What type of recipes did you look up? I just looked up some lacto fermentation recipes. They all stated around 1 Tbsp salt per 1 cup water.

[@MsReneeStewart1]

I did this with 1 TBSP salt to 1 cup water and let them ferment 1 week. Wow are they salty!!! I used the pink himalayan salt. Maybe it is saltier? My next batch I started yesterday and used pickling salt but the same ratio. So...we'll see.

[@butlermj76]

@@MsReneeStewart1 Thanks for the update! let us know how it turns out using the pickling salt.

[@Golfingferdie]

Made 3 jars Sunday 30th April, May 4th they are done and Taste great. This is easier then slicing Bread. Great Recipe. Thank You

[@Andrious777]

I like you so much, and I have been cooking for years. I used to cook for the Navy and enjoy watching your videos

[@OldManCookin]

Nice Pickle Chef! :)

[@moriagolden1195]

OldManCooking yu kno yu want it. Lol

[@its_unbearable]

A pickle right up there (Lenny)

[@KlaxontheImpailr]

If anyone could make a baking soda volcano delicious, it'd be chef John :D

[@life-rethought]

I enjoyed your relaxed narrative and presentation. just the same way I cook. :)