How to Make FERMENTED Dill Pickles! || Black Gumbo

[@joannesherwood3562]

If I can grow enough little cucumbers to make just one jar of pickles, then my gardening year will not have been in vain! Loving the new hat by the way! 😊👌

[@benthere8051]

I am growing Asian long beans which pickle very well. I am going to try Scott's cold process on my next batch.

[@homewardboundfibers9682]

I never thought of using those giant glass jars and I have several of them I occasionally use to propagate begonias, thank you so much!

[@kenrenner2566]

I have a lot of "go-to" sources for gardening and preserving instructional videos. Gardener Scott for soil prep and growing potatoes. MIgardener for complete growing guides on a variety of vegetables. The Millennial Gardener on sprouting, growing and curing sweet potatoes. No-Till Growers on market gardening with minimal soil disruption. You have become the go-to guy on fermentation. I'm a few days from finishing my first sauerkraut ferment and am looking forward to my first fermented pickles with our fall cucumbers. Thank you for doing such a great job!

[@suesweetpea7]

THANK YOU SCOTT FOR SHARING YOUR FERMENTED PICKLES WITH US.

[@sharonmacintyrebarrett8572]

I love your video's I will be making pickles this fall and I am looking so forward to it. Thank you for all the help. I might be 73 but I am new to fermenting foods, dehydrating, and canning.

[@shpuply]

I loved this Scott! That's how I ferment as well. You're really stepping up your culinary game! So many show the growing process,but rarely what we do with it all. Thank you as always

[@lindashankle9645]

Thanks. I'm making a pint of sliced pickling cucumbers just to test the waters first. I've already made several jars of sauerkraut from my cabbages so I'm not desperate for gut health foods right now. I can't wait to taste my fermented pickles. Again, thanks.😊

[@hereiknowmyself-jeaniealks377]

Fascinating! I’ve never made pickles but I am growing dill and pickling cucumbers just for this purpose. I’m so glad my garden is a little behind yours so I can learn what to do just before I need to know. 😀

[@ruthannbeckelhimer915]

Makes me hope my cucumbers produce this year. Thanks for your encouraging videos.

[@hereiknowmyself-jeaniealks377]

Wow! I just went searching for the difference between fermentation and pickling and found out that it’s so much better for your health! Glad I have time to order those special lids! I had no idea!

[@hereiknowmyself-jeaniealks377]

Yay. Waded out and Harvested 12 pickles this morning before it started to rain again (enough already) received all of the pickling stuff you recommended yesterday.. perfect way to spend a rainy day! Revisiting this video

[@AlanMcKay]

Great video! I've been making fermented dills for a few decades now and was looking for a nice polished video to pass along to a friend with all the facts and no BS and I found it! Very well done on all fronts!

[@WILLITGROW]

very nice put together video scott..great trick with the brine in the bag in case it breaks..well done sir.

[@rosalindsimmons1283]

Love your pickling, growing and cooking programs. I have a good veggie garden and now you have inspired me to get right into pickling. Many thanks for your easy instructions.

[@ortizurbangarden]

Thank you so much for showing this! This kind of thing always seemed so daunting but now I see it’s much more manageable than I thought!

[@ASIANJUNK]

I make cucumber kimchi and the process is different but the benefits are so worth it. I didn't have glass weights when I started and used the same zip lock method. It was so rewarding to find that it was not a no-no! I really want to try these pickles you made this year! Thank you so much for sharing this!

[@kiwisam1]

Love your videos mate. No nonsense and easy to follow

[@GardeningInCanada]

These looks so tasty 🤤 I’m watching from Canada (zone 4 usda) just waiting for this moment!

[@donnajas]

You make it look so easy. My cucumbers are blooming now so I have some time to get my ingredients together. Glad you mentioned cramps. I get leg cramps all the time and will definitely try drinking the liquid. That's a good reason to make this recipe.

[@j.b.6855]

Nice video Scott. It looks like something even I can make. This video is getting bookmarked so I have it when I harvest my cucumbers.

[@highphysics3617]

Oh! Yeah...pickled baby cucumbers. This i have to try. Thank you Scott. You've opened up a new world for me.🥒🥒🥰🧓

[@never2muchcoffee]

Love your measuring cup!

[@roycejohnson6095]

Once again another great video Scott!! I'm going to have to take your advice and try and see if I can harvest enough cucumbers in one day to get them in a brine the same day. I have lost two crocks worth of cucumbers last season. I believe it was because I used some week old cucumbers mixed with fresh picked cucumbers. I even used a 5% brine and some of the pickles your fingers would just sink into them they were so soft. We planted 19 cells worth of seeds and ended up with only six plants so hopefully we can get a good single harvest like you did in your last video to try it out. Your salt looks very similar to the Redmond real sat we use. Keep the videos coming.

[@Angeegabs]

I've been excited for this video since you harvested the pickles! Thank you!

[@ceecee-thetransplantedgardener]

Oh man - my mouth is watering.

[@deecooper1567]

Educational enjoyment as always. I’m z5-6 & waiting to plant 🌱 in June. However, my greenhouse is overflowing & I’m chomping at the bit!! Love your gardening. Have a great day 🥒🍅🧤

[@helenswanson1403]

I haven't pickled for years but this gives me a challenge to get back to it.

[@4thHouseOnTheRight]

Great vid! I love that you eyeball it. I'm the same because that's the way my grandparents & great-grandparents did it. And everything always came out great! I sometimes add in some hot peppers too - just for a little kick! Thanks for all you do!

[@debbiedouglass1478]

Thank you! I’ve been wanting to get started with this! Great information!

[@Green.Country.Agroforestry]

Lactofermented veggies are yummy yummy - Especially peppers and okra!

[@freddieivory625]

Great recipe, thanks for sharing

[@suebrasel2701]

I love the "a little of this and a little of that" method of making each jar full different! I'd love to enjoy the samples with you, but will wait until I make my own!

[@amyparker1762]

Definitely going to try this. I bought a fermentation kit last season and am still learning about it. Thanks for sharing. 🥒

[@helen2061]

Wow...you make everything look easy, Scott! Very inspiring!

[@grandpachas1267]

I'm a newcomer to fermentation. You've given me some good stuff.

[@bobbiewilliams3109]

Very detailed info! Loved it! I find using a funnel for the wide mouth mason jars is very helpful when transferring food items and brine. Thanks for taking the time to teach us your technique.

[@brooklyngiraffe]

This is awesome, can’t wait to try this fermenting method! Thank you for another great tutorial.

[@Opa773]

I’ve been binging on your videos . You are soooooo interesting and full of infos .nthanks. Cook cabbage in the brime.

[@freddieslaughter1107]

The top five must haves for this blend are mustard seed, coriander seed, dill seed, whole peppercorns and crushed bay leaves. Those five things will give you a great pickle taste. The rest are often found in pickling spices but not always. The rest of my choices are dehydrated onion, dehydrated garlic, allspice berries, whole cloves, crushed cinnamon sticks and crushed chili de arbol.

[@sandraleishman878]

Can't wait to start! Thank you!

[@shetalkswithtrees9342]

Wowww I’m coming back to this video once my cukes start producing.

[@ulfandersson1732]

Again, a very good presentation and keep it coming! :)

[@garyg.3945]

Right On Black Gumbo!

[@benthere8051]

The Asians use the water from washing their rice as the source of the lactobacillus for making pickles of all sorts. Their fermented veggies have a unique flavor you might not care for. Garlic is common of the two. But you use a cold process and that makes a big difference. Sauer kraut is also a cold process, and it works. You might consider daikon radish and green papaya pickles someday. The brine is a good electrolyte. I like what you do, Scott. My garden was destroyed by Grazon and I have almost completely switched to hydroponics after gardening for 60 years.

[@steventuck1524]

This video is spot on! That's exactly how I do it... Great job!

[@virginiakasselman5953]

Good lookin pickles Scott! Will keep an eye on my cucs

[@LillyR539]

Those look good am saving this video for later use when mine are ready we are way behind you for growing Thanks so much 🤠🦋🦋🦋

[@jtharp9265]

Great Informative content Scott , I have alot of cucumbers , even some I didnt see that got really big & Yellow lol. I found a recipe to use them up with , Relish ( either sweet or dill relish - I wish we lived closer as Id give you some ) About the fermented Pickles they look amazing & so much easier also - I love all of Mrs Nancys Kim chi Recipes forsure - I was paying for alittle jar between $5.99-$7.99 - Now I can make my own due to her & Mr Hollis . I keep a Journal / Cheap Notebook NOW for all the recipes & Gardening tips , So I always have them on hand . Mrs Nancy uses Extra Leaves for her Kim chi to keep everything down & push the cabbage under - The bag idea with Brine was Brillant Scott ! God bless you Boy oh boy have I gotten alot of Ping tong Eggplants so far this year , Tomorrow Im making eggplant Lasagna with them , today Im making Mrs Hoss / Sheila stuffed Different peppers with italian sausage etc for dinner . Its so great to go shopping in our Back yards for Our Meals , especially with the prices going up daily ..... Everyone loves your Fresh Cherry tomatoe/ Basil with fettucine meal , I even froze some .... Thank you Mrs Josette Tharp Montgomery County , Texas

[@larryangel2352]

I'm growing some Cukes right now. Can't wait - ok I'll have to wait - to make my own pickles. My garden is going crazy right now...too much rain here in Houston area!

[@Sabbathissaturday]

My mouth is watering 🤤🤤🤤🤤

[@DejaBanshee]

Nice! Thanks for the demonstration. I just might give it a try. No pressure cooker necessary.

[@thejacobhill]

I have pickle Crocks, and a sauerkraut crock. I still use a little but I found an e-jen fermentation container to do a wonderful job.. so I ended up getting more of them. Super easy

[@whutwhut2434]

What do you like about the e-jen? Is it the big tub so that you can do large batches?

[@thejacobhill]

@@whutwhut2434 no I have some pretty big Crocks.. it's the double lid system it really helps with the smell, and makes it so easy to ferment and reduces the risk the batch goes bad

[@stacienance7256]

Nice kitchen video, Scott!

[@digsindirt4490]

Great video. Hubby is hoping I can pickle some of the harvest. Now I have an idea where to begin. 🎉

[@beckysteinmiller338]

Great vlog! Love to ferment. Last year I made some great hot sauce with various hot peppers. 👍🏻

[@barbarariker3863]

Thank you Scott going to try this year.

[@simpleperrydiselife]

Man you make it look so easy! Thanks for sharing! Have a blessed and wonderful day. ❤🙏

[@selinapellerin2831]

👏👏👏👏👍🏻‼️ you are awesome. I literally just came across your video. I am the same with you on throwing ingredients together. Your territorial is great. I thank you for your time and I thank you for sharing fermentation lover from Kentucky.❤❤❤🎉🎉🎉🎉🎉😊👏👏👏

[@GardeningWarrior]

I just found this recipe video. How exciting-i'm not a measurer either-I get you.

[@selinapellerin2831]

Oh,by the way. Love the honesty up front 👏👏🤩‼️👍🏻

[@YaelSharon3410]

I tried making your fermented cabbage 3 days ago. I think i will try making these cucumbers next week.

[@Buck1954]

Obviously you've been doing this awhile. I learned to measure by eye, and holding the spice in my hand. So I love your methods. I'm just starting out in this. I still have some things to buy. Trying your sauerkraut recipe first. And I subscribed.

[@janicemorelock5791]

love it....I have got to get the right tools to try this... Thanks, Scott

[@patwalker483]

I’m in Plano and I can’t believe we are so far behind you all. I’d guess two weeks. I’m just getting yellow squash and some cherry tomatoes and lots of peppers. Cucumbers have blossoms now so hope they start producing.

[@benthere8051]

I'm in Dallas and I'd say it's more like four weeks.

[@dianafarmer697]

I’m in the panhandle, and people are just beginning to plant gardens up here.

[@Sabbathissaturday]

Hello y’all, I’m in alpine Texas (far west) I’ve also got squash, zucchini, and green tomatoes, but tiny cucumbers and loads of flowers. Tons of blossoms on my tomatillos too. :))

[@jonescity]

Please make an update video and let us know how these turn out! Do these stay crunchy for a long time? Even out the fridge? Love your gardening videos man!

[@ScottHead]

Yes they stay crunchy for a good long while.

[@kimiyemlsmallgardendream8115]

Love the hair cut love your candor 👍🏻👍🏻👍🏻👍🏻

[@ScottHead]

Thank you! 🤗

[@alexiusjones6034]

This made me really want to pickle something.

[@patwalker483]

I like to ferment cabbage for sauerkraut. So good

[@GardeningGirl]

Great video! I just found your channel. I really like your clear description and tutorial. Julia 👩🏼‍🌾

[@leticiagr2222]

Great video. Makes me want to make pickles. 🙂👍🏻

[@bethanskitchengarden]

This was very interesting, I've not seen pickles fermented before, I have only ever used vinegar. They look lovely Scott, thanks for sharing 😊

[@barbara-pigeonbray4579]

The pickles look good ...You play the guitar really well....love to just listen : }

[@tedb2606]

Before I go through all that trouble I'll just buy pickles.your pickles look like they would by great and delicious I just don't have the patience to do that thanks for the video.

[@hardyakka6200]

Interesting. We always pickle Beetroot, but that's how they are eaten. Cleanliness is the secret to preserving food.

[@smoran6579]

Those cukes look delicious!!

[@yellowdog762jb]

Another great video!

[@felicethomas6594]

Awesome, pickles yum😋

[@tamararoberts9307]

Awesome! Thank you for sharing this

[@ritabrunetti381]

Hello Scott. How easy you make fermenting look. I'll try it out myself when I have cucs to use. Be well.

[@user-oc5zw2cd8k]

Thanks for sharing, keep the videos coming. Good job..

[@amberjenkins5892]

I love your cooking/food videos. I didn’t even know you could ferment pickles. I just thought you had to use a vinegar brine.

[@whutwhut2434]

Try to find some fermented $10 pickles in the store.. they are amazing

[@ccsretreat1513]

I thought i could use regular canning lids. Will have to order some lids. You're always so helpful. Your recipe looks great.

[@markkindermannart4028]

I just made my first batch of fermented pickles (prior to viewing this video), and I used regular canning lids just partially screwed on. I live in Hawaii where it is pretty hot and left them on the counter for 4 days without an issue. I didn't bother with boiling the lids or jars and I had no issue ending up with fantastic pickles. On a side note, a Polish girlfriend once told me that in Poland they always put spears of fresh horseradish in with the cukes which I did to a wonderful end.

[@TheRusscarr]

you start off by saying this is not an engineers method, then move onto a math test, lol. I still watched and learnt,, thanks from Maine.

[@iartistdotme]

Enjoyed it? NAH, Loved it!

[@anaose2833]

Awesome 👍. Can't wait to make it myself 😉.

[@qualqui]

Thanks for sharing your experience Scott, this is a must do, I'm sure that homemade fermented dill pickles are as SCRUMPTIOUS as homemade Sauerkraut! :D

[@tomevans4402]

Don’t think I’ll get enough cucumbers, maybe the farmers market. I want to try this, thank you

[@jeannamcgregor9967]

That tool is clearly a Pickle Packer 5 Million! Essential. 😆

[@michaelthompson2748]

Great video !

[@Kiki-kf7on]

You are so smart thanks for the vid🌶

[@jessicabatson8135]

Can’t wait to try them!

[@BreakthroughInk]

How fun that looks! So that’s what pickling spice is for! Patiently waiting on my pickling cucumbers to come to size.. God is good!

[@dr.jonesmurphy5743]

Hell yea man LETS GO I’m making mine tonight

[@kennethcope7266]

Or, just do a kilo of water and then 2-3% is REALLY easy to work out. Otherwise, thank you for the video, I did not learn anything new but your video was very good for making me confident in what I'm doing when fermenting. 2-5% salt, that's the magic ratio. More salt for things like cucumbers that ferment like crazy off-the-block. Please don't get me wrong, I DID enjoy the video, and I will be watching more of your channel suggestions. And, your fermentation recipe seems really tasty - I also like a lot of variety and flavour in my pickles. Thank you.

[@hendrikdebruin4012]

I subscribed after seeing the video on making sauerkraut. We live in a small African country (Eswatini) so nor chance of getting a pickling mixture. What to do? Thanks for your clear no nonsense style of presenting.

[@davidotness6199]

Good stuff, Mon! Hello from Alaska.

[@amandaahlers2659]

Excellent video. I bet those spicy ones are gonna be yummers. Hey Bother Scott, is this crazy wind and rain whipping your garden? My poor plants and leaning and I even lost some tomato limbs yesterday.

[@ScottHead]

Its been wet but the wind hasn't been too bad south of I-10

[@PrettyAliceNight]

Awesome! I’d love to try this!

[@wandathursby]

Enjoyed the video! Thank you !

[@YAJESGARDEN]

Great video! I learned a lot.

[@user-oc5zw2cd8k]

Love pickles.