Super CRUNCHY Dill Pickles

[@OuttheBackDoor]

This is called Open Kettle method of preserving and it was done over a century ago with preserves and pickles. This is old school and by today's rules, a no-no. Well, I've now got crunchy pickles and I've had them in my pantry for over a year and they're still crisp compared to WB canned ones. If you're doing a large batch, make sure to only do a couple of jars at a time to ensure your jars are still hot and your brine is boiling. I say this from experience. I tried filling too many jars at one time and even though my brine was "hot" it had started cooling down enough that within 5 days after making them, the liquid started getting cloudy on a few. This is a sign of spoilage and I had to toss them. I had a false seal on them within the first 24 hours. Just thought I'd mention that. Happy canning friends! 😊

[@sseptember6301]

THANK YOU ❣️👍🏻

[@OuttheBackDoor]

@@sseptember6301 You're welcome

[@SarcasticallyRandom497]

Ill try making homemade pickles for us and nit successful, I saw your video and now am trying, ill come back after I check the result. Thanks 🙏

[@OuttheBackDoor]

Hi Wosh Dakh Lak. I hope this method works well for you and I look forward to hearing your results. Have a blessed day. 😊

[@kamihicks9384]

A lot of people call it rebel canning lol 😆

[@rogerrichter9126]

It’s nice to see I am not the only one who open kettles pickles. They definitely stay crispy.

[@OuttheBackDoor]

Hi Roger. Most definitely! 👍😊

[@chloejasper6852]

My dear sister, I have been thinking of you.. It's been so long since we spoke! GOD bless you! I was thrilled to find your video on this topic. I put my stuff back on the frig...I have no dill seeds or fresh dill. Gonna have to make a trip to the store 1st! I hope you're well.

[@OuttheBackDoor]

Good morning my sister! So nice to hear from you! I've been fasting social media and dealing with a lot of family medical issues. The time away has been a blessing, but I'm hoping to come back soon. I hope you're doing well! God bless, Mickey 😊 💗

[@sabrinamworley9184]

I was searching for videos on how to make crunchy whole pickles. Your video was the first to catch my eye, I love love love pickles. I will definitely try the recipe and share your video for others to enjoy. 🤗❤️

[@OuttheBackDoor]

Hi Sabrina. I'm glad this was helpful and thank you for watching! Enjoy your pickles 😊

[@jeffwilliams707]

Been canning my whole life, 40 years….n never knew I could skip the water bath! I knew it made my pickles soft, so I just started doing cold fermentation mostly….I CAN’T wait to try this. THANKS for sharing!

[@OuttheBackDoor]

Hi Jeff. This is called Open Kettle method of preserving and it was done over a century ago with preserves and pickles. So this is old school and by today's rules, a no-no. Well, I've now got crunchy pickles and I've had them in my pantry for over a year and they've still be crisp compared to WB canned ones. If you're doing a large batch, make sure to only do a couple of jars at a time to ensure your jars are still hot and your brine is boiling. I say this from experience. I tried filling too many jars at one time and even though my brine was "hot" it had started cooling down enough that within 5 days after making them, the liquid started getting cloudy on a few. This is a sign of spoilage and I had to toss them. I had a false seal on them within the first 24 hours. Just thought I'd mention that. Have fun canning! 😊

[@basicbot7349]

She got me with that pickle crunch sound.

[@OuttheBackDoor]

@@basicbot7349 🤣👍

[@jkazzie2521]

I’ll definitely be making these. In Australia and New Zealand our vinegar is only 4% acidity. Multiply vinegar quantity by 1.25 to get the correct amount of vinegar for 5% acidity in the brine. 4 cups of vinegar x 1.25 = 5 cups i.e. 1 additional cup of vinegar. Reduce 12 cups of the water ingredient by 1 cup to 11 cups in order to maintain 5% acidity and total amount of required liquid. Cheers from Australia. PS: this 1.25 calculation works for any canning or pickle recipe when using a U.S. recipe, just multiple vinegar quantity by 1.25 then reduce water or other liquid by the equivalent amount.

[@OuttheBackDoor]

G'day jkazzie. Thank you for sharing your acidity formula with us all! I'm sure others that can't find 5% acidic vinegar will find this very helpful. 😊🥒

[@kareemsalameh3533]

Lady mickey, you're the best teacher , It's so easy to learn from you , ❤

[@OuttheBackDoor]

Hi Kareem. Thank you, and I appreciate you watching! 😊

[@teresam1669]

Thank you Mickey for reposting this!! My family thanks you!! Folks, best pickle recipe right here, trust me! Canned 40 jars last season and family/friends couldn't get enough. God bless you Mickey 😊❤

[@OuttheBackDoor]

Hi Teresa. I'm so glad your family enjoyed your pickles! 🥒 These definitely are a favorite of mine. I hope you're able to put up another big batch this season. Have a wonderful day! Mickey 😊

[@julianokleby1448]

@@OuttheBackDoor I grew 2 cucumber plants this year since I was having surgery and knew I wouldn't be able to get out and pick them at the right time. Well, my husband started picking for me. The first day he brought in a 5 gallon bucket heaped full of cukes. Next day again 5 gallon bucket filled to over flowing! So far I have canned close to 130 quarts - and I've been water bathing them all. UNTIL NOW! Making some your way today to see what we get. I also use pickle crisp but found some of them are still wrinkly and kind of shriveled. Is that from the canning process? Do I need to use the pickle crisp to make sure they are crunchy? I noticed you didn't this time.

[@suzannestack7784]

I'll definitely be making these. Last week I made pickles with cherries. It was essentially a sweet pickle. OMG they are great!

[@OuttheBackDoor]

Hi Suzanne. With cherries?! Wow, very interesting! I have sour cherry trees, but I wonder if it would give me a fun flavor?! 🤷‍♀️😊

[@suzannestack7784]

@@OuttheBackDoor I used black sweet cherries but will be trying sours too.

[@bonnies1405]

i just started canning three years ago learning thru youtube. this is the first time i have ever heard of this method of canning and seems to go against everything i've learned so far. i think it's a great, easy method for canning pickles. i know people can jelly and tomato juice without water bath canning and that seems to be frowned on by youtube tutorials. your tutorials have been one of my go to channels for learning how to can. thanks, bonnie

[@OuttheBackDoor]

Hi Bonnie. Open Kettle method is a very old practice of putting up pickled foods and preserves that nowadays is considered taboo and we're taught that we must water bath can them. I had been water bath canning my pickles for years, trying all sorts of different ways to keep my pickles crunchy with no avail, until my DIL shared this with me. I don't do my dill pickles any other way but this way now. I'm glad the channel has been helpful and I appreciate you watching! Mickey 😊

[@cindys.w.8566]

The Amish don't even own canners they either hot pack or water bath for 3 to 5 hrs, meats they water bath about 4 hrs. They doing follow any Government "rules". Over seas the hot pack and just sit the jar upside down but some foods they water bath 10 min or longer.

[@cynthiafisher9907]

@@cindys.w.8566I think you mean they don’t have pressure canners?

[@svenrubach4924]

Saying hello from sunny Cape Town, South Africa... I'll be trying your recipe today 😊

[@OuttheBackDoor]

@svenrubach4924 Hi Sven from Cape Town. Thanks for stopping by and enjoy your pickles! 😊

[@keiheaherakiwi1611]

Thank you, your a delight to watch

[@OuttheBackDoor]

@keiheaherakiwi1611 Thank you and I appreciate you watching! 😊

[@debrahudson4820]

I just made 6 pints of sliced pickles from 3.5 pounds of cucumbers, cutting your recipe in half. I ended up adding a slice of jalapeño to each jar along with 1-2 cloves of garlic, 1/4 teaspoon of dill seeds, and a few sprigs of fresh dill weed. All 6 pints popped within a half hour. 😅 I’m looking forward to trying them in 4 weeks!!

[@OuttheBackDoor]

@@debrahudson4820 Hi Debra. Sounds delicious! Enjoy! 😊

[@davidberry777]

8 months after following this advice: Crunchy, perfect dill pickles. Thank you for helping me and my family successfully preserve our cucumbers.

[@OuttheBackDoor]

Hi David. I'm glad this was helpful! 😊

[@davidberry777]

@@OuttheBackDoor making another batch this morning!!! :)

[@OuttheBackDoor]

@@davidberry777 Awesome!!! 🥒🥒🥒

[@beverleygregory]

I had hip replacement 10 yrs ago , absolutely life changeing no more pain and back to normal after a few months, great surgeon in canada here, amazing still after all these years and no issues, I hope you have similar results but follow the advice of the surgeon I was back working after 2 weeks totaly amazing

[@OuttheBackDoor]

Beverly, this is actually an older video. 178 of my videos and all of my community posts went AWAL a year ago so I'm trying to upload them again. With that being said, it's been 2 years since my hip was replaced. The first 2 weeks I was told to stay on my walker. After that I was cut loose to drive and I started walking a mile a day. The following week I started walking 2 miles a day. On average now I walk 3 miles a day. Yesterday was an exception and I walked 6 1/2 miles. Forgive me for not changing it to km. 😆 There are days that I can feel I've over done it and certain hip areas, especially in the groin area get tender, but my surgeon said more of my hip pain has to do with my lower back issue impinging on nerves that are in the hip area. I just keep working through it. I'm glad to hear it's been 10 years for you and that it still feels great! I have no idea why I put off getting mine replaced as long as I did. The surgeon said I have about 10 more years before the other one needs replacement. At least I'll know the symptoms of it being bone on bone and I WON'T wait until I can't walk to have it taken care of. 😊💗

[@beverleygregory]

yes Mickey I know the bone on bone feeling god bless you and good luck thank you for your response , your the best xx@@OuttheBackDoor

[@ralphthomas1397]

You're right my pickles are really crisp thank you so much

[@OuttheBackDoor]

@@ralphthomas1397 Hi Ralph. I'm glad this was helpful! 😊

[@Russtastic]

The JOY on your face as you munched on that crunchy pickle gave me the biggest smile!

[@OuttheBackDoor]

🤣 I'm glad it brought a smile to you!

[@lindapoe4124]

I am going to give these a try!! Thanks so much for sharing. Nothing worse than a soft dill pickle!

[@OuttheBackDoor]

Hi Linda. I hope you enjoy them! 😊

[@Mellow7801]

I just love you Mickey!! Thanks you for sharing all your knowledge!!

[@OuttheBackDoor]

Thank you, Marcia. I appreciate you watching! 😊

[@Monkchip]

I hope you're healing and feeling better. My garden didnt produce dilling pickles this year. I planted from my own saved seeds, but I saved them 'wrong'!!! I know! Oh no! Now I know i hafta wait for the cuke to turn yellow on the vine before they can be saved for drying and planting. ❤I love all the things on your channel and look for time to do it all!

[@OuttheBackDoor]

Hi Teri. My eyes are feeling better, thank you! Lessons learned the hard way stick with us so we won't forget next time. 🤭😊

[@lmkk41]

Thanks so much for your recipe and step by step instructions. I just made this for my husband and I. 4 weeks towards enjoyment.

[@OuttheBackDoor]

Hi. I'm glad this was helpful and thank you for watching! Enjoy 😉

[@tsan206]

thank you so much for demonstrating this! I love a crunchy sour slight heat pickles. Claussen is my favorite! but, I really want to learn to can.

[@OuttheBackDoor]

Hi tsan. I'm glad this was helpful. Make sure to do only one or two jars at a time and that your brine is boiling when you pour it into the jars. Wipe the rims and get the lid and band on right away. The reason I'm saying this is because people have had false seals or seal failures because the brine is cooling off too much and won't make a vacuum to seal the jars. IF you do have any jars that do not seal within 24 hours, just place them in the refrigerator and wait the 4 weeks before enjoying. I hope this helps.

[@Colin-d1c]

thank you for Sutch an informative vid. I will be getting back into Fermenting and Pickling and i will be using your recipe. Thank you.

[@OuttheBackDoor]

@Colin-d1c Hi Colin. I'm glad this was helpful and thank you for watching! 😊

[@VirleyMatlock-og3ed]

I have wondered what I was doing wrong when my pickles were soft. Thank you, now I know. I love your channel. You can teach old dogs new tricks. Bless you and thanks again.

[@OuttheBackDoor]

Hi Virley. I'm glad this was helpful. And this old dog "me" tries to learn something new every day. 😉 God bless 😊💗

[@Renee-kk1hf]

Thanks so much. This video was helpful in figuring out canning and making pickles for the first time. ♥️

[@OuttheBackDoor]

Hi Renee. I'm glad this was helpful and thank you for watching! 😊

[@kaydavidson7283]

This is the BEST recipe and process for crunchy dill pickles. I added a pinch of red pepper pieces and love the "little burn" at the end. I ate a quart in two days. Sure makes a tasty snack while fixing supper. Thanks, Mickey!

[@OuttheBackDoor]

@@kaydavidson7283 Hey Kay! Glad you're enjoying your pickles and the red pepper flakes sound wonderful! 😋😊

[@hondacivic.japanese8265]

You made your own pickles just like the store. I heard that Crunch homemade is excellent.

[@OuttheBackDoor]

And they are still crunching over a year later! 😊

[@hondacivic.japanese8265]

@@OuttheBackDoor you’re welcome 😇

[@doreenmiddleton7089]

These are really easy and so delicious! My family raved about them and I'm about to make them again now. We opened them in 12 days because the kids couldn't wait until day 14. Thanks for the great recipe!

[@OuttheBackDoor]

@@doreenmiddleton7089 Hi Doreen. I'm glad you and your family are enjoying these! 😊

[@armyrabb1]

As you were speaking about not using a commercial debubbler, I was thinking “chopstick”, and you pulled out a chopstick.

[@OuttheBackDoor]

@@armyrabb1 Hi David. I've always got chopsticks in my canning arsenal! 😊

[@mlightfoot4093]

So my other half who is an otr trucker finally cracked into our first batch made this way.. He said they are delicious!! With how easy this was to make it's a definite keeper.. Had about 5 out of 25 not seal but that could be because I am new but THANK YOU FOR SHARING!!

[@OuttheBackDoor]

@@mlightfoot4093 I'm so glad you're enjoying! 😊

[@NewinTexas56]

What did you do with the jars that didn’t seal?

[@OuttheBackDoor]

@@NewinTexas56 I just put them into the refrigerator. I just did a gallon jar of pickles 2 days ago and after I poured the brine in and placed my plastic cover on, I let them cool down enough before placing them into the refrigerator. This gallon jar isn't going to seal. I didn't intend for it to do that. I marked on the calendar the date I made them and I'll wait 4 weeks to start eating them. 😊 NewinTesax, I'm not sure if you were asking the other person that commented or me... sorry!

[@bwiseok]

After watching your video, I went to the garden and picked what I could in order to test this out. The jars did not seal, but I told my sister will just put them in the fridge. I believe that we should’ve kept the jars lids and seals in the simmering boiling water until the brine was up to a boil then assemble. One of your other commentators Mentioned using two jars at a time and keep the rest of them in the pot. That makes sense to me. I believe the jars cooled off before we got them filled up with a pickle slices in the hot brine. I will be making another batch soon either way I think they’re still gonna be crunchy. They look pretty amazing so far.

[@OuttheBackDoor]

Hi Bewiseok. Yes, if things cool down too quickly chances are good that they won't seal. I'm glad you put them into the refrigerator! Just wait the 4 weeks to eat as if storing in the pantry. Also make sure your brine is boiling when you're ready to pour. I hope your next batch works for you! 😊

[@christinakindler9112]

YUM!!! I'm making pickles today. Going to use this method. Thank you!!

[@OuttheBackDoor]

@christinakindler9112 Hi Christina. I'm glad this was helpful and thank you for watching! 😊

[@ArcherBowman]

I first tried this method about 5 years ago, with lemon cucumbers. Just left them in the back of a refrigerator for a few weeks. Wow, were they good. Small lemon cucumbers are so crunchy.

[@OuttheBackDoor]

Hi ArcherBowman. That sounds delicious! 😊

[@jmbakkinator]

Thank you! Great advice on the fresh dill seed and not using the water bath

[@OuttheBackDoor]

@@jmbakkinator Hi jmbakkinator. I'm glad this was helpful! 😊

[@JulieMyrick]

I made some and they are delicious. Thank you!!!

[@OuttheBackDoor]

@@JulieMyrick Hi Julie. I'm glad you liked this! 😊

[@Lilredhen76]

Love the crunch, my mouth is watering

[@OuttheBackDoor]

😂 Hi Sue. My mouth is watering again, too!

[@kevinrecoskie519]

We put the jars in the oven for 20 minutes at 225 degrees. Shut the oven off and leave them in there until it cools.

[@OuttheBackDoor]

Hi Kevin. Smart idea! 😊

[@stupidloopinfinite4768]

I have a bunch of cucumbers coming on, and even tossed some because there's so many. Thankfully I saw your video, I've been wanting to can some, but we want crunchy ones, that aren't mushy. My grand daughter heard you bite into that pickle, and closed her eyes in anticipation. She loves crunchy pickles and won't eat them, if their mushy. We're doing this recipe this week! Thank you!

[@OuttheBackDoor]

I'm glad this was helpful and thank you for watching! Make sure to only do 1 or 2 jars at a time, pouring boiling brine into the jars and placing the lids and bands on right away. If the brine has cooled down any, chances of failures are possible. And if you do have seal failures, put them in the refrigerator and wait the 4 weeks to dig in! 😊

[@cynthiafisher9907]

This is the first video of yours I’ve watched. I am excited to try this method. I have tried every other method out there to get crunchy pickles and never had success.

[@OuttheBackDoor]

Hi Cynthia. Thanks for giving this a try! Let me give you a heads up. Make sure you only do a couple of jars at a time and that your brine is always boiling. This will ensure your stuff doesn't start to cool down at all and you get a good seal. 😊

[@cynthiafisher9907]

@@OuttheBackDoor Thank you, I will do that! Do you mind me asking where you are located? I am in SW Idaho. I have subscribed.

[@OuttheBackDoor]

@@cynthiafisher9907 Thank you and welcome to the channel! I'm in NE Minnesota. 😊

[@dorotakalina4346]

Thank You for sharing your recepie, I am going to try it today❤

[@OuttheBackDoor]

Hi Dorota. I'm glad this was helpful and thank you for watching! 😊

[@Shilo2020]

Just spoke to my aunt last night and she gave me her Mom's pickle recipe. Basically the same recipe as yours. Ukrainians from the Prairies of Canada and she doesn't water bath her pickles either. I need a few supplies and I can't wait to try! I have only made freezer jam so I'm new at this.

[@OuttheBackDoor]

@@Shilo2020 Hi Shilo. I'm glad this was helpful and confirmation with your aunt's mom's recipe and processing technique. Have fun! 😊

[@Shilo2020]

I have a question...I bought fresh dill seed heads and I have pickle spice. If I use both how many dill seed heads do I add to each quart jar??

[@OuttheBackDoor]

@Shilo2020 Hi Shilo. Generally I put one head of dill seed in a quart jar. 😊

[@dieag8273]

Great video. I like bread and butter pickles on hamburgers. I'm sorry for whatever your medical problem is. I feel for you. I had open heart surgery 2 months ago. Feeling better. God bless

[@OuttheBackDoor]

Hi Di. Hubby likes the B&B pickles more, too. I hope you're feeling better and healing up well! I had out patient hip replacement about 4 weeks prior to recording this. All went all. Have a wonderful day and God bless. Mickey 😊

[@jeffwilliams707]

Tried the No boil shelf stable….no go. They stared fermenting a couple days in. In an effort to experiment and reduce risk, I also did a “just boil” and a 5 minute boil….both worked great and I expect very crisp pickles…

[@OuttheBackDoor]

Hi Jeff. Thanks for your feedback. I appreciate you sharing it! 😊

[@kathleenmueller8110]

Great video Mickey thank you!

[@OuttheBackDoor]

Thank you, Kathleen. I appreciate you watching! 😊

[@natalyvaldez3117]

I am so happy I found your video and do not have to look for anymore videos haha 😂 Hope that my pickles come out as crispy as yours!

[@OuttheBackDoor]

Hi Nataly. I'm glad this was helpful! Make sure to do only 1 or 2 jars at a time and that your brine is boiling. People are having some seal failures if things cool down too much. Not enough heat to cause a vacuum. Crunch away! 🥒😊

[@eddiegolden4064]

Ty

[@OuttheBackDoor]

@@eddiegolden4064 You're welcome 😊

[@K_Rich_1983]

Just picked some of my migardener Wisconsin smr pickling cucumbers and I will use your video as a guide. This is my first garden and my first time making pickles.

[@OuttheBackDoor]

@@K_Rich_1983 Hi Kristine. I'm glad this was helpful. Make sure to only do one or two jars at a time and that your brine is boiling when you pour it into the jars. Cap them right away and you should be good to go. Happy canning! 😊

[@K_Rich_1983]

@@OuttheBackDoor I will and thanks again. My harvest is coming in slowly right now so I’m only picking a few at a time anyways. a few jars here and there are better than none at all.

[@GreenFamily2007]

I just made 5 quarts of these with fresh cukes from my garden. Can't wait to see how they turn out!

[@OuttheBackDoor]

Hi GreenFamily. Wonderful! Now to wait... 😆

[@ronsrailroad7176]

How did you heat up your jars?

[@OuttheBackDoor]

@ronsrailroad7176 Hi Ron. You can either boil your jars for 10 minutes and keep them in the water or heat them in the oven at 220°F for 20 minutes and turn the oven off, grabbing only 1 or 2 jars at a time to fill. 😊

[@ronsrailroad7176]

Thanks

[@OuttheBackDoor]

You're welcome

[@madammim694]

exactly how my grandma's did it, thanks for sharing!

[@OuttheBackDoor]

Hi madammim. Open Kettle method isn't used very often anymore. 😊

[@debbybrady1246]

I love a simple recipe. ❤

[@OuttheBackDoor]

Hi Debby. Thank you for watching! 😊

[@ridenourbikewithdystonia5888]

i was just fixing to start the water bath. I don't need to!! Thank you!

[@OuttheBackDoor]

I'm glad this was helpful and thank you for watching! 😊

[@kimberlywasko563]

Thank you! I just learned a new method. I’m going to try this!

[@OuttheBackDoor]

Hi Kimberly. I'm glad this was helpful and thank you for watching!

[@kimberlywasko563]

@@OuttheBackDoormy month is up as of 8/12/2024 - I tried the pickles & never going back to water bath method. The pickles are super crunchy & fabulous! Thank you again!

[@OuttheBackDoor]

@kimberlywasko563 Hi Kimberly. Thank you for your update, and I'm glad you're enjoying! 😊

[@Chris-wu4cp]

Loved the video

[@OuttheBackDoor]

@@Chris-wu4cp Hi Chris. Thank you for watching! 😊

[@Needledownquilting]

Great video mickey. Looking forward to trying this. I have always done a water bath.

[@OuttheBackDoor]

Hi Renee. Thanks! I won't do pickles any other way now. So crunchy! 🥒😊

[@donnasmith7414]

Those dill pickles you make rock!!!!

[@OuttheBackDoor]

Thanks for your help, Donna! 😊💗

[@user-tc7rl7fi2g]

thank you so much!!!!!

[@OuttheBackDoor]

@user-tc7rl7fi2g I'm glad this was helpful and thank you for watching! 😊

[@tdoonie8244]

Hooray! No more mushy pickles. Definitely gonna try this method.

[@OuttheBackDoor]

Hi T. I hope you enjoy these as much as we do! 🥒😊

[@Famcke]

Glad you're so much better after surgery my Bestie. (Sounds like lumbar spine?) Wow, you're brave. Thank you for sharing 💐🙏🇺🇸

[@OuttheBackDoor]

Hi ACE. No, I had out patient hip replacement about 4 weeks prior to recording this video. They don't allow you to bend over 90 degrees the first 6 weeks to make sure you don't dislocate the new joint. All is good! 😊💗

[@beth5763]

Thanks for making this video! I just tried out your recipe today. It was so helpful to see everything in video format and hear your tips and tricks. It was way simpler than many recipes I read online. My 6 quarts look great, and I'm excited to try these in 4 weeks! One of my jars I infused with spicy chili peppers, so it'll be fun to see how it turns out. 😂

[@OuttheBackDoor]

@@beth5763 Hi Beth. I'm glad this was helpful and thank you for watching! Your spicy jar sounds GOOD! 😊

[@gingersterlingspies6159]

Bay leaves help crunch. I also believe removing blossom end counts.

[@OuttheBackDoor]

Hi Ginger. I've heard of using grape or oak leaves but never bay leaves. Interesting, thank you for sharing that. I've done both ways of removing the blossom end and leaving it and the results were the same until I started doing the open kettle method. That's what gave me the crunch because I wasn't cooking the cucumbers by WB canning them. 😊

[@radioactivebanana6774]

Tannens help the pickles stay crip so bay leaves or a tea bag work and cutting off both ends.

[@OuttheBackDoor]

@radioactivebanana6774 Hi radioactivebanana. If those things have worked for you, that's great! I've tried them and many others and I've still had soft pickles. Thanks for sharing your ideas, though. 😊

[@elizabethzern488]

This is exactly how I used to do my pickles until I was told that it was unsafe. I realized that that is not true for me. I returned to doing mine just like my grandma did. Thanks

[@OuttheBackDoor]

Hi Elizabeth. I realize many people would say this is bucking today's rules. It works. 😊

[@christiesmith3335]

Thank you!! I've struggled with limp pickles because I water bath and I've tried pickle crisp, tannins in leaves, etc. So excited to try this. I would also love to see how to use taddler lids. I have some but have not used yet, a bit scared. Thanks

[@OuttheBackDoor]

@@christiesmith3335 Hi Christie. I'm glad this was helpful. I've got a couple of videos on how to use Tattlers in my Canning Playlist. Here's one of the videos of your interested in watching. 😊 kzbin.info/www/bejne/jGKzf5ucmb6iaZo

[@COWELLGIRL]

Yummy yummy for your tummy😊

[@OuttheBackDoor]

😂💗

[@rosageorge2612]

New subscriber here! You made that look so simple! I love pickles, so my plan is to start pickling my own! Thanks for sharing! 😊

[@OuttheBackDoor]

Hi Rosa. Welcome to the channel! I'm glad this was helpful. 😊

[@jmelx09]

I love the video… thanks a bunch. 😎

[@OuttheBackDoor]

Hi Jo Mel. Thank you and I appreciate you watching! 😊

[@leaannebrummett9159]

This is how granny and mom made pickles and how I do mine. I do bread and butter and sweet pickles the same too.

[@OuttheBackDoor]

Works well, doesn't it, Lea Anne! 👍😊

[@leaannebrummett9159]

@@OuttheBackDoor Yes! It makes me wonder why folks water bath can them. Moosh!

[@OuttheBackDoor]

@@leaannebrummett9159 Exactly!!!

[@jenniferhall3321]

Cucumbers were my space filler plant this year..........pray 4 me lol gonna be pickle-pocalypse here very soon lol this is how i pickle anything as well. My fav is pickled cauliflower 😋 i also add a grape leaf. Dont know if it does anything but it looks pretty lol

[@OuttheBackDoor]

Hi Jennifer. My hubby will be right over to help you get rid of your cucs! 😂 He went nuts planting and enormous amount for himself. Well, barely anything came up so he went and bought plants. They're just starting to take off. Going to be the end of August before he picks any! 🤭

[@jenniferhall3321]

@OuttheBackDoor i literally seeded more day b4 yesterday bc none of my carrots came up lol. Ill be leaving cucs on everyones doorstep here very soon.

[@OuttheBackDoor]

@@jenniferhall3321 kind of like making sure your car doors are locked or you'll find a zucchini on your front seat?! 😂😂😂

[@denisewalsh9873]

That looks great. I like B&B pickles too

[@OuttheBackDoor]

Hi Denise. Well I'm beginning to think more people like the B&B better than the dill! 😂 I'll need to get the B&B video up soon! 😊

[@kprairiesun]

I use a delicious, mild dill pickle recipe from a Mennonite lady who taught me how to cn and it uses leafy green dill. The heads arent as important as the flavorful leaves.

[@OuttheBackDoor]

@@kprairiesun Thanks for sharing! 😊

[@christasmicroflowerfarm2695]

We are still in winter here in Australia, I'll give it a go once my cucumbers grow .💚🥒🥒🥒💚

[@OuttheBackDoor]

G'day Christa. I've made a lovely friend in Australia via the KZbin channel and have to remember what season she's in or that she's 15 hours ahead of me in time. This is a good recipe to tuck away for when you're ready for it. 😊

[@janeenspencer1368]

This one I'm trying. Thank you.

[@OuttheBackDoor]

Hi Janeen. Enjoy! 😊

[@smcgee2010]

Great video, thanks for sharing. 👍🙏

[@OuttheBackDoor]

Hi Sterling. Thank you and I appreciate you watching! 😊

[@DeeDeeGalland]

I am trying my grandmother‘s recipe and you put the cucumbers in the refrigerator overnight and then you make your pickles the next day. I get my jars hot in the dishwasher and have it almost done about the time. I have my Brian ready so a couple of things I didn’t hear you mention is that, she has been put an eighth of a teaspoon of alum in it, which is what I thought made it is that right or no. This is something I just started doing and I made my first batch of pickles and they were outstanding so I was just wondering if there’s other wayswithout me having to soak these cucumbers for 24 hours before I can make them. I would appreciate your input.

[@OuttheBackDoor]

@@DeeDeeGalland Hi DeeDee. I do not use alum. Only do 1 or 2 jars at a time, make sure your brine is boiling when you pour it into the jars, put your lids and bands on right away, and set them aside for up to 24 hours to seal before putting them into the pantry. 😊

[@lonecrusaider]

I just made some pickles out of English Cucumbers that I was given for free. They taste good but are soft. I was going to do another batch with Alum but I think I'll try this instead.

[@OuttheBackDoor]

Hi Mr. Christian. I hope this method works well for you and you're happy with the results. Have a blessed day. 😊

[@lonecrusaider]

Bless you dear and thank you very much for this video.

[@sandynull7576]

I sure want a bite of that crunchy pickle now.

[@OuttheBackDoor]

Hi Sandy. 😂🥒 But they're best after 4 weeks of mouth watering anticipation! 😊

[@spidermight8054]

Loved it! Thank you!

[@OuttheBackDoor]

Hi spidermight. Thank you for watching! 😊

[@spidermight8054]

@@OuttheBackDoor You are very welcome. I can’t wait for my cucumbers!

[@patriciaellen09]

I did it today and then saw your video i call that universal confirmation im 34 been canning for a while i rebel can and was like im gonna open kettle method these because i learned a hard lesson after canning 30 jars of pickles they were so soggy no biggoe saved the lids and rings and jars i also kept the brine but i was like okay break out my logical senses here i dont want to cook the pickle i want kt crunchy i just assumed i could use hot brine to seal my jars i do it with jam haha i tried doing 3 at a tome and i definitely didnt get a seal on the last 2 so i made relish from those but one at a time and i will just keep everything on the stove without removing it the brine cooled down too much so funny everything ie experienced is in your video after i did it haha😂 Id rather learn in error its better that way!

[@OuttheBackDoor]

@@patriciaellen09 Hi Patricia. Another suggestion. If your jar doesn't seal after 24 hours, just store it in the refrigerator. 😊

[@plbennett8]

Awesome! Thanks for this... Couldn't figure out why my pickles were never crunchy! 😀

[@OuttheBackDoor]

I'm glad this was helpful and thank you for watching! 😊

[@ludabariesheff4470]

Thanks for the easy recipe. God Bless you. 🙏🏼

[@OuttheBackDoor]

Hi Luda. You're welcome and thank you for watching. God bless you. 😊

[@wadenixon9455]

Looking mighty tasty , 💯🌹

[@OuttheBackDoor]

Hi Wade. Thank you. 😊

[@fryaxoof2521]

I grew my cumbersome a few years back, I caned them and themn did a water bath and they mushy.

[@OuttheBackDoor]

@@fryaxoof2521 Hi fryaxoof. I had the same issue with mine until I started using this method. 😊

[@geedee2420]

Great video.

[@OuttheBackDoor]

Hi GeeDee. Thanks! 😊

[@bobwilliams5506]

You don't cut the blossom end off? I'm canning some pickles later today. Thanks for the vid. There you answered my question.

[@OuttheBackDoor]

Hi Bob. No, I don't cut the blossom end off and I've personally not had an issue with that. 😊

[@bobwilliams5506]

@@OuttheBackDoor I subscribed. I look forward to future vids.

[@OuttheBackDoor]

@bobwilliams5506 Thank you, Bob. And welcome to the channel! 😊

[@mlightfoot4093]

Just tried and realized I didn't have my brine hot enough and am water bathing them now. first batch 😢. Plenty more to try this recipe on this summer though. Thank you for sharing

[@OuttheBackDoor]

If you didn't do many jars with "not hot enough" brine, you could just store them in the refrigerator if you have room. Otherwise good call on WB canning them! 😊

[@mlightfoot4093]

As I was water bath canning one of the jars waiting sealed..lol..guess it was hot enough. I quickly pulled the others out of the water. It will be interesting to taste the difference!!

[@OuttheBackDoor]

@mlightfoot4093 That's great! I generally wait a full 24 hours for the kids to seal when doing the open kettle method. If they don't seal by then, I stick them into the refrigerator. 😊

[@lp8650]

Doing this tonight. Pickles and Dilly beans.

[@OuttheBackDoor]

Wonderful! Make sure to only do one or two jars at a time and that your brine is boiling hot when you pour it into the jars. Put the lids and bands on right away and you should be good to go! Happy canning. 😊

[@patriciaellen09]

I also wonder if they will stay MORE crisp if left as a whole cuc rather than speared or cut into rounds almost like the rind of the cuc preserves the inside from being affected by the heat and just soaks in the brine

[@OuttheBackDoor]

@@patriciaellen09 Patricia, I've done whole, spears, and rounds and my experience is the whole pickles have a "slightly" firmer center. To me it wasn't that big of a difference so I continue to do spears from the larger cucumbers when I find them hiding in the garden.

[@maryrudelich9000]

I’m going to have to hit replay at least four times, but I’ll get it. ❤

[@OuttheBackDoor]

@@maryrudelich9000 Hi Mary. Only do 1 or 2 jars at a time and make sure your brine is boiling when you add it to your cucumbers. Place your lids and bands in right away after wiping your rims and let your jars sit 24 hours to make sure they are sealed. If you have any that don't seal, store them in the refrigerator and wait the 4 weeks to dig in. I hope this helps. 😊

[@pegleg7621]

Once the jars seal on the counter where do you store them , in the fridge or just in a dark cabinet?

[@OuttheBackDoor]

Hi pegleg. I store mine in the basement pantry where is cool and dark. I hope this helps. 😊

[@jaytracks]

Im a novice so i canned my pickles in the instant pot ugh..im going to come back to this in August

[@OuttheBackDoor]

Hi Joe. I WB canned my pickles for YEARS, only to have limp pickles every way I tried to make them crisp. I've had several people comment that their jars didn't seal. Just FYI, only stuff 1 to 2 jars at a time and make sure your brine is ALWAYS boiling when you pour it into your jars. I made the mistake of trying to stuff and fill 8 jars at once and everything cooled down rapidly so it was only somewhat hot and 5 of my jars didn't seal. If this happens with any of your jars, just place them in the refrigerator and keep them in there and eat as you please. 😊

[@NewinTexas56]

I really enjoyed your video and got to work picking my cucumbers from my garden. I followed your video to the T except my pickling were small so I packed them in pint size canning jars. The first bath of 6 jars only had 4 lids pop. After 2 weeks we tried them and they tasted perfectly tasty and crunchy. The next batch of 6 a week later only had 2 lids pop. I just made my third batch and not one lid popped. I’ve read online that you could still eat the pickles in the jars that didn’t pop if you place them in the frig and not keep them on the pantry shelf. Any suggestions why my jars don’t pop and will they be ok if I place them in the frig?

[@OuttheBackDoor]

@@NewinTexas56 Hi NewinTexas. If the jars don't seal within 24 hours, place them into the refrigerator and wait the 4 weeks before digging into them. The main culprit of the failures has been things cooling off too quickly before getting the lids and bands on... mainly the brine. Pack only 1 or 2 jars at a time and make sure your brine is boiling when you get ready to pour it into the jars. Get the lids and bands on right away. When everything is HOT, this causes the jar of contents to start making a vacuum and seal. I hope this helps. 😊

[@HarmonyHillHomestead1]

Great video! Thank you! How long shelf stable?

[@OuttheBackDoor]

Hi harmonyhillhomestead. Thank you for watching! When I've done large batches, I've had these in the pantry for 2 years. At that point, they do get a little softer. 😊

[@andreababajko6566]

We missed a few steps at the end and I'm wondering if they will be ok. We didn't giggle them around to get the airbubbles out and I see some sticking out on top of the liquid. Will they be ok? Thanks, first time trying this and nervous about it.

[@OuttheBackDoor]

Hi Andrea. As long as the jars seal within the first 24 hours, you should be ok. If they don't, just stick them into the refrigerator and wait the 4 weeks before eating them. 😊

[@leendaroberto]

I plan on growing pickling cucumbers next year and I am going to make them your way. Have you ever canned Crisco? If yes-how do you do it? I have extra Crisco that I don't want to go bad. Thank you Mickey.

[@OuttheBackDoor]

Hi Linda. I haven't canned any shortening before because it's got a pretty good shelf life when stored in a dark cool place. I've got many 8lb tubs of lard in the pantry that also have a good shelf life. BUT, if you would like to actually can it, melt your shortening down, pour into your prepared jars, leave 1" headspace, and WB can 10 minutes. If you have any jars that don't seal, put them towards the front in the pantry and use them first as needed. They should still last you well over a year if not sealed. (Actually 2 years) The reason I say this is because I render deer fat into tallow and pour it into repurposed lug lid jars and some of those have been 3 years old when I've used them. I don't even process them. I use the open kettle method like I did with the crunchy dill pickles. I hope this helps. 😊

[@natalia199301]

Hey Mickey, Good video and I’m with him I prefer Bread and Butter. I can’t believe how easy you just made this. For B&B how much sugar, I have cucumber from my garden I need to can today? However this was a Rockstar video!

[@OuttheBackDoor]

Hi Natalia. I've always enjoyed tart or sour over sweet. Hubby is the total opposite! 🤭😊 Just saw the edit. I'll need to look up the other recipe.

[@robertmichalk1322]

I will give your method a try. I gave up on Ball canning method. Lately I've been trying a low temp water bathing method, 180°-185° not sure how this method will turn out.

[@OuttheBackDoor]

Hi Robert. Try doing only one jar and see what you think! 😊

[@janinecrossley3545]

I hope I remember this when my cucumbers mature…

[@OuttheBackDoor]

Hi Janine. You can always save it and come back to it later if you need to. 😊

[@vickieharrington4588]

Mine came out perfect but jars had not sealed after 2 days. If I use a handheld jar sealer, will that be safe?

[@OuttheBackDoor]

Hi Vickie. If the jars didn't seal after 24 hours, put them in the refrigerator and let them sit for 4 weeks before eating them. I wouldn't use the hand sealer and then store them in the pantry. I don't want you getting sick!

[@Boredtx96]

I’m sorry to ask this, I’m sure a few folks have asked already, but I couldn’t find a comment asking it, but how do you know if it’s sealed properly? Would a fail sign be if the cucumbers are popping back up or is there another sign showing improper sealing? I watched the full video, but this is my first time pickling cucumbers, and I’m nervous.

[@OuttheBackDoor]

@Boredtx96 Hi. If your button in the middle of your lid didn't pull down, or after 24 hours, you can push on the button, and it pops up and down, or if you gently try to lift the jar by the lid after 24 hours and the lid comes off, the jar did not seal properly. Some people hear their jars "ping" within the 24 hours, which is a sign they sealed. If they don't seal within 24 hours, place your jars in the refrigerator and wait the 4 weeks before eating them. Only do 1 or 2 jars at a time and make sure your brine is boiling. The heat is what seals the jars. I hope this helps. 😊