Super CRUNCHY Dill Pickles

These are super easy & super crunchy canned dill pickles! We're doing Open Kettle Method of Canning today!
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Milk Frothing Pitcher (I use this all the time when canning!)
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Large stainless steel mixing bowl
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[@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 😊

[@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!!! 🥒🥒🥒

[@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! 😊

[@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!

[@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 😆

[@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 😊💗

[@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! 👍😊

[@geedee2420]

Great video.

[@OuttheBackDoor]

Hi GeeDee. Thanks! 😊

[@ludabariesheff4470]

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

[@OuttheBackDoor]

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

[@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 😊 💗

[@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. 😊🥒

[@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. 😊

[@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! 😊

[@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.

[@jmelx09]

I love the video… thanks a bunch. 😎

[@OuttheBackDoor]

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

[@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. 😊

[@madammim694]

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

[@OuttheBackDoor]

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

[@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! 😊

[@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. 😊

[@Mellow7801]

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

[@OuttheBackDoor]

Thank you, Marcia. I appreciate you watching! 😊

[@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?

[@Lilredhen76]

Love the crunch, my mouth is watering

[@OuttheBackDoor]

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

[@debbybrady1246]

I love a simple recipe. ❤

[@OuttheBackDoor]

Hi Debby. Thank you for watching! 😊

[@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! 😊💗

[@kathleenmueller8110]

Great video Mickey thank you!

[@OuttheBackDoor]

Thank you, Kathleen. I appreciate you watching! 😊

[@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! 😊

[@smcgee2010]

Great video, thanks for sharing. 👍🙏

[@OuttheBackDoor]

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

[@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!

[@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! 🥒😊

[@janeenspencer1368]

This one I'm trying. Thank you.

[@OuttheBackDoor]

Hi Janeen. Enjoy! 😊

[@donnasmith7414]

Those dill pickles you make rock!!!!

[@OuttheBackDoor]

Thanks for your help, Donna! 😊💗

[@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... 😆

[@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. 🤭😊

[@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. 😊

[@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! 😊

[@parislady1925]

I made dill pickles last season and they are limp. I followed the instructions and yes a water bath. I will give all my pickles away and start over with this recipe. Also, I didn't know it was just the seeds that gave it the dill flavor. Last year I used Mrs Wages dill pickle mix and they are super salty. I took one of the jars and poured out the juice, refilled with half vinegar and half water. That seemed to correct the over salty taste but not the not crispy limp pickles. I am so excited to try this recipe. Thanks so much!

[@OuttheBackDoor]

Hi Paris Lady. I struggled for YEARS with limp pickles, trying many different techniques. Now this is the only way I do my pickles. 😊

[@krisqueen5939]

🌷Take your pickles and chop them up for relish. That hopefully will make them useable for tuna and salmon salad and help them empty your jars top reuse😊

[@OuttheBackDoor]

@krisqueen5939 Hi Kris. Thanks for sharing your tip! 😊

[@COWELLGIRL]

Yummy yummy for your tummy😊

[@OuttheBackDoor]

😂💗

[@wadenixon9455]

Looking mighty tasty , 💯🌹

[@OuttheBackDoor]

Hi Wade. Thank you. 😊

[@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. 😊

[@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! 😊

[@tdoonie8244]

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

[@OuttheBackDoor]

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

[@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! 😊

[@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

[@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 😊

[@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!!!

[@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! 😊

[@orscrub3161]

new subscriber, they sound delicious! tyfs

[@OuttheBackDoor]

Hi OR Scrub. Welcome to the channel and thank you for watching! 😊

[@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! 😊

[@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! 😊

[@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?! 😂😂😂

[@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.

[@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. 😊

[@bodidleemusic]

Nice

[@OuttheBackDoor]

Thank you! 😊

[@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.

[@carolynmoody9460]

❤❤❤

[@OuttheBackDoor]

Good morning, Carolyn! 🌞 💛

[@morrison1405]

Hey Beavis, backdoor. Huh, huh, huh, huh.

[@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. 😊

[@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. 😊

[@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. 😊

[@brionafromlouisiana8506]

New sub !

[@OuttheBackDoor]

Hi Briona. Welcome to the channel and thank you for following me on my journey! Have a wonderful day. 😊

[@thomasrehder613]

I always soak m6 cucumbers un ice water for about 4 hours before i cut them up

[@OuttheBackDoor]

Hi Thomas. Thank you for sharing your tip! 😊

[@user-qs9kj8eb6d]

I've never tried canning pickles before & I was wondering if you could tell me which cucumbers are pickling cucumbers? I love pickles so I'd love to be able to make my own.

[@OuttheBackDoor]

Hi Tina. Pickling cucumbers are a specific type of cucumber. There are different kinds of pickling cucumbers as well if you're buying seeds and planting your own. I like the Boston pickling cucumber, myself. I also eat them as regular cucs in my salads besides making pickles. If you want to make pickles this season, I would suggest checking farmers markets or natural food stores. I hope this helps. 😊

[@staceybennett7293]

How long do I need to let them set up before they are ready? ❤

[@OuttheBackDoor]

Hi Stacey. It's best to wait 4 weeks to allow the brine to penetrate the cucumbers for the best flavor. 😊

[@beverleygregory]

thanks Mickey, I did your recipe a year ago, and pickled about 15 jars, they were super crunchy and my daughters loved them , unfortunately they went cloudy but tasted great , I had a couple left that were close to 7 months old and when opened didnt smell good so we didnt chance eating them and tossed them out, Im about to do this all over again as its harvest time and will do half a bushel like before, I did use tap water and maybe that was the cloud issue, all the other instructions I followed to a tee. I may put a hot pepper in as an experiment also , I like the idea of not water bath sealing them as you pointed out it takes away the crunch factor, I would appreciate your advice if you could reply with any further advice, hope your back problem has improved , I know what thats like with a trapped nerve or slipped disc getting older sucks but we have to suck it up xxx

[@OuttheBackDoor]

Hi Beverly. First, I'm glad you didn't get sick from eating the pickles that turned cloudy!!! If they do that and you didn't use regular table salt, TOSS THEM! I had a few jars do that to me in a larger batch I made. My error! I was trying to fill too many jars at one time and everything was cooling down. Even though it appeared the jars were sealed within 24 hours, some turned cloudy within 5 days of processing them. That's a sign of spoilage. So, I'm suggesting you only fill a couple of jars at a time and make sure your brine is always boiling. I hope this helps! Mickey 😊

[@beverleygregory]

ok sounds good will do , @@OuttheBackDoor

[@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. 😊

[@gaylecoffey3313]

You mentioned a video of bread and butter pickles. I found the one about refrigerator b & b pickles but want to make them in quantity for winter storage. Can this open kettle method be used for the bread and butter pickles also? Will the pickles vacuum seal with this method?

[@bonnies1405]

one more question. did you remove the rings before storing as you would if it was water bath canned? so excited about this method. don't want to do anything wrong.

[@OuttheBackDoor]

Hi Bonnie. I actually left the bands on (super loose) just for somewhere to store them. I've got an over abundance of rings. So in essence, yes, leave the bands off the same as WB canning. 😊

[@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! 😊

[@kermets]

Have you tried the Van holten pickle in a packet....omg the sour one is the best..... so i started growing pickles this year and using apple cider vinegar trying to clone there recipe......Brett

[@OuttheBackDoor]

Hi Brett. I've never heard of it. Are these different flavors (seasonings) in a packet? 😊

[@jakal20104]

Sorry if you have already answered this but, when using this method, what is the shelf life for the pantry? For the refrigerator?

[@OuttheBackDoor]

Hi Jakal. Right now I've got some of these pickles in my pantry from over 2 1/2 years ago. I'm thinking about doing a video on opening some older jars of food so we can all see the quality of the food as they get older. Once you open a jar, you can keep it in the refrigerator as long as it takes to eat them. I hope this helps. 😊

[@jakal20104]

@@OuttheBackDooryes thank you

[@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!

[@SusanWBeauty]

I wonder if I could do my dilly beans the same way without water bathing them?

[@OuttheBackDoor]

Susan, to be honest, I don't see why not. Many years ago, open kettle method was the only way used. 😊

[@ForbiddenChocolate]

Hi Mickey! My housemate planted cucumbers, and they're doing better than either one of us had even hoped they would! Unfortunately, she didn't save the seed packet, so we have no idea what variety they are (along with everything else she's growing lol). I had the idea to make pickles with them because a person can only eat so much cucumber salad, but now I'm at a loss. 😕 I don't care for pickles myself, so have never made any, but she loves them. Would you be so kind as to explain why you can't make pickles with other types of cucumbers? Is there another way to preserve some of them? We have more than we know what to do with! 😅

[@OuttheBackDoor]

Hi Laura. 🌞 Technically, you can use other varieties of cucumbers to make pickles or relish, but pickling cucs are just a variety that work well. I eat picking cucs sliced on my salads or mixed with tomatoes and Italian dressing aka cucumber salad. Just pick the cucumbers that you have growing when they are small and try to pickle them within 24 hours for the best results. I hope this helps and enjoy your day! Mickey 😊

[@ForbiddenChocolate]

@OuttheBackDoor thank you Mickey, I'll let her know so we can be prepared. She'll be very happy!

[@OuttheBackDoor]

@@ForbiddenChocolate wonderful!

[@lisanorris6518]

Where did you get your cup to pour the liquid with? Its so cute. And just the right size.

[@OuttheBackDoor]

Hi Lisa. It's actually a milk frothing pitcher. 😂 I use it for everything, but frothing milk! Here's a link to one similar to the one I use. 😊 amzn.to/3NUjynt

[@lisanorris6518]

@@OuttheBackDoor Thank you so much.

[@OuttheBackDoor]

@@lisanorris6518 You're very welcome 😊

[@beverleygregory]

hI again Micky, SO ,, Im ready to start putting all the preped pickles in thier jars, with the spices ect , I allready sanitised them , and they are cooled down now , my question is you mention you do warm the jars up before adding the hot brine, which makes sense as Ive had the experience of exploding jars when adding hot water to cold jars, so do you warm up the jars before filling them or fill them up first then put them in hot water to warm then add the brine thanks

[@OuttheBackDoor]

Hi Beverly. I generally heat my jars in the oven and keep them in there, taking out a couple at a time to fill with my cucs and additional spices. Yes, I've gotten burned slightly a few times. When using open kettle method, I sterilize my jars in the oven at 220°F for 20 minutes and then turn my temp down to the lowest (170°F) to hold the heat. I choose to do this because we're not technically "processing" the jars. You could also keep your jars in hot or boiling water. Again, only take out a couple of jars at a time so they stay hot. Fill your jars and pour your boiling brine over them. Place your lids and bands on and allow to cool and seal. I realize you said you've sanitized your jars already, so a warm oven or hot water for the jars prior to filling are my suggestions. I hope this helps and happy pickling! 😊

[@beverleygregory]

yes thanks Mickey got it ,, thats what Ill do just heat them up before filling makes sense@@OuttheBackDoor

[@TheMZSABRINA]

This may be a silly question but how do you store them and how long do you wait to eat them? Just happened on your channel. I've never canned anything!

[@OuttheBackDoor]

Hi MzSabrina. No question is silly! 👍 This is called Open Kettle method of preserving. It's a very old method of putting up preserves and pickled vegetables. It's best to leave pickled foods for at least 4 weeks before eating them so the pickling brine penetrates the vegetables or cucumbers to give them the best flavor. I store mine in the basement pantry where it's cool and dark. If a jar doesn't seal within 24 hours, I place the jar in the refrigerator and wait the 4 weeks before digging in. I suggest only doing one or two jars at a time and make sure the brine is boiling when you pour it into the jars and not just hot. I did 8 jars at once and the brine cooled down too much and 5 of my jars didn't seal. I couldn't work fast enough, so I make sure to only do a couple of jars at a time now. I hope this helps and if you have any other questions, please feel free to ask. That's what I'm here for. 😊

[@TheMZSABRINA]

I don't know how to tell if they are sealed😢 I had to leave when I put the lids on. Is there a way to look and tell?

[@OuttheBackDoor]

@@TheMZSABRINA Sabrina, the little bump in the middle of the metal lid should be pulled down from the vacuum so it's not raised up any longer. If it's still raised up, the jar did not seal properly and you'll need to place it into the refrigerator for the 4 weeks before enjoying them. Also, if the bump in the middle is still up after 24 hours and you push on it and it goes down and stays down, that is a "false" seal and you need to put them in the refrigerator. The example I told you about where I did too many jars at one time? I actually had false seals on those and didn't realize it. The jars of pickles sat on my kitchen cupboard for a week because I was too busy to bring them down into the pantry. I noticed the brine was getting cloudy. That's a bad sign and that means that they were spoiling. I had to toss all those pickles into the compost.

[@jet8485]

I would love to try this for the first time ever pickling cucumbers. We love sweet and sour pickles. Do you know it can be stored safely adding some sugar to this recipe? Greetings from the Netherlands. Beginner gardener and canner here 🙂

[@OuttheBackDoor]

Hi Jet. Welcome Netherlands from the USA! You could use the open kettle method with your sweet pickles. Make sure to only do a couple of jars at one time so your jars stay hot and the brine boiling. I did a large batch and thought I could work fast enough. I was mistaken. I had three jars start getting cloudy after about 5 days. They were spoiling and I had to toss them. I hope this helps and have a wonderful weekend. 😊

[@jet8485]

@@OuttheBackDoor thank you 👍🌷

[@OuttheBackDoor]

@@jet8485 You're very welcome 😊

[@GreenFamily2007]

Question: Could you add some slices of onion to these?

[@OuttheBackDoor]

You sure may! As long as the vegetables are being pickled you're good! 👍😊

[@morgancalvi6675]

You can make you own Apple Cider Vinegar at the price of apples.

[@OuttheBackDoor]

Hi Morgan. I've got apple and crabapple trees on our property so me making apple cider vinegar is utilizing as much of the fruit as possible. The store bought apples are covered with a waxy coating (unless organic) to help extend the shelf life and those won't work. I use the peels and cores of the apples to make the vinegar. 😊

[@morgancalvi6675]

@@OuttheBackDoor can you use crab apples for ACV? I didn't know that. The ACV I've made with peelings from the store apples, seemed ok...although it tasted different from store bought apples...is that why you say the store bought ones won't work?

[@OuttheBackDoor]

@@morgancalvi6675 yes! You may use crab apples! I dump mine in a sink of cool water to "swish" the dust off of them. You don't want to wash them so well that you're removing the natural yeast enzymes that are in the skin. I pull the stems off and cut them in half. That's it to preparing the crabapples. This vinegar makes a tasty salad dressing with light olive oil. 😊

[@morgancalvi6675]

@@OuttheBackDoor thank you, so much.

[@OuttheBackDoor]

@@morgancalvi6675 You're very welcome! 😊

[@cwhouseknecht]

Will this work with hot banana pepper slices? Mine come out soft, not crisp.

[@OuttheBackDoor]

It should! 😊

[@beverleygregory]

Mickey also found something of the same process for pickling onions without water bathing them , just malt vinegar ect ect Ive done this before with good results but water bath sealed them any recomendations you have on this thanks love xx

[@OuttheBackDoor]

Beverly, open kettle method is a very old method of preserving high acid foods like jams, jellies, and pickled vegetables. I use OKM for making pickles because it keeps the cucumbers crisper. This is the only time I use this method. As far as the onions, I personally would WB can them. 😊

[@beverleygregory]

yes I thought so, I picked up my cucumbers today yahoo cant wait to get it done thanks again@@OuttheBackDoor

[@SouthernGirl-dh4fz]

How long do you let them sit before they’re ready to eat?

[@OuttheBackDoor]

Hi SouthernGirl. Let them sit 4 weeks before eating. That gives the brine adequate time to penetrate its flavors fully throughout the cucumber. 😊

[@jwhite9825]

Can you also water bath these? Does it help the flavor?

[@OuttheBackDoor]

Yes, you may water bath can these if you choose. It won't help the flavor though. You would still have to wait to dig into them for optimal flavor. 😊

[@kathleenmueller8110]

What type of water….distilled, spring, tap.?

[@OuttheBackDoor]

Hi Kathleen. I would suggest filtered water if you have municipal water. I use my tap water. We have a well. 😊

[@kathleenmueller8110]

@@OuttheBackDoor do you refrigerate the pickles? Thank you , loved this!

[@OuttheBackDoor]

@@kathleenmueller8110 Hi Kathleen. I keep these in the pantry. 😊

[@bonnies1405]

would it hurt or help to add pickle crisp?

[@OuttheBackDoor]

Hi Bonnie. I've tried using pickle crisp before when WB canning my pickles and never had good results. I have not added it to my pickles since I've been using the Open Kettle method and I've had 2 year old pickles still crisp, so I can't say good or bad with adding it to this recipe. 🤷‍♀️😊

[@zarabees2123]

Can the pickle jars be stored on the counter or it has to be in the fridge? With thanks

[@OuttheBackDoor]

Hi Zarabees. As long as the jars sealed properly, they may be stored on the counter. Once opened, then store in the refrigerator. I keep mine in my basement pantry where is cool and dark. 😊

[@zarabees2123]

@@OuttheBackDoor thank you very much for responding. Will definitely give it a try .

[@OuttheBackDoor]

@zarabees2123 you're welcome 😊

[@peggywilliams7538]

How long do you let them set before eating.

[@OuttheBackDoor]

Hi Peggy. My thought is "out of sight, out of mind!" 😆 So I actually wait 4 weeks before digging into them for the best flavor. 😊

[@sandrarowlands2696]

I enjoyed the video but you didn’t say what you did with the jars before filling them. Did you boil them or just immerse them in hot water ?. Please explain.

[@OuttheBackDoor]

Hi Sandra. I usually heat mine in the oven. Keeping them in boiling water would work as well. If you plan on doing a large batch, only fill a couple of jars at a time to ensure your brine is still boiling hot when you pour it into your filled jars and make sure your jars are hot, but be careful not to burn yourself when filing your jars with the cucumbers. 😊

[@kimmackay1927]

Hi. You did not mention anything about removing the blossom end of the cucumber. Is this not necessary?

[@OuttheBackDoor]

Hi Kim. I personally don't. I've had no issues with the pickles with leaving it on. 😊

[@haroldhammons2334]

Did you use 5% acidic vinegar?

[@OuttheBackDoor]

Hi Harold. Yes, I did. 😊

[@sheilawilliamson827]

do u not need to keep these refrigatored

[@OuttheBackDoor]

Hi Sheila. As long as the jars seal properly, you only need to refrigerate them after opening up the jar to enjoy. 😊

[@wendymarinelli6603]

How long do they have to sit to fully pickle?

[@OuttheBackDoor]

Hi Wendy. I generally wait 4 weeks for the best flavor. 😊

[@wendymarinelli6603]

@@OuttheBackDoor thank you!

[@OuttheBackDoor]

@@wendymarinelli6603 you're welcome 😊

[@lorrainestone]

Do you have to keep them in the refrigerator? Where is the recipe for us newbies 😊

[@OuttheBackDoor]

Hi Lorraine. This is considered open kettle method of canning. As long as your seal doesn't fail or the liquid turns cloudy after about a week, they should last in the pantry for quite awhile. I've still got a couple of jars that were canned 2 1/2 years ago. 😊

[@user-ts9jx8vi4u]

I really want to try this. However, I do not have dill weed growing. Would you be able to give me a guess as to how much dill seed would be used instead of the dill weed heads? Also, since this is open kettle, can I make bread and butter pickles the same way as the dill pickles. Do you think they would seal and be shelf stable. I don't have a refrigerator big enough to hold 4-6 qts of B&B pickles ... nor can I eat them in 4-6 weeks.

[@OuttheBackDoor]

Hi Kay. I like lots of dill flavor so I lean towards closer to a teaspoon of dill seed per quart. That's just my taste. And yes, you can do the same thing with the B&B pickles using the open kettle method. Someone else just asked today on that video the same thing. I hope this helps. 😊

[@user-ts9jx8vi4u]

@@OuttheBackDoor Thank you so much, Mickey! You've just opened another door for me! I'm going to push it one more step and ask if you think the open kettle method would work for relish. I use cabbage, green tomatoes, cukes and onions. Normally I would soak the ground up veggies and soak them overnight in a salt brine then drain and rinse them (supposed to make them keep their crunch ... doesn't work/never has ... but if I could open kettle them and use the B&B brine they should keep their crunch. My sons love these so I make a lot and give them enough to last a year. I think the only thing I would watch for is not to pack the jars as tight as I did before. Hope and pray your back heals quickly. ❤

[@OuttheBackDoor]

@@user-ts9jx8vi4u Hi Kay. Thank you for your prayers for my back. I need them! But I had had my hip replaced 4 weeks prior to recording this video (2 years ago this August) and was not allowed to bend past 90 degrees for the first 6 weeks to make sure I didn't dislocate it. The hip is all good. Now to your question. The Open Kettle method of putting up food was more less the very first way of preserving certain foods (not low acid foods) in jars well over a century ago. (Yes, you may WB low acidic foods but that's a different topic) I only use this method, myself, for my dill pickles. I may try it on my mixed pickled vegetables blend because I do love a good crunch. OKM can be a little trickier in making sure you've got a really good seal. When we WB can, it's the prolonged heat that causes that good vacuum that seals the lids. It's easy to OKM preserves because your jars and the preserves are very hot. Raw vegetables are a bit different because they are only at room temp being packed into hot jars (this starts cooling the jar down) and then putting a boiling liquid over the food and placing your lid on immediately. It's hot, but not as hot as WB canning. In honesty, I've had more failures using OKM. Both my DIL and I were doing dill pickles within a few days of each other. We both noticed after about a week that some of the jars were cloudy. BAD SIGN! The seal had released and they were spoiling. In the compost they went! I'm not saying OKM is bad, I'm saying it can be trickier and failures are a possibility. I take that chance to get crunchy dilll pickles! Also when I'm trying new things, I research the pH balance for everything to determine if I feel it will be safe or not. Some things I've seen in some of the rebel canning groups I wouldn't attempt. It doesn't make sense to me or I don't feel it's safe. Sorry for rambling on, but your relish with the B&B brine should work using OKM. 😊

[@silviawoodard5737]

Can you link the recipe that you refer to? Thanks!

[@kaydavidson7283]

There is no link. I used the recipe for bread and butter pickles in the Ball Complete Book of Home Preserving. It's the book with Ball the pint jars on the cover. I also used the same book for the recipe for the BRINE for Sweet Crisp pickles, then proceeded to do the open kettle method. I do not use pickle crisp for any of my pickles. They all turned out great! I had brine left over so I canned it too -- a head start for 2024!

[@user-kn5iv9bf1w]

Do I need to let them sit for 4 weeks before eating?

[@OuttheBackDoor]

Hi Rich. Yes, it's best to leave them sit up to 4 weeks before eating because it gives the brine a chance to really penetrate the cucumbers to give them that pickled flavor. 😊

[@user-kn5iv9bf1w]

@@OuttheBackDoor Thank you. It's the first time I have made pickles. Will let you know how they came out.

[@OuttheBackDoor]

Enjoy! 😊

[@dreampurplequeen1]

You never said how much dill seed to put in

[@OuttheBackDoor]

Hi dreampurplequeen. Love your hair! 💜 It depends on how strong you like the dill flavor, so 1 to 2 tsp of dill seed per quart. 😊

[@light7814]

This is easy method, but one time could be good, next time not really.

[@OuttheBackDoor]

So far mine have been good. Occasionally I'll get one that doesn't seal and it goes into the refrigerator. 😊

[@fredberry1342]

So let me get this straight. You filled the jars with cucumbers dill pepper corns garlic and the brine. Everything was hot including the lids. Then you put the flats on then the ring and just let sit on the counter. They all sealed. No Alum No Pickle crisp? (By the way Alum is aluminum and potassium and pickle crisp is Calcium chloride. Both are man made and neither one is actually safe Look it up.) This is a fantastic recipe. Thank you.

[@OuttheBackDoor]

Hi Fred. You understood correctly and summarized it well! 😊

[@fredberry1342]

I am hooked then. I will be trying this recipe. Thank you.

[@OuttheBackDoor]

@@fredberry1342 you're welcome 😊

[@AMe-qd8oh]

Somehow I missed where the recipe is. Can you share the recipe please.

[@OuttheBackDoor]

I shared it during the video. 😊

[@lindapasquali2670]

I love this video. How did you heat your jars so there wasn’t thermal shock when pouring in the boiling hot brine?

[@OuttheBackDoor]

Hi Linda. I kept mine in a warm oven and took out a couple at a time. You could also keep them in the sink with very hot water or run them through the dishwasher on steam or heated dry if those are an option. 😊

[@lindapasquali2670]

Also, Mickey, if I am using g strictly dill seed, how much would I add per quart? I’m figuring 1/2 teaspoon (level)

[@OuttheBackDoor]

@lindapasquali2670 Linda, it depends on how strong of a dill flavor you like. I've put up to a teaspoon per quart before. It was a strong dill flavor but that's what I like. Half teaspoon should work.