The Absolute Perfect Spicy Dill Pickles

Welcome back to Then We Eat.
Bick’s, Strub’s, Vlasic. What do these companies have in common? They were/are all famous pickle brands.
But even better than a Vlasic pickle, is a homemade pickle!
So this week Steve is here to show you how to make your own pickles at home.
It’s incredibly easy, and the pickles are unbelievably delicious.
What could be better than that?
So, let’s get started!
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Ingredients:
12 Cups Vinegar
6 Cups Water
1 Cup Pickling Salt
7 TSP Red Chili Flakes
14 Cloves Garlic
2 Bunches Fresh Dill
½ Bushel Pickling Cucumbers
Beach Volley by Scandinavianz / scandinavianz
Creative Commons - Attribution 3.0 Unported - CC BY 3.0
Free Download / Stream: bit.ly/3nVM3Wc
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[@MileHighGuyBBQ]

Question...with the amount of water in the canner I take it you pressure canned them and not water bathed them? Great video by the way. I've been looking for a simple pickle canning recipe.

[@thenweeat]

Although we used a pressure canner , we only used it as a water bath. No need for pressure canning with pickles. Thanks for watching!

[@rudwnwtdis]

Great video! Thanks for keeping it short. I was wondering how they were hot enough to seal if you put ice cold cucumbers in with the hot brine, but then you said to water bath them. Then I was confused on how that wouldn’t cook the cucumbers some even though they started out cold. But you showed us the proof, that pickle from last year looked perfect. I’m not gonna argue, I’m just going to follow the recipe 😂. Thanks again!

[@BlackJesus8463]

Hot cukes would cook more than cold cukes in the same time but in this case the vinegar preserves it from the inside the canning is just sealing.

[@thenweeat]

Glad you liked it! Thanks for watching! Let us know how yours turn out.

[@BlackJesus8463]

Nice! Have you ever done kimchi?

[@thenweeat]

We have not. Is it something you are interested in? Thanks for watching!