How to Make CRISP Lacto Fermented Pickles - A Probiotic Rich Food

Learn the secret ingredient to CRISP Fermented Pickles. These will not be mushy! Learn How to Make Crisp Lacto Fermented Pickles, a Probiotic Rich Food that are great for good gut health!
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Do you find that old-fashioned homemade lacto fermented foods, including pickles, can be mushy? Well, they won't be anymore! All it takes to keep these naturally fermented pickles crisp is to add a simple ingredient that comes right out of your spice cabinet. And if you don't have this simple ingredient on hand, no problem. I have an alternative that pretty much every kitchen has in their cabinet or pantry!

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▬ ABOUT THIS VIDEO ▬
▶In this video, Mary from Mary’s Nest shows How to Make CRISP Fermented Pickles - A Probiotic-Rich Food.

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[rut]

My grandma always said you absolutely needed to add bay leaves when pickling vegetables, she died this year at the young age of 99 and your video made me think of her wisdom and made me smile thinking of all the recipes she taught me and that time spent together. Thank you for this amazing video!

[tvc]

What an absolutely wonderful voice you have, so pleasant to listen to.

[gabrielel-assis]

You're one of few ladies who are a delight to listen to here. you're unpretentious, knowledgeable, and thorough.
My Polish grandmother, years ago, used to pickle cucumbers just as you do here. However, she used to weight the cucumbers down with hardened ends of baguette bread or the hardened part of sourdough, rye, or whatever kind of bread she happened to have baked. She told us once that the bread helps wit the fermentation process and imparts a unique and pleasant sour taste.
Another note, when she was pickling at a time when our vines had lost all their leaves, she used oak leaves from an old oak tree at the end of the property.

[a.w.]

Best pickle instructions I’ve seen on YouTube so far! Thank you! 😀

[Geolog]

I have been wondering why some of my pickles were mushy and others crisp, and now you gave me the answer: the tannins! My crisp pickles were fermented with bay leaves, unlike the mushy ones. Thank you very much for this most informative video! I learned something very useful!

[amysmiles]

I don't care what your talking about, your voice is so calming and sweet. You should get paid to give people bad news and they won't feel as bad.

[mariannealeck]

Great video! Love the step by step process and explanation. I would also add that dating your ferment is important. I use a piece of scotch tap, fold over the edge of one end, use a magic marker to write the date, then place it on the jar. It takes the guess work out of when that jar was filled. And with the folded end it is easy to remove when the jar is empty and needs to be washed.

[jordansmith]

You are absolutely glowing, probably due to all the fermented foods you’re eating!

[RowanForests]

The jar of pickles that I followed your directions for and started back on Feb 19 came out great. Crisp, tasty pickles. Thanks so much for your very informative videos.

[erich]

Quick tip from a homebrewer. Leaving water to sit in the open will not gas off the chlorine. Most utlities now add chloromines to the water instead of the pure chlorine that they used to use. It will not vaporize very quickly from the water. One of the few options is to add campden to the water. It binds with the chloromines and drops it out of suspension, but because campden can be very toxic in its undiluted form it only takes a tiny amount to do the job. About have an aspirin sized tablet per 5 gallons. So unless you brew or make wine just stick to jugs of distilled water from walmart.

[BenyaminMentchale]

Hi Mary,
I just made a batch in a 0.75 litter jar (Jacob's coffee).
I don't have bay leaves, so I used your tip with the tea bag.
Also, used your other tip, and placed it inside the oven, togethet with the fermenting mustard,
pear vinager and apple cider vinager.

Thanks for all your educational and inspirational videos.

[robinhazeslip]

Thank u for shedding light on the secret to crisp pickles!! Grape leaves have been working GREAT for me! 1st crisp pickles I have EVER been able to make!😃

[Tropicalpisces]

Your family is so lucky to have you!! 🙏😃Thank you for your channel. Everytime I see a new video I think "why yes, I am curious about that". Then I start the video, and you give THE BEST most detailed instructions ever! 👏👍😎

[JustGeralee]

Dear Mary, you have NO IDEA how much I adore you and your channel!! You have taught me so much about the traditional kitchen. I wanted to say a huge thank you for being my mentor and not even knowing it! I have wanted to make fermented dill pickles for ages but have always psyched myself out but after watching this video i feel confident and so I am going to be making these on my channel! I’ll tag you in my video when I do it because I’m sure they will be delicious just like everything else I have ever made off one of your videos has been. Thank you so much! 🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻🫶🏻

[kathryngagne]

Thanks so much, Mary. Just harvested my cucumber crop and will be fermenting for the first time in my 3 gallon crock. So excited 😁. I just subscribed and will be watching your other videos as well. I'm sure the probiotics will help my digestive imbalance due to my diabetes. The skills you are teaching are also invaluable for the challenge ahead with food shortages.

[judyabernathy]

Precious Mary, I could listen to you teach all day!! What a great recipe, in that I think I could actually do this one!! Thank you! ❤️❤️❤️

[donplaisted]

Thank you for your speedy reply. My wife and I do a lot of caning, sausage making, curing our own bacon, breads and now I am going to do fermented pickles and other vegetables. I will say you have a teachers talent. Thank you again.

[dawnthomsenminenga]

Nice video, Mary. My favorite item to make them crisp is oak leaves which also have tannins.

[riegeurs]

Dear Mary, love your video’s and wisdom.A tip for sweetness in your pickles.Just put 1 stevia leave right in your brine.Is perfect.I also use it in rhubarb.

[rachelgarst]

Thank you! Finally a simple, to the point video that explains it all. I especially loved the info on how to turn them to sweet pickles. Im ready to do mine now!!!