The ONLY pickle video you need to watch.

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for full pickle recipe breakdown check out the blog:

00:00 - Intro
01:40 - Pickle Preservation Methods
05:36 - Garlic Dill
07:25 - Bread and Butter
09:20 - Half Sour
10:51 - Full Sour
12:22 - Kimchi Pickle
13:56 - Canned Pickle

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Music Credits:

Video Credits
Creator, Host, Co-Editor - Mike G
Editor - Hayden Hoyl
Assistant Editor - Cooper Makohon
Motion Graphics - Raphael Oliveira

[hatz]

Tip - to keep the pickle crisp, remember to remove the blossom end of the cucumber before pickling. The blossom end contains enzymes that can cause cucumbers to soften and become bitter

[wildwoodskimberlynewworldd]

Are you kidding me I'm right in the middle of canning my famous peppered pickles, this is how I know AI is listening to everything in my kitchen😅

[MrENigma]

After so many years of doing these videos... you sure have gotten super tight with the content. There just are not any wasted seconds... especially with the video editing. You have always been extremely effective at communicating, but just a complete package. Well done sir.

[luminarygoddess]

Always remove the ring off canned goods after processing. Remove the ring and check seal by holding the lid in your finger tips. Only put the ring on after opening for the refrigerator, if you keep ring on it might go bad but reseal it’s self and you might not know.

[vladvitkovski]

A little observation. The introduction of tannins into the brine will increase crunchness by a 100. Of course, there's no need to put oakwood chips, something simple as bayleaf will do. Or, as personal recommendation, a horseradish leaf or black currant leaves (is you can get them un the US) are amazing.

[ydlvjix]

I started making Hungarian sun fermented pickles this year. I relearned about this after years of it being forgotten from my family. They are so good! I remember my grandmother using the same method for green tomatoes so I've been experimenting with cherry tomatoes, too. I HIGHLY recommend this easy but delicious method!

[tamdev]

Here is a way to extend the shelf life of the method 1 pickles and to store them outside the refrigerator: Sterilize your jars, put the vegetables in the jars, pour your boiling hot mixture over the vegetables, close the jars immediately, turn it upside down on the lid and let it vacuum seal naturally (just like you would with jam). And do pay attention to the vinegar, salt and sugar content.

That's how I have been making pickles for years and they still taste great.😋

[kaylathompson]

Omg Mike G is talking about canning!! Never thought I’d see the day 🙌🏼🙌🏼 Would love to see more canning content.

[RestlessRobber]

I need the Grillos recipe haha. Can not justify spending $7 on 8-10 pickle spears but so good 😭

[fuzzypumpkin]

I make fridge pickles all the time. Have never heated the brine.Still works. I mess around with the spices every time. Latest batch was a 12oz jar...1 big garlic clove. About 1/2 T peppercorns, 1 tsp fennel seed, 1 T salt. One jar I put 1 T sugar in as well, just for giggles. Rice vinegar instead of white vinegar. This year is the first I used rice vinegar because I was out of white vinegar...I hate the smell of it so I rarely keep it in the house. So much better.

[kristycargile]

I could not be happier to see this post! Perfectly timed for the exact conversation I had with my husband this morning for something we wanted to try out! Thanks for the content! 🥒

[LadyOfRain]

My youngest just used the Kimchi water from her favourite brand to make her own Kimchi Beans from the glut of pole beans we have going right now. She was VERY impressed by her finished product. she let them sit on the counter for 5 days before deciding that the flavour was where she wanted them to be.

[melusine]

Stop taking sponsorship from better help

[VerhoevenSimon]

It's great to see another fermentation video! Especially the kimchi ones interested me.

[valerazio]

Love the video, and I'm only halfway through! I've been following you for a long time, and I feel the need to mention this whenever I remember: please let us know the percentage of your vinegar. In some countries, white distilled vinegar is 9%, and in others, it's 6%. While apple cider vinegar, rice vinegar, or balsamic vinegar are usually consistent, white distilled vinegar can vary (though I could be wrong about it being only white vinegar). I made your pickles from an older video, and they turned out super sour because of that difference—lesson learned! Anyway, thanks for the video, Mike. Love from Ukraine!

UPD: finished the video. Remembered how my grandma and mom doing canned pickles, we always preserved 50 to 100 3L jars in summer back in the day when we were spending time in the village more. Classic canned pickles to preserve for years, we used dill flowers, garlic, and belozerka pepper (it's sort of bell a pepper). And the other mix was crashed garlic, dill flowers as well and some chili ketchup, surprisingly it adds mild heat and extra crunchiness for them, but it's better to eat them by the New Year. Thanks again for the video!

[jackijax]

You just solved my biggest issue .. labeling!
I rarely label anything so get stuff mixed up. I love gifting my canned goods so don’t like to write directly on the lid because I have cute round labels I can write on.
Seeing the blue painters tape on the side of the jar was such a simple & genius fix. Can’t believe I didn’t think of that. I use it literally everything else.

💪🏼💕

[scoroop]

Have been following your fermentation vids for years - love them! in Slavic countries that is central Europe more less where I come from fermenting food has been a tradition for centuries. If you ferment gherkins there's a nice hint for you: to make them crunchier you can add leaves to the jar - we add different varieties depending on what is available: grape, blackcurrant, cherry, raspberry, horseradish - they contain tannins which will make them crunchy af :). A traditional addition is also a horseradish root - just stick a piece of a size of a finger between gherkins. cheers

[cixly]

where is the canning police? store your jars without the rings, so you're sure about the seal! :) great vid, thanks ^^

[suzyb]

I am so happy you did this video. Recently I purchased a pkg of the long cucumbers from Costco and just didn't use them as I had intended. I made fridge pickles cause the clock was ticking and food is not to be wasted. My brine was too vinegary. I love seeing the different methods and I am going to plant some cucumbers for the first time in my small container garden. Dill I can grow easily in my Greenstock.. can't wait to add pickles to the list of things I no longer need to get at the grocery store!! Thank you! Love your content. 🙂

[tenjan]

In Germany, people add "Gurkenfest" to long term storage pickles. You can by it in supermarkets, it is a preservative but it also firms up the pickles and helps keep the green colour. That way, they stay crunchy, even though they are sterilised. "Gurkenfest" literally means "Gherkin–firm".