Homemade Dill Pickles takes 6 weeks to make | MyHealthyDish

[MyHealthyDish]

Tighten lid when done boiling. The lids should concave slightly once it starts cooling. If it doesn’t place in the fridge

[peternguyen]

“4 to 6 weeks”
Me 3 years later: *MY PICKLES*

[justjan]

When my grandmother was alive we'd spend many hours in the kitchen preparing cucumbers, beets, peaches and many other kinds of garden produce for canning. My grandmother had knowledge that could fill a book on her canning and pickling recipes. This was back when we had no air conditioning AND the reward for helping was an afternoon off to go to the town pool with my 2 sisters. Great memories. I miss her terribly. ❤️❤️❤️😊🙏🏻

[M_ldyCheese]

"Shorter, fatter, and bumpier"

Sounds like me 😔

[DarkQueen]

Hey for best food safety practices it's recommended that you cover your jars in water at least 1 inch above the lid. Safe pickling yall!

[thirstbasket]

In Russian we have a type of pickle that is not pickled all the way, its sort of between a cucumber and a pickle and is one of my favorite snacks. Only takes a few days to make. Here's an example recipe:

1. Wash the cucumbers (500g) and cut off the ends.
2. Slice the garlic. (4 cloves, or more if you want, and any other desired spices)
3. Put the washed dill (1 bunch) on the bottom of a saucepan or bowl, put the garlic on top and spread the cucumbers.
4. In a small bowl, stir salt (1 tbsp) with 100 ml of sparkling mineral water.
5. Pour mineral water with salt over cucumbers and top up with all the remaining soda (400 ml, so 500 ml total). Cover the cucumbers with a plate so that the pickles are submerged amd pressed down.
6. Put the container with cucumbers in the refrigerator. Ready in a day or two, you may want to taste one to see if its salty enough.

[Eristotl]

Its important that when you boil the cans you cover the jars with 2 inches of water or you should refridgerate them. Shelf stability requires a specific proceedure for waterbath canning.

[ST-xwcv]

Me: "Oh man, I'm adding this to the things I can make at home!"
Her: "leave them in the pantry for 4-6 weeks"
Me: * adds pickles to grocery list*

[rickymccomack]

You're supposed to use a deeper pot. The water should be a minimum of one inch above the top of the jars once the jars are in the pot, and the water is boiling. Even with vinegar and salt you are risking botulism without doing so. Lactofermented pickles are much tastier, and way more healthier. They're quiet delicious. Make sure you weigh your salt instead of using a measuring cup. There's a big difference based on what salt you choose to use. Without measuring by weight you risk having an extremely salty product that is inedible.

[tinawhite]

I remember when I was a little girl and my mom made pickles for the first time. The recipe said wait 6 weeks, and I think we only made it to 5 weeks because we just couldn't wait any more. My mom became an avid canner, and she made about 8 different kinds of pickles and they were all fabulous!

[panpani]

I'm about to show this video to my grandma next time she'll say the internet is only for unpractical stupid things.

[VeronikaCheb]

Love pickles, have been doing this my whole life, I was raised like that and still doing it till this day. Nothing beats homemade pickles 😋 😍 👌

[KraftyKittenz]

i made pickled green beans last year. Soak in ice bath for 24-48 hrs before canning. In my brine, I added a "spice pouch" of dill seeds to add more dill flavor. in the jars, I did dill seeds instead of mustard seeds with my fresh dill and garlic cloves. The small 12 jar test batch did NOT last the season. The whole family loves how vinegary, garlicky, and dilly the beans were, on top of how well they retained their CRUNCH. Hoping to make more this summer.

[NikeegeeAD]

well, I did what you said but after I read the comments I started thinking about botulism etc 🥴 so into the fridge they go and I tweaked 2 out of the 3 batches I made and they're good to go already lol they will probably taste better over time but they may only keep for about a month in the fridge. thank you for sharing

1st batch: original recipe
2nd: added canned red peppers
3rd: added canned red peppers and heaping tsp of cane sugar to 1/2 of the brine used in video. This was the flavor I liked more 😋

[patwalker]

OMG!!! Thank you. Grandma use to make the best pickles but as the years went by, she couldn't remember all the details. We tried several batches but something was wrong, they were not edible. The only difference between yours and Grandmas was the mustard seeds. Now I have hope of recapturing a childhood favorite. Wish me luck!!!

[spinalcompression]

This woman's videos are 100 percent delightful

[niccolosia]

My mom, aunties, grandmothers and great grandma taught me to water bath can where the canner must be deep enough so that at least one inch of boiling water should be over the tops of jars during processing.

[eeri]

Me and my family’s make these whenever we go to our grandparents! You can also make sweet pickles, and if you add pepper corns the dill is even better!

[matthewdufur]

I am 62 years old. I loved home made pickles but have not had a jar since 1986. I am certain to have a home made pickles again in about nine months. Thank you.

[denisemarie]

I am looking forward to growing, cooking, eating, dehydrating, canning, sharing cucumbers this year!!!❤❤❤