4 Easy Ways to Make your PICKLES Crunchy!!!!!

you wouldn't believe the amount of crispness that you can get off of a pickle if you use these steps that i've showed you today [Music] welcome back guys today we're going to be doing some dill pickles and we're going to do a few different kinds i'm gonna do some dill pickles i'm gonna do some bread and butter pickles and i think i'm gonna do a little bit of relish as well so i'm gonna kind of show you everything here all at the same time uh it's a lot easier for me to just do a whole different a bunch of batches all at the same time i'm doing you know the whole process so this is our last picking of of cucumbers this year and i wanted to get a video out there for you guys to show you some really cool ways that uh you can process and preserve your pickles and cucumbers throughout the whole year all right guys we're gonna get right into this and today we're gonna start with washing our cucumbers okay so all i'm doing is taking a scrubby and i just uh we're gonna put them in some in the sink with some water and we're gonna wash these guys up [Music] so like i said this is the uh the last picking we've got some rather large uh cucumbers here but that's okay we're still gonna use these a lot of these bigger ones like this i will use this for uh either spears or relish and then these smaller ones like this the ones i could find out in the garden we uh we're gonna obviously just leave these whole [Music] this is our last batch of pickles this year i think we've done three full batches and we've had a very successful dill pickle cucumber year and we've got uh some awesome recipes for you guys and one of our best recipes that we have made this year and last year is our relish so it's just a dill relish but i tell you what it's better than any store-bought relish that you can find it's it just is there's nothing hands down i've given it to lots of family and friends and they have said the same thing so they they are clamoring for this relish but i'm going to show you guys how we do it here and if you like it you like it i would urge you to give it a try also i would urge you guys to if you like this video give me a thumbs up because that really helps the algorithm out helps promote kind of some things that we're doing here and we would really like to share without as many people as possible some of these preserving tips from our garden it's going to be a really big bumper crop this year and we've got different ways that we preserve things that are not always common knowledge so we want you guys to uh like these videos and share them out there with your family and friends so we can help spread the word and uh really start uh preserving our own food here all right we got all of our cucumbers washed up i got a big bowl here that we can put our cut-up cubes in i've got a small bowl here for the ends that we're going to cut off and we're going to cut off the blossom end so this here is the vine end and this here is the blossom end and we're going to cut about a half inch off so i'm just going to do one here real quick you know roughly about that much off and that's all you got to do it's pretty easy i take the ends and i either give them to the chickens or i compost them and right now i'm going to take these ones they're about this size and i'm going to pretty much most of these i'm going to put it into spears to at least start so i just cut them in half and then in half again so there you go you got you got some spears just like that so what we're gonna do is this is another good tip for keeping your pickles crunchy uh put them in the bowl i'm gonna get all these cut up we're going to get them into the bowl and we're going to salt them and i'll show you how to do that in just a minute [Music] so [Music] the reason that we cut the blossom end off the cucumber is it has enzymes in that blossom end that just come up about a half inch or so into the cucumber that actually make your pickles soggy so that's we want to get rid of that so when it's grinding and sitting in its brine that it's not going to make everything socky so we're just finishing up here we've got our last pickle and what we're going to do is i'm going to set this aside and we've got our very large bowl of pickles here cucumbers we don't have pickles quite yet but i have some morton all natural canning and pickling salt here and when i there's probably a measurement i am really bad at measuring things while i'm cooking but uh what you really want to do is get a good layer of salt in here so you're going to want to put quite a bit in here it's going to look like a lot but what we're going to do is we're going to rinse that off so we're going to let this set and what this is uh probably tip number two is to how to keep your pickles crunchy all year long is that um you want to get as much water out of the fruit out of the cucumber as you can so to do that you use salt and it'll draw the water right out of the cucumber so what we're gonna do we're gonna salt this real good and we're gonna let this set for i'm gonna let this set probably hour and a half or so what i do is i use this time to go out and do other things around the homestead that i usually need to do anyways like you know feed chickens and uh get the jars ready for the pickles get the canner going we have a hot water bath canner that i use outside when it's super hot like it is right now i don't like to heat up the house i have the air conditioner going so what i do is i have my water bath canner outside on turkey fryer and i'll show you that in just a minute it's been over an hour now since our cucumbers have been sitting in the salt and brine so there's actually a lot of water to come off of these there's probably at least a gallon of water that's been drawn off of those cucumbers right now so we're gonna get our brine ready i've actually got our hot water bath canner outside uh going on the turkey fryer so it's starting to warm up and we're gonna get our brine going and by the time our brine is ready we're gonna get these guys here uh rinsed off and packed into some jars so what i'm gonna do first i want we're gonna do a few different things here so first of all i'm gonna do bread and butter pickles i wanna knock that out first then i'm gonna do some dill spears and then i'm gonna finish up with some relish and our dill spears and our dill relish it's our own recipe uh i believe that if you guys try this it's gonna be phenomenal we love it i can't i can't keep people from asking me for it so i do give some away uh to family and friends and i just can't make enough of this stuff so you guys gotta try it anyways for the bread and butter pickles i don't have a recipe of my own but we are going to use the mrs wages bread and butter pickle packet and we've used the mrs wages brand things before and they're really good i have no problem at all using these they're flavored well and we really like them so we don't eat a lot of bread and butter pickles but candace really likes them so we're going to make some here today i'm going to knock this out and we're going to jump right into our dill pickle recipe that's uh the ghanian ghania's own dill pickle recipe and dill relish recipe so let's get this brine going it actually calls for six and three quarters cups of vinegar and seven cups of sugar so we're going to put that into our pan right now get it boiling and i think you just need a slow boil you don't need a big roll and rocking and rolling boil or anything so we just get it hot and then we're going to spoon it into our jars that's packed with our cucumbers putting in our six and three quarters cups of vinegar this is a white distilled vinegar and i believe it is five percent [Music] and then i've already pre-measured out our sugar here so we've got our i know it seems like a lot but uh this is our seven cups of sugar [Music] now we're just going to put our packet in here you go that's uh this one we chose so like i said i've used the mrs wages stuff many times i make the salsa we make i i've made salsa from the mrs wages packets before and always turned out really good i've never had a problem with it it's got good flavor it's reasonably priced you know it's this was 299 so i mean you probably got two 2.99 wrapped up into all the spicy anyways so we're going to try this with our bread and butters here we're going to get this rocking and rolling we're going to also make our own dill relish in our dill spears as well hang out for that i have two more tips and tricks for you guys yet on how to keep your pickles crisp all year long stay tuned look at all that water that's a big bowl too so there's a lot of water in there i know there is so that all that water that's being drawn out of the cucumber right now is going to make your cucumber crisper or your pickle crisper in the fall in the winter i'm still eating pickles from last year guys and these things are just as crisp as if i took them right off the vine and ate them i mean they're that crispy so this is a step that um i have skipped in the past and i would not advise that uh to do that i i think it's worth the hour hour and a half two hours if you can let them set and draw off all that moisture it's very well worth it i would highly recommend that you guys do this step while our brine's heating up i'm going to take some of the cucumbers that have been sitting in the salt solution and i'm just going to rinse them off in a colander here okay so it's really easy i just take you know handfuls pretty much is what i'm doing and we just rinse them off in cold water i have a little sprayer on my uh in my sink here so just spray them off get all that salt off and then we're going to pack these jars so we want to pack the jars as full as possible and these these pickle spears let me tell you here let me show you a jar about the same size of jars perfect just like that so we're going to have some awesome bread and butter pickles going on here so when i did have the smaller cucumbers like that these are going to turn into relish um so i don't i'm not rinsing those off right now just doing the long spears just have my spare going and rinsing well and i usually give it a little shake and then just turn that off and i let this dry real well before i start packing the jars now in the other sink here let me show you in this sink i have my jars in hot water in one sink and i'm rinsing my cucumbers off rinsing the salt solution off in the other sink once these dry off a little bit i'm just kind of waiting for them to fully get done dripping and then we're going to pack these jars up our brine's boiling our cucumbers now are ready to go and we're just going to pack jars and like i say you want to get these jars packed as full as possible because you don't want to have nine bazillion jars that are half full out there so really take the time you know get these full these are excellent spears like i said before they fit the jar almost perfectly this is what you want right here guys this is this is pickle 101 i'm telling you and i stuff as many in there as i can i think that's as many as i can that is one full jar of pickles that's one one pickles like that all right now we just gotta do it like 900 more times so i believe with the bread and butter pickle packet that we're using for mrs wages i think we get six or eight quarts maybe that's what i'm gonna that's kind of what i was planning in my head which is completely fine that's so that's enough for for what we use of the bread and butter side work we do use more dill uh ourselves but we do like to have a little bit of variety you know there's things that other people like so we do have to try different things [Music] see that this is how tight i'm packing those i i'm having a hard time pushing that in [Music] and pushing him down and then you you do want to leave that head space so i try to keep it right down to the um the lid line on the wide mouth court uh yes white mouth pork chops we got all our jars packed and i'm gonna add one step that wasn't on the uh mrs wages packet but uh this is something that i use with all of my pickles um it's the pickle crisp granules from ball and you know i i kind of just guess i don't like i said before i'm not really a good measure so i just take a little bit just shake in there a little bit if i had to guess i would say a half a teaspoon is what i'm putting in there so i just put half a teaspoon to shake it in each each jar like that i'm hoping i have enough brine for the six quarts that i've got going so we're just gonna ladle our brine in now and uh put the lids on and go out and water bath candies all right guys i've got uh got my little funnel here and we got our brine our brine is boiling it's a slow roll boil right now but uh all the sugar did dissolve got my scooper i'm just gonna scoop this brine in here i'm gonna give it a good stir first [Music] looks like there's mustard seed in there i want to get that all mixed up incorporated you want to leave a half inch of head space on these jars so make sure you got a little bit of head spacing set this guy aside i have my lids and rings here and this right here you don't want to be a man about it you don't need to crank them right down so you just just snug them up you don't have to crank them and we're going to continue until we run out of our brine [Music] one step i almost forgot about guys is you do want to wipe the rims of your jars so i just take a little bit of vinegar and wipe that rim wipe that rim you just want to get a good seal on that so [Music] you do want to get a good seal on the jar so make sure to wipe your rims [Music] all right we just jarred up our last jar here we got nine quarts of bread and butter pickles and i'm gonna go get the first batch going out on the water bath canner outside right now all right we're out here to the water bath scanner and our camera is rolling boil [Music] and we're gonna set our basket in here we ended up with nine quarts of bread and butter pickles [Music] so with the pork jars you want to process for 15 minutes [Music] that's five i'm gonna do five in one batch and four in the other [Music] in this water bath canner it's hard for me to just do two jars at the time and i know this is really janky i have a pair of tongs i'm going to lower this thing in the water bath canner with but i don't have two waterproof uh oven mitts so so we're just going to drop this guy down very carefully just like that [Music] put our lid on and we're gonna give it the 15 minutes here and we're gonna pull them out and then let them set don't touch them don't look at them don't try to press on the tops don't do anything with them for at least 24 hours okay so while our bread and butter pickles are water bath canning outside i'm gonna get the brine ready for our dill pickles and this is super simple it's a basically two part uh vinegar to water ratio and a half cup of uh a pickling salt so that's all i'm doing i'm going to start out with probably about uh four or five cups probably started with four cups of piece and uh we'll go from there we're we're getting down to the nitty-gritty on all these uh cucumbers here so we don't have that many jars to fill so i'm hoping we get about another oh four or five jars of our pickles so we got four cups of water we're gonna take our distilled vinegar we're gonna put four cups of that in there this is a pretty basic uh pickling solution and we're going to take our pan and we're going to add half cup of salt half cup okay so the super secret gangnam farms recipe for our dill uh pickles dill anything jelly beans relish kill relish here we go spoonful big heaping spoonful of garlic and i want one in each jar so the reason why i put the spices in the jars instead of the brine itself is now i know that i'm getting the exact same amount of spices per jar and i'm not just dipping out randomly and sometimes when you put like mustard seeds and things like that in there they float on the top and you don't get as many mustard seeds in one jar to do the next so that being said one big heap of spoonful of garlic and about the same amount of the pickled crisp granules i would say half a teaspoon and you really can't mess that up so i mean it is what it is just let it grow a little red potato chip and then uh we have the ball mixed pickling spice here and this is i would probably say a teaspoon that we put in per jar so i put in a little bit of turmeric and just uh i would say a quarter of a teaspoon it's not much and a little bit goes a long way with this stuff so i but i do like it in the pickles it really adds a little pizzazz to it so okay uh with that said this is dill fresh dill out of the garden right here dill and i like to put uh one head per jar and then we just pack our jars like we had with everything else so i'm gonna make um a batch of dill spears right here and then we're gonna follow up at the end with our relish [Music] [Music] all right our time is up on the first batch here we use our handy-dandy tongs to try to lift this guy out which is always fun i recommend nobody ever do it so we're just gonna do this [Music] there we go and we are going to use uh i have a little basket that i use to take these inside with so we're just going to grab them out of here [Music] we'll set them inside and we're not gonna do what what what aren't we going to do [Music] we're not gonna touch them we're not gonna look at them not gonna look at them not gonna breathe on them not gonna do anything to them [Music] leave them right there for 24 hours so since our water is boiling right here i am going to put our next four jars in and get these going down right away we still have this badge and at least one more batch look at that doesn't that look good guys didn't that look good all right here we go just like that throw the lid on i'm gonna take my little grabby thingamajiggers i don't know what you call them but jar grabbers okay we are down to our last little bit of cucumbers and what i'm going to do is the small ones that can you can use as like a baby dill i'm going to put in a jar by themselves and there's some in here like that the rest of them um the misshaped ones the ones are really big or something they didn't fit in a jar we're going to use our chopper so check this out guys this right here will make your life awesome because you can chop it you can chop green peppers you can chop onions you can chop cheese if you want to if you want to cut the cheese you cut the cheese doesn't really matter you can chop pickles you can chop whatever you want here garlic a breeze i'm telling you so i will show you right now how to do this you take a pickle you put it in a chopper and you go like this perfectly sized pieces of relish so this is how we make our relic that's how we do it i love it candace loves it she'll tell you she loves it you sit here fill up this whole spiel right here [Music] [Music] so here at gandhi farms we do our baby dill and our relish the same so we're just going to put a spoonful of our garlic and then in the um for the relish i'm using half pints just because um you don't you usually use a whole lot of relish at one time i i have made pints of relish before but i'm just going to say half months okay so we got our baby gills all packed up here and now i'm going to do our relish so all i do is pack our jars of relish with the same everything's the same we have our dill pickle jars filled we've got four quarts here i've got two uh baby babydill pints and i've got two pints of relish and two half pints of relish so i'm going to show you right now the secret ingredient that we use here on gandhi farms to keep everything crisp and that is the almighty grape leaf so you take a grape leaf like this just off of a grapevine doesn't matter what kind of grapevine or anything you fold it up put it in the jar [Music] and this helps keep your pickles crisp all year long so i always use a grape leaf no matter what i'm canning i always have one in there and with using all these steps for keeping your pickles crisp we've never had a problem here so it has been phenomenal you wouldn't believe the amount of crispness that you can get off of a pickle if you use these steps i've showed you today so thanks guys i appreciate you following along and i hope you try this method out if you do uh leave it in the comment section down below uh how well it worked for you i guarantee you it'll work for you just as well as it works for me alright guys thanks and we'll catch you on the next one

Channel: Gagne Farms

Views: 36,834

Keywords: gagne farms, garden, gardening, upsizing, planting, potatoes, deer netting, michigan, homestead, modernsteader, self sustainable, healthy food, organic, microgreens, prepper, food, grow, pure michigan, grow stuff, produce, flower garden, homesteading, how to, garden tour 2021, garden tour, summer garden tour 2021, gardening for beginners, peppers, canning, can, pickling, pickles, how to make, how to make pickles, refrigerator pickles, dill pickles, crunchy, chunchy pickles

Id: FhOCw12sEOg

Length: 29min 43sec (1783 seconds)

Published: Sun Aug 07 2022