Pickles: Naturally Fermented and Delicious

Hi, this is John from betterdoneyourself.com Today, I wanna make some pickles! There’s two types of pickles in the world. There’s fermented pickles and there’s
“pickled” pickles. Pickled pickles are made by adding salt then dill and garlic and VINEGAR to pickles. Pickled pickles are made by
adding vinegar and brine and spices to cucumbers and allowing the vinegar to
sour the cucumbers. When making fermented pickles, which is
what I want to do in this video, you add just the brine and dill and garlic to your cucumbers
allow the natural process of fermentation to take over and to create a soured product and make
natural pickles. Naturally fermented pickles are super
source for probiotic bacteria and are delicious as well. Let’s look at
the process to make fermented pickles. To make fermented
pickles you’ll need a glass container or clay crock, whatever
you prefer. Line a crock with garlic and dill and any other spices you might like. Some
people might put in allspice berries, mustard seeds, some
cloves, anything you like. Feel free to
experiment with this. Next, you’ll add the cucumbers. These cucumbers I bought from the farmers’ market from an organic farmer. I’ve had them soaking on the
counter in just some fresh water. Be careful not to use chlorinated water
for any process in any steps. Chlorine kills bacteria! You’re really
looking to harbor these bacteria to create the actual ferment so these cucumbers are just rinsed. I’m cutting off ends off the cucumbers. The ends the cucumbers contain an enzyme that helps to break down and rot and create a fertile bad for the seeds
to sprout and create the next generation of cucumbers.
You need to remove the tips of the cucumber to prevent this
from happening and prevent your pickles from becoming too
mushy. So, go through and cut your pickle spears any size like. You can slice them. You can dice them. You can make spears as I’m doing. I’m cutting these into sixths. Just get the spears down to a nice size for eating. It really doesn’t matter. Let your hard
be your guide. I’m just doing spears. I do another batch
here and and I’ll make some some rounds but for this I’m
just doing spears. Cut your cucumbers and press them down into the fermenting
vessel just to make room. They’ll tend to shrink a
bit while there fermenting, become less dense, and become (obviously) a little softer but pack them in your containers best
you can. The next step in the process is to
create the brine. The recipe for the brine is two quarts of warm water, NONchlorinated water to 3 tablespoons of sea salt. For your salt, you want to find something that is pure salt. A lot of salts will have anticaking agents in them. or additives– preservatives, for some
reason– in salt! It doesn’t make any sense to me… I like the by this Salt from Costco. This is a pure sea salt. I checked the ingredients and you can see
that there’s nothing other than salt in this product. So, I’ve got my two quarts water. I will add 3 tablespoons of the sea salt and then just give it a good mix to
dissolve all that salt. Make sure everything’s dissolved and make sure there’s nothing left in the bottom of the mixing container when you’re add this to
the cucumbers. When you get your brine mixed together you can add it to the
fermenting container go ahead and fill it right up. When
fermenting, you wanna make sure your soon to be pickles are kept out of the air.
Anything that’s in contact with air is going to rot. Rotting is an AERobic process. Fermenting is an ANaerobic process, meaning without air, without oxygen, so we need to make sure that all of the cucumbers are held down below the
surface of the air. You’re got some kind of weight. IF you can find some kind of circular thing that fits inside your crock, you’re in good shape. I like to use
this ziptop bag with a more my brine inside it and I can
push that down to push the cucumbers down below the
surface of the water and that’ll hold everything in place while it ferments. This also allows gases to escape. Carbon dioxide is given off by the
fermenting process and you want that to be able to escape
from the vessel. Here you can see after about three days the pickles and change consistency and color a little bit. I’ve got a little bit of a mold, a
little bit of some things growing on the top of the container here that I want to get rid of.
This is just a maintenance step. Take your weight out
and rinse it in some warm water (non-chlorinated water) Always be mindful of what you’re
adding to your cucumbers. I’m just using a ladle to see if I
can just skim a little bit this product off
the top of the container. Just some maybe some mold or the
little bit things that made it landed in it I don’t really care for having in my pickles. So just take this quick step — you may not even have to do
this. Hopefully, that by this point, the lactobacillus
will have taken over and will kill off anything that is gonna cause a
rot or a problem with your pickles. But, just as a preventive step, it’s
nice to skim the stuff off. Grab a clean dish towel and wipe off the rim and get up any bits that are sticking to the glass and you can taste your pickle see how your progress
is coming along. Basically, what we want to do is just keep this process up.Keep the pickle jar in a room temperature, dark environment,
sealed off from air and then every couple days, test a
pickle. Once they taste the way you want them,
you’re done. You can go ahead and remove the pickles from the pickle jar and put
them in may be smaller jar so you can store them in the fridge. Once you get your pickles the way you
like them, you can just keep them in the fridge for as long as you like and enjoy them if they’re not as sour as
you want you can keep them in at room temperature and let the fermentation
process continue… Well, that’s all for now! thanks for watching the video if you
like my videos don’t forget to subscribe and leave me some comments below for
some other videos you’d like to see

100 thoughts on “Pickles: Naturally Fermented and Delicious

  1. Not everything, no cinnamon, it will kill the bacteria. Lacto bacillus is a sensitive germ. Canning salt is ok. I add cauliflower, jalapenos, onions, carrots, and even apple. I have found a good lid keeps the mold away. Thanks for this.

  2. If you capped that jar and put in an airlock you would stop most of the growth because that growth requires oxygen. You are allowing oxygen in by leaving the top open. If it were closed, the contents would be shielded because the CO2 that is produced pushes out all oxygen from the jar, creating a natural defense against organisms that need oxygen to grow. We ferment hot peppers in the matter I describe and very seldom have nay growth in the jars. Looks like a nice recipe regardless. Thanks for sharing.

  3. i really love torshi it is a persian sour pickle but i dont think it is fermented as they use vinegar instead of salt.is it possible to ferment with vinegar and if so can i make my torshi fermeted that will taste like torshi.we usually chop all the vegies finely put lots of herbs like dill corianda mint and taragon all chopped fine as well we alo put apple or quince sometimes and then pour the vinegar with tumeric love it and wonder is that considered probiotic as it has vinegar yes we do put a little salt as well.and leave on the counter.oshpazi has a nice recipe but how can i make it fermented?

  4. I absolutely love Claussen pickles but have been wanting to try fermented pickles. I started some small cuckes for the garden so will try this when I get some this summer. I just started a batch of kambucha. Thanks for sharing. Oh BTW – that is an awesome chefs knife.

  5. I always add curry leaves to prevent from becoming soggy, additional antioxidant, vitamin c. You can also use black tea bags….

  6. If you boil the water with salt then pour it into jar the cucumber will get crunchier. Most of people think that boiled water will cook the cucumber but it is not true.

  7. to create an anaerobic environment put an airtight seal on the top that has a vent in it and cork that vent with an airlock that you would use for winemaking or brewing or any other fermentation process, the fermentation of the pickling causes an excess of CO2 which is heavier than air and causes a gas layer ontop of your pickling as well as forcing all the non CO2 out of the vessel through the airlock. I have never had a top growth on my fermented foods and I have always done it this way since it uses an almost identical process to winemaking.

  8. could you clarify what you mean by non chlorinated water ? it appears you're using tap water, which is chlorinated.

  9. I'd love to do this, but I have a small fridge and there's no room for all of the things I'd like to make.

  10. How long can you keep these and in what conditions? Is it possible to keep them in the sealed jar in a cold room for longer (rather than fridge), and how would you create the vacuum if that needs to be achieved? Thank you.

  11. I think you only need to cut the blossom end off. The stem end doesn't have the enzyme. Adding some leaves (Bay, oak, cherry, grape) can help keep the pickles crunchy. It's the tannin in the leaves.

  12. 2 Quarts of water is 1.89L in normal measurements. For those that are thinking of making it

  13. I really like you straight forward tute, no music, no smiley look-at-me girly face, no up-talk, no gushing laughy voice, the no-BS, to the point knowledge is so refreshing, in a world of gushing liars hell bent on separating one from their wealth. Subbed

  14. I would slice the tips off all of them, then slice lengthwise. I think you'd save a lot of time, maybe slice the tips off 2 or 3 at a time.

  15. Do not smash veg, it will create oxidization, bruising and soggyness. So bad pickles. Thats where you get bad pickeling, with scum and bacteria. Never overpack like this. They will get as sour as you want if you do it right.

  16. This is fermented? (I thought fermenting involved the changing of sugars to alcohols). I see this as soaking in a saltwater brine (with flavorings). I have done this with cabbage. It is a preservation method. After rinsing the food from the brine solution, its condition is nearly fresh (in my past experience). The mold on top is discouraging, but it pulls off and has not been a problem.

    To me: "pickling" is putting food in an acidic solution so the food is preserved (there is no significant change in the food); a "brine" is a saltwater solution (where food can be put to preserve it, and there is no significant change in the food);  "fermenting" is when the food sugars breakdown and convert to alcohol (a significant change in the food).

  17. Thanks i have tried so many times to pickle Cucumbers never succeed; i will surely try this method. so there is no need to cover the jar?

  18. Yes…you got it right..!!!…I m 62 years old and I'm using very much the same method what I learned from my parents back in 70s and it works perfectly..!!!…

  19. I would have 2 constructive comment I would like to add. But first, I would like to thank you for the advice of cutting the ends of the pickles. I makes a lot of sense.

    I think chef John, of food wishes, has a way to remove the growth on top of your ferment that you might like. He puts the jar in a bowl and adds more brine. The growth is expelled with the overflow of brine.

    It is not an enzyme that begins the rot in vegetable. It is an hormone called ethylene.

  20. At last success!! I tried your recipe awesome I love it thank You I am never without pickled cucumber now

  21. Confused ?‍♀️ now… just watched this from your own channel:
    And was the reveal video and reassuring in that the mould on top of the product and in the bottom is part of the process, a good bacterial growth and not only that, but edible.
    Yet, @5:59 in this reveal, it’s being ladled off and described as “stuff that’s grown: maybe a little bit of mould and little bit of things that might have landed in it, and not something he wants in his pickles.
    Which of these two tales is the truth on what this growth is, whether it’s desirable and part of the good bacterial growth or not.
    This is pretty important to someone like me doing research and not wanting to consume anything but good growth.

  22. How do you store these? If you put a lid on them, won’t gas production continue and blow up the jar? Is there something that needs to be done to halt fermentation, or does it naturally stop when it reaches a certain Ph?

  23. Thanks for the video. But when you had to remove mold, that was an automatic turn off for me personally. I don't like blue cheese either though lol.

  24. It looks like you're using water from the tap, but you said unchlorinated. Is your water from a well? I get city water, so it'd have chlorine. Idk how to tell if bottled water has chlorine in it…

  25. Hey.. Thanks for the video. When I make my pickles, I miss the extra vinegar taste. Can I add organic vinegar at one point? Or will that kill off the probiotics?

  26. I don’t mind your process, but I found that your AUDIO was just filler to extend the VIDEO.. talking your way through chopping cucumbers.. yawn

  27. If you would use a larger bag that is covering the whole top of the jar , even over the sides , then fill the plastic to the top of the jar helping the bag to squeeze all the air out, you won’t get the mold on any of it. I did this on the top of my sauerkraut and ended up with perfect sauerkraut. It was delicious. I am going to try these though.

  28. Easy way to remove that mold, overfill the crock with more brine. Do it in the sink and the mold gets flushed into the sewer.

  29. Just the blossom end needs to come off, I just scrape the end with a spoon till the little brown spot is gone.no need to cut
    They look like they came out good, just love the green color. I do them whole.
    Thanks for the movie.

  30. These are classic Kosher dill pickles! When I was a kid, there was a Kosher deli that had a huge barrel of these, along with some green tomatos added into the barrel. Fermentation works! No one got sick from them. Great video! Thanks! One thing though. I would use small cukes and keep them whole. They'll stay more crispy.

  31. You really need to weigh the salt to get the right % for your brine. 3 T. Salt isn't the same depending on grain or flake.

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