Preserve Your Cucumbers the Old-Fashioned Way | Fermented Pickles

Here's my recipe for icebox pickles-- they aren't fermented, but are quick to pop in the fridge when you're in a hurry! https://www.youtube.com/watch?v=4BOCrlwFeHc

This is similar to an old Polish way of preserving vegetables, like cucumbers, carrots, cauliflowers etc. You just need water, salt, dill, garlic and horseradish. And those last several years in the basement, not to mention their great health benefits :) greetings from Poland :)

Excellent video. If you soak the pickles (before putting them in jars) in cold water x2 (change the water twice) for an hour or so, it will add to the crisp crunch.

"it looked a little funny -- so I gave it to the kids." Hillarious. I have never preserved pickles with way. Thanks for the information, I will definitely try this out.

"...[the quinoa] looked a little funny, so I gave it to the kids..." This made my day.

I always use rye bread on the top to keep the pickles below the rim and submerged in brine. My Hungarian grandmother showed me how to make them 50 years ago.

The tannings in the bay leaf help keep the pickles crisp if you are out of them you can also use a grape leaf. I also place cabbage leaf on top of the cucumbers in order to keep them from raising up out of the brine.

Thank you. I look forward to using this method. I would like to mention regarding your statement about leaving your municipal water sitting out over night to dechlorinate it. Most municipal water systems now use chloramines instead of just chlorine. They mix ammonia with the chlorine which makes it more stable, and sitting out over night will not do the trick.

I love it. “It looked a little funny so I gave it to the kids”. HYSTERICAL and so serious! I love you.

Just coming back in here to let you know that i did a jar up this way a couple weeks ago and they are DE-LISH! Nice way for a grandma to make a jar or two at a time when the cucs from her little greenhouse are ready. Yummy and so nice to know they're pro-biotic goodness. Thank you, Jill!

I really wish there were an "I ABSOLUTELY NEEDED AND THEREFORE LOVE THIS VIDEO!" button... js.

Homemade pickles are the best.

We make tons of fermented pickles. SO much better. We use the Ball fermenting lids and springs. They have the vent and the spring to hold them down. We started in a 5 gal. bucket with an air lock, but using the 2 qt jars with the fermenting lid is much easier and lets you do smaller batches which helps when trying to keep up with cucumbers in the midst of a busy schedule. One thing we add that you didnt is either horseradish leaves or grape leaves as a cover on the top. Helps keep everything under the brine and really ups the crunch.

"Old fashioned on purpose" got You a new subscriber! I am so glad I found Your channel, going to check all the recipes now. These pickles are so good and crunchy, very delicious freshly pickled at around day 3 to 5. My mom used to add lots of dill, aromatic leaves like currants, garlic and black peppercorns.

Also love the wood of your kitchen cabinets.

love this. Not intimidating to those of us new to these domestic diva projects. Thanks for the simplicity.

I love fermented pickles. Had to chuckle at the mustard seed breakfast. 😂

Mom used to can many jars of dill pickles every year and I was her helper. I don't remember the recipe but she grew all the ingredients, even the dill, garlic, and red peppers. They were crunchy and delicious. Thanks for posting, brought back some good memories.

I just did my first batch of fermented pickles yesterday, can’t wait to try them

Hello. I take stylus in hand to write and let you know I watched your video two weeks ago from today. I used pickling cucumbers from my garden and made my own pickles. I did (exactly) as you did in your video. I was scared and skeptical because it was my first time. I opened a jar and ate tonight, oh my gosh! So-o-o good! Excellent with hamburgers! I wish I could show you a picture of my finished product. I love the garlic taste. I wrote your recipe down per verbatim. I am looking forward to repeating your recipe in the future. I'm pretty sure I'm addicted to fermintated canning because of you. Smiles I hope only to get better as I repeat every year. Your the best teacher. Thank you so much for being on YouTube. Have a nice Summer. 6/20/22 Monday