@masterplomo1 Most recipes include some proportion of the following ingredients: bay leaves, chilies, cloves, cinnamon stick, ginger, allspice, mustard seed, coriander, black pepper, mace, and cardamom.
One question I have is, does it hurt if you want to do the last step (The forming of the vaccum seal) for longer? Like instead of 18 minutes do say 20 or 25 maybe even a half hour? I know it's probably me being a little 'over diligent' Also is using Apple vinager vrs. White Vingeger for the brine solution an absolute no no?
@john4knecht You may get a pickle that is a bit less crisp. The longer you keep them at a high temp, the better the chance you will soften the pickles. 20 to 25 minutes shouldn't effect them too much, but it is unnecessary to do them longer than 30 minutes if your water bath is at the right temperature.
Thanks for the fast response, I used the dishwasher method for the jars and lids. I actually opened the cut spears jar today under 24 hours and they were actually very pickle like and somewhat sour with even this mixture i cant imagine a half and half vinegar to water.
I placed the other jars in the fridge and I am still unsure of what i will do, the whole unsafe stuff is making me nervous but dont want to throw away all this work i just did. I trust you but not 100% on my methods.
I just made my first attempt at canning and making pickles with your recipe. now that the jars are cooling I am reading on the net that thisnratiomof vinegar to water is dangerous and risk botulism, what is correct? I see threads claiming 50-50 ratio is correct, are these going to be safe to eat.
@synch22 If you properly sanitized your jars and lids, and properly processed the jars in the hot water bath once they were packed, and got a good seal on the jars, then based on my experience with this recipe, they should have a shelf life of up to 12 months. Mine are usually gone within 6 to 7 months. This recipe makes a less sour pickle than those made with a higher vinegar content. More vinegar = more sour, but longer shelf life without refrigeration. Always refrigerate after opening.
@stinkypinky1904 When properly sealed using this water bath method, shelf life is approximately 12 months. Once opened, they're supposed to be good for 30 days, but they never last that long in my house.
@beerbrewer737 Just opened up a jar that I had added about 1.5 tablespoons of red pepper flakes to and shared it with my co-workers. They disappeared in 10 minutes (the pickles). Yummm.
Do you have to shake them over the two week period?
Sonnid09 2 days ago
can you pickle zucchini the same way? I have a bunch of it.
Rotorzilla 2 weeks ago
Nice video, I never knew you had to water bath them.
TheBgcheez 2 weeks ago
who contains the pickle spices? inmy conuntry dont sale this packs please
masterplomo1 3 weeks ago
@masterplomo1 Most recipes include some proportion of the following ingredients: bay leaves, chilies, cloves, cinnamon stick, ginger, allspice, mustard seed, coriander, black pepper, mace, and cardamom.
andywasserman 2 weeks ago
One question I have is, does it hurt if you want to do the last step (The forming of the vaccum seal) for longer? Like instead of 18 minutes do say 20 or 25 maybe even a half hour? I know it's probably me being a little 'over diligent' Also is using Apple vinager vrs. White Vingeger for the brine solution an absolute no no?
john4knecht 1 month ago
@john4knecht You may get a pickle that is a bit less crisp. The longer you keep them at a high temp, the better the chance you will soften the pickles. 20 to 25 minutes shouldn't effect them too much, but it is unnecessary to do them longer than 30 minutes if your water bath is at the right temperature.
andywasserman 3 weeks ago
i can eat them all day i just love them..
a217andy 1 month ago
Thanks for the fast response, I used the dishwasher method for the jars and lids. I actually opened the cut spears jar today under 24 hours and they were actually very pickle like and somewhat sour with even this mixture i cant imagine a half and half vinegar to water.
I placed the other jars in the fridge and I am still unsure of what i will do, the whole unsafe stuff is making me nervous but dont want to throw away all this work i just did. I trust you but not 100% on my methods.
synch22 4 months ago
I just made my first attempt at canning and making pickles with your recipe. now that the jars are cooling I am reading on the net that thisnratiomof vinegar to water is dangerous and risk botulism, what is correct? I see threads claiming 50-50 ratio is correct, are these going to be safe to eat.
synch22 4 months ago
@synch22 If you properly sanitized your jars and lids, and properly processed the jars in the hot water bath once they were packed, and got a good seal on the jars, then based on my experience with this recipe, they should have a shelf life of up to 12 months. Mine are usually gone within 6 to 7 months. This recipe makes a less sour pickle than those made with a higher vinegar content. More vinegar = more sour, but longer shelf life without refrigeration. Always refrigerate after opening.
andywasserman 4 months ago
what the shelf life on these pickles? i would like start ''cannning'' my own stuff just planted a garden with the kids for something to do.
stinkypinky1904 6 months ago
@stinkypinky1904 When properly sealed using this water bath method, shelf life is approximately 12 months. Once opened, they're supposed to be good for 30 days, but they never last that long in my house.
andywasserman 6 months ago
Followed your instructions and will now wait a few weeks (if I can) ro test 'em!
beerbrewer737 6 months ago
@beerbrewer737 Just opened up a jar that I had added about 1.5 tablespoons of red pepper flakes to and shared it with my co-workers. They disappeared in 10 minutes (the pickles). Yummm.
andywasserman 6 months ago
Good video I plan on making some I'll post back with my results.
beerbrewer737 6 months ago
thank you so much for the great information on how to make some awesome pickles...
rockk4six 6 months ago