Craig i got into brewing becasue i ferment vegetables. like real KOSHER dill pickles. no vinigar. they use lacto-acid producing bacteria to produce the tang!! they're really good for you to!!!! i think something like this would be right up your alley!!!!! there pretty easy to!!!
Im with you Craig they will not last long in my House i will definately be doing this maybe you should do a short taste test Video of your Pickles i for one would watch that!
Yo Craig!! I did this!!! They came out awesome man.. I used 1 quart mason jars. I had a bunch of green tomatoes on the vines that werent going to ripen in time to eat, so I chopped them up and pickled them.. Craig you are the man my brother!!!! How about one where you make some fruit preserves?? Thanks again
Glad to see you are still going strong with the videos, I love your passion about things. I have been meaning to try this for a while now. How long can you store them before(or if) they go bad?
Thanks for making this video as its encouraged me to make my own. After looking at other recipes this is what I did differently: I added 2 table spoons of brown sugar to the brine and for spices besides the dill I added 1 table spoon of pepper corns, 1 tea spoon of dried ground red pepper, 1 tea spoon mustard seed, 1 crushed & pealed garlic clove, and some bay leaf. Instead of cooking them at the end I just refrigerated them for a week. Sweet & salty with an after burn. Best I've ever had.
Down here, in Georgia, pickling is a common practice. All though, not everyone's pickles are good. Some are down right nasty. haha. We usually prefer store bought. But, it is a nice idea. Try some eggs next. Lee
I just made my first batch of dill pickles. I added 1 clove of garlic and a few light pinches of crushed red pepper flakes. Also on the vinegar, I added mostly white but I topped it off with some wine vinegar and apple cider vinegar. It should turn out great! I'll let you know on your next live broadcast.
@darkenrahl123 These jars/lids are designed for this purpose and are super heated in production. Having to go out and buy special jars is just a way for some companies to make some dough. If you purchase a jar of pickles from the store, you already have the right type.
@darkenrahl123 All commercial food jars (and mason jars) are heat proof as they are heated in the canning process at the factory. An easy rule to go by is if the lid pops when you break the seal it's a heat proof container. The main cause of jar breakage is thermal shock, the placing of hot jars on cold or wet counters. To help avoid thermal shock set the jars on two layers of thick towels or as Craig did on a wooden cutting board to cool. Reusing commercial lids is not recommended, however.
How strong is the vinegar? Because I think 10% would be too much. You should give some garlic, mustard seeds, sugar, peppercorns, allspice, Horseradish, onion and bit of carrot. For much more better taste.
Do you don’t close the jars after boiling? When you close them tight before boiling they could explode if boiling too much.
I'm a big fan of pickled Onions, my grandfather used to be an onion farmer and make big batches of them. He's been gone a while now, but you're video has inspired me to do pickled onions. :-) Thanks Craig.
Never heard of dill pickles, pickles dont seem as popular here in the UK apart from pickled onions and beetroot, might have ago at making some just to try them.
Try using cider vinegar instead of white and add some dill seed to the boil and a quarter cup of sugar. Pickling salt isn't needed in this type of pickle since u boil the brine. They use it in cold brines because it dissolves in cold liquids. I like adding garlic to the bottom of the jar and a 1/4 tsp of red pepper flake to the brine
@prccap I totally agree with the cider vinegar. It is the same cost and has the same acid concentration so it can be swapped at will for white vinegar. About the only thing I use the white stuff for anymore is cleaning. Alton Brown has an excellent presentation of the basics of pickle making on his Good Eats episode "American Pickle." Great info there.
Craig, I love this kind of stuff. Every time you make a video like this I'm so glad I found you and subscribed to your channel. Living in Japan makes simple things like pickels hard to find and expensive-- so I'm going to be testing this one out for sure!
@rcarmel Salt is salt. Sea salt isn't really better for you. It has more other minerals, but too much of anything is a bad thing. I use pickling salt and Kosher salt (depending on my crystal size needs) because they don't have the iodine or anti clumping agents that, I think, just give the salt an off flavor. I have spent the last few years eating a quite low salt diet and its amazing how well your body adapts.
a+ craig. ive always made ''refrigerator pickles'' you really simplified this down for me. cant wait for my first picking of cucumbers from the garden!!!
@jakeanddar infused pickles will always be less snappy than fermented pickles, but the trade-off is that they are ready to eat in a matter of days as opposed to months. Mine have been snappy, but not as crunchy as a fermented pickle.
Craig it's Ian I did thanks to Craig best way for you to remember me haha I love your video's keep them coming mate sad you have haters wish more Englisg people were like you and shared knowledge take care mate Ian UK
@chickypoo2you You might really need the salt for the preservative abilities. The salinity of a brine is what keeps the microbes really at bay. The canning helps, but I think you might really need the brine to make a pickle. Try it and see if it works. You might not make a "dill pickle" but it might be tasty. If you keep them the fridge you might be alright. Many fridge pickles have very little salt in them.
It doesnt really matter if someone dislikes your videos...does it?..cant please everyone all the time...why even respond to their "dislike"..thats probably exactly what they want...as far as the "mental handicap" and "feel sorry for the parents" comment you made...well...seems a little out of character for you compared to the person you are in your videos..no disrespect intended..i enjoy your videos...ive learned alot...
@kathycope1961 It's not just a random viewer thumbing down though, every single video he puts out gets an instant thumb down or 2 within 24 hours. This points to a subscriber deliberately thumbing him down. I've pointed this out before and Craig is right to air his thoughts, because it is indeed childish and petty.
Another great video, Craig!! One question..... By regular salt, are you referring to iodized table salt (Morton's comes to mind)? Thanks for your time.
I don't see anything negative; as a newcomer to your channel my observations so far are that you present beer making, cooking and even microphones in a very easy to understand way. There is no evidence of the ego present which is very refreshing, you do it because you love doing it and that is what stands out the most, for me at least. Leave the doubters to doubt, they are missing something obviously - this shouldn't, in any way, distract you, keep on showing the love.
I love these kinds of videos, as I always wonder how they do them and how I would go about making these foods if I wanted to stop going to the supermarket.
I've tried making sauerkraut and sour dough bread which is quite easy and natural to do. Also tried making pickled home grown chillis (well my mom did) but they didn't turn out so nice :).
@CraigTube We know who it is disliking your videos, it shows utter jealousy on their part by hitting the dislike button for every video you make. This is humanity though, can be very petty and unforgiving.
I plant 6 cuc plants in the spring and get cuc's from late may until november here in RI. I recommend the Ball Canning Book if you're going to be canning lots of stuff from the garden. The book is a time and a lifesaver.
Craig i got into brewing becasue i ferment vegetables. like real KOSHER dill pickles. no vinigar. they use lacto-acid producing bacteria to produce the tang!! they're really good for you to!!!! i think something like this would be right up your alley!!!!! there pretty easy to!!!
next time your at the deli get a kosher dill!!!
BrewersYield 2 weeks ago
horseradish infused pickles rock
Rutagher 1 month ago
Why does this video have the practically the same contents as the dill pickle video from the food channel, just posted two years before?
purrplecow 4 months ago
@purrplecow I'm not sure, but I never claimed this to be my own recipe. It's a pretty standard way of making pickles easily.
CraigTube 4 months ago 3
nice
purrplecow 4 months ago
Im with you Craig they will not last long in my House i will definately be doing this maybe you should do a short taste test Video of your Pickles i for one would watch that!
365darren 4 months ago
Yo Craig!! I did this!!! They came out awesome man.. I used 1 quart mason jars. I had a bunch of green tomatoes on the vines that werent going to ripen in time to eat, so I chopped them up and pickled them.. Craig you are the man my brother!!!! How about one where you make some fruit preserves?? Thanks again
mushroomhill 4 months ago
great video im definitely going to be making my own after watching this
NickBrunisch 5 months ago
Real pickles, ie. A proper fermentation, does not involve vinegar....
SarahSundayy 5 months ago
AWESOMEEEEEEEEEEEEEEE!!!!!!!!!!!!!!!!!
mushroomhill 6 months ago
Great video, Craig...can't wait to try this!
BTW, what software, file types and compression do you use to create these vids?
TopHatDrumming 6 months ago
How long do you recommend aging them? My sister loves pickles and I want to make her some.
longp2000 7 months ago
Wow, who knew it was that easy! I have some cucumbers growing, maybe I will give this recipe a shot!
dljones33 8 months ago
the other day i ate some homemade sour pickles that were 4 years old they were GREAT
891ismith 8 months ago
Glad to see you are still going strong with the videos, I love your passion about things. I have been meaning to try this for a while now. How long can you store them before(or if) they go bad?
alherchenreder 9 months ago
@alherchenreder Well I've never stored them for long, but I assume they last for years.
CraigTube 9 months ago
made it seem easy enough and i liked him taking a drink after his little break
15poopman 9 months ago
Dill tastes like mcdonalds french frie sauce :3
BatspindaVL 9 months ago
my g.f gonna love this vid
p.s i love beer.........HATE pickles. she's the opposite. i love her.
brewmaster0507 9 months ago
yah man ! they go great with beer too !
dannyknapp 10 months ago
Hey Craig have you tried making your pickles via fermenting?
rheard3894k 10 months ago
Im growing some cucumbers now. Im going to try this!
rheard3894k 10 months ago
Thanks for making this video as its encouraged me to make my own. After looking at other recipes this is what I did differently: I added 2 table spoons of brown sugar to the brine and for spices besides the dill I added 1 table spoon of pepper corns, 1 tea spoon of dried ground red pepper, 1 tea spoon mustard seed, 1 crushed & pealed garlic clove, and some bay leaf. Instead of cooking them at the end I just refrigerated them for a week. Sweet & salty with an after burn. Best I've ever had.
RonOverdrive 10 months ago
Down here, in Georgia, pickling is a common practice. All though, not everyone's pickles are good. Some are down right nasty. haha. We usually prefer store bought. But, it is a nice idea. Try some eggs next. Lee
leethetreeguy 11 months ago
I just made my first batch of dill pickles. I added 1 clove of garlic and a few light pinches of crushed red pepper flakes. Also on the vinegar, I added mostly white but I topped it off with some wine vinegar and apple cider vinegar. It should turn out great! I'll let you know on your next live broadcast.
CFHpantera 11 months ago
Shouldn't you make sure you're using heat treated glass? I've seen jars literally explode from being heated and cooled rapidly.
darkenrahl123 11 months ago
@darkenrahl123
i HAD THE SAME THOUGHT, BUT I BELIEVE cRAIG IS USING "CANNING JARS", WHICH ARE MADE FOR HEATED ITEMS..OOPS..CAPS ;)
ACTeslaMachineDC 11 months ago
@darkenrahl123 I suppose that's something to consider. I've not had a problem yet.
CraigTube 11 months ago
@CraigTube Craigtube goes HD? That's great :D
BatspindaVL 10 months ago
@darkenrahl123 These jars/lids are designed for this purpose and are super heated in production. Having to go out and buy special jars is just a way for some companies to make some dough. If you purchase a jar of pickles from the store, you already have the right type.
philipcoker1 11 months ago
@darkenrahl123 All commercial food jars (and mason jars) are heat proof as they are heated in the canning process at the factory. An easy rule to go by is if the lid pops when you break the seal it's a heat proof container. The main cause of jar breakage is thermal shock, the placing of hot jars on cold or wet counters. To help avoid thermal shock set the jars on two layers of thick towels or as Craig did on a wooden cutting board to cool. Reusing commercial lids is not recommended, however.
Reximusprimebeta 10 months ago
I'd love to try this. Thanks. Looks so easy. I bet the salt content in these VS store bought is much healthier also!
weirdbeer 11 months ago
the 2 piece lid is considered a mason jar.
lethalkingpin 11 months ago
Thanks Craig, we tried this a few days ago let's hope they work out.
rcarmel 11 months ago
How strong is the vinegar? Because I think 10% would be too much. You should give some garlic, mustard seeds, sugar, peppercorns, allspice, Horseradish, onion and bit of carrot. For much more better taste.
Do you don’t close the jars after boiling? When you close them tight before boiling they could explode if boiling too much.
rageofhonor 11 months ago
Craig, i love your cooking vids bro!...great job, keep em rollin!
frequencydude 11 months ago
looks good craig, good job.
erslar00 11 months ago
I think it will taste awesome, the quesadillas from Craigs kitchen did to!
Cheers!
homebeerbrewery 11 months ago
This has been flagged as spam show
Ok, have to try it to!
homebeerbrewery 11 months ago
haha maybe it is the all grain elitist in me but those where not grown in your garden where they...
warningviris 11 months ago
I wonder if you could add hops? :)
78recordrepair 11 months ago
Hey Craig, thought for the day. "Mellow Sunday" :)
sfm1017 11 months ago
I'm a big fan of pickled Onions, my grandfather used to be an onion farmer and make big batches of them. He's been gone a while now, but you're video has inspired me to do pickled onions. :-) Thanks Craig.
mixmmick 11 months ago
Is the "Tube" his shirt CG'd in????
BlitzNeko 11 months ago
Never heard of dill pickles, pickles dont seem as popular here in the UK apart from pickled onions and beetroot, might have ago at making some just to try them.
weeweevanc 11 months ago
omg, you inspire me to try this stuff, especially this one cause i love pickles!
eyesofnova 11 months ago
For some reason, my parents turn the jars upside down after (the very last stage). Not sure what that does, though.
AstAMoore 11 months ago
Memorex88 here... Great video Craig! I have to say, your video's are so well made... very professional!
Hmmm, Dill pickle beer!
kramercanify 11 months ago
Try using cider vinegar instead of white and add some dill seed to the boil and a quarter cup of sugar. Pickling salt isn't needed in this type of pickle since u boil the brine. They use it in cold brines because it dissolves in cold liquids. I like adding garlic to the bottom of the jar and a 1/4 tsp of red pepper flake to the brine
prccap 11 months ago
@prccap I totally agree with the cider vinegar. It is the same cost and has the same acid concentration so it can be swapped at will for white vinegar. About the only thing I use the white stuff for anymore is cleaning. Alton Brown has an excellent presentation of the basics of pickle making on his Good Eats episode "American Pickle." Great info there.
manosaxy 10 months ago
Craig, I love this kind of stuff. Every time you make a video like this I'm so glad I found you and subscribed to your channel. Living in Japan makes simple things like pickels hard to find and expensive-- so I'm going to be testing this one out for sure!
morrissteven 11 months ago
4 dislikes, I guess craig showed them the wrong dill pickle!!!! thumbs up
kbroberts1 11 months ago
Wow thanks Craig I love pickles and my mother-in law is always giving me cucumbers that rot in the fridge now we know what to do with them thanx
thegentlearts 11 months ago
Excellent video Craig. How about using Sea Salt instead of regular salt. Much better for you. Cheers.
rcarmel 11 months ago
@rcarmel Salt is salt. Sea salt isn't really better for you. It has more other minerals, but too much of anything is a bad thing. I use pickling salt and Kosher salt (depending on my crystal size needs) because they don't have the iodine or anti clumping agents that, I think, just give the salt an off flavor. I have spent the last few years eating a quite low salt diet and its amazing how well your body adapts.
manosaxy 10 months ago
I really want to try this now. Thanks Craig
jbsg01 11 months ago
I'm so going to try this...my good buddy did this same thing last year they turned out great! I didn't realize how easy it was.
immolateus 11 months ago
Great stuff! Didnt realise how easy it was
BeerGeekNation 11 months ago
Great video! I will definitely be trying this soon. I love pickles and had no idea they were that easy to make. Thanks for sharing.
kcweazle 11 months ago
a+ craig. ive always made ''refrigerator pickles'' you really simplified this down for me. cant wait for my first picking of cucumbers from the garden!!!
TheTater1984 11 months ago
- Great video Craig,I really like dill pickles to,do they still come out crunchy?
jakeanddar 11 months ago
@jakeanddar infused pickles will always be less snappy than fermented pickles, but the trade-off is that they are ready to eat in a matter of days as opposed to months. Mine have been snappy, but not as crunchy as a fermented pickle.
manosaxy 10 months ago
Great video Craig! Homemade pickles are delicious. My grandparents used to can most veggies...pickled green tomatoes are excellent.
surrealtech 11 months ago
Awesome video - I am going to try this one. It is safe to boil the bottle eh - I was worried they may explode from the heat? Look really good though
RevolutionaryBrewer 11 months ago
beat the haters? they're getting to you, craiggers!
dcostell 11 months ago
Craig it's Ian I did thanks to Craig best way for you to remember me haha I love your video's keep them coming mate sad you have haters wish more Englisg people were like you and shared knowledge take care mate Ian UK
sandydogy 11 months ago
Excellent vid Craig, thanks. Regular salt does have other stuff in it. The salt package label is revealing. Dill pickles are delicious.
Kanuckbrewer 11 months ago
love the corny music lol
Reisaei 11 months ago
Craig - got me on this one, going to try this one day for sure, but you can substitute Mrs. Dash for the 1/4 cup of salt?
chickypoo2you 11 months ago
@chickypoo2you You might really need the salt for the preservative abilities. The salinity of a brine is what keeps the microbes really at bay. The canning helps, but I think you might really need the brine to make a pickle. Try it and see if it works. You might not make a "dill pickle" but it might be tasty. If you keep them the fridge you might be alright. Many fridge pickles have very little salt in them.
manosaxy 10 months ago
Another great video Craig.......KUDOS
sfm1017 11 months ago
Dig you Craig :-)
Mr57k 11 months ago
Great Vid Craig!!!
TheMaineyak 11 months ago
I'd be afraid the glass would break, putting that hot liquid in them like that.
conduct623 11 months ago
Great stuff Craig....I like to add garlic cloves to mine as well. :)
teabaggeratx 11 months ago
Great!
stevenfolly 11 months ago
Great video as per usual Craig :))
tigratigratigra 11 months ago
It doesnt really matter if someone dislikes your videos...does it?..cant please everyone all the time...why even respond to their "dislike"..thats probably exactly what they want...as far as the "mental handicap" and "feel sorry for the parents" comment you made...well...seems a little out of character for you compared to the person you are in your videos..no disrespect intended..i enjoy your videos...ive learned alot...
kathycope1961 11 months ago
@kathycope1961 It's not just a random viewer thumbing down though, every single video he puts out gets an instant thumb down or 2 within 24 hours. This points to a subscriber deliberately thumbing him down. I've pointed this out before and Craig is right to air his thoughts, because it is indeed childish and petty.
LeJimster 11 months ago
This has been flagged as spam show
Nice... i make cold fermentation pickles when i can get my hands on picking cucumbers, i like them alot better then the hot / cooked ones.
I use Alton Browns recipe.. "Good Eats"
Craig, check your in-box, i sent you a PM earlier today.....
BREW ON !
ZaBuDaB 11 months ago 2
@ZaBuDaB are they cold fermented pickles, or refrigerator pickles?
manosaxy 10 months ago
This has been flagged as spam show
@manosaxy cool fermented pickles.. look on food channels web-site... Alton Browns pickles recipe..
"Good Eats"
ZaBuDaB 10 months ago
Great video, think I'll try this soon
pizzaman123 11 months ago
Good stuff! Makes me wanna make some pickled carrots! Ever have those? They are awesome!
Crypticx666 11 months ago
Another great video, Craig!! One question..... By regular salt, are you referring to iodized table salt (Morton's comes to mind)? Thanks for your time.
bebeech 11 months ago
I don't see anything negative; as a newcomer to your channel my observations so far are that you present beer making, cooking and even microphones in a very easy to understand way. There is no evidence of the ego present which is very refreshing, you do it because you love doing it and that is what stands out the most, for me at least. Leave the doubters to doubt, they are missing something obviously - this shouldn't, in any way, distract you, keep on showing the love.
fileferret2012 11 months ago
nice video, Craig! Thank you for the entertainment!
thewayyoudance 11 months ago
ive never tried making dill pickles but i made some bread and butter ones last year, they were great.
Becharco 11 months ago
I love these kinds of videos, as I always wonder how they do them and how I would go about making these foods if I wanted to stop going to the supermarket.
I've tried making sauerkraut and sour dough bread which is quite easy and natural to do. Also tried making pickled home grown chillis (well my mom did) but they didn't turn out so nice :).
LeJimster 11 months ago
@CraigTube We know who it is disliking your videos, it shows utter jealousy on their part by hitting the dislike button for every video you make. This is humanity though, can be very petty and unforgiving.
LeJimster 11 months ago
@CraigTube well said craig
kurtis45000 11 months ago
@CraigTube Could be an australian who is upside down!
Veloesque 11 months ago
Thanks, Craig, for the video. Nice and simple, isn't it? Good stuff.
philipcoker1 11 months ago
you make wonderful cooking videos too
thebibleisfiction 11 months ago
I plant 6 cuc plants in the spring and get cuc's from late may until november here in RI. I recommend the Ball Canning Book if you're going to be canning lots of stuff from the garden. The book is a time and a lifesaver.
MrEbusinessexpress 11 months ago 2
11:30 pickle rap
evopsomopso 11 months ago
Thanks Craig! I always wanted to know how to do this. Can't wait to try it out. You made it easy.
brewertobee 11 months ago
Thanks a lot Craig! I now have a project for the weekend! Love the video.
sethmc1234 11 months ago
Pickle me this, pickle me that...
RPKGameVids 11 months ago
first again!!!! LOL
bmeyer44 11 months ago