Cut The Pickle. Tickle Tickle

Traditional pickle making is ridiculously easy. Put the goods in a jar and wait three days and you have healthy, lactic acid fermented pickles. Don't believe it's that simple? Watch Meghan demonstrate.

Category:

People & Blogs

Tags:

• dill pickles
• canning
• pickling
• nutrition
• whole foods
• meghan telpner

[fritchbeetle]

Hey Meghan! Thanks for this awesome video. How come you don't use whey?

[megtelpner]

Because it has lactose. I am not a personal fan of dairy.

[megtelpner]

Vinegar is no the traditional fermentation process. You won't get the same probiotic properties.

[missavaricebliss]

Grocers have the jars, too! Finding those little pickling cukes has been harder for me to find. Do you think the temperature of the house makes a difference in the fermenting process? Our house is poorly insulated and it gets very hot (80-85F) in the afternoons...

[megtelpner]

I am not an expert- try and see.

[ImOliviaDu]

can u make a video about how to make homemade poptarts?

[megtelpner]

Nope. No I can't. I wouldn't know where to start.

[JuliaMae0707]

i was so excited for her to say 'cut the pickle. tickel tickle and she didnt. now imma cut her.

[Treklady]

I have made my own pickles before but the recipe called for whey. Now I know I can make them without. Yippee!!!

[valleymoms]

Is there a specific reason you don't use vinegar?

[megtelpner]

Hmmm... to be honest I have no idea. Never considered it. And yeah- reduce the salt. Different types of salt will have different 'saltyness' to them

[missavaricebliss]

My pickles turned out GREAT! But I do have a question. How many times can I reuse the brine for a fresh batch of cucumbers? I understand that you can store already pickled pickles in old brine, but can you put new cukes in old brine? They're also super duper salty tasting - can I reduce the amount of salt I put in? Thanks for teaching us what you know :)