Craig, just found your channel. You're the first person who doesn't make it sound like rocket science or in love with their own voice. One lady talked for 30 minutes before saying anything worth while. I'm going to try these pickles soon.

Hey Craig! I am just getting into fermentation, and have been watching a couple of your vids. I just want to say that I find you very genuine and warm, you seem like a great guy and your videos are very nice to relax and watch! Thanks for being you :)

Craig, grapevine leaves are also excellent for keeping pickles crunchy, and form the perfect 'cover' to help keep them under the brine. A 2% salt solution is best. That is, 20g salt to 1 litre of water, 10gr to 500ml, 5gr to 250ml.... works fantastically, I find....Try poking the dill fronds down between the cucumber spears. It leaves room on the bottom to push them right down, leaving space at the top, and helps wedge the cucumber spears solidly into the jar...

Actually Cabbage leaves , bay leaves, oak leaves (red oak, white oak the best) all have the lacto bacillus bacteria growing on them naturally. Oaks and bay also provide tannin which make the pickles crisp. So Now you have a source of the bacteria you need right in the jar. Give the bacteria a good environment to grow in the pickling jar and you are in business. A good hot wash of the jars and lids is always a good idea. I enjoy Craig's videos, they are always informative. Most experts say 7 days is complete fermentation. I also use jalapeños, carrots, onions, and cauliflower. The jalapenos actually lose some heat. Thanks Craig.

Craig, I cant wait to try this recipe. I have been making your fermented sour Kraut and I am addicted. I eat some every morning with my veggie Omelet. The kraut has also cured my heartburn. I have been trying to get my sister to start making the kraut and eating it because she takes prescription medicine for heartburn, and-- not Good ! -- I believe it will improve her overall health. Thanks Again for your awesome videos.

Wonderful video Craig. I had a big laugh at the end. Thank you. Best regards from Accra, Ghana, West Africa

I saw this video last year and was looking all over for it today. Going to try again this year... Thanks Craig for the showing the simplest method for this...

Thanks so much. Fermented foods, I have found can do a lot more than clean your pipes. It totally cleared up my brain fog and helped with my mood and gave me energy so I no longer fall asleep a few times a day.

Your videos are one of my favourite parts of the week

Your videos are so very educational and wicked awesome! Thank you for sharing your knowledge!!!!!!

Thank you Graig.You make it easy and simple. Just love all your vids.

Craig you are a delight! Thank you I was ready with a bounty of cucumbers and I love cultured vegetables! I love your sharings!

I've always wanted to pickle and ferment. I first watched your sauerkraut video (which amazed me with its simplicity) then watched this video. I'm now subscribed! Thank you very much for your tutorials!

Did this last year , my husband loved them, thank you. I also used some of our green beans , added some with the cucumbers and a couple jars of them on their own. That is my favorite! Thanks again.

Thanks Craig, another awesome brewing video. Your video's give me a great deal of confidence in my brewing. Cheers

I liked it at 1:00 when you said: "It's dead easy. You can't go wrong." Thanks for posting this. You definitely make it look quick and simple.

Craig...Thanks very much!You are a great person. Having fun doing this..

Love the bloopers! 😂 I have some pickling cucumbers in the garden and I'm going to do this. Thanks for sharing!

I watched this a grip ago n now i watched it again luv it.. Thank u so much for ur vids!!!!!

One of the best fermentation videos on KZfaq. So easy to follow. I am making more of these tomorrow! Scott.

Dude, you rock. Great tips all throughout this video.. all they way to the end. Another fermenting recipe I can't wait to try. Thank you. Cheers Brother!

Greetings from Mexico. I love the easy way you do everything!!!

Brilliant! Thank you from South Africa!!

Thank you for demonstrating such a less complicated method. I will use it today.

Thank you Craig. I have Ulcerative Colitis and have started eating for my health. I have just started fermenting foods. Your pickles are on my list of making. Thank you again.

Thanks for sharing this recipe! I love fermented vegetables and have lots of cucumbers from the garden this year. I'm going to try this one tonight. Thanks again. Rick

Craig, my friend, you are amazing. Love your recipes. You rule! Keep up the good work!

My pickles came out perfectly, husband loved them! Thank you for this tutorial, just made more 😁

I need not look any further for inspiration.......A huge Thank You for this video 🤗

I loved your video and it was by far the easiest to follow not a bunch of extra steps. I'm going to make some immediately, Thanks Craig.

Wow, that's the simplest explanation I have ever heard, thank you!

The best video ever and I followed your steps on fermenting and only success. But to see you on a video singing 😮 WOW AND DOUBLE WOW!!! Your voice is truly amazing..

Thanks, Craig for making the only video I can find which uses "english" cucumbers, the only kind of cucumbers that I can find. Because I, um, LIVE in England, and those are all that they sell here. You are a life-saver and my gut biome thanks you too. The bay leaf idea also seems to be unique to you also. Crunchiness rules!

Excellent video! I have been wanting to try to make fermented pickles. Thanks for sharing 😉

Thank you Sir you have added to my skill set and yes a bay leaf is a must! My gma would be proud of you and me☺

Yet another fermenting video I'll happily pass on to others. You do everything the same as my process (except I ALWAYS add jalepenos and peppercorns and sometimes even serranos or a habenero - love'm spicy!) and you cover and say everything that's important to mention! Well done man!

I enjoyed your video, thank you for sharing, I will definitely try your recipe!

Life simplified. Love it. Thanks for sharing.

Your recipes are so fast and easy. I cant wait to make these pickles tomorrow. I have been looking for pickle recipes and they were so complicated I just gave up. I am going to make your fermented vegetable this week as well. I will let you know how they all turn out. Thank you so much.

Craig... Thanks for the great way to ferment cucumbers...like it very much...

Hey Craig! I was looking for a vid for fermented pickles and came across yours. Thanks. BTW, I like your rustic approach to making a video man. So real. love ya!

Just love the bloopers, Craig XDDD. The pickles taste even better with a good laugh!! Thanks loads.

Very helpful video, thank you for this! The tip to leave a smaller cucumber up top for the taste test was appreciated!

Thanks Craig, great video again. Look forward to given the pickles a try. "Test pickle" love it

Thanks Craig! Awesome instructor !

Craig, last week I made my first batch of dill pickles following you and they are delicious. Thank you. The cukes came from a local farmer and are organic and I grew the dill. What I learned is to not place a red cabbage leaf across the top to keep all below the liquid. Little did I know it would dye the brine at the top! but no mold is the good news!

Have my very first jar of pickles fermenting right now, thanks Craig.

l Love this video, it even has bloopers. - So funny. Thanks.

Thankyou Craig, tried it once and it turned out great. I'm ready to do a second round.

Finally I have a video that is easy to follow - thank you Craig - from Gail in Zimbabwe

Excellent video Craig. I love pickles but have never made them before. I'll definitely be trying this! Cheers!

Thank you for your awesome video! I will try to make my first jar of pickles this summer when my garden produces cucumbers and cucamelons.

Just made these and can't wait to try them. Thanks for the recipe.

Trying this today. Grew my own dill... just left the farmers market with mini cucumbers. 🥒 My pickle cucumber plants have not done much yet. I’ve watched many videos on this and yours seems to be the easiest to follow and what I am looking for. I’m going to use a tall olive jar I have from the Costco 2 pack. So excited to use my garden dill!! Praying my own cucumbers come in soon! Thanks for this video. I’ll let you know how they turn out!! Melanie in Maryland

Thank you. I feel like you have really simplified this for me.

Thank you for sharing this .Only four days to wait too .I can`t wait to do this one x

Great video Craig. I follow your recipes each time I make pickled cucumbers or sauerkraut. Thanks heaps. From Queensland, Australia.

Awesome video Craig. Humble pickle making, great!

I made pickles this way and they came out AMAZING!!!! Thanks again Craig!!!!

Thank you for sharing this video. I'm going to make some tomorrow. I can't wait to try one!

Thank you so much, Craig! I appreciate all the time you have spent on this great instructional video. I just subscribed and happy to follow you! happy new year!

I am so addicted. I just leave a fork out on the counter and take a few all day long YUM. I have to make more today.

I've tried this and have had success. I endorse it. Thanks, Craig!!!

YO craig i am loving the way you make things easy keep it up raymond from Ghana , accra

Excellent video. Just waiting on the garden now. 😋

Thanks Craig, I'm going to try this recipe.

Thank you, this is the easiest video to follow on this subject.

Loved the video and the bloopers too!

Very informative, as always, thank you!

Will definitely try this. Thank you Craig. Cheers!

Thank you the video!!! I've been looking for a video that did the English cucumbers I'm subscribing

Made sauerkraut for the first time recently. It tasted awesome. I made a big batch, so when it was ready, I filled plastic ziplock bags, and froze all except what I could use at the time. Even months later, once thawed, the kraut was still crunchy, and delicious. I just started my first batch of dill pickles, and I am excited to try them. I used lots of garlic, dill, pepper corns, and a few dried peppers, in a two gallon crock. I also placed some cherry leaves in to provide the tannins.

good stuff Craig. I will definitely give this a go. loved the bloopers too. now it must be time to get pickled.. cheers,

Thanks so much for ur videos, they helped me start on fermenting foods.

I like your style of video teaching. Fun and room for error. Thank you : - )....

Thanks Craig, love the bloopers...

Craig... Thank you for the great videos. I especially enjoy the creamy chicken rice soup. Your videos are nothing short of awesome. Hopefully you’ll be able to do more soon. Thanks again!!!!!

WOW I just tried my pickles and they turned out GREAT> Thanks alot Craig, and keep doing your videos please.

Thank you for sharing I’m definitely going to try my best to make these pickles

Craig, this is Eastern Flight one nine seven nine heavy Lima with you... Loved the video, my homie! Keep up the excellent work, and keep it as you always do. Simple. No obnoxious music during yer narration, no bullsh. Very well done. Echo Alpha Lima, one nine seven niner

I'm just making these now. only took 2 years lol. can't wait to try them. cheers.

Great video craig my grandma taught me to use wild grape leaves so i will have to try the bay leaves instead. Have good day!

Hi I love pickles I'm going to make it and thanks for sharing your recipe.

Very informative. Thanks Craig!

I'm trying this. It looks very good. Thank you.

Just made some! I can't wait. I bet they will be yummy!

Nice video dude ! Thanks for the advices !

Hi Craig. I tried this recipe of yours. OMG. Damn those pickles were great. I also rolled my eyes like you did when I tasted it. Making my second batch right now. Thanks for the recipe. Kevin.

That's awesome. I'm gonna have to get on this pickle hype. Loved the bloopers! haha

thank you! i tried pickling some eggs before, but now i'm real excited to try pickles too! maybe tomatoes or potatoes later even

I've been waiting for this!!! Thanks

Great video...thank you Craig...

Great video! I love lacto-fermented veggies.

You are a wealth of knowledge thank you so much!

In Australia we call those "Continental cucumbers" The English ones are the big fat ones lots of seeds and water. The smaller ones are called "Lebanese cucumbers" then at Aldi they have the pickling small ones. I loved this video and can't wait to make them. You are a great teacher and thank you so much for taking the time to share. xxxx

I made these pickles this morning and the smell fantastic. I can't wait till Tuesday when I can check them for doneness. 💖

You can put horseradish sticks in there too, makes the pickles slightly spicy!

Great video craig!

going to try this craig, thanks your video was easy to follow and you made my mouth water when you rolled your eyes when crunching they look great im gonna put that 1 to the test mm mm, out to the supermarket tommorrow and gonna get dill, garlic and cucumbers, sea salt oh and bay leaves, thanks.

Hi Craig.. well done... not Alton Brown but looks good. Here in Hungary we use a piece of rye bread on top and cover with a linen. I think the rye bread gives a bit of cumin taste too... they are called kovászos uborka (ko-vash-owesh ew-bor-ka) they let them sit in the sun for 3 or 4 days