The SECRET to Crunchy Canned Pickles (No More SOGGY Pickles!)

Рет қаралды 48,296

Melissa K. Norris - Modern Homesteading

11 ай бұрын

Learn to make the best homemade pickles that stay CRUNCHY! Whether you want to can them or make refrigerator pickles, this recipe is the last recipe you'll ever need!
Get the full recipe and step-by-step directions here: melissaknorris.com/best-homem...
LINKS MENTIONED:
- Sign up with Azure Standard and get 10% off your first order of $50 or more (use coupon code "Melissa10" at checkout): melissaknorris.com/azure-stan...
- Redmond Real Salt (get 15% off your order with coupon code "Pioneering" at checkout): melissaknorris.com/redmond-salt
Check out my other pickle recipes here:
- Fermented Pickles: melissaknorris.com/podcast/ol...
- Bread and Butter Refrigerator Pickles: melissaknorris.com/pioneering...
- Great-Grandma's Mustard Pickles: melissaknorris.com/how-to-mak...
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Listen in to the top #10 rated Pioneering Today Podcast for Home & Garden for Simple Modern Homesteading Tips melissaknorris.com/podcast-2/
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My Books:
Everything Worth Preserving: melissaknorris.com/preserving...
The Family Garden Planner: melissaknorris.com/planner
The Family Garden Plan: familygardenplan.com/
Hand Made 100+ From Scratch Recipes:
The Made-from-Scratch Life: madefromscratchlife.com/
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Howdy! I'm so glad you're here. I'm Melissa from Pioneering Today and a 5th generation homesteader where I'm doing my best to hold onto the old traditions in a modern world and share them with others.
Click any of the below links for FREE resources and training to help you on your homestead!
Homemade Sourdough Starter Series melissaknorris.com/learnsourd...
How to Pressure Can Series melissaknorris.com/pressureca...
Beginners Home Canning Safety melissaknorris.com/canningclass
For raising, cooking, and preserving your own food come hang out with on Instagram / melissaknorris
and Facebook / melissaknorris
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#picklerecipe #cannedpickles #howtocanpickles

Пікірлер: 76

@harleybarley6041 11 ай бұрын

I'm so glad I watched this! I've been canning with my mom for the last few years and she gets a little irritated when I tell them the way "they" say a safe way to can is, and now knowing why the canning recipes that her mom passed down are now not safe due to differences in vinegar strengths helps so much for both of us!

@jakebeers3027 11 ай бұрын

Bay leaf also has tannins n keep your pickles crunchy

@barbtaylor9293 11 ай бұрын

That's interesting and I didn't know that.

@CharityTiffee 11 ай бұрын

Thank you so much for sharing this!!! I’m new to the canning world and have been trying to find a good recipe that I know I can trust!

@junewrogg6137 11 ай бұрын

Love this recipe. They are so good and crispy.

@sunnynana8643 11 ай бұрын

My grandmother's recipe for pickled okra called for grape leaves... Never knew why!! Thanks for the info!

@barbtaylor9293 11 ай бұрын

Really excited to try this out! I canned pickles back in the 80's and they were horrible! I too used alum... had no idea thia was aluminum. At any rate, getting your book also... everything I canned last year and this is excellent! .....all using your technique and recipes. Fermented salsa is our new favorite!! Thank you Melissa for sharing.

@cm9743 11 ай бұрын

Excellent info! Subscribed. I made dills today as well, but forgot to add a bit of sugar to the brine. Saying that, the brine was very good, so all should still be well!

@autumngypsie4280 29 күн бұрын

Thanks for the great information about the tannins. This will be my first yr making pickles

@CathyFend 4 күн бұрын

Excellent video, thank you!

@Mayhemcountryliving 11 ай бұрын

Thank you very much! Really good information I thought on you everything about canning pickles. I learned something. Lol

@scentsbyemebathbody3161 11 ай бұрын

Love this … great I can watch your video with your book recipe I have … awesome !😋💕👍

@joshe7068 11 ай бұрын

I was just about to start pickling. Saw this and now I might be making relish with my not fresh cucumbers lol

@tmtallman 11 ай бұрын

My grandma always used alum to keep them crunchy

@MelissaKNorris 11 ай бұрын

You do not need aluminum (that's what alum is) for crispy pickles

@lolitabonita08 11 ай бұрын

i did pickles for the first time...salty and soggy but i love them...

@NaeNaeW 11 ай бұрын

Last year I did pickles using a low temp longer water bath time and they turned out so Crunchy 😃😃

@maryestherhooley9851 11 ай бұрын

What temp was it boiling or Just hot?

@NaeNaeW 11 ай бұрын

@@maryestherhooley9851 180° for 30 minutes

@tammyclark4810 10 ай бұрын

Here in Nova Scotia Canada, I'm able to purchase pickling vinegar, which is 7%, I'd probably mess up having to do the ratio for one that is 11%, lol. Love your videos!

@madmecyr 11 ай бұрын

I've been watching the Mrs Wages videos and questioned the water/vinegar ration. All of them used 2 parts water 1 part vinegar. Unless they add citric acid to the mixes? Like this video.

@QuiteQuietASMR 11 ай бұрын

Valuable info here, Melissa!! My husbands grandma canned some pickles and I tried them the other day and they were literally like applesauce 🤮

@vswild7005 11 ай бұрын

I learned to make great canned pickles from my grandma. Her main secret is to get everything to a rolling boil separately ahead of time, water in the canner, and the brine in its pot. Fill jars quickly to avoid losing too much of the brine temp. Put jars into boiling canner, leave them in only for 6-7 minutes. Its enough, they stay hot for so long after you take them out that keeping them in the pot longer isnt needed, it just turns them to mush. They dont spoil this way and the consistency is great 😊

@elementalacreshomestead3963 11 ай бұрын

Can I freeze dry grape leaves for this purpose to use over winter when my vines will be dormant?

@davidnorris8852 11 ай бұрын

Cajun shrimp was a banger in my home

@christinewyzer3121 11 ай бұрын

How long for pints. Do you have a code for your steam canner

@CN-ps2go 11 ай бұрын

I’m excited to try these! What would the processing time be for pints?

@MelissaKNorris 11 ай бұрын

10 minutes

@victoriasprague7014 11 ай бұрын

I have high blood pressure I have to and can only use salt substitute

@mbmiller1956 11 ай бұрын

Melissa, I’ve just this year started using a steam canner. Each batch has resulted in a failed seal for at least one jar - even with for jars lids! I have followed instructions to a T, and wondered of you have ever experienced this? Great video! I’ve nearly given up on getting a crisp pickle 😢 - no matter what I try. Hope no longer springs eternal. I don’t love them enough to keep trying. My last effort is currently fermenting with garlic, dill, and grape leaves , so we’ll see! 😅

@MelissaKNorris 11 ай бұрын

I've never had a lid fail to seal in the steam canner. It wouldn't be the steam canner but something in your practice or jars.

@mbmiller1956 11 ай бұрын

@@LegoGirl1990 Well, I’m a fairly seasoned canner and have very seldom encountered this issue. It’s only been my last two canning sessions, where I decided to break my new steam canner out of the box, that this has been an issue. Headspace - check Using For Jars lids - check Wiping off rims and checking for damage - check Finger tight rims - check Waiting for five minutes after processing time to remove top of steam canner - check. So I’m just stumped 🤔 and thought it might be the steam canning method 😔 I suppose it could be a bad batch of lids, although I’ve used lids from this batch in trad water bath, as well as pressure canning this season without issue. Sigh …

@robbyers7614 11 ай бұрын

Just wondering if the top of the jars are not being wiped completely. I've had it happen to me before but only every once in awhile.

@jennifercole5788 11 ай бұрын

Wow nice job explaining all that goes into a crunchy dill pickle! Enjoyed all the answers to my why questions 😊

@robbyers7614 11 ай бұрын

Where did you get that steam canner Melissa?

@Liberty73_NA 11 ай бұрын

Where are those jars and lids made?

@945hilo 11 ай бұрын

Got my mouth watering and stomach growling!!!!

@maegancamp 13 күн бұрын

I cut mine into spears and then soaked them in salt water. Is that okay or do they need to soak whole before cutting? Also, can you put the spices directly into the brine? I usually do that.

@kathleencambiano8005 11 ай бұрын

Will muscadine leaves work?

@karenbarrows6127 11 ай бұрын

Ok. I know it must be me. Where can I find your spiral bound preserve everything cookbook?

@amped79 4 ай бұрын

Hi Melissa, could you clarify what you meant at the end of the video. If you are putting in fridge you can "not process them" what part is the processing part that i could skip? First time learning to can and i subbed to u yrs ago when u tought me how to trim Raspberries! Thankyou!

@MelissaKNorris 4 ай бұрын

The actual canning process of putting them in the canner

@amped79 4 ай бұрын

Thankyou!

@DonnaMM6361 9 ай бұрын

Is the steam canning time the same as low temperature water bath canning time at 180° - 185° F. ?

@MelissaKNorris 9 ай бұрын

@SCW1060 10 ай бұрын

Boy. This brought back memories of working at Nalleys making fresh pack pickles. After the season was over this pickle lover couldn't eat a pickle for 2 years lol And wonderful memories of my Grandma canning her Garlic Dill pickles. One year she thought for fun to add some blue food coloring into the jars. No one would eat any blue pickles lol

@hildachacon001 2 ай бұрын

Thanks Melissa! Where did you get the steam canner?

@redrooster1908 2 күн бұрын

Most hardware stores and Menards stores have them. Got one for my DIL.

@Angel283 13 күн бұрын

Would wild grape leaves work here?

@lizg397 10 ай бұрын

I messed up and allowed my cucumbers to soak in the salt brine in the refrigerator for about a week and a half-2 weeks. Are they still usable or do I need to throw them away? They were submerged under a plate but there was a film on top of the water when I took them out of the fridge today. Life happened and I'm so sad I forgot about them for that long

@MelissaKNorris 10 ай бұрын

If they're scummy I probably wouldn't use them

@emotinaloats8010 11 ай бұрын

Distilled white vinegar wouldn't actually contain gluten because of the distillation process it goes through so if it's for medical reasons that people avoid grain, they can use it just fine with out worrying

@gcgopro6912 11 ай бұрын

I have put made pickles in jars for years with just 5% vinegar, spices, dill and a leaf. No salt or sugar and no heat treatment and not stored in the fridge. Never had a problem with botulism!

@MelissaKNorris 11 ай бұрын

The salt and sugar have no bearing on botulism, it's the pH level that protects against botulism...

@Dindasayswhynot 11 ай бұрын

@gogopro6912 No water means you are still @ 5% acidity, the target. Melissa and others make clear that the acidity (pH) is key. The reason most of the advice is to follow tested recipes is that not many people can figure out what the acidity is on their old recipes. Is your comment more about not steam canning or water bathing?

@gcgopro6912 11 ай бұрын

So, why the need to can with heat if the vinegar already preserves without heat?@@MelissaKNorris

@MelissaKNorris 11 ай бұрын

Because botulism isn't the only bacteria needed to be kept at bay, other bad bacteria and mold/fungus require heat. I do a minimum of a years worth for our family and it seems silly to not take the small amount of time process it so I know it's safe and shelf stable against everything.

@pretzeltwisttwist7740 24 күн бұрын

You're fine. She's being OCD about the vinegar.

@sabrinadrabing595 11 ай бұрын

Yum❤️🙏🏻🇺🇸

@frankhenderson2443 11 ай бұрын

Can I just add the spices to the brine or do I have to remove them like you did

@MelissaKNorris 11 ай бұрын

I don't like having to remove them from the pickles later.

@frankhenderson2443 11 ай бұрын

Like once you open the jars to eat them? You can can them with the spices in the jars correct ?

@rschroeder6460 11 ай бұрын

Are azure jars made in America???

@lj9850 10 ай бұрын

China. 😒 They say sourcing American is an eventual goal, but would take years, so in the interest of speeding the product to market, they went with China.

@ivories88wi 11 ай бұрын

You mentioned using soggy cukes for a relish. Have you ever made relish from green tomatoes? It is THE BEST recipe for relish. There IS NO OTHER recipe to use. Can’t say that enough. It’s so so good.

@stephanieowens5475 Ай бұрын

My mom once made the best strawberry jam w green tomatoes- she used strawberry jello for flavor!

@scottmonson6463 11 ай бұрын

I think I know you... Tell Kevin I said Hi, and for the both of you I send Giant Hugs, if you are not who I think you are Thank You, for your informative production... Be Brave | Love One Another | Educate Yourself | In Love and Light Giant Supportive Hugs

@childoftheking9907 11 ай бұрын

Try palace king variety... Or any Asian cucumber. They make so much crispier pickles!

@TxxRose 11 ай бұрын

Would you share your brine recipe with us, please?

@MelissaKNorris 11 ай бұрын

It's on my website, the link is in the video description

@TxxRose 11 ай бұрын

@@MelissaKNorris ok, thank you. 🤗

@redrooster1908 2 күн бұрын

A brand new, soft toothbrush works great to remove all cuke dirt or grit. 🥒 🥒 🥒

@dawnpettiglio6930 11 ай бұрын

The website recipe says 3 quart jars, but implies 4 quart jars in every ingredient.

@MelissaKNorris 11 ай бұрын

It really depends on the sizes of your cucumbers for total jars

@dawnpettiglio6930 11 ай бұрын

@@MelissaKNorris true. It's just that your ingredients list says things like 8 cloves of garlic (2 per jar,) and your equipment list is 3 quart jars. It's inconsistent.