My WORLD FAMOUS SOUR DILL PICKLES. QUICK EASY & CHEAP.
Have something to add? Please consider leaving a comment, or if you want to stay updated you can subscribe to the RSS feed to have future articles delivered to your feed reader.
25 Responses to CANNING SOUR DILL PICKLES (CRISPY)
what is the shelf life on these after you process them??
Jno salt is added to the water that you prep the lids in if I said that I
apologize. You just have warm water to loosen up the rims of the lids that
will be sufficient to give you a good seal
great vid good energy! question ……. can you do this with pickling
cucumbers and leave them whole? i’m trying to find a good recipe for movie
theater style pickles to have with my popcorn at home thanks! 🙂
Hi, I had a couple of questions. I just pickled some sausages and eggs, but
I didnt use a pressure cooker to seal them or anything. I’m storing them in
a cabinet. Will they be ok? Also, I’m considering getting a pressure
cooker. What’s a good one to have without having to spend so much money? I
want to be able to make pickles. I’m betting it’s cheaper to do your own
pickles rather than store bought. What do you think? Thanks..
Ok, so i put them from the cabinet into the fridge after 24 hours. Should I
throw all those eggs and sausages away? I dont want to get bachelism thanks.
So you heat up the water, vinegar, salt and dill mix and pour over cukes
for over night? Drain? Then make the mix again? To pour over the cukes in
the jars? Yes?
what is the shelf life on these after you process them??
sfcofi martin
February 10, 2014 at 10:07 pm
heat in war water to make lids plyable
THEGREENCABBY
February 10, 2014 at 10:32 pm
Jno salt is added to the water that you prep the lids in if I said that I
apologize. You just have warm water to loosen up the rims of the lids that
will be sufficient to give you a good seal
THEGREENCABBY
February 10, 2014 at 11:14 pm
you can eat them right away if you like these are not fermented pickles,
they are ready after you soak them over night
THEGREENCABBY
February 10, 2014 at 11:20 pm
great vid good energy! question ……. can you do this with pickling
cucumbers and leave them whole? i’m trying to find a good recipe for movie
theater style pickles to have with my popcorn at home thanks! 🙂
paintbrawl
February 10, 2014 at 11:56 pm
yeah looks like I grew too tall durig shooting
THEGREENCABBY
February 11, 2014 at 12:28 am
Do you heat the lids in boiling water or just dry?
Kevin Hale
February 11, 2014 at 12:38 am
How soon after canning can you eat them?
socialitebite
February 11, 2014 at 1:12 am
Yes & no
THEGREENCABBY
February 11, 2014 at 1:58 am
just take the same liquid that you soaked them in overnight and use as the
canning liquid, no reason to make another batch. make soak pour
THEGREENCABBY
February 11, 2014 at 2:44 am
much cheaper when you grow the cucumbers yourself!!
THEGREENCABBY
February 11, 2014 at 3:24 am
finger tip tight then put them in the hot water bath
THEGREENCABBY
February 11, 2014 at 3:31 am
love it
Luke Petty
February 11, 2014 at 3:42 am
Hi, I had a couple of questions. I just pickled some sausages and eggs, but
I didnt use a pressure cooker to seal them or anything. I’m storing them in
a cabinet. Will they be ok? Also, I’m considering getting a pressure
cooker. What’s a good one to have without having to spend so much money? I
want to be able to make pickles. I’m betting it’s cheaper to do your own
pickles rather than store bought. What do you think? Thanks..
redneck500
February 11, 2014 at 4:18 am
sounds tasty we would love to try it!!
THEGREENCABBY
February 11, 2014 at 5:03 am
best thing about pickles is the water . man its so good with hangovers
toxic haze
February 11, 2014 at 5:40 am
how tight do you have to make the lids? my lids are really loose I can move
them with my finger. I was confused on how tigh is too tight?
vin tage
February 11, 2014 at 6:31 am
Ok, so i put them from the cabinet into the fridge after 24 hours. Should I
throw all those eggs and sausages away? I dont want to get bachelism thanks.
redneck500
February 11, 2014 at 7:00 am
So you heat up the water, vinegar, salt and dill mix and pour over cukes
for over night? Drain? Then make the mix again? To pour over the cukes in
the jars? Yes?
karen kelleher
February 11, 2014 at 7:52 am
recipe?
THEGREENCABBY
February 11, 2014 at 8:38 am
woo hoo! there’s my face! XD
Archie Lovesme
February 11, 2014 at 9:14 am
i cant can a crispy pickled if my life depended on it. even with pickling
pickles. theyre always mushy.
LuvTheSnapper
February 11, 2014 at 9:41 am
how long do you wait to eat the pickles after the seals pop? two weeks?
vin tage
February 11, 2014 at 9:50 am
I’m guessing that he saves the brine, and brings it to a boil to can them
WImob420
February 11, 2014 at 10:14 am
:49 hahaha I lost it! Wasn’t expecting that at all
Humanity_is_shit
February 11, 2014 at 11:08 am