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Hey Friends, I canned up a bunch of Garlic Dill pickles the other day and did it the old school way! Do your research and I just wanted to show you how generations of people use to can and would work every time. I learned this from Mrs. Volfie from her channel Our Half Acre Homestead. Check out the link below to see how she does it. https://youtu.be/0hTZWf8A9Sk thanks for watching Write us, we would love to hear from you. Email: email@example.com Find us on facebook under Nova Scotia Living instagram nova_scotia_living Twitter Scotianliving Please like, share and Subscribe and Remember Peace, Love and Happiness Thanks guys ~ Tracey
Bon Appétit Test Kitchen manager, Brad Leone, is back with episode 14 of It's Alive. Watch as Brad makes his favorite, crunchy, half-sour pickles using a salt brine and a blend of tasty spices. Brad also discusses the solar eclipse, takes a crash course in film history, and recaps his vacation. Join Bon Appétit test kitchen manager, Brad Leone, on a wild, roundabout and marginally scientific adventure exploring fermented foods and more. From cultured butter and kombucha, to kimchi and miso, to beer and tepache, learn how to make fermented and live foods yourself. Still haven’t subscribed to Bon Appetit on YouTube? ►► http://bit.ly/1TLeyPn ABOUT BON APPÉTIT Cook with confidence using Bon Appetit’s kitchen tips, recipes, videos, and restaurant guides. Stay current on the latest food trends, dining destinations, and hosting ideas. Brad Makes Crunchy, Half-Sour Pickles | It's Alive | Bon Appétit Will Smith photo modified and courtesy of Gage Skidmore Martin Lawrence photo modified and courtesy of Angela George
Dill Pickles (makes about 6 pints): Twenty-five clean 3"- 5" Pickling Cucumbers Brine (boil 10 minutes) 3 cups apple cider vinegar 3 cups water 1/4 cup plus 2 tablespoons Plain Salt 1 teaspoon dill weed 1 slice onion 1 clove garlic
Just sharing what I was so Blessed to be able to do with my first little harvest. As Always thank you for hanging out with me:) http://www.mywildtree.com/175887/ http://www.facebook.com/pages/Lindas-Pantry/391852060878680
Please share this video on Facebook, Twitter, Google+ or Reddit. Here's the recipe: ngredients 3 1/2 ounces sea salt (about 1/3 cup plus 1 tablespoon) 6 cloves of garlic 1/2 cup apple cider vinegar 8 cups bottled water 1 1/2 pounds kirby cucumbers, thoroughly washed and dried Few sprigs fresh dill, washed and dried Directions Mix the sea salt, apple cider vinegar and water and bring to a boil. Simmer for 5 minutes. Remove the brine from the heat and allow it to cool slightly. Arrange the cucumbers upright in a container large enough to hold the brine. Place garlic and the dill sprigs in among the cucumbers in the jars. The cucumbers should be fitted tightly and should come within 1/2-inch of the top of the container. Fill the container with the brine to the top and tap on a flat surface to remove any possible air bubbles. seal the jars. Let them cool to room temperature. Refrigerate for 3 days. Enjoy. Buy Jack's Sauces at Walmart or online: http://TheBestSauces.com Be sure to watch WING WARS: http://goo.gl/Lk3QMc BURGER WARS: http://goo.gl/SPsG4 TACO WARS: http://goo.gl/R1K0Q PIZZA WARS: http://goo.gl/yPS1A Jack's sauces at: http://TheBestSauces.com G+ Page: http://goo.gl/4Dblz0 Facebook Page: http://Facebook.com/CookingWithJack Cooking With Jack - http://youtube.com/jakatak69 Jack on the Go - http://youtube.com/jackonthego Jack Scalfani has been involved in Entertainment industry his whole life. Dj'ing nightclubs, Radio Disc Jockey, Artist Management and now Youtube Producer/Talent and his own line of sauces across America. Jack's motto is "Do God's work and He will do your work!
Putting up crispy dill pickles, I seem to be able to get more fruit in the jar cutting the cucumbers into wedges. This is the easy brine recipe I use, and the processing for delicious home grown dill pickles. Throw in some fresh garlic cloves and dill for not only a great taste, but an awesome look as well. These pickles are ready to eat the day after canning, however, larger cucumbers have thicker skin and will need to sit on the shelf in the jar for a month or so to soften up a bit. Enjoy