Fermented Veggies the EASY way // Homesteading
Learn to lacto ferment just about anything with 3 ingredients! This video is brought to you by Squarespace, for a 10% discount go to www.squarespace.com/anneofall...
PICKLES ARE LIFE! Literally, lacto fermented pickles can improve your life in the form of delicious snacks and improved gut health all at once! It’s no secret that I love pickles. I have been obsessed with them since I was 3 years old. I’ve spent most of my life with one hand reeking of dill and vinegar and a few pickle stains on my shirt. I go through a jar every couple of days, and that would be a very expensive habit if my grandma hadn’t taught me to make my own as a young kid.
Check out this blog post on Pickles for a few other types of pickles you can make at home: www.anneofalltrades.com/blog/...
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I'm Anne of All Trades. In NASHVILLE, I have a woodworking, blacksmithing and fabrication shop, a selection of furry friends, and an organic farm. Whether you've got the knowledge, tools, time or space to do the things you've always wanted to do, everything is "figureoutable." I became "Anne of All Trades" out of necessity. With no background in farming or making things, I wanted to learn to raise my own food, fix things when they break, and build the things I need. 8 years ago I got my first pet, planted my first seed and picked up my first tool. Get a better roadmap of how to grow deep roots and live the life you want subscribing to this channel and look for NEW VIDEOS EVERY WEEK!
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If you like PICKLES, I bet you like ICE CREAM! kzhead.info/sun/d6uan7akmJuNqYU/bejne.html Check out more pickle recipes on my blog: www.anneofalltrades.com/blog/2020/9/6/pickled-okra-pickled-pickles-pickled-everything and learn more about Lacto Fermentation in this article I wrote: www.anneofalltrades.com/blog/2020/9/6/pickles-are-life-a-guide-to-lacto-fermentation
Everyone needs someone to look at them the way that Anne looks at her pickles in the thumbnail 🤣
Hahaha true
“The Lord’s spice” oh I laughed. I’m so glad you made this video. I’ve been wanting to make pickles. Your timing is impeccable.
Oh heck yeah! Enjoy your pickle project!
Nothing like the taste of a garlic dill pickle, I love em, almost as much as coffee ice cream
🥰🥰🥰🥰🥰 me too
Hi Anne, I have never seen the water in the plastic bag "weight" trick, what a great hint! Thanks so very much.
Love your new Life in TENNESSEE , MY FAMILY Live just South of Knoxville. Love everything you Make ❤ . Go Girl Go !!!!!!!
Thank you! I love TN! So happy we made the move.
Pickles is life
I agree wholeheartedly.
One important ingredient you missed in this video is something to add tannins, that in turn makes the skins crisp and crunchy, just as much a part of a great pickle! This is mentioned in the recipe on your site, but not in this vid. In addition to grape , Oak or bay leaves, you use a tea bag. A tea bag is great option when you don’t the other less common stuff handy. I found it best to let the bag soak in the brine for about 10 mins but don’t leave it in.
Interesting tip, I've not tried a tea bag but I'm going to have to!
@@AnneofAllTrades I got that from “the art of fermentation” by Sandor Katz. I was discussing this with my dad recently and it turns out my grandparents made sauerkraut and pickles all the time, but my dad hated that stuff and so I had to discover it for myself! They had a huge garden, chickens and even milking and beef cows.
Hey, I got inspired by this a number of months ago, but I had some other projects underway. But, I recently did try out a spicy dill recipe. I probably overdid the heat, but the pickling went well. Thanks for the inspiration!
Thanks for the tips. I tried to make pickles in the past and it didn’t work out so well. Looking forward to trying again using your guidance. 😀 🙏
Hope it works out better this time around!
I love pickling veggies. Seriously so easy and delicious! Thanks for the great tips!!
No problem Stu!
I am so happy with the baggy hack! Thank you
So glad to hear it! I left my pickle stones behind in the move on accident so I was looking for another hack and found this one on Pro Home Cooks!
I'm new to your channel and I'm loving all the information you share
I'm so glad!
Always wanted to know how to make my own good pickles, Thanks Anne.
Let me know how they go!
Great video 👍 pickles look yummy
Thank you 😋
"Yeast farts" made me smile. Thanks for making this video Anne. Your way of explaining things inspires me. I think we will try this soon. Pickled asparagus here we come!
Oh pickled asparagus is one of my favorites!!
I highly recommend using an air lock lid, it really simplifies the process, just screw it on and your done! The water bag is pretty ingenious, but will is not air tight like airlock. The process of fermentation pushes the oxygen out of a one way valve. I have a set from a company called Nourished Essentials that I would highly recommend. They fit any wide mouth canning jar.
The air lock is great, and I do often use them, but you still need some kind of weight to hold the veggies below the water’s surface. Because few people have pickle weights and airlock lids, the baggies are the best option I’ve found that kill two birds with one stone ;)
@@AnneofAllTrades Good point, I’ve been meaning to get some weights! I’ve also had good luck putting smaller cucumbers in the top sideways to mechanically hold everything down. By the way, I realize you understand all about air locks and such, I tend to reply to the group in the comments because I rarely hear back from the star😎
Awesome stuff Anne, thanks for the info! 😃👍🏻🥒🥒🥒🥒🥒👊🏻 .... I definitely have to try and make some!
Pickles are LIFE
“What do you do?” “I’m a professional pickler.”
That’s my life goal. Let’s GOOOO
Garlic really gives the pickles a nice flavoring. Good call on the pepper too. The cucumbers take it all in for that nice kick.
I use an insane amount of garlic in everything I cook. I truly don’t think I could live without it. So yummy.
Science and pickling! Your garden pickles look delicious and perfect way to enjoy summer all the way through the fall and winter... thanks for sharing this great lesson today...
Summer all year sounds heavenly!!
@@AnneofAllTrades I think perhaps you have never spent a summer in West Texas... but a good idea, nonetheless.
@@davidgleaton9073 Hahahaha I sure have, I love hot weather!
@@AnneofAllTrades well, if you spent summer in West Texas and stayed there, you truly do love hot weather, touche'...nice to know you, neighbor..
Anne, you need to start a series where you teach your husband some trades! :)
Haha he’s usually too busy for that but I’ll see if I can pry him away from his computer for some fun soon.
@@AnneofAllTrades He needs some sun. :). Outside air!
Good thing you love pickles, looks like you've got oodles! 👌🏽 Cheers 👍🏽
Hahaha not anymore, I go through them pretty quick ;)
Thanks Anne for the how to video. I made some pickled pepperonis with garlic and dill using vinegar instead of salt, tasted great and they didn't last very long.
As in you ate them quickly, or they spoiled quickly? I hope it was the former ;)
@@AnneofAllTrades No time to spoil!! we only made 8 quarts.
Nice job on making pickles Anne! I thought for sure you would have made spicy ones as well :) Thanks for sharing the video with us!💖👌👍😎JP
Thanks JP! I did make some spicy ones but I think that part got cut out of the video 🥴
@@AnneofAllTrades 😎
I have never canned anything in my life so I’m no expert but my parents use to put up stuff like this and we had it at lunch or super and it was delicious. They added garlic, carrots, spices of some kind, salt,onions, couple of hot peppers, green beans. Just a few, all in vinegar. Good job Annie
With this method we are basically making our own vinegar, but other than that, it’s the same process!
Thanks for another great video. This brought back memories of when I was a kid, more than 50 years ago. My mom would make a BIG crock of dill pickles and I am not sure what she put in them but I do remember a big slice of German rye bread went on top and a big heavy dinner plate acted as the weight. By the time she was ready to put them up in bottles we would have already eaten half of the crock. With your list of what herbs and spices that you like you might try making some homemade mustard. Really easy but so much more flavor that store bought. Thank you for sharing!
That story made me miss my grandma’s house and the smell of fresh rye bread baking!
We love to pickle all kinds of stuff cumbers okra, cauliflower, broccoli, eggs. Thanks for sharing Anne take care stay safe god bless
Fun memories! I love pickled Everything!
I bought a pickling urn a few years ago and have only used it once for saurkraut . It has flat stones to hold everything under water and a one way liquid seal for the top (it will let outgassing bubbles out but will not let any air in). Saurkraut takes 4 to 6 weeks but it turned out fantastic. I have moved a couple times since the first try but now your vid has inspired me to pull it out and do it again. Thanks and good job
If you need even more inspiration for sauerkraut, check out my sauerkraut video ;)
Glad to see you calculate your salt ratio. many people just use x tablespoons per qt of water which may or may not reach the required salinity of 2 to 2.5 % salt by weight and fermented pickles are awesome.
Calculation and weights, even when it’s somewhat fuzzy math like mine in this one is important! It also saves a lot of time when baking.
O.K., Hot sauce, Ice cream, now pickles. When is the blessed event?
hahaha which event is that?
@@AnneofAllTrades Abybay abymay? 😃😁🥰
Now thats funny, I dont care who you are!
I was making some tuna salad once, went crazy with the extras, got it tasting pretty good(sadly, most of the time I don't remember what I did, even after telling myself to "remember this!"), then looked on the counter and saw that I'd left out the TUNA! I only put it in about half the time now, don't know what to call it with out tuna. Salad sandwiches ?? So don't feel bad about forgetting the pickle extras..As to rosemary, no judgement, I don't like okra,,,I KNOW,,RIGHT!?,,Maybe if pickled, if it stays crunchy, can't say for sure, it was a taste thing. ;-).
Hahaha tuna definitely tastes best without the tuna! I don’t get how people don’t like okra, but all the more for me!
My dad just made a bunch of pickles and I think I ate the whole jar in a sitting. My fave thing to snack on too (Heidi)
Oh yeah I regularly eat a whole jar in a day. They're so yummy! By the way I'm looking at your awesome mug in my windowsill as I type this :)
@@AnneofAllTrades hah! If I had the volume of pickles in my fridge my dad has from his garden I'd be a happy girl hahhaha. He sent home a few jars and I tried to make them last....I failed. I'm so glad you enjoy your piece!
Hello Anne,ние в България правим същата рецепта за краставички велики са ...чудесно е да го видя че и в други страни ги приготвят така..
Absolutely! My babushka made pickles the same way!
awesome ,who doesn't like pickles
sociopaths.
In Lacto Fermentation, it is actually lactobacillus instead of Yeast. Lactobacillus converts sugars into lactic acids, whereas yeast converts into alcohol. Great video explaining how this process is achieved.
Thanks for the clarification!
“Yeast farts”... 😂😂😂👻
We are very mature around here :)
I've only done this a couple times but I used a sealed (kilner) jar and a sacrificial half onion to submerge everything else. I *think* it worked cause it was sealed so no aerobic bacteria could get in and even if it did (eg when I was releasing the gas buildup), the lactic acid in the minimal headspace would discourage colony formation. I'm not too keen on having an open top cause one of my housemates already knocked over one of my ferments :( It made a hell of a noise when the jar broke.
Interesting bit about the sacrificial onion. I’d be interested how that works and the safety of it ultimately, because onions are notorious for sequestering harmful bacteria like ecoli, but since I’ve not heard of it before I am probably missing something.
That’s not a knife!!! THIS is a knife!! 😂
All the better to chop with 🤣🤣
I scrolled down to say what you just said!
5:44 So many pickles, such little thyme. Lol
Hahah a true hero
Your thumbnail game is strong, Anne. Edit: oooh and the puns! The puns! ❤
I’m a fan of puns :)
"Oh mylanta" lol, I may have to use that at work now, I am having flashbacks to vcr recordings with mylanta commercials
Hahaha I’m not sure where I picked that one up
@@AnneofAllTrades The Ringer, Johnny Knoxville and Katherine Heigl
@@waddeym I doubt it started there, one too many grandmas I know use that phrase on the regular ;)
@@AnneofAllTrades Sorry. I just wanted to display my endless store of useless information. but fermented veggies do rock.
@@waddeym hahaha that is some fantastic useless information though, props for that
woah woah woah. Harshing on the rosemary.. Baking anything ever??? :-)
Haha I bake all the time. The rosemary stays in the garden haha
Anne, that sounds so good. I ferment cider in my fridge, which is below the temperature range you suggest, but every place else in my house would be too warm. Do you think fridge temperature would be ok? Do you think it might move things along faster if I inoculated the pickle mix with some of my hard cider to get more yeast in there, or would the yeast from the cider be disappointed by the lower concentration if sugar and the salt?? Do you use sea salt or mined salt?
The fridge is too cold for fermentation to take place. Hard cider is a little different as far as the fermentation process goes, it’s using actual yeast as opposed to lactobillus bacteria to ferment, so while I’m sure something funky would happen, I’m not sure if it would be good funk or bad funk ;) I use non iodized salt, Diamond is my favorite brand.
@@AnneofAllTrades Thanks Anne.
I don't like rosemary either. The secret is to only use a little bit in your potato recipe. I only use it in potatoes and only a small amount. You will find rosemary is not totally useless.
I’ll give it another cautious try ;)
PICSSSS🤗
We love pickles!
Whole Pickles not really a thing here, we mostly used sliced ones. We do have an ancient tradition of vinegar fermented (salted) herring (NO, not the rotten Swedish one), used at Christmas (trad as a starter for xmas dinner). And the area i live in is (in)famous for its Fermented Trout (rakfisk) (no vinegar! or fluids added. Basically raw fish and salt, and its stored for no less than 2-3 months. A Year is common).
Oh interesting! Where do you live?
@@AnneofAllTrades Norway. 2-3 hours NW of Oslo in Valdres :)
I'm no pickler. I leave that job to my wife! You need garden dill in our pickles! Dill is so easy to grow and adds so much to a LOT of foods! IF you try it, I'm thinking you will really like it!
If you watch till the end... 😉
@@AnneofAllTrades I GUILTY! I did go back and rewatch it now.... 6.15 tells the rest of the story!My apologies! Have you done any pickled watermelon vids?I love pickled watermelon!
@@ssboot5663 I am not a fan, I think it’s a southern thing I missed growing up up north.
Well well well
Fermented foods are Superfoods.
absolutely!
Perhaps pickle some beets! - I hear it's really good if you drop a freshly layed hard boiled egg or two/three in with the beets.
I love pickled beets.
Anne, just curious why you don't use vinegar when making your pickles?
I like using all kinds of different methods to pickle, vinegar is what I use when I can them.
@@AnneofAllTrades Looking through the responses for this. I love kosher dill pickles. Ice box pickles. Make my own wen I've cucumbers. Never thought of pickles without vinegar.
I was just going to say, no dill and spices? I grew up loving pickled onions. Maybe that why I'm not as cute as my baby pictures...... it's the pickles! :)
🤣🤣🤣🤣
So these pickles don't taste like vinegar? I'm thinking I would want to add ginger root.
No vinegar taste! Ginger is a great addition.
Long ago my Dad tried to make pickles from a friend's recipe. He called them up and asked "What type of soap do you use to wash the cucumbers?"
hahaha what a boss!
It may be Anne-aerobic but without vinegar do they taste like pickles we are used to? You know, them store bought ones.
hehehe! Depends on what kind you buy- Claussen? Klaussen? The ones in the refrigerator aisle are the closest pickles to these, this is more a german style of preserving them, but yeah, if you remember your dill, they'll taste amazing! If you like vlassic dills, you might prefer a straight vinegar and spices canning job :) Check out my blog for some different recipies!
.025 salt of the combined weight of cucumber and water ? Or just the weight of the cucumber ? Thank you
all the contents of the jar should be added into that calculation, just remember to tare your scale or weigh your jar before you start so you don't accidentally add extra salt because the Jar is so heavy ;)
I was looking at this in disbelief for a while... bu bu where's the dill?!!
hahahaha just another reason to stick around till the end of the video I guess ;P
Why is it that the pickles don’t rot or mold once you remove the pickle weight after the fermentation is done?
They would if they were left in open air, but once the ferment is finished they go in the fridge where it’s cool enough the decomposition process is slowed considerably.
Anneaerobic :)
ha! True
WHERE’S THE DILL?!?! Ohh thank god, you put it in later... thanks for the water in the ziplock bag trick, i have 1 or 2 of these glass pucks but are quite expensive and only fit certain jars...
Hahahaha I was accidentally trying to make sure everyone watched the whole video to see it go in 🤣🤣
salt water use to be made by floating an egg
♥ ♥ ♥ ♥ ♥ ★ ★ ★ ★ ★
What a knife ?!
Meat cleavers work for a whole lot more than just meat ;)
why grams ? how about ounces
Because grams involve less math 😂
I make infused pickles with vinegar, Fermented scares me.
Fair enough!
I normally agree with what you say and love learning from you, but I am afraid we can no longer be future friends. Dill is the absolute worst herb ever consumed. Fight me. Okay, mostly kidding. But I seriously don't like dill.
Hahahaha we can agree to disagree there, just means more dill for me!!