hi I'm Terry from kombucha home basically I'd like a beer you put the tip in this is what's in my kitchen at the moment and I'm going to get my pickles to show you a few combinations hi I'm Terry from kombucha home and welcome to today's show I'm going to do a demonstration on making homestyle dill pickles and as a woman of Ukrainian descent my mother is Ukrainian I grew up having dill pickles very often at my Bubba's house and they were absolutely amazing and there's I'm just for your information I'm gonna show you some store-bought get-go these are store-bought pickles you can get anywhere to be honest I bought this at a big retailer just for the bottle because it was so cheap I wanted the bottle so I'm just showing you this is not in the style that we are making pickles this is made with vinegar this is pasteurized this is dead what I am making today is live ferment lactose fermentation live pickles so when you're eating these pickles not only are you getting amazing taste but you're actually getting good bacteria in your body I tell you once you have these pickles you'll never go back to those and super easy to make so in my demonstration you're going to need some pickles now to start with it you you want to get organic pickles I'd pregnant cucumbers they turn into pickles once they're done the most important product when you're making the dill pickles is of course the cucumber itself so most importantly you want organic cucumbers now these are rather large I went to the market today and unfortunately they were all sold out of the smaller pickling small type which I've used in these and I'll show you later but it's fine you can get the larger ones you can chop them up you can do them like I've done here but just for display I'm going I I needed to show you something and I will be using these pickles but if you can find the smaller ones all the better for you so organic dill pickles fresh from the market if you can get or in any store where you can get an organic cucumber now the next things that we're going to use is you always want to use sea salt so either this is a Sicilian salt or any type of sea salt or from the Mediterranean or otherwise or again Timmel and salt now I've got already ground one but I'm just going to show you so you can see the paint color so when you're doing it you want to have any of these types of salt not regular table salt don't use that that's the one thing I would not recommend and also for the brine I've already made the Brian just I was just gonna show you the product I could actually put it in for the brine for the brine for the pickle which is you're going to put the pickles in and I'll do a little demonstration is you've got in this one quart this is four cups one quart of spring will either spring water or you want filtered water you don't want chlorine in your water that's really important okay so we're gonna start I've got a few spices here these are pretty typical spices for doing your dill pickles of course the Ukrainians and all the Slavic countries love their garlic so again this is organic art garlic and listen pay the price get organic garlic it's about three or four times more expensive but really it's worth it okay so to begin I've got my bottle my bride has already been made so I put a quart of water in a pot and I added about four a quart about two to three tablespoons of salt so today I actually use this salt here I just let it dissolve so it's warm and as you can see it's pretty well room temperature if it's late it's okay oh you're probably wondering what these are now these are great leaves grape leaves are high in tannic acid so if you want crunchy pickles this is where it's at if you can get a grape leaf from anywhere another substitute would be blackberry leaves have tannic leaves have tannic in the leaves and also there's horse horse radish leaves that have tannic I think there's a couple more you can google it and find out for yourself but I have I have grapes in my yards and I swing up a couple minutes ago and I pick some grape leaves I wash them so I'm gonna start by putting the great please on bottom and I'm gonna get my pickles and again if you've got the smaller pickling cucumbers it's much better to use in these large cucumbers okay but they'll work too so I'm gonna just kind of firmly put them in make sure you wash them and so I'm gonna put them in and I'm gonna grab so my garlic since about maybe I think I got maybe about five cloves of garlic here so I'm gonna slip a few cloves in here and I've got some coriander which I like I don't happen to have mustard seed that work so I'm gonna grab this is from my garden or I just picked it some dough again a bulb or organic if you can get it so I'll add a few more cucumbers here it's I guess it looks a little nicer if you add the dark fur on the outside okay I'm gonna add some more grape leaves you want crunchy pickles you have those great ways okay out to supper putting it in here it's kind of a layering process super easy to do really it takes no time at all and I tell you the taste of these babies is superb and my mother we had a stroke about five years ago what's up just this last week and I show her my homemade pickles cuz I haven't made them since last year I got some fresh Irish pickles again at the market because it's summertime I'll put another grape leaf and you should have seen her eyes light up when I gave her blindness reminiscence of when she'd burn up this is the real thing guys super simple okay I am going to add some brine they will sloppy here I figured about a quart was enough so I'm having a brine and I'll grab a few more just stick as many pickles as you can get in if you've got a room at the time at the top just shove them in with your fingers because every bit of space means another pickle you get to eat so I can you know you could do all kinds of things snap them in press them in I've got some more garlic so I'm gonna working some more garlic here garlic is good okay some more of this I could have actually added a little bit more alright alright so I'll just shove it in with my fingers make sure your fingers are clean okay arse your hands wash your hands okay I am going to put and you want to submerge everything okay you want you submerge as much as you can with the brine and so let me put the Brian right up to there okay we are ready to run out so what I'm going to use is an air lock little device and we'll be talking about these later on we're in another show and these are amazing there's actually two ways that you can go forth right now you can do the old way and I'll just run over here right now you can use a coffee filter or you can use the paper towel you can make sure you come if you've got a little place that piece of glass to keep everything submerged like a negative glass sometimes you can buy them in the kitchen stores or music you can always put one of these in with some rocks and put it in to keep it under but the easiest way the old way I did this quite often put it on the counter for about three to five days this one here I fermented about four for four days and you would just set it not in the Sun somewhere where it's nothing is disturbing it but what I like and I'm going to show you right now is the airlock so what you do at this point is you just put this on what this does basically is your fermenting but you're not getting any bacteria from the air just fill this up with water to about there because what happens is when it starts to bubble up and you want it to put it somewhere where when it does if you're doing the paper towel or the filter on top that method you want to put it somewhere where you might have a little bit of leakage just what happens is when the ferment starts you get a sometimes you get a little bit of water coming down from the top so it's a little can be a little bit messy but these guys oh my gosh they are actually amazing simple you just stick in and as I showed you it's just a four piece thing I filled it up with water I cover the lid and if the water does arrive does rise up which it usually does it starts rising up in here you simply take it out rinse it out in the sink and fill it back up with water to here and seal it so what happens is you don't get any mold bacteria it's just amazing here you go you might want to burp this burping it you see how air bubbles come kind of go along with tonight this is actually something I should have showed you I mean I have missed this nothing a few times but it's better if you do get the air bubbles out okay I'm using metal don't see the plastic I put this back I'll put a little bit of more liquid because as you can see it rose okay we're good to go I will put I'll put this leave this for 3 to 4 days ready to go you can't leave it longer and this is not going to explode like I had my comb second con mucha ferment explode so I'm going to again this is horrible but I want to show you this is fermented and as I said I fermented it about three and a half to four days but I'm gonna get up a fork here now when you're getting and retrieving your pickles as much as you can try to use plastic or wood and not metal when you're doing your lacto-fermentation I'm just gonna take a pickle left here and I want you to hear the French did you hear the crunch mmm amazing totally amazing so simple to do so do it you'll love it I tell you you'll never go back to regular pickles once you once you have have tried these my kids love them they ask for them so when they're in season I try to do several models like maybe three or four so try it today you