These look lush, and speaking as one who very effectively removed the tip of my right index finger with our mandolin, the cut-proof glove is a genius idea.
Took me back to my 1970's childhood, when we'd have cucumber in vinegar with pepper with our Sunday tea. I'm going to make some, I used to really like it!
DON'T KNOW ABOUT ANY ONE ELSE, BUT AS I WAS WATCHING THESE AMAZING RECIPES FOR PICKLES,I KEPT ON DRIBBLING OUT THE SIDE OF MY MOUTH THE WHOLE TIME. >>100 VIEWSAND ONLY 20 THUMBS UP!!!! THAT MEANS THERE'S 80 PEOPLE + THAT NEED THEIR TASTE BUDS JUMP STARTED!!!! CURE= MAKE THESE PICKLES. >>ALSO KNOWN TO CURE LAZY FINGERS TO PUSH THUMBS UP BUTTONS,
Hi Sam! How are you? Long time no see. You are totally right, I must video the lacto fermentation process. I confess I've never done it with cucumber though. Hugh
Great video thank you. Just a question, do you need to slice the cucumbers? I have small cucumbers and was wondering if I could do this but keep them whole? Would it make a difference? Thanks for your advice.
Hi, great vid thanks 👍. I for one would like to see more food preservation videos. A quick question, are the pickles shelf stable and if so how long are they good for? If they need to be refrigerated, again how long are they good for? I love pickles but I’m not sure how quickly I could get through the amount you made.
Food preservation has never been so important along with the provenance... do you have any tips on long terrm storage of root crops for those of us in urban situations?
The preservative action is that of the vinegar. The high acidity has an antimicrobial action so, provided the jar is lidded in some way, its fine. Here in the UK we don't use canning jars for ham, jelly, pickles or chutney as its the nature of the contents that prevents spoilage, rather than the pasteurisation involved in pressure canning. Hugh
@@EnglishCountryLife cool. Thanks so much. ... I guess some things will need canning jars?? ... Or if I don't want to use vinegar I would need canning jars?
Pickling gherkins tonight. 👍
Hope you enjoy - I.love this recipe. Let me know what you think?
Its a cool miserable day after 2 days sun so I have Cucumbers and Gherkins picked and ready for this recipe. Great content thanks.
Really hope that you enjoy them!
Yes please to the food preservation vids. Great inspiration and well out together. Cheers mate
Next time I get a minute, I'll do more preserving Harry. Juggling work & the smallholding right now (sigh). Hugh
His Pronouncing of the English words takes the CAKE.
Hey, it's our language 😁
These look lush, and speaking as one who very effectively removed the tip of my right index finger with our mandolin, the cut-proof glove is a genius idea.
They are SO easy to hurt yourself on aren't they? I wish I could claim originality, but it was something I saw and thought "genius" ☺️
Another great video thanks, we always need more UK canning and preserving videos this time of year
Thank you so much.... tomatoes next?
Brilliant job. Your videos are So professional. Thanks for your efforts. Makes me so happy watching them. We pickle these too.
Thank you, that's really kind of you. I don't understand why pickled cucumber isn't more common. Everyone I give it to thinks its delicious
like the idea of not water bath canning....this so much simpler, so yes please, would be interested in seeing more
Tomatoes coming shortly!
Took me back to my 1970's childhood, when we'd have cucumber in vinegar with pepper with our Sunday tea. I'm going to make some, I used to really like it!
It foes bring back that taste! Hugh
I remember that 😀. And also collecting winkles from the beach to have winkle sandwiches too. 🤢
😂
Found it 😊
Excellent!
Nice.
Thank you!
Just what I was looking for to try out on my Gherkin crop. I've got enough to try two or three different spice mixes if I have time
Excellent, it's that time of year 😁
Cucumber is my biggest ‘glut’ dilemma, definitely going to try this. Love your ‘same lid size’ jar solution 🥰
Totally worth trying - great with salad but also as gherkins on burgers!
More preserving please, great video as always, take care and stay safe, Mike
Thank you! We're making a video showing how we preserve our glut if tomatoes for publication this weekend 😁
DON'T KNOW ABOUT ANY ONE ELSE, BUT AS I WAS WATCHING THESE AMAZING RECIPES FOR PICKLES,I KEPT ON DRIBBLING OUT THE SIDE OF MY MOUTH THE WHOLE TIME. >>100 VIEWSAND ONLY 20 THUMBS UP!!!! THAT MEANS THERE'S 80 PEOPLE + THAT NEED THEIR TASTE BUDS JUMP STARTED!!!! CURE= MAKE THESE PICKLES. >>ALSO KNOWN TO CURE LAZY FINGERS TO PUSH THUMBS UP BUTTONS,
Thanks Mick!
@@EnglishCountryLife an honour.
Brilliant. Just stumbled across your vlogs. Thanks so much for your knowledge and help.
So glad you like them! If you have any questions, just shout!
These look wonderful! Another great how-to video Hugh.
Glad you like them! I do like them on a burger!
English Country Life sounds perfect. 👌
Another great video, lovely to see how things have moved on from flint cottage!
Aye, bit more land to grow on here! How are you?
English Country Life all good down her in Hampshire!
Love everything you do!
That's so kind Tammy, thank you!
Really nice recipe 👍 Please make more videos like this.
Right now, tomatoes in glass would be nice 🍅
I'll put it on the list 😉
You should try the Polish style salt-water fermented ones. They keep a long time, are super healthy and taste great.
Hi Sam! How are you? Long time no see.
You are totally right, I must video the lacto fermentation process. I confess I've never done it with cucumber though.
Hugh
Great video thank you. Just a question, do you need to slice the cucumbers? I have small cucumbers and was wondering if I could do this but keep them whole? Would it make a difference? Thanks for your advice.
Hi! With small gherkins it should certainly work, but I would brine them longer as it's harder for the water to get through the skin
@@EnglishCountryLife any idea roughly how much longer I should brine them? Thank you for your help
Feona you have really changed🤣
And not for the better! ☺️
Hugh
They look great what's your recipe for turmeric
Two teaspoons of Turmeric and five star anise in 500ml of vinegar. Couple of tablespoons of mustard seed.
@@EnglishCountryLife Thank you
You are very welcome. Hugh
Hi, great vid thanks 👍. I for one would like to see more food preservation videos. A quick question, are the pickles shelf stable and if so how long are they good for? If they need to be refrigerated, again how long are they good for? I love pickles but I’m not sure how quickly I could get through the amount you made.
Hello! They are definitely shelf stable. I've never run tests for how long they last, but at least three years! Hugh
@@EnglishCountryLife Cheers.
What kind of vinegar did you use??
Malt/Wine/Cider ??
We discuss the vinegar at around 7 minutes 30 s in the video - there are a number of options
Food preservation has never been so important along with the provenance... do you have any tips on long terrm storage of root crops for those of us in urban situations?
Yes indeed Sean, I will video a few techniques when we harvest
@@EnglishCountryLife thank you
No problem. Grab some dry sand if you get the chance
@@EnglishCountryLife i have several bags of horticultural sand... will put them somewhere dry
When you use the veg out of the jar, what do you do with the liquid?
Hi 🙂, because its a sweet vinegar it makes a lovely salad dressing! Hugh
@@EnglishCountryLife thank you
What are the names of the chilies
@@ahmadjamila5163 ohnivec
Why don't you need canning jars?
The preservative action is that of the vinegar. The high acidity has an antimicrobial action so, provided the jar is lidded in some way, its fine. Here in the UK we don't use canning jars for ham, jelly, pickles or chutney as its the nature of the contents that prevents spoilage, rather than the pasteurisation involved in pressure canning. Hugh
@@EnglishCountryLife cool. Thanks so much. ... I guess some things will need canning jars?? ... Or if I don't want to use vinegar I would need canning jars?