all right guys just showing you what we're doing here with making jars of
different we've got sandwich Spears thicker ones
we're going to make for snacking for like spicy pickles we're doing some
hamburger type pickles here and these were just doing by hand as you're going
to show you you don't want to use the big fat pickles when you're running it
through your KitchenAid I've just got the thickest slicer available that came
with our kit if you use the big fat cucumbers they just kind of turn into a
pile of mush like this see the sinners there's just too much water in them so
they blow up all right take a short kid break there anyway you can kind of see
here we're just getting up juicing those the short fat ones but these I don't
remember chuck to probably tell me if these are the tasty Jade's or not I was
going to look it up I forgot which which is which but these really long ones will
go through the Vitamix or I keep saying the Vitamix through the KitchenAid
decent-size they're a little bit thinner than a regular hamburger dill pickle but
they'll work it slice your attachment how it works
KitchenAid
and there you go so that's the thickest they might sell a little thicker
attachment but we kind of like thin pickles so we're going to try these out
and we'll have to follow up and see if they turn out there's all the pickles so
far and we've got one more left so we probably make another two jars and
that'll be probably all the jars we have right now so alright guys we'll follow
up when we're putting the brine in and sealing the jars all the cucumbers
sliced up and we are chilling them right now and you're probably wondering why
are they already in the jars and you're chilling them these are just extra jars
here so the jars that we're using for canning we are sterilizing all these
jars well sterilize them for about 20 minutes
on about 250 degrees I've got the convection oven running so that's going
to keep the air moving around do a little bit better of a job but anyway
we'll start working on the brine a little bit we'll just leave the jars in
there and let the oven kind of stay warm so it'll keep those jars warm then we'll
transfer those cold cucumbers in just a little bit so we pulled the jars out of
the oven now that they're sterilized and they're still warm pack them with those
chilled to coals and the brine is ready and we're heating the water
and I'm just adding some dill and garlic into the jar for extra flavoring and the
Brine we're just using since this is the first time we're using a store-bought
kosher dill pickles and for our spicy pickles we'll do our own recipe but
since this is still kind of new to us we kind of got the easy way out on these
liquid in there she's just putting the brine in there with the funnel that came
with the kit
especially the hat ninja headspace them trying to make sure that overfill that
will stick out right all right up his room right there we'll try to pack those
in to make sure it stays into the liquid
when these we try to pack these jars pretty solid so keep the garlic from
falling over we pack them where you can kind of flip them over and they don't
fall out
kind of cram them down in there a little bit you
see the thin ones you actually can pack a whole lot more cucumbers than the
thick ones that we cut so that is something to to note we're going to see
how the thin ones taste I really like those on the sandwich the thinner ones
ok finish you can see that those are below the brine and we're going to put
the sterilized lid on and put them in the water grass in just a minute so we
got the woods over here sterilizing and the kit comes with a little magnet you
can show you the little magnet to pick up the lid makes a lot easier sterile
and you just finger tight them so there we go
our first ones ready looks pretty with a little dill in there alright now we'll
get all the other jars in and we'll show you the canning kit the 21 and a half
quart this is a at Walmart for about 20 bucks and probably get it on Amazon I'll
put the link below we've got see two four six eight nine
jars and they're the widemouth jars in this twenty one half quart pan so we
will see if they'll fit in this pot here so we're going to put these on for about
ten minutes
see you
there we go
alright guys we're back and the ten minutes is up
where you set the jars up and she's just pulling them off now so we're going to
set them over here we're supposed to live sit still for 24 hours without
disturbing them so look pretty good
after these we're going to work on our net next batch which is a sweet and
spicy pickle oh look at this over here Oh Brian starting over here and I use
the recipe which we can put a step and I also added an extra spice which we let
things pretty spicy if you like spicy this next batch is not
for the kiddos and there's the lack of yield jar well kind of here's the one
that didn't make the cook we'll have to do a round of all the leftovers and get
them cooked later so that's pretty cool we got nine in that big old pot of the
wide mouth some people were only able to get like six
you have a couple of those big old pops go and you can get these done pretty
quick alright guys we'll come back and take a look at the spicy pickles in just
a little bit alright what she's doing now is just prepping all the jars for
the spicy pickles so we're putting in some garlic some red pepper what else
you putting in there and we've got the pickle Chris just to make sure we don't
have mushy pickles and then with a little bit of pickling spice and crushed
red pepper and some mustard seeds they doing the celery seeds renderable
celery I'll just see this spicy brine that I've already made a lot of sweet
and spicy Brian's has got about a cup of sugar in the whole thing it should give
it some pretty nice flavor
all right here you can see packing jalapenos in the jar putting dill in
there all the spices at the bottom and the brine itself is pretty spicy so
those are just kind of extra alright come back and we're getting these ready
to roll all right guys here's the spicy ones we can get seven full-sized quart
jars at a time and one other thing when you're filling them with the brine
solution make sure you wipe off that lid before you pull it out and put it on
make sure it seals good and also before you start your timer on here make sure
this is on a rolling boil not just warm water but actually a rolling boil so I
just want to make sure we cover that so you guys don't run into that all right
one other thing is when they're sitting here cooling you'll start hearing a ping
or a pop and that lets you know that they're sealing down the lids are
sealing down you're not supposed to really push on them right now and check
them you might mess them up so just a quick little tip on if you start hearing
noises you didn't do anything wrong here's the
final spicy pickles so we got the seven jars and we've got another six jars
going in here of a variety so we'll have a good shelf full at least you make all
right guys hopefully and get this all edited and posted took a lot of lot of
takes doing this anyway this is our first go-around we tried to research as
much as we could and put all the tips that we learned along the way so maybe
that would help you guys out but anyways it's going to be a lot of patience to
wait 30 days to let these marinate really well before we open one but we
might do a follow-up and let you know how they taste and I know Katie Katie
can put the recipe she used for the spicy pickles down below these are just
a store-bought but I think these will be really good they look really good all
right good luck guys thanks for watching our video guys if
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Oh