Hi all - regular lurker here with a question.
Last year took I took a dive into making various pickles with mostly success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.
The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.
Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich
Looking for suggestions from the more experienced folks here.
The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...
Thanks,
Mark
Hi Mark,
My grandmother soaked her cucumbers (and other veg) overnight in a picklecrisp solution (not sure what the ratio was).
On 4/22/2019 11:28 AM, kathkwilts@gmail.com wrote:
Hi Mark,
My grandmother soaked her cucumbers (and other veg) overnight in a picklecrisp solution (not sure what the ratio was).
I've never heard of it!
As a newbie, here, I need all the info I can get fer this Summer's crop.
What is a "picklecrisp solution"? ;)
On 4/23/2019 4:08 PM, songbird wrote:
https://www.freshpreserving.com/ball-pickle-crisp-granules-5.5-oz.-1034061VM.html
not sure what kathkwilts is referencing if
not this.
Thank for the link, sb. I didn't realize it was a commercial product.
I'll check it out. Again, thank you. ;)
nb
https://www.freshpreserving.com/ball-pickle-crisp-granules-5.5-oz.-1034061VM.html
not sure what kathkwilts is referencing if
not this.
Pickle Crisp is a commercial name for what is also a generic product, calcium chloride (food grade.) Full info is here: https://www.healthycanning.com/calcium-chloride/
Pickle Crisp is a commercial name for what is also a generic product, calcium chloride (food grade.) Full info is here: https://www.healthycanning.com/calcium-chloride/
it would seem rather strange to me to call a calcium
chloride solution by the name pickle crisp if i were
actually meaning to use the generic chemical food grade
version.
On 4/25/2019 5:28 AM, songbird wrote:
it would seem rather strange to me to call a calcium
chloride solution by the name pickle crisp if i were
actually meaning to use the generic chemical food grade
version.
Using a name of "Pickle Crisp" is a no-brainer fer someone. I mean, why
NOT re-name an existing item for profit. It's the American Way. ;)
nb
When I make bread-and-butter pickles I put a pinch in the bottom of
each jar and they come out crisp. But I haven't tried it without the
calcium chloride. They also came out crisp when Mom made them, and
her recipe doesn't say a word about lime. But one does have to be
very careful not to let the vegetables boil. Also helps if the
cucumbers were picked soon enough and haven't developed seeds.
then i make the brine and bring it to a boil but
i don't cook the cucumbers at all, just dump the
brine in the jars, wipe the rim and put a lid on
and then process as quick as possible to get them
sealed. the lids are warmed up in some hot water
first.
then i make the brine and bring it to a boil but
i don't cook the cucumbers at all, just dump the
brine in the jars, wipe the rim and put a lid on
and then process as quick as possible to get them
sealed. the lids are warmed up in some hot water
first.
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