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| I don't usually use pickle crisp, as the fermented pickles I make are nice a crispy when they are refrigerated overnight.
They question is: does pickle crisp make a crisp pickle when they are at room temperature. Going to enter some for competition and will not be refrigerated prior to tasting. thanks! |
Follow-Up Postings:
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| HI Lizzy - I guess I'd have to say refrigeration has no effect on Pickle Crisp one way or another. I don't make fermented pickles anymore but when I add it to my fresh pack pickle recipes and then store them on the shelf they are crisp when the jar is opened whether it has been to the fridge yet or not. When I add it to my fermented cabbage for making kraut it is still crisp even after fermenting on the kitchen counter. Does that answer your question? Dave |
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- Posted by jimnginger 9 (My Page) on Sat, Jun 23, 12 at 17:43
| Dave, How much calcium chloride do you add to your kraut and since it is a type of salt, do you reduce your salt amount - as salts inhibit fermentation bacteria (the good ones and the bad ones). I have thought of it since I have many pounds of it, but didn't want to ruin a batch with an experiment.I have not posted that question to the "natural additive free foodie" folks since I think most would say "disgusting" without even trying it. Just the name sounds "daunting". Thanks, Jim in So Calif |
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- Posted by txbikerchick none (My Page) on Fri, Jun 29, 12 at 9:17
| Well here is another option. I have been using pickling lime for over 25 years. When I make sliced pickles of any kind,I use a large ceramic crock, add 1 gallon of water per 2 cups of pickling lime. Add the sliced cucumbers, then add ice. Lots of ice. I will gently stir on occasion,to get the lime off the bottom, then add more ice. When it starts to get full, I remove some of the water then add more ice. See a pattern here? Let soak for anywhere from 12-24 hours (usually 24). Rinse the cukes three time in clean water then you're all set to go. Pickles stay VERY crunchy. Just don't slice them too thinly or as they crisp in the lime when you stir they'll actually break in half. Even in a cooked sweet pickle recipe they stay crisp. |
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| Yes many of us have used pickling lime in the past despite the hazards associated with using it. Pickle Crisp was developed expressly to replace pickling lime since its use is discouraged. How much calcium chloride do you add to your kraut and since it is a type of salt, do you reduce your salt amount 1/8 tsp. per pint but it is not added during fermentation so the salt required is not changed. It is used after fermentation while canning the finished kraut. Dave |
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- Posted by jimnginger 9 (My Page) on Sat, Jun 30, 12 at 6:33
| Thanks Dave. Very clear concise answer. Jim in So Calif |
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| Thanks Dave, I will give it a go. Everyone loves these sweet pickles, I was suprised didn't place in competition 2 years ago. Then I discovered if room temp they are soft, refrigerate them and they get nice and crisp, even the 2 year old ones I used up a month ago. Didn't can anything last year,due to my daughter being in auto accident and now a para in a wheelchair. |
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- Posted by QueenOfKing 4 (My Page) on Tue, Jul 10, 12 at 14:30
| I'm new to canning and just happened upon this thread and wanted to ask Dave, "Yes many of us have used pickling lime in the past despite the hazards associated with using it. Pickle Crisp was developed expressly to replace pickling lime since its use is discouraged." Why is pickling lime discouraged? I just bought some because my pickle recipe I want to use called for it... |
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| Aside from the warnings on the label to avoid injesting or inhaling the product, to avoid direct skin contact, etc., pickling lime (food grade) contains levels of toxic elements (lead, magnesium, heavy metal, silica, etc.) that meet or exceed the FDA MSDS safety ratings. It was used in many old fashion pickling recipes but the issue of the safety of those old recipes aside, they always called for several rinses of the food after soaking in the lime and before filling the jars were called for to insure most if not all of it was removed from the foods. Later studies have shown that it is difficult to remove most of it and some is absorbed by the food itself. Not to mention that many who use it don't rise the foods sufficiently. So its use is strongly discouraged and Pickle Crisp is the recommended alternative. It is not prohibited, but discouraged and using it with great care is recommended. The MSDS for it reads: Route(s) of Entry: Signs and Symptoms of Exposure: Medical Conditions Generally Aggravated by Exposure: Emergency and First Aid Procedures: It's your choice. Dave |
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| Yeah, I have no intentions of using lime, I only need a few jars for competition so the adding of the calcium works well for those jars and not the others in the batch. Took me 3 years to nail down this process and recipe to current canning standards for this recipe for a pickle that is crunchy when cold,using no chemicals, not about to step backwards |
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| I have been trying to use Pickle Crisp without good results. I follow the instructions and use fresh ingredients. I am trying to make lime pickles with it. Exactly how much Pickle Crisp do you put in each jar? It says 1/8 tsp but I have read some people use 1/2 to 3/4 tsp. also read to not use too much. Researching it is more confusing! The Ball people aren't helping and the extension office doesnt know. |
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- Posted by jimnginger 9 (My Page) on Thu, Aug 16, 12 at 8:36
| For cucumber pickles, I use 1/2 tsp per quart jar. Jim in So Calif |
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| JMO but while Pickle Crisp works great for most pickles, if you want actual Lime Pickles - the ones you add green food coloring to - you'll need to use the lime. Lime Pickles are supposed to be so snappy crisp I'm not sure you could use enough Pickle Crisp to make them. Dave |
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