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Mon, Aug 5, 13 at 17:54
| D'oh. I managed to not find this recipe until I'd already spent I don't know how long searching the web to try to figure out how to use pickle crisp instead of lime and alum. I ended up pretty much getting it right, but it would have been nice to have had the actual recipe instead of figuring out how to amend the other ones that are out there! I thought I'd share it in case this helps other people with big honkin' overgrown cucumbers who want to make this! There was no insert with my jar of Pickle Crisp that I recall! |
Here is a link that might be useful: Pickle Crisp insert
Follow-Up Postings:
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| Hmmm never seen it is a box like that, only in the plastic jar. The instructions are printed right on the jar in that case. Standard regardless of the recipe it is used in: rounded 1/4 tsp. per quart or rounded 1/8 tsp. per pint. Of course you don't have to use that much if you don't want to. Glad you found what you needed though. Dave |
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- Posted by mom2wildboys RI zone6 (My Page) on Tue, Aug 6, 13 at 8:43
| I was wanting to do a presoak (mostly because I wanted to get the cukes peeled/sliced but not deal with the syrup till the next day) and while the jar says it can be used for presoaking it does not give instructions/amounts. I winged it. :) |
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| Oh, never heard of anyone using Pickle Crisp as a pre-soak. Eliminating the lime in a pre-soak and using just a plain salt pre-soak is common regardless of the recipe. Then just add PC to the jars. Dave |
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