|
| I plan on trying this recipe this week. I bought some calcium chloride and was unsure how much and when to add it to the recipe. Can anyone give me some advice on this?
How long after we make this can we eat the pickles?
Thanks
Kosher Dill (Heinz Recipe)
Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.
|
Follow-Up Postings:
|
- Posted by readinglady z8 OR (My Page) on Sat, Aug 7, 10 at 19:06
| Here's one thread on that subject. Carol |
Here is a link that might be useful: Calcium Chloride in Pickles
|
| That is the recipe I always use. They are best if they sit about a month. Better when cold, too. I just used whatever it said on the jar of Pickle Crisp. If you get too much it can taste bitter. |
Please Note: Only registered members are able to post messages to this forum. If you are a member, please log in. If you aren't yet a member, join now!
Return to the Harvest Forum
Instructions
- You must be a registered member and logged in to post messages on our forums.
- Posting is a two-step process. Once you have composed your message, you will be taken to the preview page. You will then have a chance to review the contents and make changes.
- After posting your message, you may need to refresh the forum page in order to see it.
- It is illegal to post copyrighted material without the owner's consent.
- HTML codes are allowed in the message field only.
- No advertising is allowed in any of the forums.
- If you would like to practice posting or uploading photos, please visit our Test forum.
- If you need assistance, please Contact Us and we will be happy to help.