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| If a recipe calls for liming, can I use the salting technique instead and add some pickle crisp to the jars to sort of counter the softening of the salting? I'm looking at Linda Z's watermelon rind pickles specifically. But I assume the principle would apply to anything. Some of hers call for liming and some for salting. Thank you. |
Follow-Up Postings:
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- Posted by chrisb_sc_z7 near Clemson, SC (My Page) on Fri, Sep 12, 14 at 9:48
| thump... |
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| Which recipe are you making - Gingery, Minty, or Dark? I have the 1st edition, the Minty calls for lime, the Gingery for a salt water soak, and the Dark for no prep before cooking. If you're doing the Minty and want them crisp, I don't think the salt water soak would make them as crisp as the lime, but the Pickle Crisp would help. The Minty recipe is nearly identical to the Gingery, uses more vinegar/water and less sugar, then 4 sprigs of mint, and makes 2 fewer pints b/c it starts with a pint less rind (?). I would follow the Gingery recipe (amounts of spices are the same, adjust sugar to your taste), then add the mint leaves when jarring as done in the Minty recipe. Pickle Crisp gets added to the jars but really I don't know how crisp the pickles would be without liming them, since they're cooked until translucent. You can always email Linda through her blog, A Gardener's Table. |
Here is a link that might be useful: A Gardener's Table
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- Posted by chrisb_sc_z7 near Clemson, SC (My Page) on Fri, Sep 12, 14 at 12:12
| Yes. Already did that. Just got a reply. I'm moving forward with pickle crisp per her suggestion. :-) |
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