I use pickling lime. Mix well and put my pickles in there for 12 hrs or so. Ron even very well 3 times. Soak in water with ice for 3 hrs or so. After time is getting close get items ready on the stove folks love my krispy pickles. Hello to all you picked peaple One important thinge none of you have mentioned is the picking juice that you make has to be completely cold beforeally pouring in the jars.
I have wondered about this. Heating them up would make then less crisp. Pouring the cold juices over them must be just for refrigerator pickles. I believe she was using a crock just like the old time general store days when things were fished outta a barrel, crock or jar. Never had a mushy pickle and even snapped a little when you ate them. They make an awesome brine for marinades. Chuck it all in a blender and pour it on for several hours or overnight. Yes, you can bake it all together!
I always appreciate your ideas! Our water contains a fair amount of calcium, which I understand may also reduce crispness in cucumbers. How much? Thank you for letting me share this, with my pickles family.
Actually, the calcium should make the pickles crisper. The older process for pickling started with a soak in water with lime calcium hydroxide , followed by a bunch of rinses and a soak to get rid of the alkalinity before soaking in vinegar.
Try a Berkey water filter instead of purchasing store bought bottled water. It really is a wonderful product. Disclaimer: I have no connection whatsoever with the Berkey Company, affiliate or otherwise. I agree to your ideas. Ive been making pickles for a very important purpose. Pickles is an excellent remedy to correct muscle cramps… More even effective than pills recommended by doctors… Pickles arent just relish but treatment too….
We bought a Berkey for use in Florida, their tap water is s o heavily chlorinated to me its undrinkable. Hubby took a sample to our pool store. Nothing in my water except water.
My grandmother used to say if you were on your menses you were NOT allowed to even pick the cucumbers let alone in the kitchen with them because our hormones change the ph in the cukes and makes soft pickles. The only time I can remember she had soft pickles was the one time I helped while on my menses I tried to sneak it past her, lol.
A whole days worth of work down the tubes, ugh. My grandmother used to say the same thing. I can remember my mother getting chided because she had helped with the pickling and only the batches she helped with were soft.
We made relish with the soft pickles so nothing was truly wasted. Lesson learned though. I used to work at a metal finishing shop. The finished parts were inspected and packed by mostly women. If they were on their cycle, touching the parts would result in orders being returned because of corrosion spots.
They switched duties when they were in that condition. They basically decided that among themselves. I need modified duties! I thought it was widely understood that women who spent most of their time around each other would end up with their cycles aligned. Another thing you can add to aid in crispness is horseradish leaves. Adds a little bit of tartness but not that noticable. In addition, walking across the plants while on your menses would kill the plant. That I am guilty of causing!
I had 24 quarts of home grown carrots that all the lids lifted, checked the date on the jars, and it was on the calendar that I was menstruating. I agree. Of course you need to remember that hygiene in the middle ages was not what it is today. Women had to suffer through 7 or 8 petticoats at all times, [No feminine hygiene products] even in hot weather [phew! The idea of taking baths was not universal [especially during cold weather and it is not until the 19th century that doctors even washed their hands between patients.
Women were terrified to give birth in a hospital because the death rate was so high. People wash their hands before doing any cooking these days. Old wives tale, but its true. She said that the iron and calcium content in the blood helped the cucumbers to crisp, plus they stood out because they were the only red pickles on the shelf. An elderly neighbor lady gave me the tip to buy distilled water.
It was a miracle. Are you referring to dry leaves or brined? All I can find at the store are brined leaves, but I assume dry or fresh leaves are to be used. Raspberry leaves have tannins in them also. I have used them and waa.. A few on the top of the jar. Weight them down with a small clean flat rock and soon they are fermented and ready to sample. This was going to be my first year canning pickles…but our cucumbers were a big fail in the garden this year as were the corn, peas, and beans.
Nothing in between! Black black bla this gave me nothing. Spoiler alert,they use alum. I was always curious how it was that adding grape leaves, bay leaves or other types of leaves was the trick to getting your pickles to stay crunchy and not go soft.
This is something I could never get an answer on. Thank you for sharing your recipe! Works like a charm. And calcium chloride is already in your body, is completely normal and natural, so win-win. I tried pickle crisp.
Works great with the over grown cukes. No, not lime juice. Powdered lime you can buy at your local farm co-op. National Center for Home Preservation no longer recommends the use of lime in pickling. Many people especially, inexperienced canners, do not wash it all off in the process of making pickles. It is not healthy. However, it is important to note that it is no longer approved for canning pickles.
And finally, our 7th secret to crispy dill pickles is to add half of a grape leaf to each jar before processing them in the hot water bath. The tannin-rich grape leaves keep lacto-fermented foods crispy, without negatively affecting the taste of the pickles. For us, it is easy to use grape leaves as we just gather a few from our backyard vineyard.
However you can also have access to them by asking neighbors, local vineyards, and of course picking them from wild crops. Although rumor has it if you follow the other recommended tips above, that the grape leaves may not be necessary at all. We have included our tried and true Crispy Dill Pickle Recipe below for your reference.
As always, feel free to email us at thefarm owgarden. To receive our 3 Home, Garden, Recipe and Simple Life articles each week, sign up for our free email list that is located in the middle of this article. This article may contain affiliate links. After 24 hours, check to make sure the jars are sealed by pressing down on the center of the lid. If you are able to press down on the lid, place in the refrigerator and use within 2 weeks. Nutritional Information is to be used as a general guideline only.
Nutritional calculations will vary from the types and brands of the products used. Jump to Recipe. There is nothing better than opening a jar of homemade pickles and biting into a crispy and crunchy pickle.
Be sure to pick small, dark green cucumbers and pick them often so that you can have an abundance of fresh picked cucumbers when you go to make your pickles. Here you can see the difference between the blossom and stem ends of a cucumber. I like to make up words, I added pickless to my homemade dictionary. A testament that around my house you can DIY anything you want. Add two grape leaves to the top and bottom of your pickle jars before canning.
This method is claimed to yield crunchy pickles. Pinterest Facebook Twitter. Instructions Clean and prepare cucumbers. Wash off the debris and clean your cucumbers under cool running water. Once clean, cover with cool water and leave for an hour. Prepare 8 quart-sized mason jars, lids, and canner for processing.
Start your water bath now so it is ready when it is time to process the jars. Add the water, vinegar, and salt to a large pot and bring to a rolling boil. Remove the blossom end from the cucumbers and begin filling the jars.
You can add spears, or whole cucumbers, but keep them on the thick side. Do not make your spears too small. Pack the mason jars tight with your cucumbers leaving at least 1-inch headspace at the top. Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape.
Repeat several times around the inside of the jar. Wipe the rims, add the lids and rings, and twist until finger tight. Enjoy them on their own or use the brine to deck out homemade Bloody Caesars.
Chopped into spears, they can do wonders to liven up homemade chicken wraps. With these slivers, add some crunchy heat to a lamb burger. No Name Polski Ogorki Dill Pickles Sometimes considered a breed apart from the traditional dill pickle, these Polish-style iterations are sour, sharp and dill-heavy. Chop them up and enjoy with smoked cheese and a dark beer. Bread and Butter Pickles Sweet and tangy bread-and-butter pickles are often thought of as inferior to their dill relatives, but the truth is, it all depends on your palate.
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