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Bookmark or Share- making pickles - Homesteading ForumIf you read the ingredients on the label of commercially canned pickles, even the Calussen-type you will see "calcium chloride" listed. This is what makes them crisp. I have used pickling lime (not the stuff that farmers put on their fields) and alum powder (available in the spice section of your market) with very good results.
- Calcium chloride and pears | Homesteading ForumCalcium chloride (Pickle Crisp) can be used in any food you want to "crisp up" be that fruit or vegetables. Many add a small bit to canned potatoes, canned tomatoes, canned peaches, even dilly beans. Just don't over do it with the amount.
- Mushy Pickles - Homesteading ForumI will concur on the pickle crisp. It was a big difference in our pickles. Nice and crisp! We have a a market place about 50 miles from us and when they do the nickel pickle sale (per pound) we buy 50 pounds of pickles and a couple pickle crisp containers. Good luck, Chris
- Cinnamon Pickles? - Homesteading ForumBut yes, you can leave out the alum and the pickling lime pre-soak as they are both firming/crisping agents only. I would suggest substituting Pickle Crisp for the alum if you still want crispy pickles. Otherwise they may be too soft. The cinnamon sticks can be substituted for the cinnamon but how many would all depend on which recipe you want ...
- Looking for Old Fashioned Dill Pickle RecipesAdding a grape leaf to the jar helps to keep pickles crisp. I'm not a real big pickle lover, but Try allrecipes.com and tasteofhome.com for some really interesting recipes. I found several there, and family loved them. Good luck. Come back and share what worked for you PS. I've never canned in the microwave and I never re-use brine.
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