Ball Pickle Crisp Granules 5.5 oz (Pack of 1)
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I'll refrain from judging what your wife enjoys because crisp is a better word than hard. I'm guessing the question isn't meant to be taken seriously.
It contains only Calcium Chloride and uses only 1/8th of a teaspoon per pint to crisp pickles. It's also what I use to pickle carrots.
Yes, I am a pepper grower. On them, it's fantastic.
I believe Rick misunderstood it. Calcium hydroxide, also known as slaked lime, is a non-toxic substance. Calcium oxide is a caustic compound that can be made by mixing it with water to make calcium hydroxide.
Selected User Reviews For Ball Pickle Crisp Granules 5.5 oz (Pack of 1)
It works well, but if the jar is exposed to moisture, the granules tend to clump and harden in the jar. If you buy it, you might want to only take out what you need and close the jar again as soon as possible. In the jar, add a packet of silica as well.
No, they weren't crisp. I made several batches of dill pickles and used them in a variety of dishes.
Pickle Crisp gave homemade refrigerator pickles a strange flavor that they didn't have before I added it to the jars. NOT ONCE MORE.
He'd always wanted them to be a little more bitey, and he finally got to try them after a month of waiting for the first batch to cure. He was the one who gave it to you. It's the lack of crispness that's causing the problem! Now he'll use it all the time.
What I didn't care for was when the pickles became soft and mushy. There's pickling lime, which is a time-consuming process. This is a far superior alternative to pickling lime, and it's a lot easier to use. A 1/4 - Crisp pickles can be made by adding 1/2 teaspoon to each canning jar just before adding the brine. It's also a fairly substantial jar - So far, I've canned 20 quarts and barely scratched the surface.
As a novice pickler, I've used these and had great success keeping pickled peppers crisp and crunchy. I got good results by using 1/4 teaspoon per 2 cups pickling solution. According to internet searches, I could use as little as 1/8 teaspoon and as much as 3/4 teaspoon, but I haven't tried it yet. This little jar will last me a long time, no matter how much I use it!br>br>I successfully used them with pickled jalapenos (including ripe red jalapenos).
This is fantastic. Simply measure out the ingredients for each jar according to the recipe, and then proceed. If you're going to try something new, look up some other recipes and start small. After a week or so, the vegetables appear to crisp up a little more. They crisp up more when chilled, as you might expect.
I made a batch without this ingredient by accident, and it made a huge difference. This is the only way I'll ever process pickles! br>br>Because you only use a small amount per jar, it should last for many, many jars and years.
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