Ball Pickle Crisp Granules 5.5 oz (Pack of 1)

Product Information

Lemon juice, on the other hand, not only tastes good, but it also aids in the maintenance of the digestive system.

That means picked this morning, cleaned and soaked in cold water for an hour and processed the same day. This is the first time I’ve heard of this recommendation, but I believe it makes a difference when calcium chloride is added in. He ignored me, of course, and went and pulled all the cucumbers from our vines and came in with a huge bucket that he presented to me on the counter with a thud that said: “Told you so. While the sugar amount seems high, the sugar acts both as a sweetener AND preservative in this recipe. Heat the brine on the stove until the sugar and salt dissolve and pour it over the jarred cucumbers.

Calcium chloride does not have the hydroxide component of lime and therefore does not lower acidity of pickled food or pose a food safety risk. There is no discernible improvement in the firmness of quick- process pickles, nor is it capable of producing a salty taste. For a small batch, I recommend using 15 oz (400 g) of pumpkin puree (that way, you can use homemade or canned pumpkin), an equal amount of sugar (2 cups/400g), 1-2 tablespoons of lemon juice (though orange would also work), and 1-2 teaspoon pumpkin pie spice (or just a pinch of cinnamon and nutmeg). I filled them in hot jars then I poured my boiling brine over and set them in my simmering hot water canner. Pickled peppers will last up to 2-3 months in the refrigerator as long as they are completely covered in liquid brine.

Blanching is when you cook the peppers in boiling water for a few minutes and then immediately place them in ice water. Pickled peppers and other pickled foods can be made crispier by adding calcium chloride granules to the brine.Most of my recipes are Southern with a shortcut but I had to share my experience with this old-fashioned, unique pickle recipe because it's worth a little more effort. You can cause soft and slippery pickles by using too weak a salt brine or vinegar solution, or by using moldy garlic or storing the pickles at too warm a temperature.