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| Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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14-07-2008, 02:21 PM
posted to rec.food.preserving
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Ping George
The Cook wrote:
Have you checked the dill pickles you made with lime and the ones you made with Pickle Quick? How is the texture and taste? The Pickle Quick sounds much easier and faster than the lime soak. Of course I still have an unopened container of lime I may have to use up. The ones I made with lime are nice and crisp. Haven't made any with Pickle Crisp as yet since the cukes aren't bearing much with the high heat we're having here - 95F plus temps. I will be going to the farmers market this coming Saturday and, if I can get some reasonably price cukes, will make another batch of dill pickles. 
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14-07-2008, 02:50 PM
posted to rec.food.preserving
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Ping George
Have you checked the dill pickles you made with lime and the ones you
made with Pickle Quick? How is the texture and taste? The Pickle Quick sounds much easier and faster than the lime soak. Of course I still have an unopened container of lime I may have to use up.
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14-07-2008, 03:42 PM
posted to rec.food.preserving
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Ping George
On Mon, 14 Jul 2008 08:21:49 -0500, George Shirley
wrote: The Cook wrote: Have you checked the dill pickles you made with lime and the ones you made with Pickle Quick? How is the texture and taste? The Pickle Quick sounds much easier and faster than the lime soak. Of course I still have an unopened container of lime I may have to use up. The ones I made with lime are nice and crisp. Haven't made any with Pickle Crisp as yet since the cukes aren't bearing much with the high heat we're having here - 95F plus temps. I will be going to the farmers market this coming Saturday and, if I can get some reasonably price cukes, will make another batch of dill pickles. I will have to look a little more here for the Pickle Quick. I didn't see it at my regular grocery or the country store but I will look closer. I can probably get the owner of the country store to get it for me since he has several of the other Ball products. Fortunately the cukes have slowed down here too. The plants are full of flowers but not too much fruit. Tomatoes are starting to turn red. Yesterday's lunch: tomato and lettuce sandwich with homegrown tomatoes and lettuce, homemade bread. Used store bought mayo but I can make that too when I have time.
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14-07-2008, 04:48 PM
posted to rec.food.preserving
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Ping George
The Cook wrote:
On Mon, 14 Jul 2008 08:21:49 -0500, George Shirley wrote: The Cook wrote: Have you checked the dill pickles you made with lime and the ones you made with Pickle Quick? How is the texture and taste? The Pickle Quick sounds much easier and faster than the lime soak. Of course I still have an unopened container of lime I may have to use up. The ones I made with lime are nice and crisp. Haven't made any with Pickle Crisp as yet since the cukes aren't bearing much with the high heat we're having here - 95F plus temps. I will be going to the farmers market this coming Saturday and, if I can get some reasonably price cukes, will make another batch of dill pickles. I will have to look a little more here for the Pickle Quick. I didn't see it at my regular grocery or the country store but I will look closer. I can probably get the owner of the country store to get it for me since he has several of the other Ball products. Fortunately the cukes have slowed down here too. The plants are full of flowers but not too much fruit. Tomatoes are starting to turn red. Yesterday's lunch: tomato and lettuce sandwich with homegrown tomatoes and lettuce, homemade bread. Used store bought mayo but I can make that too when I have time. The product I bought is Ball's Pickle Crisp, Pickle Quick has the ingredients for specific types of pickles in it and Pickle Crisp is pure Calcium chloride. Be sure of the product before you buy it.
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14-07-2008, 06:09 PM
posted to rec.food.preserving
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Ping George
On Mon, 14 Jul 2008 10:48:28 -0500, George Shirley
wrote: The Cook wrote: On Mon, 14 Jul 2008 08:21:49 -0500, George Shirley wrote: The Cook wrote: Have you checked the dill pickles you made with lime and the ones you made with Pickle Quick? How is the texture and taste? The Pickle Quick sounds much easier and faster than the lime soak. Of course I still have an unopened container of lime I may have to use up. The ones I made with lime are nice and crisp. Haven't made any with Pickle Crisp as yet since the cukes aren't bearing much with the high heat we're having here - 95F plus temps. I will be going to the farmers market this coming Saturday and, if I can get some reasonably price cukes, will make another batch of dill pickles. I will have to look a little more here for the Pickle Quick. I didn't see it at my regular grocery or the country store but I will look closer. I can probably get the owner of the country store to get it for me since he has several of the other Ball products. Fortunately the cukes have slowed down here too. The plants are full of flowers but not too much fruit. Tomatoes are starting to turn red. Yesterday's lunch: tomato and lettuce sandwich with homegrown tomatoes and lettuce, homemade bread. Used store bought mayo but I can make that too when I have time. The product I bought is Ball's Pickle Crisp, Pickle Quick has the ingredients for specific types of pickles in it and Pickle Crisp is pure Calcium chloride. Be sure of the product before you buy it. Thank you very much. I will check the groceries and country store again with the correct name, especially if I want Phillip to order it for me.
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