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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Old 18-06-2013, 09:49 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich

Looking for suggestions from the more experienced folks here.

The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


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Old 19-06-2013, 03:18 AM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

On 6/18/2013 3:49 PM, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich

Looking for suggestions from the more experienced folks here.

The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


On 6/18/2013 3:49 PM, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Fermented pickles don't do well at all with Pickle Crisp Mark, PC is
primarily for making fresh pickles and, even then, they need to sit in a
dark place for a few weeks in order to be crisp.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich


Pickle Crisp is calcium chloride and, if I remember correctly, is made
by treating limestone, in the instance I'm aware of it was Texas caliche
rock, of which we Texans have a lot of. Primary use for calcium chloride
is for road "salt." A road salt that doesn't rust your car out. Jarden
(Ball) dropped the PC for awhile but brought it back in a more efficient
form, larger pieces.

Looking for suggestions from the more experienced folks here.

The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


Best advice I can give you for fermented pickles is to keep them in ice
water, very near freezing for a lengthy time and then ferment them. Lots
of recipes for fermented pickles on the web and how to keep them crisp.
Hope this helps.

George
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Old 19-06-2013, 04:12 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

In article ,
George Shirley wrote:
On 6/18/2013 3:49 PM, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Fermented pickles don't do well at all with Pickle Crisp Mark, PC is
primarily for making fresh pickles and, even then, they need to sit in a
dark place for a few weeks in order to be crisp.


snip
Best advice I can give you for fermented pickles is to keep them in ice
water, very near freezing for a lengthy time and then ferment them. Lots
of recipes for fermented pickles on the web and how to keep them crisp.
Hope this helps.


Thanks - this sort of advice is exactly what I was looking for. Putting them
up tonight, will let everyone know in a few weeks how things turn out.

--Mark


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Old 23-06-2013, 08:31 PM posted to rec.food.preserving
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Posts: 501
Default Pickle Crisp and Fermented pickles

On 6/18/2013 3:49 PM, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Fermented pickles don't do well at all with Pickle Crisp Mark, PC is
primarily for making fresh pickles and, even then, they need to sit in a
dark place for a few weeks in order to be crisp.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich

Pickle Crisp is calcium chloride and, if I remember correctly, is made
by treating limestone, in the instance I'm aware of it was Texas caliche
rock, of which we Texans have a lot of. Primary use for calcium chloride
is for road "salt." A road salt that doesn't rust your car out. Jarden
(Ball) dropped the PC for awhile but brought it back in a more efficient
form, larger pieces.


Looking for suggestions from the more experienced folks here.



The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


Best advice I can give you for fermented pickles is to keep them in ice
water, very near freezing for a lengthy time and then ferment them. Lots
of recipes for fermented pickles on the web and how to keep them crisp.
Hope this helps.

George

I thought I had sent this earlier but never saw it show up.
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Old 26-06-2013, 09:52 PM posted to rec.food.preserving
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Default OT Pickle Crisp and Fermented pickles

On 06/23/13 3:31 PM, sometime in the recent past George Shirley posted this:
On 6/18/2013 3:49 PM, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Fermented pickles don't do well at all with Pickle Crisp Mark, PC is
primarily for making fresh pickles and, even then, they need to sit in a
dark place for a few weeks in order to be crisp.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich

Pickle Crisp is calcium chloride and, if I remember correctly, is made by
treating limestone, in the instance I'm aware of it was Texas caliche rock,
of which we Texans have a lot of. Primary use for calcium chloride is for
road "salt." A road salt that doesn't rust your car out.

George, I think your comment that calcium chloride doesn't rust your car out
is in error. Here in the northeast they have been using it as a liquid
slurry to treat the roads before snow or icing can be packed down by
traffic. The result is a lot of premature break-lines rusting out and other
forms of accelerated rusting even greater than NaCl - regular salt. Just
saying

Jarden (Ball)
dropped the PC for awhile but brought it back in a more efficient form,
larger pieces.


Looking for suggestions from the more experienced folks here.



The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


Best advice I can give you for fermented pickles is to keep them in ice
water, very near freezing for a lengthy time and then ferment them. Lots of
recipes for fermented pickles on the web and how to keep them crisp. Hope
this helps.

George

I thought I had sent this earlier but never saw it show up.



--
Wilson 44.69, -67.3


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Old 27-06-2013, 12:53 AM posted to rec.food.preserving
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Default OT Pickle Crisp and Fermented pickles

On 6/26/2013 3:52 PM, Wilson wrote:
On 06/23/13 3:31 PM, sometime in the recent past George Shirley posted
this:
On 6/18/2013 3:49 PM, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Fermented pickles don't do well at all with Pickle Crisp Mark, PC is
primarily for making fresh pickles and, even then, they need to sit in a
dark place for a few weeks in order to be crisp.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich

Pickle Crisp is calcium chloride and, if I remember correctly, is made by
treating limestone, in the instance I'm aware of it was Texas caliche
rock,
of which we Texans have a lot of. Primary use for calcium chloride is for
road "salt." A road salt that doesn't rust your car out.

George, I think your comment that calcium chloride doesn't rust your car
out is in error. Here in the northeast they have been using it as a
liquid slurry to treat the roads before snow or icing can be packed down
by traffic. The result is a lot of premature break-lines rusting out and
other forms of accelerated rusting even greater than NaCl - regular
salt. Just saying

Jarden (Ball)
dropped the PC for awhile but brought it back in a more efficient form,
larger pieces.


Looking for suggestions from the more experienced folks here.



The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


Best advice I can give you for fermented pickles is to keep them in ice
water, very near freezing for a lengthy time and then ferment them.
Lots of
recipes for fermented pickles on the web and how to keep them crisp. Hope
this helps.

George

I thought I had sent this earlier but never saw it show up.



You could be right Wilson, I did some work for a client in Louisiana a
number of years ago who made the "road salt" and I got the info from
them. Fortunately, this far south we've had no need for salting the
roads. Did experience that when I was in the Navy fifty-five years ago
and was stationed in the NE US. Sure rusted out my 1953 Ford flat head
eight cylinder. Haven't researched it since. Lots of caliche in Texas,
most goes for gravel the rest for road salt and Pickle Crisp I guess.
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Old 12-07-2013, 08:28 AM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles


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Old 22-04-2019, 06:28 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

On Tuesday, June 18, 2013 at 4:49:07 PM UTC-4, Mark Curry wrote:
Hi all - regular lurker here with a question.

Last year took I took a dive into making various pickles with mostly
success. Dilled Carrots, Olive Oil Pickles, and a few quick pickles
were a great hit.

The Half-Sours that I tried tasted ok, but were mushy.
Most are still sitting in the fridge waiting some kind of
use as a relish or chutney, where the texture won't be noticed.

Found out about Pickle Crisp in this newsgroup, and want to
give it a try. I'm not sure on the use for fermented pickles
however - should I add the Pickle Crisp before fermentation or
after? It's just another salt, so I think it shouldn't affect
the fermentation too much. The package doesn't help much.
Most of the recipes I'm using are from The Joy of Pickling
by Linda Ziedrich

Looking for suggestions from the more experienced folks here.

The garden just gave us about 5 lbs of cukes - kids can only
eat soo many fresh. There's a few quarts worth ready to go...

Thanks,

Mark


Hi Mark,

My grandmother soaked her cucumbers (and other veg) overnight in a picklecrisp solution (not sure what the ratio was). Then she rinsed them off and put them in fermenting crocks with regular salt, spices, garlic and dill. They came out real crisp and she didn't have to cut the blossom end off either..
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Old 23-04-2019, 11:08 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

notbob wrote:
On 4/22/2019 11:28 AM, wrote:


Hi Mark,


My grandmother soaked her cucumbers (and other veg) overnight in a picklecrisp solution (not sure what the ratio was).


I've never heard of it!

As a newbie, here, I need all the info I can get fer this Summer's crop.
What is a "picklecrisp solution"?


https://www.freshpreserving.com/ball...1034061VM.html

not sure what kathkwilts is referencing if
not this.


songbird


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Old 24-04-2019, 03:16 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

On 4/23/2019 4:08 PM, songbird wrote:

https://www.freshpreserving.com/ball...1034061VM.html

not sure what kathkwilts is referencing if
not this.


Thank for the link, sb. I didn't realize it was a commercial product.

I'll check it out. Again, thank you.

nb


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Old 24-04-2019, 03:26 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

On Wednesday, 24 April 2019 10:16:55 UTC-4, notbob wrote:
On 4/23/2019 4:08 PM, songbird wrote:

https://www.freshpreserving.com/ball...1034061VM.html

not sure what kathkwilts is referencing if
not this.


Thank for the link, sb. I didn't realize it was a commercial product.

I'll check it out. Again, thank you.

nb


Pickle Crisp is a commercial name for what is also a generic product, calcium chloride (food grade.) Full info is he https://www.healthycanning.com/calcium-chloride/

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Old 24-04-2019, 04:47 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

On 4/24/2019 8:26 AM, Randal Oulton wrote:

Pickle Crisp is a commercial name for what is also a generic product, calcium chloride (food grade.) Full info is he https://www.healthycanning.com/calcium-chloride/


Thnx, Randal.

I didn't know there was a generic brand, but that's cuz I've yet to
research it.

Again, thnx fer doing the work for me.

nb


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Old 25-04-2019, 12:28 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

Randal Oulton wrote:
....
Pickle Crisp is a commercial name for what is also a generic product, calcium chloride (food grade.) Full info is he https://www.healthycanning.com/calcium-chloride/


it would seem rather strange to me to call a calcium
chloride solution by the name pickle crisp if i were
actually meaning to use the generic chemical food grade
version. but that's just me.

hope the pickles work out. we usually put up about
100 quarts a year of simple dill pickles. my brother
said that he wants more dill in them. no problem. i
love dill. actually part of the reason some of it may
be lacking is that i sometimes eat it as i'm making
pickles. oops... we'll put in a few more plants this
year - they're not hard to grow.


songbird
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Old 25-04-2019, 01:53 PM posted to rec.food.preserving
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Default Pickle Crisp and Fermented pickles

On 4/25/2019 5:28 AM, songbird wrote:


it would seem rather strange to me to call a calcium
chloride solution by the name pickle crisp if i were
actually meaning to use the generic chemical food grade
version.


Using a name of "Pickle Crisp" is a no-brainer fer someone. I mean, why
NOT re-name an existing item for profit. It's the American Way.

nb


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