HOME > Chowhound > Home Cooking >

Discussion

QUESTIONS ON PICKLING - TECHNIQUE AND CALCIUM CHLORIDE

  • 4

Hey everyone

I will not profess to know much about pickling- so i turn to you guys for some help and info.

I tend to make refrigerator pickles- you know some pickled red onions some chile's, carrots etc.

I think these are called quick pickles? I have never had them long in the fridge so i dont know if they would benefit from sitting a week or so. Any thoughts?

I try not to lose the crispness of the item being pickled- and i have heard calcium chloride can help with that? is this the same as BALL PICKLE CRISP?

I was looking at this http://www.bulkfoods.com/whole-foods....

anyone familiar with using it? ratios etc?

When creating my brine i bring the seasonings, vinegar etc to a boil then simmer for a little bit and then pour the boiling liquid over what im pickling.. im wondering if this is detrimental to the crispness of the veggie being pickled? I just dont want to increase the softening of the veggie.

Can i boil to open the spices and then cool it down before pouring over veggies?> Or is it necessary to pour while really hot?

Also what kind of pickles require fermentation? or is that just a matter of taste?

thanks!

  1. Click to Upload a photo (10 MB limit)
Delete
Posting Guidelines | FAQs | Feedback
Cancel
  1. This past year I have begun making pickles and preserving.
    I recommend the following books:
    "Mrs. Wages Home Canning Guide"
    "Ball Blue Book-Guide to preserving"
    "The Joy of Pickling"--my favorite
    "Jean Anderson's Preserving Guide"

    I have used pickling lime 3times--cukes-tomatoes must be rinsed 2-3 times

    there r differences in taste with fermentation

    i believe ball pickle crisp is same is pickling lime(slaked lime)

    I think pickles come outbetter and last longer with waterbath method-
    not very difficult-just takes time for water to boil-
    exttra expense of jars.

    Mrs.Wages has excellent supplies as well as Ball

    1 Reply
    1. re: jpr54_1

      I've used the Ball Pickle Crisp. I don't think it's the same as pickling lime. There is no rinsing or anything like that involved -which is why so many people like it. You just add the Pickle Crisp to each jar of pickles. When I was doing full pint jars of garlic pickle spears, I think I added 1/4 tsp - I assume I got that amount from the instructions on the jar (this was last year). I don't have another jar in front of me to check where I got the amount from.

    2. I also recommend reading posts on www.gardenweb.com

      harvest forum

      1 Reply
      1. re: jpr54_1

        In addition this is also a good guide
        http://nchfp.uga.edu/publications/pub...