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Thread: Crunchy Pickles

  1. #1
    Boolit Buddy DeanoBeanCounter's Avatar
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    Crunchy Pickles

    My wife's pickles are the best in the world. Made with just vinegar, water, dill weed, garlic. Exact recipe will be given on request. They taste better than any other, even Claussen. There's just one little problem. Does anyone know how to make them crunchy without ruining the taste? I'm in tears here. You would forever have my gratitude.
    Thanks
    Dean

  2. #2
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    Don't process them, use sterilized jar and lids, pack, put in fridge, wait 2 weeks before eating. Keep 6 months that way. Otherwise pickle crisp is sold by Ball...

  3. #3
    Boolit Master

    Winger Ed.'s Avatar
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    I've heard soaking them in lime water will make them crisp.

    The lime I think is marble ground down as fine as flour and is available at most old school hardware stores.
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    You can buy pickling lime in some natural foods stores or where they have canning supplies. I heard adding grape leaves will do the same thing.
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  5. #5
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    Eddie17's Avatar
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    I’d like the recipe!

  6. #6
    Boolit Master
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    Mrs. Wages pickling lime. 24 hrs.

  7. #7
    Boolit Buddy DeanoBeanCounter's Avatar
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    Recipe is simple.
    In quart bottle put:
    2-3 garlic cloves
    2 sprigs dill weed
    Small firm cucumbers
    Solution:
    1c salt
    1qt cider vinegar
    3qts water
    pour over cucumbers
    Process for 5 minutes
    She uses all forms of cucumbers, regular, whole, spears, sliced, quartered lemon cucumbers. Same recipe for pickled vegetables.

  8. #8
    Boolit Buddy Cheeto303's Avatar
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    Quote Originally Posted by DeanoBeanCounter View Post
    Recipe is simple.
    In quart bottle put:
    2-3 garlic cloves
    2 sprigs dill weed
    Small firm cucumbers
    Solution:
    1c salt
    1qt cider vinegar
    3qts water
    pour over cucumbers
    Process for 5 minutes
    She uses all forms of cucumbers, regular, whole, spears, sliced, quartered lemon cucumbers. Same recipe for pickled vegetables.
    Thanks, I love me some pickle's.
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  9. #9
    Boolit Master
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    My uncle did some rigging and hooked up a vacuum pump to the outlet of a pressure cooker. he always had the crispest canned veggies I ever ate.....

  10. #10
    Boolit Master
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    My uncle did some rigging and hooked up a vacuum pump to the outlet of a pressure cooker. he always had the crispest canned veggies I ever ate.....
    put the pickles in the jar, add whatever you are going to use for liquid, then pull a vacuum and refrigerate the jars.

  11. #11
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    If you want crisp pickles you must cut off the blossom end of the cucumber as soon as you get them in the house after picking them. There is a enzyme in the blossom end that will make them go soft. I learned this from a canning preserving book called Putting Food By. There are several reprints I recommend the older prints I think mine was printed in 1975. They have a great Bread and Butter pickle recipe in there. I love it.
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  12. #12
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    Quote Originally Posted by 1911sw45 View Post
    If you want crisp pickles you must cut off the blossom end of the cucumber as soon as you get them in the house after picking them. There is a enzyme in the blossom end that will make them go soft...
    This is most true! Also -- bion, cucumbers are one of the smartest plants in the garden. When directly on the ground, they change both the colour and structure of their skins to be less palatable to insects! Also, the ends will become bitter -- another deterrent to being chomped. For making "great" pickles, in addition to snipping the blossom ends, I exclusively use cukes picked which were hanging from wire fencing I provide for them to climb and grow on; any/all making ground contact are reserved for fresh eating. (In England, I had my first experience of eating cucumber sandwiches; just sliced cukes between a couple of slices of bread. Wow! and Yum! A true treat I'd neither ever heard of nor experienced, this side of the pond.)
    geo

  13. #13
    Boolit Man
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    Alum also makes crisp pickles. My Grandparents used to make the best crock pickles. Till old age took the recipe,then they were to tart.

  14. #14
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    Our canning recipe for bread and butter pickles requires an ice bath for a specified amount of time, as soon as the cukes are sliced, before adding the spice solution. Ours always turn out crispy, even after the water bath. Been years since we made them, though Local grocery carries Amish Wedding brand that we like, that has onion slices in it just like ours. Less work to buy them.

    Winelover

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