Post by zxcvbobPost by George ShirleyPost by The JonesesExpand, oh Bob. How long do thou soakest veggies? And how many
rinsings? Especially for zukes, I'd like to crisp up some veggies,
but can't abide the lime taste, even tho I'm probably not doing it
rightly.
Edrena
You're not doing it right 'drena if you can still taste the lime.
Takes multiple soaks and rinses to get it all out.
What are the (brief) directions for that Pickle Crisp stuff, and how
many grams are in a packet? I assume you add it to the brine rather
than soaking the vegs in it, eh? Thanks.
["eh" is Canadian for question mark. Kind of like how Victor Borge used
to do that phonetic punctuation. The kids have probably never even
heard of Victor Borge, what's the world coming to...]
Bob
Hokay, had to go get a package out of the pantry. Here's the USAGE TIPS:
Use with the highest quality pickling cucumbers and other vegetables.
Use only as an ingredient in a pickle recipe. Store in a dry area to
prevent clumping.
Package also says - makes it easy to crisp fresh-pack pickles and
pickled vegetables and eliminates the mess of a pickling lime presoak.
Two ways to Use:
1) Prepare recipe as instructed.
2)Pack cucumbers or other vegetables into jars.
3) Add Pickle Crisp Powder (1 1/2 teaspoon per quart jar and 3/4
teaspoon per pint jar) You can figure it out for half pints, etc. I
don't do math anymore, it makes my head hurt.
4) Ladle pickling liquid into jars.
5. Process in boiling water canner or refrigerate according to recipe.
T-Other way to Use: AS A PRESOAK
1) Stir 1 packet Pickle Crisp Powder into 16 cups water. If more
presoaking liquid is needed use packets and 32 cups of water.
2) Add prepared cucumbers and soak overnight in refrigerator.
3) Drain cucumbers. Prepare recipe as instructed.
4) Pack cucumbers and ladle pickling liquid into jars.
5) Process in a boiling water canner or refrigerate according to recipe.
Pickle Crisp is pure calcium chloride and comes in a box with three 26
gram packets in each box.