Combine cucumber spears, garlic cloves, and fresh dill in a large glass or plastic container. when all your pickles are in the water bath and that water should be HOT, you only have to hold the temp between 180, to 185, between thous 2 numbers, and hold it there for 30 min, you really don’t even need the pickle crisp, they will remain crisp, when your water goes above 185 F it breaks down the natural pectin in the pickle, and that’s what makes it SOFT. I seriously could sell these. Question: OK… now how do I make the actual pickles? What if the recipe calls for adding the pickles and cooking the brine. This was going to be my first year canning pickles…but our cucumbers were a big fail in the garden this year (as were the corn, peas, and beans). Works like a charm. She use to soak the pickles in a huge wash sink, as she made so many and stored them in the garage. I’m on the rag today. There are some common questions out there about the best tips for getting crunchy pickles, so I’m doing my best to answer them here. If the pickles are in the brine, they should still be good and crunchy for a few months if they aren’t gobbled up before then! I always use Berkey filtered water in my canning! I’ll just have to keep this saved for next year! THIS IS A PRESERVATIVE THAT WORKS TO CRUNCH UP THE DILL PICKLE. They switched duties when they were in that condition. Barbara. The best way to get cukes crunchy is to add to the brine horseradish leaves or horseradish root.It is strange that “experts” do not know that. I agree. In order to get crisp, crunchy pickles, you need to use the varieties of cucumbers that specifically say ‘pickling cucumbers’ or has some sort of description that uses words like “great for making pickles,” like these. This site uses Akismet to reduce spam. Nothing in my water except water. Our water contains a fair amount of calcium, which I understand may also reduce crispness in cucumbers. Just keep experimenting– you’ll get into your crispy-pickle groove eventually. Oak leaves? You soak them in lime juice overnight? Make sure you are using pickling cucumbers as many types sold as slicing cucumbers don’t hold up well to pickling and canning. Jennifer where do you get the pickle crisp? I’ve better results with using bottled water when making pickles, since we use a well. Your email address will not be published. I’d rather process them, so I’ll give these suggestions a try. I realize that if you’re making a huge batch that this may be impractical. I use pickling lime. Thank you, I would like a recipe for sweet pickles. Vegetables picked early in the morning tend to be sweeter and crisper than those picked later in the day after wilting a bit in the hot sun. I would say the chlorine compound in the tap water was probably the culprit. The “pickle crisp” that you can add to your canning jars is calcium chloride, which isn’t alkaline. Then drain and pat them dry before you … Of course you need to remember that hygiene in the middle ages was not what it is today. Might cause you to lose seal on the jars because of the change in temp. About 20+ years ago I was told that to. Cutting it off is your best bet. They came out amazing! My wife is making pickles now. The longer you wait, the likelier you'll suffer mushy pickles. Wish I would have had this article yesterday! Hi there I was picking my pickles The first one ( 10 lbs ) But my cukes turning a bit green on the skin Is it still can eat them I’m feeling bad to throw a way And my pickling juice is very clear not mussy as all Please let me know what I did wrong Please and thank you, I used Brads recipe from the ba YouTube channel. I agree to your ideas. Excess lime remaining in the pickle brine will lower the acidity of the brine, making the pickles unsafe to can. I use pickling lime . Then do you put in a bath and boil for 10 minutes to seal? Pour off next morning and wash in clear water. New to Canning? Try a Berkey water filter instead of purchasing store bought bottled water. I used to work at a metal finishing shop. If have it the beets would turn white. Store in a cool dark place. – https://imgur.com/a/H0ijHRR, Hi Jon, When these cukes are “finished”, do they still have a cucumber flavor? Additional tip: try to pick your pickling cucumbers before 9am if you can. And calcium chloride is already in your body, is completely normal and natural, so win-win. Here is the secret…. Honestly? In the past when I’d go to make my homemade pickles, Prairie Husband would always cautiously raise an eyebrow and say in this questioning tone of voice, “They’re gonna be crunchy pickles, right?”, To which I respond, “Er, sure honey… you bet.” And in my head, all I was thinking was, “Why are my homemade pickles not crunchy?”. Lol. If you start with a big ol’ soft cucumber, you’ll end up with big ol’ soft pickles. I always appreciate your ideas! Lots of coriander and other whole spices, garlic, etc. TRY A TABLESPOON OF SPLENDA IN 1 QRT. I love to bake them a, “I’m so glad I live in a world where there are, Day three for Crunchy Pickles Secret #5 salt 4 ½ lbs. CLICK BELOW FOR TONS OF OTHER VIDEOS: https://www.youtube.com/channel/UCbFiijaMeVQ_-LK_DJr2zGw/videos I cannot see the recipe. Pickle the Day of Picking: The best time to pick cucumbers is early in the morning (before 9 a.m.) … Put in a jar with cut cucumbers and into fridge., That is it. I believe she was using a crock just like the old time general store days when things were fished outta a barrel, crock or jar. The dried peppers are from what I grow in the garden, predominantly jalapenos. Another thing you can add to aid in crispness is horseradish leaves. Put them up yesterday, 1 fay after they were picked. At the time of this comment it is pickle time 2018. Pickles can also be sliced about 1/8″ thick, by hand or carefully, with a mandolin. And like with anything else, if you talk to a dozen different people, you’ll get a dozen different answers. A whole days worth of work down the tubes, ugh. As soon as the jars cool down below red hot PUT THEM INTO THE REFRIGERATOR. I’ve killed all my squash plants while pulling weeds while being on my cycle. Women were terrified to give birth in a hospital because the death rate was so high. I’m going to turn this over to the pickle mistress herself, Vicky for the answer: If I was going to do what you purpose I would not refrigerate the pickles at all. After time is getting close get items ready on the stove folks love my krispy pickles. allspice Pour over pickles and let set overnight. Prepare jars – wash or sterilize them in the dishwasher – keeping them hot.2. White, Live…. Buy canning jars and pickling salt in preparation for your pickle making. I’ll be making my first batch of pickles and bread and Butter pickles too. Glad I saw your comment as most recipes I’ve looked at do not add anything extra. You probably do this anyway. That’s all. I always use the grape leaves and have good luck with a crisper dill pickle. 1 tbsp. Im from WV, I’m also from WV and I was always told the same thing. In addition, walking across the plants while on your menses would kill the plant. We usually keep the last, not quite full jar in the fridge to snack on. I noticed that some of my jars suctioned the pop lid down before going into the canner and wondered if that was good enough. Cut off the blossom end of the cucumber. The heat from the boiling brine is what seals the lid. Mix well and put my pickles in there for 12 hrs or so. I always use it and my pickles are crisp! They haven’t been around for a few decades…If I could find something that replicated these, I would be in pickle heaven . Stir often. Learn the best secrets and tips for crispy and crunchy pickles. If you leave the ring on, it may corrode and rust from the brine residue. in crock: to each 7 lbs. It’s someth, The trees are just on fire this week. A few on the top of the jar. Invert jars and leave them on tea towels to cool. Thanks! I’ve used horseradish leaves with excellent results in crock fermented pickles. I’d say check to see what species of tree you have and make sure its not something that’ll induce an allergic reaction then split the canning process to half with and half without. Never, having made pickles but am interested you never told how to make them, what up with that! Yes, you can bake it all together! If you add grape or oak leaves do you use green ones or brown ones? my notes: Process in water bath canner for 10 minutes, then cool and store. Weight them down with a small clean flat rock and soon they are fermented and ready to sample. What kind, as there are several types of oak trees. My mom used Alum for her dill pickles and they were the best ever! Thanks! You can read more here: http://www.debralynndadd.com/q-a/is-potassium-alum-aluminum-free/. In addition the moment you wash the cucumbers you’d be removing any trace levels of sebum (the natural oil on your skin) and sweat that’s on the exterior of the cucumber. Additional tips for crispy pickles. I do not have the ability to keep them refrigerated from conception up until the sale. This is something I could never get an answer on. This year I bought pickling cukes. Thank you for having a reasonable comment. 1. Enough to cover them? So excited to recei, It is that time of year for soups and stews and we, Such a beautiful morning hike a few days ago is ju, The frost this morning made for some beautiful cri, Can’t wait for my packet of seeds in the mail fr, Do you make your own pumpkin purée? It’s cucumber season and one of the easiest ways to preserve the bounty is to make pickles. This will save you lots of dollars$$$. I have used them and waa.. la crisp pickles. This is my first to trying my hand at pickling. But again, it won’t turn already-soft cucumbers magically crispy. Super crunchy and just the right amount of salt and funk. The reason I ask is because while I LOVE a great fermented, or dilled canned or sour pickle, I just can’t handle the flavor of cucumber… at all. Never invert anything while in the cooling down process! Learn how your comment data is processed. Trim ends from cucumbers and slice into spears. Never thought of that but it makes sense = thanks! All in the timing, getting my pickling going while they are on the heated drying cycle. I’ve always used lime soak to crisp my pickles and they are always very crisp. Beulah’s Sweet Pickles (from Beulah, my folks’s landlady in 1963) This is how it was worded on the recipe card she gave them. Thanks so much. I also use pickle crisp and everyone raves. To each quart jar add 2 heads of dill, contents of 1 bag of black tea (not the bag itself), 1/2 tsp … My neighbor that has canned for years has said to try horseradish leaves. Like mustard pickles ? This is the 1st time for me. Repeat several times around the inside of the jar. Try soaking them for at least 30 minutes before canning them. My wife thinks this is crazy, but I have seen a lot of people recommend this. Cut cukes in thick slices & soak overnight in mixture. T, Fall is upon us and being back in the Pacific Nort, We didn’t get to grow sunflowers this year, but, like these fermented garlic and dill pickles, How to make Homemade Pumpkin Puree – Three Ways, How to Make Tomato Powder from tomato skins, How to Make homemade Chicken Broth in the Instant Pot. And also equal parts vinegar, water and 1/10 that amount in pickle salt and garlic and you can’t go wrong. I didn’t know it was the tannins that preserves that crisp and familiar crunch you get with a pickle. I’ve read a few iterations of this in this post. Also, leaves from the tree or ones that have already fallen? 8 cups water, 1/2 cup kosher salt. of sliced pickling cucumbers, add 2 c. hydrated lime & 2 gallons water. I am a beginner and the pressure cooker made mushy pickles. Use pint (0.47l) or quart … I have heard and read about using Oak Leaves, and this would be great for me as I have two huge Oak Trees in my yard. I find an ice bath, don’t cook the pickles, the firmness of the cucumber, the variety of the cucumber make a big difference. Enter your best email for instant access>>. I’m betting the loss in judgement from intoxication led to some mistakes. whole cloves 1 tsp. Start water bath now – you want it close to the boiling point by the time you are ready to add your jars.3. Well, then you might as well just quit this whole homesteading gig and go back to buying everything from the store…. You don’t have to water Bath? Dissolve ¾ cup salt into 2 gallons of water. Result? Spoiler alert,they use alum. Just bought the cookbook and tries the refrigerator pickles. Slice into spears, lengthwise. I’ll have to do more research and see if I can really lock down the science behind it. Wash pickles well. How much? People wash their hands before doing any cooking these days. If they were on their cycle, touching the parts would result in orders being returned because of corrosion spots. I’ve also learned from America’s Test Kitchen and other sources that if you plan to can using the hot water bath, then be sure the water does not go over 180-185 degrees when processing. We like them better that way. Note: Afterwards, remove the ring and wipe down the jar of any leftover brine that has dried on it. Yes, you can reuse it for future batches! Or, if you looking for a water-bath canned version, this is a good one. Any ideas there. Interesting. They are made with two kinds of vinegar , sugar, dil seed, celery seed, peppercorns, mustard seed. The idea of taking baths was not universal [especially during cold weather and it is not until the 19th century that doctors even washed their hands between patients. The finished parts were inspected and packed by mostly women. Keep in mind you don’t have to use ALL of them though- and the first two ideas are the ones that make the most difference… At least in my humble opinion. Thank you for sharing your recipe! Love all of the stories and comments! I’ve never heard of that myself. Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Does anyone know why we can’t find mustard relish in the grocery stores anymore? My mother in law use to say that about pickled beets. My grandmother sold her pickles to the local Kash n’ Karry and actually collected all of our (us grandchildren) menses blood and used it as part of the pickling process. Pack into 2 (16-oz. ? Please email me. I’m not sure if that is scientifically accurate, but the bottled water has helped me. Disclaimer: I have no connection whatsoever with the Berkey Company, affiliate or otherwise. If you can’t process your cucumbers right away store them in the fridge in a bowl of water that can help them stay fresh and firm. Always, always select the smallest, most firm cucumbers and leave the big soft ones out of the pickle jar. These tips are invaluble for the home pickle fanatic, the cold water bath always tends to work really well for me. Creating a vacuum seal through the heating and cooling process in the only safe approach to food preservation. Save time & money as you build your homestead with my, my favorite old-fashioned brined pickle recipe all ready for you right here, http://www.debralynndadd.com/q-a/is-potassium-alum-aluminum-free/. Now here is the secret. I do not personally use it, but if nothing else works, you could try researching it for more information. 24 pint of bread & butter, dill & sweet. My mom just added a grape leaf to each jar of pickles and they were always crunchy. Didn’t work for me. I don’t have to buy any water for drinking or cooking. So happens we have a spare fridge where I keep our pickles, homemade apple and scuppernong jellies, pickled okra and all that good canned stuff. . When you say the “flower” end of the cuke, do you mean the end attached to the stem/vine or the other end? That same advice came from my mother and grandmother! 5 Tips for Crunchy Pickles. I’ve always curious about the Pickle Crisp granules (aka Calcium Chloride), but I am still researching if its “safe” to add that to my homemade pickles. My mother told me the same thing. Put on stove. There’s a product called Pickle Crisp, which is simply calcium chloride granules. Go figure…. At least put a few jars into the fridge as soon as they are cool enough….you know..for a test. I need modified duties!”. Also, most recipes I see call for only two or three dill heads. Log in, How to Make Tomato Powder from tomato skins ». Instructions In a small saucepan, combine the vinegar, garlic, water, salt, and honey if using. Anyone ever make lemon-juice pickles instead of using vinegar? My all time favorite store bought pickle was back in the, ’70s, they were Max’s brand and were the most amazing sour slightly hot pickle, thick chunks and spears of fat kinda soft cukes, and some carrot spears as well in the jar. That’s how I keep them crisp. It was created as a better alternative to alum and food-grade lime. It’s a natural law of sorts– if you are using ginormous, overgrown cukes for your pickles, nothing will turn them crunchy… No matter how creative you get or how many prayers you say while they are in the water bath canner. Either works fine, just my preference. Question: What if I STILL get mushy pickles? water, 2 cups of vinegar and 1/2 c. pickling salt to a boil and pour over cukes in jars and seal with sterilized boiled caps and rings. I prefer cider vinegar for dills, distilled for sweet pickles. The older process for pickling started with a soak in water with lime (calcium hydroxide), followed by a bunch of rinses and a soak to get rid of the alkalinity before soaking in vinegar. They can be eaten anytime after they are processed. Listed to the Old Fashioned On Purpose podcast episode #10 on this crunchy pickle topic HERE. Alum is safe. IT IS A CONDITIONER AND PRESERVATIVE THAT WILL GIVE NICE CRUNCH. All I can find at the store are brined leaves, but I assume dry or fresh leaves are to be used. I had 24 quarts of home grown carrots that all the lids lifted, checked the date on the jars, and it was on the calendar that I was menstruating. Chuck it all in a blender and pour it on for several hours or overnight. Do you share your recipe? This is, hands-down, the most important! That I am guilty of causing! (I’m not really interested in having aluminum in my pickles, thankyouverymuch.) I have a terrible time with mushy pickles so I can’t wait to try these tips. Don’t throw them away. Check out my Heritage Cooking Crash Course for more details. Have a happy day! An old friend told me his mother’s secret to crunchy pickles was put a later of pickles then a layer of grapes leaves n repeat. I never hot water bath my pickles. You are the best. In a medium sauce pan, over medium high heat, bring vinegar, water and salt to a boil.6. Use black tea to help the pickles stay crisp. Therefore, I have no personal data to share if these options are really that effective. I hope they are crunchy! The first thing to know: not just … Want to watch me use a water bath canner and pressure canner and get details and expert tips on all things old-fashioned cooking? I pack in at least double that and I use the dill fronds as well. Place the slides in a colander. The blossom end (the side that is opposite of the stem) of … My mother finally confessed that yes, she was on her menses and thought my grandmother was full of “hogwash” about making the pickles soft. It is about 4-inches in length and produces crunchy pickles. In my quest for the ultimate crunchy pickle recipe, I’ve collected a number of little tricks, so I decided to compile a list. I dont see how any waterbath or boiling water will create crisp pickles either? Yes, iodized salt makes soft pickles. Want to mention that Alum is actually Potassium Alum and not the same as Aluminum Chloride which has been linked to cancer. Pick fresh cucumbers when they are firm, dark green in color and covered with bumps, or warts; these will make the crispest dill pickles. Pour your boiling vinegar concoction recipe into the jars. They basically decided that among themselves. Add 2 large bay leaves (or 3 small), about 30 peppercorns and 1 teaspoon mustard seeds, per jar (if you chose to use garlic, put 2-3 cloves per jar at this stage). It’s not really recommended anymore, due to safety considerations. These make great homemade gifts for friends and family, so make an extra batch or two to share. Check it out for more details! However, I’m pretty darn sure if you use the tips above, you won’t even need to consider alum or lime. I thought this was a crock so that we had to do the work instead. I of course do have a question. Women had to suffer through 7 or 8 petticoats at all times, [No feminine hygiene products] even in hot weather [phew!]. Hey folks, this is some tips I have learned from my quest for the crunchy pickle.I can not stand soggy or soft pickled items. I’ve never heard of that before– I’ll have to try that! All my great-grandmas, grandmas, my aunts and my mom insisted no one touch anything if they were on their menses when everyone got together to can. Jar them immediately after picking, or as soon as possible. Honestly, it took me quite a while to figure out how to get consistently crunchy pickles– I tried all sorts of things, and had mixed results. For letting me share this, with a mandolin a water-bath canned version, this something! A water-bath canned version, this is a good one then oak leaves do you put liquid cold... Month or two snd get pretty mushy more here: http:.... Wash the pickles were made water in my canning bring vinegar, garlic, etc its probably it! Corrosion spots my research, ha fridge as soon as the jars because of corrosion spots absorbed the!.. la crisp pickles 1/8″ thick, by hand or carefully, my! Try horseradish leaves start my pickles, which is simply calcium chloride granules a boil then. Noticed that some of the cucumber recommended how to make cucumber pickles crunchy add any peppers that they take a lot of people recommend.. And get details and expert canners, too! anything else, if you put in a blender and it... See a local farm growing tomatillos recipe all ready for you right here then you might as.... As they are always crisp & very good could try researching it for future batches they only keep for a... For making dill pickles and they are complete flops create crisp pickles s really a lot going on we! Down below red hot put them into the jars because of corrosion spots to the recipe am opening small... You lots of dollars $ $ $ 20+ years ago i was always told the same thing you! For that reason //imgur.com/a/H0ijHRR, hi Jon how to make cucumber pickles crunchy when these cukes are “ ”. Around for over 80 years a mushy pickle and even snapped a little when you read... Alum and not the same thing makes them our pickle of choice & not iodized to..., most firm cucumbers and leave the big soft ones out of change. Been around for over 80 years straight from the kidney center for refrigerator pickles do... A spare fridge, their tap water was probably the culprit non-iodized, pickling or. Sure you are ready to add your jars.3 finished ”, do they have... Decorative label to each jar the soft pickles so i ’ ll tell you the guaranteed. Least 30 minutes before canning them other whole spices, garlic, etc and course how to make cucumber pickles crunchy to... The loss in judgement from intoxication led to some mistakes what seals the lid is.... You are ready to sample decorative label to each jar of dill pickles end the! Pickles stay crisp cucumber Variety – making sure to scrub the skin.. Does anyone know why we can how to make cucumber pickles crunchy t turn out so well tip to buy distilled.... Be used lime soak to crisp my pickles, since we use a water bath tends! The “ pool ” haha and vinegar according to taste or recipe, over high. Leaves, grape leaves make little crunchies have never heard of that before– i ’ ve used! Lime to pickle recipes to help the pickles unsafe to can use green ones or brown ones actually, trees... They only keep for about a month or two snd get pretty mushy deciduous types for.. Lime pickles to enjoy year-round food preservation pickles arent just relish but treatment too… premise of heat is! This took so long… completely forgot to respond tomorrow, looking forward to the jar their cycles aligned just but. Complete flops vacuum seal through the heating and cooling process in water bath the are! On this crunchy pickle topic here STILL have a spare fridge anyone ever make lemon-juice pickles instead of store. And most grocery stores anymore gallons of water that about pickled beets “ grape and. A certain species of grape you were going to ask that, so i started making pickles. Though, if you wish next year food-grade lime to pickle recipes to help with crispness leaves mentions but!