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Ot: making pickles

J

JayinNY

Well-known Member
Anybody have any good pickle making recipes! The one I use dosent seem to make crisp pickles. They get soft after a few weeks. I would like to put little pickle cuckes in a brine whole, or maybe half them. Any ideas? Thanks.
 
Your brine seems to be too strong. Water moves from lower concentration to higher concentration. When the brine has a higher concentration than the cells of the pickles the water moves out into the brine and you get a soft pickle. If you want a crisper pickle try reducing the salt.
 
Using cukes that are over ripe will do it.You can add pickling lime to the mix.Pickles that are above the liquid always get soft.
 
Is it a cooked pickle recipe?

The USDA seems to have made everyone remove the recipes for good crisp pickles as it doesn't satisfactorily kill all the microorganisms.

Find an old pickle recipe from before 1970 or so.
 
To get that type of pickle you need one of the old crook pot soaking type recipe which are getting hard to find. The recipes where you cook or heat them up makes them soft from heat but to old cold type pickling makes them crisp
 
(quoted from post at 23:30:29 06/03/12) Anybody have any good pickle making recipes! The one I use dosent seem to make crisp pickles. They get soft after a few weeks. I would like to put little pickle cuckes in a brine whole, or maybe half them. Any ideas? Thanks.
Click to expand...
Here's a recipe from my Mom's old recipe box we aquired after she passed. I never made them but as a kid, I remember these the best ever! They were crisp and crunchy!
This is exactly how we found the directions on a notecard with a few written in notes. Let me know how they come out if you try it!
8284.jpg
 
I use that Ball stuff for crispy pickles. Mom used alum until I showed her this stuff. I think its called pickle crisp or something like that.
 
No you don't cook the cuckes you just heat up the brine
water sugar salt vinegar, ect. Let it cool than fill the jars with
cuckes and pour the solution over them.
 
See if you can find one of the old time recipes that uses grape leaves to make them crisp, instead of alum or Pickle Crisp. (Might find in an organic-type gardening and cooking book.)

Many years ago my first wife made a batch using grape leaves and we had the nicest crisp pickles you could ever want. I don't remember what the steps to do it were, though.

Google: "use grape leaves for crisp pickles" - just found a bunch of references.

Myron
 
You wont get a seal if you do that,the brine has to be hot.Jars must be warm during hot fill.I put 4 jars in a steamer before hot filling them.
 
My Mom"s old recipe for dill pickles used alum put in every jar to keep the pickles from getting soft. It always seemed to work OK. The recipe suggested alum " the size of a large pea" for each quart jar.

I won"t be making pickles for a while. I just transplanted my cucumber plants into the garden this morning. I hope it isn"t too soon, as we often get a little frost at this elevation in early June.

Good luck with your pickles!
 
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