On 5/17/2012 7:12 AM, Carol S wrote:
> George...when you use it in your pickles do you have a special recipe
> for it or just put some in each jar?......I haven't seen it in the store
> yet to read the label...thanks...Carol
It's all explained in the directions Carol. A specific amount for each
type of jar. I'm still using up the old stuff in the envelopes, 1.5
teaspoons per quart, .75 teaspoons per pint jar. The new Pickle Crisp in
the jars has a different measurement method.
For sweet pickles to be crisp we used to use the lime method, takes a
few days to make the pickles and you have to rinse and rinse with fresh
water plus lime dust is not to be inhaled. The Pickle Crisp makes as
good a pickle as lime, is easier to use, and is less hazardous to your
health. Pickle is Calcium chloride, CaCl, and is food safe.
Just use the Pickle Crisp in the jar of whatever you're pickling and it
will be crisper than usual. The local Kroger store and Walmart both
carry Pickle Crisp in our area.