Because it is such a simple ingredient to prepare, I will continue to experiment with Pickle Crisp in the months to come.

Cinnamon Christmas Pickles is one of those Southern recipes that you will adore because your Grandma always made them or you will cock your head a little and say, "What in the world? Other forms of calcium chloride made for things such as melting ice, are not meant for human consumption.

Food Grade Lime– Lime or calcium hydroxide has been used for years for pickle crispness as it improves pickle firmness when cucumbers are soaked in a lime solution for 12 to 24 hrs prior to pickling. The hydroxide component of lime lowers the acidity (making it more alkaline) of the pickling brine; therefore, it must be thoroughly removed to make pickles safe to can. For a small batch, I recommend using 15oz (400g) of pumpkin puree (that way, you can use homemade or canned pumpkin), an equal amount of sugar (around 2 cups/400g), 1-2 tablespoons of lemon juice (or orange), and 1-2 teaspoon pumpkin pie spice (or just a pinch of cinnamon and nutmeg). Now that you know the content of that little green Pickle Crisp jar, you can start safely using it in your canning and pickling adventures. when I make my pickles, and I do bread and butter and sweet pickles I use the pickle crisp and you don’t have to BOIL in the hot water bath, that’s right, I said you don’t have to boil them beautiful loving pickles any more!

Yet, the dill pickles in slices or spears are still crunchy and crisp thanks to a secret ingredient! Pickle crisp with calcium chloride is easier to make because you add 1/8 teaspoon of it along with the fruit or vegetable pieces and the pickle liquid to a pint jar or 1/4 teaspoon in a quart jar, and voila!

My husband was not at all interested in this endeavor because his recollection of homemade dill pickles differed significantly from mine.

I kept thinking about the women who had that book through those ten decades, and it left me very nostalgic. I couldn't figure out if they were watermelon rinds, cucumbers, or even apples because they were so crisp and sweet. Gently press a spatula against the pickles and down the inside of the jar to create a path for trapped air to escape. Vanilla:I recommend using around ½ a vanilla bean, scraping out the seeds, and throwing the entire pod in while cooking (then remove the pod at the end).The other change we made was to make the pickles in a water bath canner and follow the safe canning recommendations for quart size pickle jars. For chewier candied pumpkin pieces (without syrup):you can make candied pumpkin similar to crystallized fruits. 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. As a dessert: either alone or with some of its syrup; optionally topped with some crushed nuts/seeds and a little whipped cream (or coconut whipped cream) or even ice cream.