How Much Pickle Crisp Per Pint Recipes

CLASSIC GARLIC DILL PICKLES

Steps:

• Wash and scrub lightly with a soft brush.
• Cut a thin slice from blossom ends to help prevent softening.
• Cut wide cucumbers into quarters lengthwise and long cucumbers so they fit in jars.
• Place in ice water bath while preparing everything else or up to 8 hours.
• Fill large pot or canner with water so that jars will be covered by 1" of water.
• Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
• Heat jars in canner (no need to sterilize as final processing will be longer than 10 minutes).
• In medium size pot, combine vinegar, water and pickling salt. Bring to boil and simmer five minutes until salt is dissolved.
• Remove hot jars from canner.
• Place 2 dill heads, 2 garlic cloves, 1/2 tsp mustard seeds, 1/4 tsp peppercorns and 1/8 tsp hot pepper flakes into each pint jar (double if using quart jars).
• Tightly pack cucumbers into jars to within 3/4 inch of rim.
• Add hot vinegar brine to cover cucumbers. Use a plastic utensil to remove any air bubbles and add more brine, leaving 1/2 inch headspace.
• Wipe rim with clean cloth and seal with hot sealing lid. Screw band on top and tighten finger tight.
• Process in hot water bath for 10 minutes for pint (500 mL) jars or 15 minutes for quart (1 L) jars.
• Makes 4 pint (500 mL) jars or 2 quart (1 L) jars
• Processing time from National Center for Home Food Preservation. Remember to adjust cooking times if you're at altitudes higher than 1000 ft (306 m) above sea level.

CLASSIC CRISP BREAD AND BUTTER PICKLES

Steps:

• Combine cucumber and onion slices in a large bowl, layering with salt: cover with ice cubes. Let stand 11/2 hours. Drain; rinse; drain again.
• Combine remaining ingredients except Pickle Crisp in a large saucepot; bring to a boil. Add drained cucumbers and onions and return to a boil.
• Pack hot pickles and liquid into hot jars, 1/2-inch headspace. Add rounded 1/8 tsp Pickle Crisp® Granules to each jar. Remove air bubbles. Adjust two-piece caps.
• Process 10 minutes in a boiling-water canner, adjusting for altitude.

DILL PICKLES

Steps:

• 1. Make sure you use a pickling cucumber that is firm. Clean cucumber, cut off blossom end. The blossom end can cause your pickles to become soft and dark if left on.
• 2. Soak cukes in an ice water bath for about 4 hours, adding ice as needed. This will help keep the pickles crunchy.
• 3. Sterilize 14 to 16 pin jars or 7 to 8 quart jars.
• 4. Cut cucumbers into slices or spears if desired.
• 5. In a large stock pot, combine the vinegar, water and salt. Bring brine to a rapid boil.
• 6. Meanwhile, place garlic, hot pepper and dill to taste (I use 1 or 2 large cloves garlic per jar, 1 pepper and 2 heads of dill) and 2 small grape leaves (the grape leaves are optional but if you have them available - don't leave them out - they will keep your pickles crunchy!). Also, when I can not find fresh I use about 1/4 tsp dried dill per pint jar. Add 1/8 tsp of Pickle Crisp Granules per pint jar. This also helps keep the pickles crisp and crunchy.
• 7. Fill jars with the cucumbers and then add brine (it should be boiling as you add it). Using a spatula, remove air bubbles, clean the rim of the jars and seal.
• 8. TO PROCESS OR NOT PROCESS: These pickles can be processed in a hot water bath for 10 minutes, which makes them shelf stable for around a year. The downside is that the hot water processing will cook the cucumbers a bit and can sometimes give the pickles a softer texture. If super-crunchy pickles are your aim, skip the processing step and just keep the jars in the fridge, they will keep refrigerated for several weeks.
• 9. Store jars in a dark space for 6 to 8 weeks before opening. The longer you can wait to open the pickles, the better tasting they will be. Sometimes they get opened much quicker and they still taste wonderful!