How Much Pickle Crisp Per Pint Food

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!