Again, depends on the sensitivity of taste buds.Īs an example, if I order a margarita, I cannot tolerate the lime (fruit) and salt on the rim. Some people can detect a chalky taste from Pickle Crisp which would be the calcium in it (ever eat Tums? - those are calcium carbonate and taste, to me, like blackboard chalk). Regular salt is sodium chloride, which we all know under the common name of "salt". Calcium chloride is a salt, so it can taste "salty" depending on your taste buds. The bright side is that the first batch of pickles is out of this world good! Just trying to avoid wasting all the time and ingredients next time. I consider myself an expert canner and I've never had a batch of these pickles fail before. Thanks much for any insights you might have. I'm wondering if this is preventing the pickle crisp from migrating around in the jar. I know that lime (the chemical, not the fruit) will make things very crisp in just 24 hours but I can't seem to find any information about how long pickle crisp takes.ģ) Does the thickness of the syrup in this recipe interfere with how pickle crisp works? The watermelon rind recipe has a lot of sugar in it and is much thicker than a regular brine. I'm wondering if I haven't let the pickle crisp work long enough. Still a good texture but certainly not crisper. I opened a jar after two days and the pickles are not any more crisp than the batch done without pickle crisp. I used lime (the fruit, not the chemical) instead of lemon in the recipe but I really doubt that the acrid taste was from that substitution.Ģ) How long does it take pickle crisp to work?
I used the recommended amount in jars of watermelon pickles. I have some questions that I can't seem to find answers to anywhere after hours of searching his forum and the internet.
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