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Dill Pickle Recipe: Finally, I'm Getting the Crunch! SimplyCanning
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Crunchier, Crispier Pickle Tips: Start with Fresh, Small Cucumbers 1” in diameter or smaller Keep cucumber cold Soak them in ice water for 30 minutes prior to use Cut off Blossom End or add Tannins in the form of grape leaves Add Calcium Cloride aka Pickle Crisp Make them Refrigerator Pickles or Low Temperature Pasturize at 180-185° instead of using high heat Refrigerator Bloody Mary Pickles: 6 Cucumbers with the Blossom end cut off or 2 Grape Leaves 2 Fresh Garlic Cloves 1 whole Cayenne Pepper
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Don’t forget to save and share this easy, refrigerator sweet and spicy pickle recipe! To each quart size jar add: -1/2 thinly sliced red onion. -1 sliced jalapeño. -1 tsp mustard seed. -10-15 black peppercorns. -1/2 tsp turmeric. -1 tsp red pepper flakes. -small sprig of dill or 1 tsp fresh dill seed. -(opt) 1tsp Ball pickling crisp granules Brine:-2 cups water-2 cups distilled 5% white vinegar -2 cups white sugar-3Tbsp pickling of kosher salt -Heat and stir in pot until dissolved and hot, but n
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QUICK PICKLING 101 🥒🌶️ Homemade quick pickles are way easier to make than you think and they’re SO versatile! You can quick pickle just about any vegetable you’d like you can customize easily with different types of vinegar, spices, herbs and more. You can find a full tutorial on our website, link in bio! 📝 Here’s the basic info you need to know to get started: 💦 BRINE: The brine is the most important part, but lucky for you, it couldn’t be easier to make! Simply combine equal parts water &
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