Cranberry Pickle Recipe: 59 Photos
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FAQ
Calcium chloride (CaCl2), sometimes known as “pickle crisp”, is a type of salt that helps preserve the crunchiness of food. It is used in the food industry to help preserve the texture of canned fruit and vegetables.
Sugar in pickling is used to balance the tartness of the vinegar. Although the sugar can be eliminated from pickle recipes, the pickles are likely to be too sour. Note: Under no circumstances should the amount of vinegar be decreased or diluted to compensate for less sugar.
The best way to keep your pickles crisp is by taking an extra moment to remove the blossom from the end of the cucumber. By adding this extra cut, you have a crisper pickle. Other ways to ensure a crisp pickle is by adding grape leaves to your jar. I tend to cut off both ends of the cucumber as I quickly process them.
Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped. Any remaining soil may be a source of bacteria and can cause a soft pickle.
Avoid using waxed supermarket produce. Select the most uniform, unspoiled produce. Scrub food well. Be sure to remove and discard ¼–inch slice from the blossom end of fresh cucumbers.