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Discussion in 'Canning & Storage' started by SmokinAl, Feb 9, 2016.

  1. chopsaw

    chopsaw Master of the Pit OTBS Member SMF Premier Member ★ Lifetime Premier ★

    That's awesome . Just be careful how you arrange that plate of goodies .
    Steve H likes this.
  2. zwiller

    zwiller Master of the Pit OTBS Member

    One of these days I will do these. I am with Al and much prefer dill flower heads and my parent's house is loaded also with grapes/grape leaves too... As a homebrewer I have calcium chloride "pickle crisp" and also calcium hydroxide "pickle lime" and will do some testing for you guys. http://extension.missouri.edu/franklin/documents/QFK/10AugustQFK.pdf

    EDIT also plan to try some lactic acid as well.
  3. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Be interested to see your results, however I have been using alum forever and probably will not change.
  4. SmokinVOLfan

    SmokinVOLfan Smoking Fanatic

    I made a batch of your pickles around the end of January. They stare at me in the fridge every time I go to get a beer. Well yesterday I just couldn't take it anymore. I popped one of the jars of regular ones and then a jar that I added jalapenos and habaneros to. These were by far the best pickles I have ever had. I think a couple more months would have been perfect as far as dill flavor and crispness but luckily I have 7 more jars from that batch and then 9 more jars from a batch I did in February plus some asparagus I used this recipe with. Just wanted to say thanks for sharing the recipe! Will def be making another batch soon so I don't run out!
    chopsaw likes this.
  5. SmokinAl

    SmokinAl SMF Hall of Fame Pitmaster Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    That is awesome!
    It really makes me feel good to hear that!!:emoji_sunglasses: