Author Topic: Pickles and Crispness  (Read 7171 times)

Offline gordonstrong

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Re: Pickles and Crispness
« Reply #15 on: July 26, 2012, 05:57:56 AM »
Pickle crisp is CaCl2

Fixed it for you

IIRC, CaCl2 is used in molecular gastronomy when they make those "caviar" drops of some liquid into a CaCl2 solution.  So the "firming agent" (insert joke of choice) use seems to fit.
« Last Edit: July 26, 2012, 06:02:23 AM by gordonstrong »
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Offline denny

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Re: Pickles and Crispness
« Reply #16 on: July 26, 2012, 09:25:38 AM »
Pickle crisp is CaCl, it is a replacement for pickling lime.
http://www.culinate.com/author/Linda_Ziedrich/blog/the_scoop_on_pickle_crisp

Now that I know that, I'm adding some to my pickle recipes.  Thanks for the dosage info Denny.

I believe I read that Pickle Crisp is no longer being made...not that it matters.
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Offline punatic

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Re: Pickles and Crispness
« Reply #17 on: July 26, 2012, 10:51:30 AM »
Try looking around in here:

How Do I?
...Pickle
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Offline redbeerman

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Re: Pickles and Crispness
« Reply #18 on: July 27, 2012, 09:45:45 AM »
It is still made.  I use in in jalapenos sometimes as well.  1/4 tsp per pint of brine.

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Offline majorvices

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Pickles and Crispness
« Reply #19 on: August 05, 2012, 09:04:55 AM »
The calcium chloride really did the trick. My pickles still have a few days to go because they are not sour enough but these are the most firm and crisp pickles I have ever had.
Keith Y.
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Offline denny

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Re: Pickles and Crispness
« Reply #20 on: August 05, 2012, 09:29:50 AM »
Cool!  Good to know!
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Offline punatic

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Re: Pickles and Crispness
« Reply #21 on: August 05, 2012, 12:26:51 PM »
The calcium chloride really did the trick. My pickles still have a few days to go because they are not sour enough but these are the most firm and crisp pickles I have ever had.

And I'm sure showing them videos had no affect at all...   ::)

(CaCl2 = pickle viagra?!)
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Offline a10t2

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Re: Pickles and Crispness
« Reply #22 on: August 05, 2012, 12:29:43 PM »
I just opened up a new batch of fridge pickles, and they're definitely the crispest I've ever made. 5 g of CaCl2 in a quart of brine, FWIW.
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