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Mushy Pickles?

Discussion in 'The Harvest: Recipes, Canning, Preserving' started by Dace, Aug 11, 2008.

  1. Aug 11, 2008
    Dace

    Dace Garden Ornament

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    I made my first batch of pickles using a mix from Walmart. The flavor is ok (will try from scratch next time) but the pickles are mushy.
    How do I avoid that next time? Also anyone have a good dill pickle recipe?
     
  2. Aug 11, 2008
    blurose

    blurose Garden Ornament

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    Adding Alum is supposed to help keep them crisp, I'm told, but I personally don't use it. You could also put in a grape leaf in each jar...same principal I guess. Make sure that your cucs are not soft before putting up the pickles. I posted my recipe on here previously. http://www.theeasygarden.com/forum/viewtopic.php?id=23802
     
  3. Aug 12, 2008
    Cassandra

    Cassandra Garden Ornament

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    Dace, same thing happened to me. I made some from scratch and the flavor was great, but the texture was GROSS. I mean, mushier than babyfood mushy.

    Gotta keep trying, tho. :)

    Cassandra
     
  4. Aug 13, 2008
    mirime

    mirime Garden Ornament

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    Dace, did you soak them in an ice water bath first?

    I'm not a big fan of those packages either - my first good batch of bread and butter pickles I used that mix, and they're kinda mushy too.
     
  5. Aug 13, 2008
    averytds

    averytds Chillin' In The Garden

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    Try the ice water bath or pickling lime.

    This year we did the pickling lime followed up with raw pack and the Low-Temperature Pasteurization Treatment.



    DS calls them the crunchy pickles.
     
  6. Aug 13, 2008
    Dace

    Dace Garden Ornament

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    Good advice everyone :)
    Pickling lime and ice bath will be happening in the next bath.
    Part of my problem is that it takes so dang long to get my water up to boiling...I think they cooked for an additional 30 mins just trying to get up to a rolling boil.
    Gotta work on that!
    Where do I get pickling lime?
     
  7. Aug 13, 2008
    nccountrygirl

    nccountrygirl Garden Ornament

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    Dace keep your lid on to bring your water to a boil faster, Then add your jars to the boiling water. Pickling Lime can be purchased at most grocery stores.
     
  8. Aug 15, 2008
    averytds

    averytds Chillin' In The Garden

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    Just use cold water with the pickling lime. I got mine at Wal-mart. Try the Low-Temperature Pasteurization Treatment. I think while the process time is longer the pickles stay crispier as they aren't getting as hot/cooked during the processing. Might be better suited with you're slow to boil. I mostly kept the lid off with the thermometer hooked to the side so I could watch it. HTH
     
  9. Aug 18, 2008
    elnabelms

    elnabelms Leafing Out

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    I learned the hard way the using tap water can create mushy pickles, especially in the west where there's a lot of minerals in the water. Using distilled water works much better. My mother-in-law makes amazing pickles, and she gave me that tip.
     
  10. Aug 18, 2008
    janetnjim

    janetnjim Garden Ornament

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    Good tip Elaine, we went from city water last year to spring water now and that made a huge difference.
     

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