[CH] Crispy pickles

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Try using hydrated lime as a soak to get crispy pickles.  Works well for
"bread and butter" pickles and Watermelon rind.  Should do the job for
peppers/chiles as well I would imagine.

"Pickling Lime, Calcium Hydroxide, Slaked Lime:  These all refer to a
substance that lends crackling crispness to certain pickles.  Pickling Lime
is packed in bags and can usually be found with canning supplies.  Another
form of this product is calcium hydroxide USP, available in small bottles at
pharmacies.  This form is also used, in much smaller amounts, in pickling."


For "Bread and Butter" pickles Witty recommends 4 quarts cold water to one
cup pickling lime soaking overnight and rinsing well, then soaking in fresh
water for 3 hours before pickling.

Steve
The Wilderness
South Africa

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