It’s time to get into summer mode with crisp homemade pickles! On this week’s episode of Perfectly Preserved, we dive into how to make the most crisp pickles and other preserves. This episode covers all of the common additives used to make crisp preserves, so you can choose the best one for you. 

We cover why pickling lime is now considered a subpar additive and how it can lead to botulism. You’ll also learn why calcium chloride is a great choice for crisp preserves and how to use it with any pickle recipe. Anna shares her best tips for making crisp pickles without additives and Jenny explains what makes refrigerator pickles special. 

Give calcium chloride or any of our other pickling advice a try for crisper pickles this season!

Helpful episodes we mentioned:
How to Can Cucumber Pickles
How to Make Quick or Refrigerator Pickles

Thanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to [email protected]

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Show Notes

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Canning Supplies We Recommend

Canning lids (wide mouth)

Canning lids (regular mouth)

Water bath canning pot

Cann...