Ball Complete isn't outdated. There was a period of time during which Ball discontinued the sale of pickle crisp and those of us who had used it switched to food-grade calcium chloride (which is what pickle crisp is). The Food-grade calcium chloride (i.e. generic) is more crystalline and required greater amounts, just like Diamond Crystal kosher requires a greater volume to equal the weight of a given amount of canning and pickling salt. I don't know the current formulation as I only use the generic, but there are lots of threads regarding pickle crisp and calcium chloride which discuss varying amounts for different formulations. I would recommend using whatever amount the package states or less. In several instances I've found I prefer a lighter touch with the stuff. Also, you may want to look on the NCHFP site for their lime pickles. Yes, it's more troublesome but again, you may prefer the results. It is still approved for pickling, as long as you take the appropriate precautions. Carol Here is a link that might be useful: NCHFP Quick Sweet Pickles with Lime

I can sure vouch for that first pickle recipe, I love it. I don't care as much for sour pickles, or dills, but I love those sweet chunks, they're great in tuna salad and yummy just by themselves. Ashley and her friends tend to start snitching the chunks of pickles out of the bucket as soon as they've set for a day in the syrup. Oh, and that first step? I use fresh boiling water each day, but when you get to the syrup step, you just reheat the syrup, don't make new stuff. I also have this bread and butter pickle recipe from the Ball Blue Book, although I like the onions better than I like the cucumbers: Bread and Butter Pickles (taken from Ball Blue Book of Preserving) 4 pounds 4 to 6 inch cucumbers, cut into 1/4 inch slices 2 pound onions, thinly sliced 1/3 cup canning salt 2 cups sugar 2 tablespoons mustard seeds 2 teaspoons turmeric 2 teaspoons celery seed 1 teaspoon ginger 1 teaspoon peppercorns 3 cups apple cider vinegar 1. Combine cucumber and onion slices in a large bowl, layering with salt. 2. Cover with ice cubes and let stand 1 1/2 hours. 3. Drain, rinse, drain again. 4. Combine remaining ingredients in a large saucepot. Bring to a boil. 5. Add drained cucumbers and onions and return to a boil. 6. Pack hot pickles and liquid into hot jars, leaving 1/4 inch headspace. 7. Remove air bubbles. Put on 2-piece lids. 8. Process for 10 minutes in a boiling-water canner. 9. Allow 4 to 6 weeks for flavors to develop. * Makes about 7 pints Remember, you can pickle lots of stuff, I made bread and butter jalapenos with Carol's recipe last year and Elery loved them. Ashley likes the dilled green beans and I like pickled beets, there's lots of room out there for pickled vegetables. Right now my modem at home is on the fritz, so I can only post at work and most of my recipes are not here, so hopefully someone else will bump in and help you too. Annie

We're addicted to these, so I hope my puny-looking peppers do well. My coworkers just finished my last jars and have requested more to top bagels and cream cheese and cheese and crackers. * Exported from MasterCook * Cowboy Candy (Candied Jalapenos) Recipe By : Serving Size : 0 Preparation Time :0:00 Categories : Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 3 pounds jalapenos -- washed and sliced 1/4" (about 8 cups) 2 cups apple cider vinegar 6 cups sugar 1/2 teaspoon turmeric 1/2 teaspoon celery seed 3 garlic cloves -- chopped (3 to 4) 1 teaspoon ground cayenne pepper Bring vinegar, sugar, turmeric, celery seed, garlic and cayenne pepper to a boil. Reduce heat and simmer for 5 minutes. Add peppers and simmer for 5 minutes. With a slotted spoon, transfer the peppers into clean, hot canning jars. (I keep them warm in a couple of inches of hot water in the sink while the syrup is boiling.) Bring syrup to a rolling boil. Boil for 6 minutes. Pour syrup over jalapenos, leaving 1/4" headspace. Remove air bubbles and top with more syrup if necessary. Wipe jar rims with a clean, damp cloth and place lids on the jars. Process half pints in boiling water bath: 10 minutes at 0-1000 ft., 15 minutes at 1001 - 6000 ft., and 20 minutes above 6000 ft. (Add 5 min. for pints.). NOTES : We sometimes add some diced onions. Good with crackers and cheese, in sandwiches, jalapeno cheesecake. Leftover syrup makes a great grilling glaze.

I've never had good luck with vinegar pickles. Don't know why. Did everything right, fresh cukes, changed to distilled water, cut the blossom ends . They were always soft. I had a neighbor who made the best dills...he just got everything hot, filled his jars and screwed the lids on. His always sealed. Mine, not so much. I tried fermenting...lots of slimy pickles with yuck growing on top. Then I tried Deanna/dgkritch's dills with just a bit of vinegar, which along with some good fermentation lids made pickles that surprised us all. I do two 1/2 gallon jars and store them in the fridge. * Exported from MasterCook * Fermented Dill Pickles - A Refrigerated Clausen Type Recipe By : dgkritch, Cooking Forum Serving Size : 0 Preparation Time :0:00 Categories : Ferment Preserving Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 Jar -- (1 Gallon ) Pickling Cucumbers 12 Fresh Dill Flower heads -- or 2 Tbsp Dried dill weed and 2 Tbsp. Dried dill seed 10 Cloves Garlic -- (10 to 12) 6 Peppercorns -- (6 to 8) 1/4 Cup Vinegar 1/2 Cup Salt 1 1/2 Quarts Water In 1 gallon jar add pickling cucumbers. Rinse but do not wash the cucumbers. Add Dill flower heads or dried dill weed and seed, garlic, peppercorns, and vinegar. Dissolve salt in water and add to jar. Fill jar the remaining way with water. Add weight to keep cucumbers under brine. Fermentation sequence: 1. Clear brine no cloudiness for 1 to 3 days 2. Cloudy brine with gas formation, 2-3 days 3. Cloudy brine no gas formation, 5 to 6 days Pickles ready to eat after 10-11 days. Refrigerate pickles if you do not want to process them. To process the pickles: Fill clean, sterilized quart jars with pickles to within 1/2 inch of the top. Wipe, seal, and process in a hot water bath for 15 minutes. Remove and place on towel in a draft free area. Let jars stand for 12 hours. Label and date. Store in a dark, cool area.