I plan on trying this recipe this week. I bought some calcium chloride and was unsure how much and when to add it to the recipe. Can anyone give me some advice on this?

How long after we make this can we eat the pickles?

Has anyone used this recipe? Were they crispy? Good taste?

Thanks

erdoc

Kosher Dill (Heinz Recipe)

4 lbs pickling cukes

14 cloves garlic, peeled & split

1/4 cup salt

2 3/4 cups distilled or apple cider vinegar 5% acidity

2 3/4 cups water

12 to 14 sprigs fresh dill weed

28 peppercorns

Wash cucumbers; remove 1/16 inch from blossom end, cut in half lengthwise. Combine garlic and next 3 ingredients; heat to boiling. Remove garlic and place 4 halves into each clean jar, then pack cucumbers, adding 2 sprigs of dill and 4 peppercorns. Pour hot vinegar solution over cucumbers to within 1/2 inch of top. Immediately adjust covers as jar manufacturer directs. Process 10 minutes in BWB. Makes 6-7 pints.