I haven't boughten Pickle Crisp in many years. Too expensive for the amount that you get. Calcium chloride can often be gotten at most, if not all, beer and wine making supply shops in the flaked form for $3 to $4 per lb. It only takes a minute in a mortar and pestle to grind it into a powder. Or just weigh it with a small scale instead of measuring with a teaspoon.

Agreed. Some people had posted on here that they couldn't find it in stores and weren't sure about buying it in bulk online because of the shipping. Guess everyone is covered. Great!

Melissa

The other option is from Bulk Foods, who have a similar product, you simply add a bit more per jar, to make up for the larger granule size. It keeps forever if in an air tight jar. The product MUST be 100% food grade...!

My friend always puts a grape leaf in her jars of dill pickles and the reason is too make them crisp.

Quite frankly I don't see any difference adding grape leaves. I tried it 3 years in a row and, the 3rd year year, the fist batch was as soft as ones without it. I used nice fresh Concord grape leaves. What PC does is to 'buffer' the effect of strong vinegar that tends to break down the cukes over time. The original treatment involved a 24 hour pickling lime soak that would 'harden' up the cukes outer surfaces. It seemed to work well if the cukes are small, fresh, and whole. Pickling lime is still being sold, but needs to be handled properly, rinsed off very well, and be as much removed from the cukes exposed surfaces as possible. Ball came up with PC about 3-4 years ago, and I have found it works a lot better. 3 year old dill pickles are still a little soft, but are not a mushy if its not used.

Copy and paste for Ball Pickle Crisp listing on eBay:

http://shop.ebay.com/i.html?_nkw=ball&_fln=1&_ssov=1&_trksid=p3286.c0.m282&LH_SpecificSeller=1..preciousbeauties

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Or if you don't want to use eBay then contact seller @
princessleia@localnet.com

Here is a link that might be useful: Ball Pickle Crisp listing on eBay