I LOVE pickles! I have since I can remember. I can remember my parents buying them in huge gallon jars. I'd come home from school and open the pantry for a snack and my mouth would pucker and water when I looked at that jar. I'd wrap a whole one in a paper towel and munch on it until my mouth was sore from too much sour and salt. I still love them and for a food that is simple to make, way too much mystery surrounds pickle-making. Below is the recipe I've perfected over time. There is no canning needed. They are easy and scrumptous combining all my favs in a pickle ... spicy, sour and a little sweet. Cucumbers work great, but any fresh veggie works as well. Carrots might be my all time favorite in this brine. My friend, Heather, set me on a pickle-making path some time ago and so I give her the credit for the idea. These have morphed to a perfect Paleo pickle. Pucker and enjoy!
48 oz Apple Cider Vinegar (I like Bragg's ... it's all natural)
4 cups Distilled Water
Pickle Crisp is simply calcium chloride (CaCl2), a very absorbant form of salt. It's purpose in pickling is as a firming agent. There are definitely questions out there about it's place in the Paleo lifestyle. I had my own frankly. Most information I've found says it's just fine. Clearly you will be using a very small amount relative to the large amount of brine. Your decision. Your pickles will be crisper with it. It's available in the canning section at Kroger or Walmart. Also online