+
Home Cooking

Processing pickles at 3400'?

corpkid | Jun 12, 201703:28 PM     4

Made my first dozen quarts of pickles ever, trying to replicate the McClure's Spicy ones and it didn't work out so well. First, the pickles are way too salty. Second, they are quite mushy, and I even used Ball Pickle Crisp. I'm going to try again with the actual McClure recipe (below), but want to definitively figure out how long I need to process these so they don't get soggy but are safe. The house is at 3400 feet - how long should I process a 50/50 vinegar:water brine? Here's the recipe I'm using this time, except I'm going to add 1 whole and 1 halved habanero pepper to each jar.

http://www.food.com/recipe/mcclures-g...

Thank you so much. Shame to have wasted all those cukes, but cooking is a learning process for sure.

Want to stay up to date with this post? Sign Up Now ›

More from Chowhound

7 Ways to Tackle Healthier Queso for Your Game Day Spread
Guides

7 Ways to Tackle Healthier Queso for Your Game Day Spread

by Jen Wheeler | While certainly not a football-specific food, queso will surely show up on lots of tables where people...

13 Jalapeño Popper Recipes to Spice Things Up
Recipe Round-Ups

13 Jalapeño Popper Recipes to Spice Things Up

by Sarah Spigelman Richter | These jalapeño popper recipes are all the proof you need that these petite stuffed peppers are the...

Maximize Your Super Bowl Weekend in Miami
Explore

Maximize Your Super Bowl Weekend in Miami

by Priscilla Blossom | Miami is a lot of things to a lot of people: A land of beautiful beaches and beautiful people. An...

A Bite-Size Stop in the Florida Keys
Guides

A Bite-Size Stop in the Florida Keys

by Jennifer H. Cunningham | Planning a stop in the Florida Keys? Here’s where to eat, drink, and stay, and what to see and do...

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.