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<blockquote data-quote="Coldfront" data-source="post: 317671" data-attributes="member: 3546"><p>My wife used to make pickles and they turned out the same way soft. Two years ago I started to do the pickling. I use Mrs. Wages pickling spices. I do the refrigerator kosher dills and the Kosher dill pickles. The Kosher dills have to put in hot water on the stove to get the lids to seal. I do not use the Alum for the crunch but Mrs. Wages Extra Crunch in a jar. Alum is not supposed to be good for you. Buy the stuff now as by the time pickling season hits there will be no lids or Mrs. Wages left on the shelves. We also put in a clove of garlic, a half teaspoon of crushed red pepper (for a little heat) and fresh dill.</p></blockquote><p></p>
[QUOTE="Coldfront, post: 317671, member: 3546"] My wife used to make pickles and they turned out the same way soft. Two years ago I started to do the pickling. I use Mrs. Wages pickling spices. I do the refrigerator kosher dills and the Kosher dill pickles. The Kosher dills have to put in hot water on the stove to get the lids to seal. I do not use the Alum for the crunch but Mrs. Wages Extra Crunch in a jar. Alum is not supposed to be good for you. Buy the stuff now as by the time pickling season hits there will be no lids or Mrs. Wages left on the shelves. We also put in a clove of garlic, a half teaspoon of crushed red pepper (for a little heat) and fresh dill. [/QUOTE]
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