Whether you’re a veteran canner or you’ve just discovered this hot trend and want to get in on National Can It Forward Day this weekend, you know that the ultimate test of a good pickle is whether it’s got some crunch to it.
Enter expert pickler Marisa McClellan of the blog and now book Food in Jars. Her advice to Vick? Ditch the prefab pickling spice and make your own. And try a 5 percent salt solution per pound of cucumbers (full recipe below).
In addition to reverse-engineering her Grandma Minnie’s recipe, McClellan offers these tips for getting crisp pickles…
(read more: NPR) (image: Marissa McClellan/Food In Jars)