It’s time to get into summer mode with crisp homemade pickles! On this week’s episode of Perfectly Preserved, we dive into how to make the most crisp pickles and other preserves. This episode covers all of the common additives used to make crisp preserves, so you can choose the best one for you. We cover why pickling lime is now considered a subpar additive and how it can lead to botulism. You’ll also learn why calcium chloride is a great choice for crisp preserves and how to use it with any pickle recipe. Anna shares her best tips for making crisp pickles without additives and Jenny explains what makes refrigerator pickles special. Give calcium chloride or any of our other pickling advice a try for crisper pickles this season!Helpful episodes we mentioned:How to Can Cucumber PicklesHow to Make Quick or Refrigerator PicklesThanks for listening! Find the links and resources mentioned in today’s episode in the show notes below. Send your food preservation questions to perfectlypreservedpodcast@gmail.comJoin us on InstagramFollow Anna @SmartHomeCanningFollow Jenny @TheDomesticWildflowerShow NotesSee more from Anna on this episode here Support the Show.Perfectly Preserved is made possible by our listeners! Learn how to support our show with Buy Me a Coffee