Another dill pickle recipe that I was looking at had a ratio of 8 c. water to 2 c. vinegar— a very different ratio than your 1:1 in this recipe. While the recipe had RAVE reviews, they also suggested an unsafe BWB method (jars only 3/4 covered in water, bringing just to boil and then taking out jars– many of the reviewers followed the FDAs recommendation for correct BWB method, and still raved about the recipe). However, I am not inclined to trust the safety of the recipe submitter. What is the minimum safe ratio of water to vinegar for pickles? (can’t seem to find this info anywhere!)

I have decided to give out several jars of preserved food to all my friends for Christmas. I imagine canning everything in half pint/wide mouth jars, stacking them, tying them with a ribbon (they look gorgeous in my head!). Thinking of doing a jar of these pickles (with half the hot pepper!), lemon curd, a mustard and a strawberry jam. A stack of four wonderful preserves for everyone! So here are my questions: 1) Will pickles in half pint jars that are BWB processed for 10 min be too cooked/mushy? I know 10 min is the minimum for safety. 2) Have you ever used/do you have an opinion about Pickle Crisp (calcium chloride) to help keep the pickles crispier? I liked the texture of my fridge pickles better, but the flavor of the BWB pickles better and am hoping to get the best of both worlds. Last time I used grape leaves (we have grapes) in each jar. I am an experienced jammer, but not pickler, so don’t know if this made a difference or not, or if it would be better than Pickle Crisp. Also, I highly value organic produce/process/products, and am still deciding if calcium chloride works philisophically. Opinion?

Thanks so much for being willing to share your wisdom!