The peeling is optional with any recipe. The need for it depends on the type of pepper and how thick the skin is. Cutting slits in the whole peppers is recommended. The soaking in vinegar is optional. The slits will allow the brine access to the interior. Just takes time. So pre-soaking them could speed up the process. Personally I've never done it. As for the pickle crisp, the amount used depends on the brand used, there are several and some are more or less coarse ground so different amounts would be called for. So use the directions on whichever brand you have, To determine if it is enough or not try some of the ones you have already done and see if you may need a bit more. That will be the best indicator and with time and testing you can decide how much works best for you. But you need to know that using too much can affect the flavor badly and that "very crisp" may not be a realistic expectation with home-canned pickled products. Heat processing just doesn't allow for "crunchiness" so homemade will never be as crisp as store bought which are processed quite differently. JMO Dave

<is the food supposed to be totally submerged in the brine? My quartered pickles seem to be floating a bit above the brine.> In the ideal world, yes they should all be totally submerged. But when they aren't tightly wedged in they will often float. Usually with time and with enough brine still in the jar they will sink down some. If they don't they tend to turn dark and unappealing so once you open the jar just toss those top few. Tip over should be avoided however you can - just put some water filled jars in if necessary - as not only does the brine get out but the water gets in and dilutes the brine. It is usually recommended that those jars be marked, refrigerated, and consumed first and early since there is no way to know how much the brine was diluted. Dave

< I've always heard 1-1 is the safe ratio?> That is true for any untested recipes. But there are a couple of well tested ones that allow for a little lower ratio. Not that one with the lower ratio but in theory the 1:1 recipes could be used and some of those level of recipes do exist in other approved sources. But instructions for pickled carrots already exists. http://nchfp.uga.edu/how/can_06/pickled_carrots.html Can't help you with that one as there is no research done on anything other than 5% vinegar and no guidelines available for its use. It would be a personal choice issue, somewhat safer I would think, but the conversion/use rates would also be a personal responsibility. Again, sorry but the best I can offer is that since these were carrots and since you used less than a 1:1 equivalent and since the approved guidelines for carrots call for much more vinegar (5.5 to 1) I probably wouldn't consider them fully safe. I admit is is a narrow margin of difference but since they are eaten without any further cooking that margin is important. That is just a personal opinion. Once again it boils down to your personal choice. Dave

Both those books look great Lars. We learned from Sador Katz. I have my grandmothers crocks and one from my MIL. Way too much realestate and quantity with AC vinegar, asian pear vinegar, Kombucha, kimchi, hatch chili sauce...fermentation overload. Small batch has been a game changer. We made 3 quarts of kimchi, one mild for me, last weekend. Starting two quarts of kraut tonight. Napa, ginger, golden beet, fennel, carrot. Maybe leek or whatever I find in the crisper. I get my cabbage going first, course sliced, salted, then grate the mixed veg separate. We have not screwed up since committing to small batch a few years ago. One 1 gallon crock batch DH made years ago was so salty we could not eat it. A couple quarts at the far end of the kitchen counter can be checked with a glance. Activity and bubbling in 24 hours, 4-10 days....fridge. I need one quart for Sunday but it will be fresh-crisp and mixed with kimchi.... We are making Momofuku's bo ssam. Lettuce wraps, but I want some crisp kraut with that. I like this for ideas, link, HERE