Tips For Making Crunchy, Crispy, Cucumber Pickles
07-05-2020, 12:10 PM
#11
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Perhaps it would be just as easy for you to post it directly here, and just have to do it once? Your choice, just a suggestion.
07-05-2020, 01:50 PM
#12
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07-06-2020, 07:31 AM
#13
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I looked up my mom's old recipe for dill pickles..and I see she used Alum, 1 tsp in each quart...now I see that there is a warning out for Alum and it is suggested that if you use it...should not be more than 1/4 tsp as it is toxic. I will have to research that further as it seems the toxic properties is thought to add to your chances of Alzheimer's or Dementia. Because of the aluminum in it but I thought I read somewhere that the theory about aluminum being a cause had been shown to not be true and I am also confused about cream of tartar as that seems to maybe have the same components as Alum? Anyway..more research is to be done with all of that, I remember my mom's dill pickles being nice and crispy..
07-06-2020, 11:12 AM
#14
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These tips were below a recipe for Kosher Dill Pickles, so I'm guessing that is what they were referring to. However, I don't see why you can't use the same tricks for sweet pickles too.
~C
07-09-2020, 05:14 PM
#15
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07-09-2020, 05:18 PM
#16
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Alum?
I looked up my mom's old recipe for dill pickles..and I see she used Alum, 1 tsp in each quart...now I see that there is a warning out for Alum and it is suggested that if you use it...should not be more than 1/4 tsp as it is toxic. I will have to research that further as it seems the toxic properties is thought to add to your chances of Alzheimer's or Dementia. Because of the aluminum in it but I thought I read somewhere that the theory about aluminum being a cause had been shown to not be true and I am also confused about cream of tartar as that seems to maybe have the same components as Alum? Anyway..more research is to be done with all of that, I remember my mom's dill pickles being nice and crispy..
I have another from a neighbor which uses 1 teaspoon alum plus vinegar in the soak for a large Dutch oven.
Both are poured off and rinsed. Then onto the next step.
For dill pickles I just soak overnight in ice water before proceeding.
07-12-2020, 05:39 AM
#19
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I think that the ice water soak is a good idea. Can't hurt.
Personally, I don't think that I'd use alum. It's not readily available to me and I have tons of grape leaves and other things just naturally growing around here that have tannin in them. Alum seems like overkill. To each his own.
~ C
Personally, I don't think that I'd use alum. It's not readily available to me and I have tons of grape leaves and other things just naturally growing around here that have tannin in them. Alum seems like overkill. To each his own.
~ C
