Michigan State University Extension
Preserving Food Safely - 01600957
10/13/97

FIRMING AGENTS

    Alum  may be safely used to firm  fermented  cucumbers.

However,
 it  is  unnecessary and is  not  included  in  the

recipes.
  The  calcium in lime definitely  improves  pickle

firmness.
  Food-grade  lime  may be used  as  a  lime-water

solution
 for soaking fresh cucumbers 12 to 24 hours  before

pickling
 them.  Excess lime absorbed by the cucumbers  must

be
 removed  to make safe pickles.  To remove  excess  lime,

drain
 the lime-water solution, rinse, and then  resoak  the

cucumbers
in fresh water for 1 hour.  Repeat the rinsing and

soaking
 steps  two more times.  To further  improve  pickle

firmness,
you may process cucumber pickles for 30 minutes in

water
 at  180  degrees  Fahrenheit  when  indicated  by the

procedure.
 This process also  prevents  spoilage,   but the

water
 temperature   should  not  fall   below  180  degrees

Fahrenheit.
  Use  a candy or jelly thermometer to check the

water
temperature.                                          

Go To Top of File &&&&&& MSU Extension Home Page &&&&&& Main Page for this Data Base

This information is for educational purposes only. References to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned. This information becomes public property upon publication and may be printed verbatim with credit to MSU Extension. Reprinting cannot be used to endorse or advertise a commercial product or company. This file was generated from data base 01 on 03/09/98. Data base 01 was last revised on 10/13/97. For more information about this data base or its contents please contact wrublec@msue.msu.edu . Please read our disclaimer for important information about using our site.