Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 Pickles require that they be soaked in brine AND soaked in water with Alum. Does that sound like Aluminum, well it is. I have made pickles. but I'd never use anything with Aluminum in it now. Kt ive done saurkraut, kimchi, kefir, yogurt, chevre, but alas ive never tackled the humble pickle. i love them tho. i ususally go in for Bubbies from canada/SFran but i know these guys are pretty simple to make. just wanted to see what experience you all have before i get messy:) ------------------------------------------------------------------------------ No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.19/1256 - Release Date: 2/2/2008 1:50 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 I have made pickles and have never soaked them in Alum. I simply put them in my crock with salt and water and any herbs I want such as garlic and dill and let them ferment for several weeks. Allyn _____ From: [mailto: ] On Behalf Of webriter Sent: Monday, February 04, 2008 11:57 AM Subject: Re: making pickles! Pickles require that they be soaked in brine AND soaked in water with Alum. Does that sound like Aluminum, well it is. I have made pickles. but I'd never use anything with Aluminum in it now. Kt ive done saurkraut, kimchi, kefir, yogurt, chevre, but alas ive never tackled the humble pickle. i love them tho. i ususally go in for Bubbies from canada/SFran but i know these guys are pretty simple to make. just wanted to see what experience you all have before i get messy:) ---------------------------------------------------------- No virus found in this incoming message. Checked by AVG Free Edition. Version: 7.5.516 / Virus Database: 269.19.19/1256 - Release Date: 2/2/2008 1:50 PM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 I've never used alum when making pickles, either. On Feb 4, 2008, at 12:09 PM, ALLYN FERRIS wrote: > I have made pickles and have never soaked them in Alum. I simply > put them > in my crock with salt and water and any herbs I want such as garlic > and dill > and let them ferment for several weeks. > Allyn > > _____ > > From: > [mailto: ] On Behalf Of webriter > Sent: Monday, February 04, 2008 11:57 AM > > Subject: Re: making pickles! > > Pickles require that they be soaked in brine AND soaked in water > with Alum. > Does that sound like Aluminum, well it is. I have made pickles. but > I'd > never use anything with Aluminum in it now. > > Kt > > ive done saurkraut, kimchi, kefir, yogurt, chevre, but alas ive never > tackled the humble pickle. i love them tho. i ususally go in for > Bubbies from canada/SFran but i know these guys are pretty simple to > make. just wanted to see what experience you all have before i get > messy:) > > ---------------------------------------------------------- > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.516 / Virus Database: 269.19.19/1256 - Release Date: > 2/2/2008 > 1:50 PM > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 ok, maybe recipes have changed, but mine were very crispy and crunchy, perhaps that is why my recipe called for the extra alum soak. I've never used alum when making pickles, either. On Feb 4, 2008, at 12:09 PM, ALLYN FERRIS wrote: > I have made pickles and have never soaked them in Alum. I simply > put them > in my crock with salt and water and any herbs I want such as garlic > and dill > and let them ferment for several weeks. > Allyn > > _____ > > From: > [mailto: ] On Behalf Of webriter > Sent: Monday, February 04, 2008 11:57 AM > > Subject: Re: making pickles! > > Pickles require that they be soaked in brine AND soaked in water > with Alum. > Does that sound like Aluminum, well it is. I have made pickles. but > I'd > never use anything with Aluminum in it now. > > Kt > > ive done saurkraut, kimchi, kefir, yogurt, chevre, but alas ive never > tackled the humble pickle. i love them tho. i ususally go in for > Bubbies from canada/SFran but i know these guys are pretty simple to > make. just wanted to see what experience you all have before i get > messy:) > > ---------------------------------------------------------- > > No virus found in this incoming message. > Checked by AVG Free Edition. > Version: 7.5.516 / Virus Database: 269.19.19/1256 - Release Date: > 2/2/2008 > 1:50 PM > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 I understood you can use grape leaves rather than alum for pickles to make them crispy. I beleive there is an enzyme in the grape leaves. I found the following at http://hgic.clemson.edu/factsheets/hgic3100.htm I have an old recipe that calls for adding a grape leaf to each jar of pickles. Why? Grape leaves contain a substance that inhibits enzymes that make pickles soft. However, if you remove the blossom end of the cucumbers (the source of undesirable enzymes) you don't need to add grape leaves. Firming Agents: If good-quality ingredients are used and up-to-date methods are followed, the lime and alum are not needed for crisp pickles. Soaking cucumbers in ice water for four to five hours prior to pickling is a safer method for making crisp pickles. If you choose to use firming agents, alum may be safely used to firm fermented cucumbers, but does not work with quick process pickles. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 You can also use a 1-3 " piece of raw horseradish. From what my mom tells me, horseradish is prolific and grows even for the most incompetent gardener (like me). -jennifer Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 4, 2008 Report Share Posted February 4, 2008 Rather than soaking in alum to maintain crunch, you can add a few oak or grape leaves (fresh) to the brine. Also, it's usually vinegar pickles or canned pickles which get really soft (from the heat processing) and require the alum to maintain crunch. Alum is usually potassium aluminum sulfate so yes, avoid it in my opinion. > ok, maybe recipes have changed, but mine were very crispy and crunchy, perhaps that is why my recipe called for the extra alum soak. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 " I ususally go in for Bubbies from canada/SFran but i know these guys are pretty simple to make. " Does anyone know if Bubbies uses whey in their pickles? When you shake the jar like instructed it is cloudy. But they don't use it in their saurkraut just water and sea salt. I really like their pickles and want to make my own but I want them to taste like Bubbies. I read somewhere that NT recipe for pickles turned out slimy because of the whey. Would love to glean from your experience!! Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 5, 2008 Report Share Posted February 5, 2008 I've made the NT pickles before, and they weren't slimy at all. I added garlic to them, but may have used too much or chopped it too finely -- waaaaaaaaay too strong in that respect. But otherwise they tasted a lot like Bubbies pickles! Good luck, Quote Link to comment Share on other sites More sharing options...
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