Do any of you who make pickles use pickling lime to keep cuke and watermelon rind pickles crisp? If so, where does one buy it? ;o)
I tried using alum, at the suggestion of a well-known preserving-food blogger/print writer, for the purpose of keeping my cucumber pickles nice and crisp. Blech! They tasted store bought. I've seen references to pickling lime, but cannot find it in the grocery stores here. Any suggestions? Thanks so much. ;o)
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You may wish to read about Firming Agents here:
http://nchfp.uga.edu/how/can_06/prep_foods.html
One place you can find pickling lime in Mexican markets under the name "Cal" (short for calcium hydroxide).
An easier tack may be to use calcium chloride instead. It is sold under the name "Pickle Crisp" by Ball (the jar and lid makers).
Meant to add this:
Did a little reading on pickling lime. It's no longer recommended for use. Something about it promoting botulism growth (?). Anyhoo, it's not longer recommended for pickling. I did find a recipe that uses an ice waterbath and, oddly, oak leaves.
http://www.kitchenstewardship.com/2009/08/26/finallycrunchy-pickles-lacto-fermented-and-canned/
She seemed to get good results and it's worth a try.