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how do you keep pickles crisp after pickling is completed? Answered

I pickled some cucumber after a few weeks they became soft. I need to know is there some type of seasoning or what i need to do to keep them crisp?

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ania.s (author)2010-01-15

My mum always adds blackcurrent leaves or cherry leaves to her dill pickles.
Its suppose to keep them crisp. But this is when making pickles with a brine as opposed to vinegar. Still eating the ones she made in the summer and still crisp and very yummy.

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jtp139 (author)2009-09-26

there's a recipe out there for cold pickling. So they don't get soggy in the cooking process. I'll have to check around for it.

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lemonie (author)2009-09-25

Cucumber is a wet-water-laden vegetable, it doesn't pickle that well. If you did them whole maybe or did you slice 'em? L

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Batryn (author)2009-09-24
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Re-design (author)2009-09-24

Check into alum. I don't guarantee that's the solution but I seem to remember that it is added to the liquid to firm up the pickles.

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seandogue (author)Re-design2009-09-24

Ah...good old alum. Glass making, shaving cuts, and now I know why it shows up as a recommended kitchen ingredient in old cookbooks...

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Re-design (author)Re-design2009-09-24

This link, down toward the mid of the page discusses using alum and calcium hydroxide to chrisp / firm pickles.

http://extension.usu.edu/htm/news/articleID=2027

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