Can I use additives like alum or pickling lime to keep fermented pickles extra crunchy, and are they necessary or safe?

Question

Can you use additives like alum to keep pickles extra crunchy? Discover if these chemical additives are necessary or safe for home fermentation.

Answer 1

Yes, you can use alum or pickling lime to enhance the crunchiness of fermented pickles. While they are generally considered safe in small quantities, they aren't strictly necessary and can be avoided with proper fermentation techniques.

Detailed Explanation:

Alum (aluminum sulfate) and pickling lime (calcium hydroxide) are traditional additives used to firm up pickles. They work by reacting with the pectin in the cucumbers, creating calcium pectate, which strengthens the cell walls and results in a crisper texture.

Here's a breakdown:

1. Alum: Use sparingly, as too much can impart a metallic taste. A small pinch per jar is usually sufficient.
2. Pickling Lime: This requires a more involved process. Cucumbers are soaked in a lime solution for several hours (or overnight), then rinsed thoroughly multiple times to remove excess lime. Failure to rinse adequately can result in an unpleasant taste and potentially raise the pH to unsafe levels.
3. Safety: Both are generally recognized as safe (GRAS) by the FDA when used in appropriate amounts. However, some people prefer to avoid aluminum in their diet, making pickling lime a more appealing option. Always follow tested recipes and guidelines for safe usage.
4. Alternatives: You can achieve crunchy pickles without additives by using fresh, firm cucumbers, trimming the blossom end (which contains enzymes that soften pickles), keeping the cucumbers submerged in brine during fermentation, and adding tannin-rich ingredients like grape leaves, oak leaves, or black tea bags to the fermentation vessel. These tannins help inhibit softening enzymes.

Pro Tip:

Instead of relying on additives, focus on using smaller cucumbers and maintaining a consistent, cool temperature (around 65-70°F or 18-21°C) during fermentation. Higher temperatures can lead to softer pickles.