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Bananagirl RE Pickles

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Posted 12/31/2014 9:51 PM (GMT 0)
So I made those pickles a week or so ago and they turned out really good. Thanks for the recipe. The only problem is that they were too soft shakehead I looked all over for grape or raspberry leaves but couldn't find any. Finally I bought some online and I started another batch of pickles today blush This time I am also using smaller persian pickles. I hope they stay firm. Do you have any tips?
Posted 12/31/2014 10:05 PM (GMT 0)
I always used to put alum in the pickling solution to help keep them crisp.
Posted 12/31/2014 10:14 PM (GMT 0)
I have to look that up, don't know what it is :)

Thanks for the suggestion. I like them really crisp.
Posted 12/31/2014 10:15 PM (GMT 0)
oh darn it, this is exactly what i need it sounds like
www.nuts.com/cookingbaking/leavenerthickener/alum-powder.html?utm_source=google&utm_medium=cpc&utm_campaign=pla&gclid=Cj0KEQiA2o6lBRCn_b7yppe98rQBEiQAMpnYneEL8jXL1KbKh4SENcxOoYMloItIkVap58LQbEAt2qcaAglz8P8HAQ

I hope the grape leaves do the trick on the new batch.
Posted 12/31/2014 11:07 PM (GMT 0)
mine were soft after the fermenting time, too. i did it for 48 hours. maybe less time would yield a crisper pickle? i still love the flavor though.
Posted 12/31/2014 11:20 PM (GMT 0)
Did you use leaves? I am trying to leaves and if no luck, i am going to try the alum. The flavor is incredibly good. I just need to firm things up (seems to be the story of my life HAHA)
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