Alum in pickling recipes: 59 photos
FAQ
Alum is no longer recommended because the aluminum in this product may be unsafe to consume. stored too long will not make a quality product. harbor bacteria that may cause softening in pickles.
The addition of alum lowered the pH, increased the acidity and reduced pickle firmness. Acetic acid without alum was the only treatment wherein the pickles remained firm after 8 months' storage.
Next, soak the cucumbers in alum & water:. In a large saucepan, heat 1 gallon of water to a boil. Add the jar of alum and stir to dissolve. Pour the alum water over the cucumbers and let them sit for another 24 hours.
INGESTION: Oral and gastrointestinal irritation. Local tissue damage. Nausea, vomiting, diarrhea, and gastrointestinal bleeding may follow. Can be fatal if swallowed in sufficient quantities.
If good quality ingredients are used and up-to-date methods are followed, firming agents are not needed. Alum has little crispness affect on quick-process pickles. Alum will increase firmness of fermented pickles when used at levels up to ¼ teaspoon per pint, but greater amounts will decrease firmness.
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Pickling Alum, ammonium aluminum sulfate
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