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Fri, Sep 14, 12 at 18:01
| My icicle pickle recipe calls for cukes to be soaked in salt water for one week, and then soaked in alum water for several days. After that, boil vinegar, sugar & spices, and pour over cukes five days in a row.
I am going to use Pickle Crisp instead of alum. Should I still do the one-week soak in salt water or go directly to the syrup instructions? Thanks for your help. |
Follow-Up Postings:
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| Pickle Crisp does not replace alum as far as process goes. Yes, they are both firming agents, but used differently. You still need to do the salt water soak. This pulls some of the water out of the cukes. Then do the syrup process. When you're ready to put the pickles in jars, add the Pickle Crisp as per directions (I believe it's 1/8 tsp. per pint, but double check!). Pour the hot syrup in and process per the recipe. Deanna |
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| Salt water soak for 1 whole week? That is an exceptionally long time! The normal soak is 12-24 hours, maybe 48 hours max. Any chance this recipe was written wrong or something was lost in translation? It reads more like a fermented pickle recipe than anything else. Dave |
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- Posted by readinglady z8 OR (My Page) on Sat, Sep 15, 12 at 21:16
| It is a fermented pickle. I make a similar one and I do brine for one week then follow with an alum soak, so the directions are correct for this sort of old sweet pickle. I'm sticking with the alum for my one recipe, the only one I use alum for, but I agree if you're switching to PC, you still should follow the salt soak instructions. Carol |
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