Michigan State University Extension
Preserving Food Safely - 01600957
10/13/97

### FIRMING AGENTS

        Alum  may be safely used to firm  fermented  cucumbers.

    However,
     it  is  unnecessary and is  not  included  in  the

    recipes.
      The  calcium in lime definitely  improves  pickle

    firmness.
      Food-grade  lime  may be used  as  a  lime-water

    solution
     for soaking fresh cucumbers 12 to 24 hours  before

    pickling
     them.  Excess lime absorbed by the cucumbers  must

    be
     removed  to make safe pickles.  To remove  excess  lime,

    drain
     the lime-water solution, rinse, and then  resoak  the

    cucumbers
    in fresh water for 1 hour.  Repeat the rinsing and

    soaking
     steps  two more times.  To further  improve  pickle

    firmness,
    you may process cucumber pickles for 30 minutes in

    water
     at  180  degrees  Fahrenheit  when  indicated  by the

    procedure.
     This process also  prevents  spoilage,   but the

    water
     temperature   should  not  fall   below  180  degrees

    Fahrenheit.
      Use  a candy or jelly thermometer to check the

    water
    temperature.

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