Topic: Alum for Pickling
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Answers to Common Questions
How to Pickle Garlic Using Alum
Pickled garlic is a low fat, low calorie, tasty treat that can easily be made at home. These spicy pickles can be added to any dish or simply eaten by themselves. This recipe produces crisp pickles with a "kick" because of the added alum an... Read More »
Source: http://www.ehow.com/how_7329100_pickle-garlic-using-alum.html
How to Use Alum in Dill Pickles
Old fashioned pickle recipes tend to include alum as a key ingredient. Alum is a chemical compound most commonly found in the form of potassium aluminum sulfate. Alum is added to pickles to create the classic crispness and crunch of a good ... Read More »
Source: http://www.ehow.com/how_7271868_use-alum-dill-pickles.html
Why is alum used in dill pickles?
It helps them stay crisp. Read More »
Source: http://wiki.answers.com/Q/Why_is_alum_used_in_dill_pickles
More Common Questions
Answers to Other Common Questions
It is a chemical made with aluminum that crisps pickles. You have to be careful though and make sure it gets rinsed off because it is potentially dangerous. 1 oz ingested has been known to kill an adult.
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Source: http://wiki.answers.com/Q/What_is_alum_that_you_use_in_pickles_ma...
Alum can be any of several substances. But in pickling it is used to make dill or sour pickles" puckery " . It is used for many other purposes like reducing cloudiness in tap water. Sould be with canning and pickling supplies or with spices...
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Source: http://answers.yahoo.com/question/index?qid=20070825051141AAo9qFs
Some things that can be used in place of Alum are Crea...
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Source: http://www.chacha.com/question/what-is-the-modern-equivalent-for-...
we also used to use alum on mosquito bites and the occasional bee sting. Can't think of why, but the armchsir chemist in me thinks that alum must do something that preserves cellular structure (stays crisp/less itch-damage to skin)
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Source: http://community.tasteofhome.com/forums/p/67629/68980.aspx
Alum may safely be used to firm fermented pickles, however it is unnecessary and is not included in University Extension publications. Alum does not improve the firmness of quick-process (fresh-packed) pickles. If you decide to use alum, us...
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Source: http://www.missourifamilies.org/quick/foodsafetyqa/qafs555.htm
That would be because recipes and processing times have been refined over the years, and alum just doesn’t make a difference any more. Liming and low temperature pasteurization largely replaced it. See this page for that recipe: http://www....
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Source: http://www.pickyourown.org/picklesFAQs.htm
