![]() ![]() After the initial soak, drain, rinse and then re-soak the cucumbers in fresh water for 1 hour, then rinse and repeat the fresh water soak and rinsing steps two more times, for a total of 3 rinses. ![]() Excess lime must be removed as pickling lime is highly basic (non-acidic) and can increase the possibility of botulism in home canned products. Lime is added at a rate of no more than 2 Tablespoons per gallon of water in the soaking solution. Use lime only in the initial soak for 12-24 hours before pickling them. Only use food-grade pickling lime, not agricultural or burnt lime. Lime provides calcium, which combines with natural pectin in cucumbers to form calcium pectate, giving the pickles a firmer texture. Pickling lime is widely available in stores and online. Common names, including hydrated lime, slack lime, pickling lime and “Cal '' in Spanish.
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