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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. Calcium hydroxide does improve pickle firmness.Let’s review some common firming agents you can use starting with Calcium hydroxide. However, some home canners still like to use firming agents when making pickles. If you use up to date, tested recipes and fresh quality produce, firming agents are unnecessary.Sometimes this step is combined with a salt solution indicated by the recipe. Soak cucumbers or other vegetables in ice water or layer with crushed ice for 4 to 5 hours before pickling. One of the simplest methods of firming pickles is to use ice.Remove 1/16th” from the blossom end to eliminate enzymes which cause the pickles to become soft.
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Any remaining soil may be a source of bacteria and can cause a soft pickle. Thoroughly wash each cucumber, especially around the stem area, where soil can be trapped.Avoid harvesting cucumbers during the hot hours because the heat of the day will turn them limp and they become Pick cucumbers in the cooler parts of the day, before 9 a.m.Crispness can also be lost if cucumbers are stored longer than 24 hours in the refrigerator from harvest to pickling.Other common pickling varieties include Pickle bush, Straight 8 or Gherkins. University of Minnesota Winners from the Master Gardener Seed Trials over the last several decades include Chicago Pickling, Cool Breeze, and Little Leaf. Use pickling cucumbers which have a thinner skin, making it easier for the vinegar and salt to enter the flesh to preserve the cucumber.Cucumbers lose moisture quickly even one day at room temperature may lead to hollow-centered or shriveled pickles.Very dry weather can also contribute to shriveled cucumbers.Overcooking, overprocessing or not using fresh cucumbers also causes shriveling.Whole and large pickles are more likely to shrivel than sliced or chunk pickles.Measure ingredients carefully when preparing a cucumber pickle that requires the addition of sugar, vinegar or salt over a 3-day to 2-week time.
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Using too strong a salt, sugar or vinegar solution at the beginning of the pickling process causes shriveling.
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