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Old 27-04-2019, 04:43 AM posted to
Joy Beeson Joy Beeson is offline
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Default Pickle Crisp and Fermented pickles

My mother used lime in her pickles. She'd stopped making pickles by
the time I was old enough to be useful, so the only way I know this is
from a story she told about the first pickle season after she got
married. She went to -- I think it was a hardware store -- and asked
for a quarter's worth of lime. The clerk said "lady, you couldn't
*lift* a quarter's worth of lime," and gave her enough to make

For reference, more than twenty years after that incident, fountain
drinks, candy bars, and ice-cream cones were five cents each. And if
I had a whole dime, I could have a funny book.

Pickle Crisp ads suggest strongly that liming was a prolonged and
laborious procedure.

When I make bread-and-butter pickles I put a pinch in the bottom of
each jar and they come out crisp. But I haven't tried it without the
calcium chloride. They also came out crisp when Mom made them, and
her recipe doesn't say a word about lime. But one does have to be
very careful not to let the vegetables boil. Also helps if the
cucumbers were picked soon enough and haven't developed seeds.

Joy Beeson
joy beeson at comcast dot net