What do you add to canning pickles to stop them from getting mushy? Also, does anyone have a recipe to can pickles using less salt? Hope someone can help. I canned a batch of pickles last year following a recipe. The taste was great, but they were all mushy inside.
By Marie from Lakeland, FL
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My mother made several different types of pickles for many years and never had any problems with them. I also used the same recipes and made pickles for many years and always had really good luck with them. I wonder if it depends on the recipe, because my former mother-in-law never made really good pickles, using her family recipes.
I never had a problem, as long as I used a recipe that called for soaking them in alum; a lot of 'old' recipes for pickles have this step. Good luck!
I always put them in ice and salt for at least a few hours then drain and cook - do not put too many batches in the same pot to cook - it takes too long for them to all get hot. I had one batch get mushy this way.
Hi, place a clean grape leaf in jar with pickles, never tried it but I hear it works great. "Happy Pickling", :)
The trick is soaking them in coarse salt to draw out the water, for at least an hour. The salt will get rinsed off after. Try Martha Stweart's pickle chips: These are refrigerator pickles but can easily be canned.
www.marthastewart.com/
I put alum in my pickles to make them crunchy. Also the recipe I use for pickles is 6 water and 2 vinegar 1/3 cup of salt and everybody likes them. I also use the recipe for hot peppers.
Make sure you use pickling salt and NOT just plain table salt.
My Great Aunt Mary always added 1/8 teaspoon of powdered alum to each quart before adding the liquid. She said that was the secret to keeping the pickles crunchy.
I have a very simple easy way of making pickles. I buy Mrs. Wages pickle mix for whatever pickles you may want to make; kosher, dill, bread and butter, etc. I boil the mix to hottest temp then pour it over the pickles in the jar.
I'd rather have a slightly less crisp pickle than putting alum in my food.
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