August 27, 2010, Newsletter Issue #131: Pickling Lime

Tip of the Week

Pickling lime is used as a ´crisping agent´, to prevent the pickles from becoming soft. When called for in a recipe, it is added to the brine before the pickles are soaked, and the soaking time should be 12-24 hours. Then the pickles should be soaked in clean water for 1 hour, and then rinsed at least 3 times to ensure the lime is removed. It is often not recommended, as it is known to lower the acidity of the vinegar, making the pickle unsafe.

About LifeTips

Now one of the top on-line publishers in the world, LifeTips offers tips to millions of monthly visitors. Our mission mission is to make your life smarter, better, faster and wiser. Expert writers earn dough for what they know. And exclusive sponsors in each niche topic help us make-it-all happen.

Not finding the advice and tips you need on this Food Preservation Tip Site? Request a Tip Now!


Guru Spotlight
Jolyn Wells-Moran