FIRMING AGENTS
Michigan State University Extension 
Preserving Food Safely - 01600957 
08/03/99 

Alum may be safely used to firm fermented cucumbers. 
However, it is unnecessary and is not included in the 
recipes. The calcium in lime definitely improves pickle 
firmness. Food-grade lime may be used as a lime-water 
solution for soaking fresh cucumbers 12 to 24 hours before 
pickling them. Excess lime absorbed by the cucumbers must 
be removed to make safe pickles. To remove excess lime, 
drain the lime-water solution, rinse, and then resoak the 
cucumbers in fresh water for 1 hour. Repeat the rinsing and 
soaking steps two more times. To further improve pickle 
firmness, you may process cucumber pickles for 30 minutes in 
water at 180 degrees Fahrenheit when indicated by the 
procedure. This process also prevents spoilage, but the 
water temperature should not fall below 180 degrees 
Fahrenheit. Use a candy or jelly thermometer to check the 
water temperature. 


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