Originally Posted by
granny64
Add alum to your liquid.
Agree ...... I was always told that alum gave dill pickles their crunch.
Originally Posted by
Barb in Louisiana
I find this interesting that no one mentions whether these are sweet pickles, bread & butter pickles or dill pickles. Do these suggestions work for all the types of pickles? When I saw ferment, I thought probably dill? Am I wrong?
Can't answer your questions specifically,
BarbInLouisianna ....However, the only recipe where I have seen or use alum is for dill pickles.