Originally Posted by sewingpup

I looked up my mom's old recipe for dill pickles..and I see she used Alum, 1 tsp in each quart...now I see that there is a warning out for Alum and it is suggested that if you use it...should not be more than 1/4 tsp as it is toxic. I will have to research that further as it seems the toxic properties is thought to add to your chances of Alzheimer's or Dementia. Because of the aluminum in it but I thought I read somewhere that the theory about aluminum being a cause had been shown to not be true and I am also confused about cream of tartar as that seems to maybe have the same components as Alum? Anyway..more research is to be done with all of that, I remember my mom's dill pickles being nice and crispy..