Pickle Firming Agents

Calcium and aluminum salts improve pickle firmness and make them crispier

The exemplar (the item being pickled) becomes resistant to softening when the pectin in the cell walls of the exemplar is combined with Calcium, and or Aluminum salts. In India, two ingredients used are: Paan-Choona (Pickling-lime), and Fitkari (Alum).

What is Paan Choona? | What is Fitkari?

Paan-Choona is a Calcium salt. Fitkari is a Aluminum salt.

The exemplar is soaked a solution (water: 2 Cups, Choona: ¼ teaspoon, and Fitkari: ¼ teaspoon) for 12 to 18 hours. After the soaking is complete, the solution is drained off. It is essential to remove all the traces of Fitkari and Choona. The exemplar is washed, rinsed, and drained at least three times with fresh water.

You can buy Alum and Pickling-lime at any American store in the canning section.

Firming agents neutralize acids if present in the exemplars. The firmed-up exemplar must be acidified.