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Pickles and preservatives

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  • Claire May 21, 2005 04:42 PM
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Made kirby cuke pickles last summer the old fashioned way...most jars turned out well, however some are a little off-tasting...anyone pickle using preservatives for color and or flavor that could recommend some items for me to try this year? Thanks.

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  1. Salt is traditionally the only "preservative" in dills. In some pickles it is salt and sugar. Some of your Kirbys may have been a little older than others which can account for off texture. The other seasonings are more for flavor than predservative powers. With some fruits, citric acid or the commercial CA, Fruit Fresh preserves color, ie it keeps the fruit from oxidizing and turning brown.