My late aunt made the BEST pickles--they were a type of bread and butter but I remember she marinated them in a crock for a couple of days prior to canning them--and they always were SO crispy and stayed crispy too.
I know alum is what used to be used but I think it is not recommended today, so what is used in its' place?
Any help would be appreciated!
I know alum is what used to be used but I think it is not recommended today, so what is used in its' place?
Any help would be appreciated!
