Now that the subject is on the table, does anyone has a pickle
recipe using Alum?
1. Obtain Alum at the grocery store.
2. Dissolve in water obtained from your tap.
3. Heat it up, and try it.
4. If it's too slow for you, add more alum.
5. It's saturated if, upon cooling, some crystallizes back out,
and then you know it's as strong as it can get. If you need faster
pickle than it will be at this point, go back to sodium bisulphate.
Geez. Do we really need a recipe for this?
sorry. Not to be rude or anything. But what ever happened to just
trying something without being afraid of screwing it up? I can see
wanting instructions for complex things. But pickle? Am I missing
something here? After all. We're talking about mixing two food grade
materials here. one is alum, an additive in pickling, and therefore
essentially edible, in small quantities, and water, which is
hopefully also drinkable in your location...