I thought I'd try something new and daring in making pickles. The first experiment didn't turn out well:
Eventually, I came up with an idea that anyone could follow. Noticing that pickle manufacturers uses calcium lactate to ensure crunchiness, I came up with an idea for making pickles without vinegar and without salt. The procedure is very simple.
First, soak cucumbers (or anything else you want to pickle) in calcium hydroxide. I used 2 Tbsp. in a pint of water, which was more than saturating and I left it in the refrigerator overnight. You can pick up food grade calcium hydroxide as - imagine my surprise - "Pickling Lime." It was a couple of dollars at Menard's. You have to be careful, as it has a pH of 14; it will turn your skin into soap.
|$4 at Northern brewer.|
So how were they? There's an immediate hit of acid on the tongue, as these are very tart. Then there's a lingering aftertaste of fresh cucumber. I decided that the acid was a bit much, so I added sugar to the solution and made sweet pickles, which would probably have aided in preservation, but I ate them all pretty quickly.