George Shirley wrote:
>
> Arri London wrote:
> >
> > Sqwertz wrote:
> >> On Sun, 14 Mar 2010 10:56:30 -0500, Melba's Jammin' wrote:
> >>
> >>> Good question; I've never heard of using a crisping agent like the ones
> >>> you mention after the fact. Sandwich spread doesn't sound bad. Or
> >>> drain them, reduce (some of) the syrup they were packed in, chop or
> >>> grind the vegetables and recombine with the (hopefully) thickened syrup
> >>> to use as a relish. I'd probaably pick out the corn before grinding,
> >>> but YMMV.
> >> I'm going to make some sort of hot relish out of it, I think. I buy
> >> large cans of pickled jalapenos (a quart for $.75) just for their
> >> juice so I've always got some pickled jalapenos going to waste.
> >>
> >> -sw
> >
> > That's probably your best option. Don't think alum works after the fact.
> > Nothing wrong with lots of relish.
>
> The best crisping agent that is safe is calcium chloride. Look in the
> canning section of your local supermarket or hardware store for Ball
> brand "Pickle Crisp." Works very well.

It works on already pickled foods? It's used prior to pickling, not
afterwards.

>
> Alternatively you can also find it at your local brew hut, beer brewers
> use it.
>
> Alum, to me, leaves a bitter taste and is not really recommended by the
> gurus of pickling. If you have a grape vine a couple of leaves placed in
> the bottom of the jar will also help with crispness.

But not after the fact.