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Why may alum and turmeric be used when preparing pickled cucumbers?
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vegetable processing
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When preparing pickled cucumbers, alum and turmeric are added during the final wash process to enhance the quality of the finished product:
- Alum is used to firm the tissue of the cucumbers.12
- Turmeric is used to improve the color of the cucumbers.1
These additions are part of the preparation of consumer items from salt stock, which is the fermented cucumber product created during the initial pickling stages.1