is much faster than fermentation and allows greater control over texture and salt content, but it produces a simpler flavor Today, the usual method is to add enough hot vinegar to produce a final acetic acid concentration of around 2.5% (half that of standard vinegar) in such materials as beans, carrots, okra, pumpkin, mushrooms, watermelon rind, pears, and peaches Nonfermented pickles are usually heat-treated (185ºF/85ºC for 30 minutes) to prevent spoilage The simple flavor of directly acidified pickles is often augmented by the addition of spices and/or sugar Pickle Texture Most pickled fruits and vegetables are eaten raw as a condiment, and are preferred crisp The use of unrefined sea salt improves crispness thanks to its calcium and magnesium impurities, which help crosslink and reinforce cell-wall pectins Especially crisp cucumber and watermelon- rind pickles are made by adding alum (aluminum hydroxide), whose aluminum ions cross-link cell-wall pectins, or by presoaking the raw materials in a solution of “pickling lime,” or calcium hydroxide, whose calcium ions the same (Lime is strongly alkaline and its excess must be washed from the ingredients before pickling to avoid neutralizing the pickles’ acidity.) When subsequently cooked, pickles may not soften because their acidity stabilizes cell walls (p 282) Tender pickles are produced by precooking the vegetable until soft Some Fermented Vegetables and Fruits ... alum (aluminum hydroxide), whose aluminum ions cross-link cell-wall pectins, or by presoaking the raw materials in a solution of “pickling lime,” or calcium hydroxide, whose calcium ions the same... same (Lime is strongly alkaline and its excess must be washed from the ingredients before pickling to avoid neutralizing the pickles’ acidity.) When subsequently cooked, pickles may not soften... pickles may not soften because their acidity stabilizes cell walls (p 282) Tender pickles are produced by precooking the vegetable until soft Some Fermented Vegetables and Fruits