We have included the manufacturer's response below: Lime Solution for soaking before canning: 1 tablespoon per 1 quart (4 - cups) water - soak up to 24 hours; in a food safe container; not aluminum. Remove from lime water and rinse, three times in cool water; then soak 3 additional hours in ice water. This is an important step - you want to make sure to remove the lime residue. Lime or calcium hydroxide is available for use in fermented pickles – but should not be used in quick-process pickles. If you use lime it must be food grade (Mrs. Wages pickling lime) and excess lime must be removed from the cucumbers before brining. This is done by draining the lime water off the cucumbers then soaking them in fresh water for one hour. Repeat this process for 2 more times to make sure that all of the lime is removed. Alum may also be used to firm pickles. Excess alum will make the pickles bitter. Other firming agents such as grape leaves, etc. should not be used because they can interfere with the safety of the pickled products! Lime was never an ingredient in any of the pickle mixes. Lime has been, and is currently, available under Mrs. Wages for consumers who want to use it. You can use lime to treat pickles before using our pickle mixes, but it is not necessary.