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Home > Food Preservation Articles, Reviews, & Buyers Guides > Pickling > Pickling FAQs

Pickling FAQs  Item Number: pickling-faqs

Does hard or soft water affect crispness?

Yes, it could. The minerals in hard water could interfere with the pickling process. The acidity of the pickle may be affected by a water ph of 8.0 or higher resulting in mushy pickles.

When are pickles ready to eat?

Wait at least 6 weeks. Pickles reach their full flavor 6 weeks after processing sometimes longer.

How do I know which type of vinegar is best when pickling?

White distilled vinegar is used for onions, beans, and eggs when a clear color is desired. Cider vinegar has a good aroma and flavor but can darken very light colored vegetables and fruit. Never dilute vinegar unless it is called for in the recipe. It must maintain the required acidity.

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