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**IMPORTANT**
The acidity of pickled products is important because it helps prevent the growth of Clostridium botulinum. Only recipes with tested proportions of ingredients
should be used in pickling. Proportion of ingredients should never be altered. Vinegar (cider or white) having an acidity of 4 to 6% (40 to 60 grains) should be
used. This is the range of acidity for most commercial vinegars. Homemade vinegars or other vinegars with unknown acidity should not be used. Vinegar should
never be diluted unless this is specified in the recipe. "Pickling" or "canning" salt, Sea salt and Kosher salt can be used. Iodized salt can darken pickles, and table salt contains
anti-caking agents that can make the brine cloudy. Alum and pickling lime should not be used. Alum, if used in excess, can cause digestive upsets, and lime
decreases the acidity of pickled products.
Brined pickles can be fermented in stone crocks, glass jars and bowls, and food-grade plastic containers. Non-food-grade plastic containers can be used only if
they are lined with a food-grade plastic bag. Garbage bags or trash liners should never be used. Products should not be fermented in aluminum, copper, brass,
galvanized or iron containers. |
