Hi, I wanted to try pickling and I saw pickling lime and calcium chloride and I ended picking them up. I’ve read though that the lime will bring up the PH if used improperly and so I wanted to ask if it can be safe if used properly.
Alternatively I’ve read that you can use them while soaking and the recipe I have here recommends to soak them in a salt water solution before pickling to help its firmness and thought maybe it could be a good idea to use it in the soak.
https://melissaknorris.com/best-homemade-pickles-recipe/#tips-for-the-best-pickles-that-stay-crunchy
I will not be adding sugar to this and I was planning to can these in a water bath.
I’m mostly just curious on how to use these substances is all, or if I should cut my losses if it’s unfeasible in any circumstance. I don’t want to poison myself down the line.
by neuterthrowaway
2 Comments
Take a look here for [info about pickling lime.](https://nchfp.uga.edu/how/pickle/chutneys). It should only be used in the initial soaking and needs to be rinsed thoroughly so it doesn’t affect the PH. Calcium chloride, or pickle crisp, is an option for keeping pickles crisp that can be added to the pickles directly when canning. [Read here for more info. ](https://www.healthycanning.com/calcium-chloride/)
Calcium chloride is just the generic name for Pickle Crisp which can be added in small amounts to the jar when making pickles (1/8 tsp per pint and 1/4 tsp per quart). I have used it with good results. You can also try low temperature pasteurization for crunchier pickles. It’s a more finicky process than traditional water bath canning.
https://nchfp.uga.edu/how/ferment/low-temperature-pasteurization-treatment#:~:text=Low%2DTemperature%20Pasteurization%20Treatment,-The%20following%20treatment&text=Place%20jars%20in%20a%20canner,water%20temperature%20for%2030%20minutes.
Pickling lime is not something I use for food preserving. I think homesteaders use it for water glassing eggs but that’s not a safe method of preservation. I added the untested recipe flair to your post because your link does not contain tested recipes.