What is the pH of pickle juice acidic?
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3 min read
Food preservation standards require pickles to have a pH below 4.6 to inhibit the growth of harmful bacteria, including Clostridium botulinum, the cause of botulism. This naturally low pH level is a direct result of the pickling process, whether it involves vinegar or lactic acid fermentation, both of which introduce significant acidity into the brine.
