Michigan State University Extension
Preserving Food Safely - 01600600
10/13/97

WATER FOR PICKLING

    Hard  water  may interfere with formation of  acid  and

prevent
 curing  in  pickle  making.    If  soft  water   is

unavailable,
 boil hard water for 15 minutes.  Cover and set

aside
for 24 hours, removing any scum.  Carefully pour water

from
 container  so  sediment  is  not  disturbed.   Discard

sediment.
  Water is now ready to use.   Distilled water can

be
used also but this would be more expensive.              

    If  water  in the home is softened by means of a  water

softener,
 it  may  be  too soft  for  successful  pickling.

Unless
 there  are  some minerals  (especially  calcium  and

magnesium)
in the water,  pickles will be  mushy.   (Calcium

combines
 with  pectic substances in the cucumbers  to  form

calcium
 pectate  which makes pickles firm).   It  might  be

best
 to  use a blend of hard water and softened  water  for

pickling.
                                                  

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