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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