Pickling with citric acid?

Discussion in 'Preserving the Harvest' started by cjean, Jun 18, 2015.

  1. cjean

    cjean Well-Known Member

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    Has anyone done this, or does anyone know a recipe/method? Is it even possible?

    I'm talking about water bath canning things like dilly beans, asparagus, carrots...I can't have any sort of vinegar, and I'm really missing my dilly veggies.
     
  2. BlackFeather

    BlackFeather Well-Known Member

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  3. cjean

    cjean Well-Known Member

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    Yeah, that's all I could find, too. :(

    And I can't have salt-brined, fermented foods like my homemade sauerkraut anymore.

    I do have some red pepper sauce that I bought that is made with citric acid instead of vinegar, so I was hoping that someone might know a way to preserve veggies with it...give them that nice sour, salty taste.
     
  4. BlackFeather

    BlackFeather Well-Known Member

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    The another thing I found was to preserve fruit in alcohol, I didn't see vegetables preserved that way though. Just found this..
    Then found this...
    http://www.ehow.com/how_7533673_substitute-lemon-juice-vinegar-pickles.html
    http://www.homepreservingbible.com/1375-how-to-mak-refrigerator-pickles-or-fresh-vegetable-pickles/

    Then this..
    http://immigrantstable.com/2013/11/17/whey-pickles/
    although whey pickles is more like lacto-fermented pickles and may contain too much salt for you.
    I think these links will get you started.
     
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  5. BlackFeather

    BlackFeather Well-Known Member

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    Found more for you I'll just copy my notes... The citric acid is ph of about 2.2 so I don't know why it wouldn't work but the one link seemed to think it wouldn't. At the bottom is another link on using lemon juice and olive oil to preserve vegetables not just cucumbers like the other link.

     
  6. cjean

    cjean Well-Known Member

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    Holy cow! Thank you so much for all of that...I have some reading to do!