PH of pickle juice

Answer 1

The pH of pickles should be less than 4.6. Cooking or heating and having a low pH are both necessary to kill bacteria that may be naturally present in the ingredients. Pickles with a pH of greater than 4.6 may pose a health risk.

Pickles are not a low-acid food. The term "low-acid" is reserved for foods that have a pH of greater than 4.6, in other words, they have a low amount of acid. It is correct to say that pickles are an acid food or an acidified food or a food with high acidity or a food with a relatively low pH. Pickles can have a wide range of pH. Pickles with a pH higher than 4.6 (or you can also say less acid than 4.6), must be processed for longer times and with higher temperatures if they are to be safe to eat, than other pickles that are more acid than, say, 4.0.

Answer 2

All pickles will vary in PH, but they are all acidic.

Answer 3

Typically 3.2 - 3.7 according to the FDA list available in the link below

Answer 4

Usually 3-3.7

Answer 5

3.2 to 3.7

Answer 6

15.2