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Pickling supplies must match the exact tested recipe. Spices affect flavor, while acids, salt, sugar, and specialized firming or soaking ingredients can affect the tested process.
Pickling spice
Use the type and amount specified by the tested recipe. Spice blends are not substitutes for required vinegar, salt, sugar, or processing instructions.
Food-grade calcium hydroxide
Use pickling lime only when an authoritative tested recipe specifically calls for it. Measure it exactly and follow every soaking, rinsing, acidity, and processing instruction. Never add it to an unrelated recipe or use it to reduce the required vinegar.
Safe-use reminder
Do not alter the vinegar strength, vinegar-to-water ratio, salt requirement, jar size, or processing method in a shelf-stable pickling recipe.