Got a pH meter and finally stopped guessing my brine ratios

I spent like 3 months fighting cloudy, mushy pickles and just assumed my salt was off. Then I picked up a cheap Apera meter for $35 and checked my tap water in Boise, turns out it's crazy alkaline at 8.4. Adjusted everything with a bit of vinegar and my last batch came out perfect in 10 days instead of weeks of trial and error. Has anyone else chased a water chemistry issue way longer than they should have?

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1 Comment

webb.hannah4d ago

Isn't it wild how we blame ourselves before checking the obvious stuff?