When a vegetable is submerged in a vinegar and water solution, the food’s pH and flavor changes. What’s critical is the amount of vinegar; if you don’t have the proper vinegar-to-water ratio with a pH of less than 4.6, you can’t preserve.
Depending on your intent for the food product, adjust your prep to ensure pathogens don’t get introduced. Remember to select fresh ingredients and confirm your equipment is ANSI- or NSF-certified. Here are three different pickling scenarios and how to carry them out in your restaurant, according to ServSafe:
Source: National Restaurant Association
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