Hi Everyone, First of all, I'm not a scientist ;) But I'm doing some experimentation and just want to confirm if I am on the right track. FDA pickle recipe for non fermented pickles has the following parameters: 50% vinegar 50% water I am using standard commercial 5% distilled white vinegar - My water/vinegar combined pH is 2.8 - According to FDA cucumbers have a pH of 5.1-5.7 1. So pH of 5.1 cucumbers + 2.8 pH brine = 7.9/2 = pH 3.95 2. So pH of 5.7 cucumbers + 2.8 pH brine = 8.5/2 = pH 4.25 Now that the FDA takes for granted that the public might use inaccurate pH meters with an inaccuracy of ±.2 pH. The safe pH for food processing in a water bath caner is 4.6 Conclusively: This recipe will result in a food product with a pH of 3.75 to 4.45, making this recipe fool proof.