Which of the following is used as a preservative in pickles?
5-8% solution of acetic acid in water
Common vinegar is a 5-8% aqueous solution of acetic acid (CH3COOH) and is the traditional preservative used in pickles.
The dilute acid drops the pH of the food below about 4.5, an environment in which bacteria such as Clostridium botulinum and most spoilage moulds cannot grow.
Ethanol at 5-8% is too weak to preserve food and would evaporate; acetic anhydride reacts violently with water and is corrosive, so it is never added to food.
Cinnamic acid (as an isolated 5-8% solution) is not a standard pickling preservative either.
Hence, pickles are preserved by a 5-8% solution of acetic acid in water.
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