Which lime is used in making pickles?

Making pickles at home or in commercial food production requires the right ingredients to keep the vegetables crisp, firm, and safe to eat. One of the most commonly asked questions is: “Which lime is used in making pickles?”

The correct lime used in pickling is Food-Grade Hydrated Lime (Calcium Hydroxide).
It is also called Pickling Lime or Khaane Wala Chuna (Food Grade).

Pickling lime has been used for generations to keep vegetables like cucumber, carrot, chilli, and mango crispy and firm before they are turned into pickles. Unlike construction lime or industrial lime, food-grade hydrated lime is specially purified for safe consumption.

Why Food-Grade Hydrated Lime Is Used in Pickles

Keeps vegetables crunchy and firm
Prevents vegetables from becoming soft during brining
Helps maintain texture and shape
Traditionally used in Indian-style pickles
Helps maintain a safe pH balance
Works well for cucumbers, carrots, chillies, mango, and other veggies
Must be washed off properly before final pickling

How Pickling Lime Works

When vegetables are soaked in a diluted solution of food-grade hydrated lime, the lime strengthens the cell walls of the vegetable. This makes them firm and crispy.

After soaking, the vegetables must be rinsed several times to remove extra lime before adding salt, spices, oil, or vinegar.

Lime Type	Scientific Name	Food Safe?	Used in Pickles?	Notes
Food-Grade Hydrated Lime (Pickling Lime)	Calcium Hydroxide (Ca(OH)₂)	✔ Yes	✔ Yes	The correct lime for pickles. Keeps vegetables crisp.
Quick Lime	Calcium Oxide (CaO)	❌ No	❌ No	Reactive and unsafe for food.