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.
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. |
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