The pH of pickles should be less than 4.6. Cooking or heating and having a low pH are both necessary to kill bacteria that may be naturally present in the ingredients. Pickles with a pH of greater than 4.6 may pose a health risk.
Pickles are not a low-acid food. The term "low-acid" is reserved for foods that have a pH of greater than 4.6, in other words, they have a low amount of acid. It is correct to say that pickles are an acid food or an acidified food or a food with high acidity or a food with a relatively low pH. Pickles can have a wide range of pH. Pickles with a pH higher than 4.6 (or you can also say less acid than 4.6), must be processed for longer times and with higher temperatures if they are to be safe to eat, than other pickles that are more acid than, say, 4.0.
All pickles will vary in PH, but they are all acidic.
Typically 3.2 - 3.7 according to the FDA list available in the link below
Usually 3-3.7
3.2 to 3.7
15.2
No, pickle juice is not poisoned.
They have pickle juice because they are just small cucumbers but they put them in juice for a long time and it makes pickles.
None if you don't like it.
3.2 or 3.7
there is no harm actually. it is just like giving a grown up pickle juice
Pickle Juice
no
Pickle juice will not clean your system. Only time can get THC out of your system.
easy you dip them in pickle juice and put them in the fridge.
it will make a bomb
You have to use a squeezer to get the juice out.
The pH of orange juice after a week is pH 5.