Could someone explain the difference between chemical grade and
cooking grade citric acid?
Mayber deeper than you want, but:
USP (“cooking grade”) just means it’s made with inspections for
cleanliness, insects, etc. because people are going to ingest it -
cleaner but not necessarily more pure.
For pickle you can use technical grade - swimming pool acid, just
about anything that is citric acid. The denatured alcohol you buy at
the hardware store is technical grade - plenty good enough for
How much to use, I don’t know…