Theory 138/Pickling/Ratio lens
Crispness Is Calcium Against Acid
The claim
Pickle crispness is set by the ratio of calcium to acid, so a strong brine softens the tissue unless calcium is raised.
01Mechanism
Acid hydrolyses pectin while calcium cross-links it; the ratio determines which dominates.
02Prediction
Crispness should track the ratio.
03Refutation
Crispness tracking acidity would remove calcium.