Yes, you absolutely can use spring water for pickling. According to the provided reference, spring water is considered one of the best options for creating pickling brine.
Why Spring Water is Recommended
Using the right type of water is critical when making pickles, especially fermented pickles where beneficial bacteria play a key role.
- Non-Chlorinated: The reference states, "It is very important that you use non-chlorinated water, as chlorine is an anti-bacterial so will stop all those wonderful lactic-acid producing bacteria from doing their thing." Spring water is typically free of chlorine, unlike standard tap water which is often treated with chlorine to kill bacteria.
- Supports Fermentation: By using non-chlorinated water like spring water, you allow the "lactic-acid producing bacteria" necessary for the pickling process (particularly in fermented pickles) to thrive and do their work.
- Optimal Choice: The reference highlights this point clearly: "Rainwater or spring water is best."
Key Takeaway
For successful pickling, especially if you are relying on natural fermentation, avoiding chlorine is paramount. Spring water provides a clean, non-chlorinated base that supports the necessary microbial activity.
