Mr. T, and George, touched on two important points, in my opinion.
As T said, making a larger pickle will eliminate adjustments an the un-wanted rises in pH of a small pickle, and you can also re-use that pickle.
George also touched on the fact, that every acid had its "bottom limits". George refered to formic.
The acid in question is probablly oxalic acid. Too toxic for my blood.(no pun intended)
I am hoping that Cyclone can explain the following
, because I can not, without alot of reading.
After an acid "bottoms out" , what happens if you keep adding acid? I used to think that just adding water and salt, would suffice to raise a pickles pH. I learned better.
Here is my personal experience with "too much acid".
A Lady using citric acid in her pickles, called me complaining of curling hair on her deer capes. In my personal opinion, curling hair, is caused by too my acid, removing all the natura(protective)l oils from the animals hair. After one failed attempt of solving her problem, I told her to check the pH of her water supply. It was 4.5.
By adding 3oz of citric acid to "regular" tap water, you will get a pH of 1.5.
I told her to cut her citric acid from 3oz per gallon, to 1.5oz per gallon, and guess what? Problem solved! The kikker is, the pH was 1.5 with BOTH solutions. Three oz per gallon was 1.5, and 1.5oz was a pH of 1.5!
The pH was the same, but the ACTUAL acid concentration was changed?
Cyclone, hook a Brother up!