I have had a friend who has requested I make an Asian style pickle using soy sauce in the recipe (that her mom used to make.)
it sounds delicious... It seems to be a relatively basic garlic dill recipe, but with the addition of 1/2 cup of soy sauce.
First off, I'm curious if the soy sauce would affect the PH (raise or lower it) or if it is just providing more flavor. (but if it would lower the PH to much, it would possibly be cause for concern & only suitable for refrigerator pickles)
Does anyone have a good recipe for pickles canned with soy sauce.. I'm interested if there are other versions out there for compairson & tweaking purposes..