Beets are sometimes pickled with which substance to lower the pH?

Beets are commonly pickled using vinegar primarily because vinegar is an acidic substance that effectively lowers the pH of the pickling solution. The reduction in pH is essential for safe preservation, as it inhibits the growth of spoilage organisms and pathogenic bacteria, thus extending the shelf life of the beets. The acetic acid in vinegar plays a critical role in creating an environment that is unfavorable for microbial growth, which is a key factor in the pickling process.

While other options like lemon juice also provide acidity, vinegar is the most traditional and widely used choice in pickling practices due to its consistent acidity and flavor profile. Salt is important in the overall curing process as it helps draw out moisture and enhance flavor but does not contribute to lowering pH in the same way that vinegar does. Sugar is often used in pickling for flavor and to balance acidity but does not lower pH.