Why you should never wrap lemon pickle in aluminium foil; the reason will shock you

Lemon pickle is a common condiment in many Indian households. It is famous for its tangy taste and long shelf life. However, it is surprising that many people are unaware of the fact that the container used for storing pickles is of utmost importance. It is often seen that many people unknowingly use a container that can react with the acidic properties of a pickle and cause spoilage. One of these commonly used materials is aluminium foil. Although it is easy to use and can be found everywhere, it is not advisable to store lemon pickle in aluminium foil. The high acidic properties of lemons can react with aluminium and adversely affect the quality of the pickle. It is always helpful to know more about a certain product and how it can be stored.The lemon pickle is naturally acidic because of the citric acid found in lemons. Besides that, salt and spices are also used in the preparation of the pickle. This increases its reactivity.Acidic foods are known to react with metals. This reaction is usually with metals that can corrode. This is where storage comes in. If lemon pickle is stored in an inappropriate container, it can cause undesirable changes.Aluminium is a highly reactive metal, especially in the presence of acids. When the lemon pickle is kept in aluminium foil, the acidity of the lemons acts on the aluminium foil.This reaction may result in the presence of aluminium in the food item in small amounts. Though the reaction may not be dangerous in a few instances, it has not been considered safe in the long run. The reaction may also weaken the aluminium foil, making it unfit for storage.One of the first things that one can notice when they store lemon pickle in aluminium foil is that the taste of the pickle is changed. This is due to the reaction that takes place between the acid and aluminium. The texture and colour of the pickle can be changed. When one keeps the pickle for a long time, it loses its freshness and takes on a strange colour. This is not good since we are preserving it.This transfer of aluminium into the food is a concern, especially when it is done repeatedly. According to the food safety guidelines of various organisations, such as the World Health Organisation (WHO), it is mentioned that the over-consumption of aluminium can have adverse health impacts.While the quantity of aluminium transferred in a single case may be small, the regular consumption of such food items stored in reactive materials can be hazardous. It is recommended in general that acidic food items should not be stored in aluminium containers or foil.To preserve the quality and safety of lemon pickle, it is recommended that a non-reacting vessel be used. Glass vessels are considered to be the safest. They are non-reacting and will not react with acidic foods.Ceramic vessels and food-grade plastic vessels can be used if they are dry and clean. Although stainless steel can be used for storing pickles, it is not recommended for storing acidic foods over a long period of time.