Hi everyone

Excuse the basic question - Im a bit of a newby...

I read somewhere that you can use citric acid as an alternative to the usual pickle. Do you use it in the same way - ie warm?

I'm a bit put off the usual pickle with it having a sulphuric acid base (most likely illogically!) - but when you use that, do you keep topping it up, or do you have to replace it regularly? How do you get rid of it?

Thanks

Jill