Pickling Vinegar

**Capsid** · 22-09-2008, 08:01 PM

I'd say yes. Despite a lot of reading I couldn't find a good explanation for how pickling and distilled vinegars differ.

**wiccanlou** · 22-09-2008, 08:17 PM

I have on good authority, can't remember who though, but you should only use pickling vinegar for pickling as there is a difference in the perentage of acetic acid it should be about 5-6% whereas table vinegar has only 3%.

**Capsid** · 22-09-2008, 08:22 PM

Originally posted by wiccanlou View Post

I have on good authority, can't remember who though, but you should only use pickling vinegar for pickling as there is a difference in the perentage of acetic acid it should be about 5-6% whereas table vinegar has only 3%.

Yes, but distilled vinegar is around 7% which is appropriate for pickling.

**smallblueplanet** · 22-09-2008, 08:29 PM

I have it on good authority that plenty of vinegars are 5%-6% acid and so are okay for pickling - check the level of your distilled vinegar. We use cider vinegar for most pickles & chutneys but others such as white wine & red wine vinegar depending on taste required.

Source: University of Wisconsin

Vinegar is the preservative and flavoring agent in most pickles. What kind you use depends on the color and flavor you want to have in the pickled product.

Most pickle recipes call for distilled vinegar. This is the clear, colorless vinegar made by fermenting grains. It has a mellow aroma, tart acid flavor, and does not affect the color of the light-colored vegetables or fruits.

Apple cider vinegar, made from fermented apple juice is a good choice for many pickles. It has a mellow, fruity flavor that blends well with many spices. However, it will darken light colored vegetables and fruits.

Apple cider-flavored distilled vinegar has the flavor and brown color of apple cider vinegar, but it is a mixture of apple cider flavoring and distilled vinegar. Use it in the same way as apple cider vinegar.

Any of these vinegars may be used as long as it has 5% acidic acid. Occasionally you will find four or six percent acidic acid vinegars, but recipe formulation is done with a 5% vinegar so using the 5% vinegar will give you the best results. Do not use wine vinegars or other flavored vinegars when you make pickles, unless you are sure their acetic acid content is 5%. Do not use homemade vinegar when you make pickles because the acetic acid content is unknown and variable.

When you make pickles, do not dilute the vinegar unless the recipe specifically directs you to add water. If the flavor seems too tart, add a little sugar.

Ask Extension Database, NDSU Extension Service

**vicky** · 23-09-2008, 07:40 AM

I have distilled vinegar which I use for cleaning the bathroom as it's so strong! Your pickles might be a bit on the vinegary side but other than that ok!

**maximepaul** · 23-09-2008, 08:06 AM

the sarson's pickling vinegar that i use is both distilled and spiced??? it quite clearly says pickling vinegar though so i didn't question it it was a big jar for 99p so i thought that'll do!!!

**Flummery** · 23-09-2008, 08:33 AM

I've used the Sarson's pickling vinegar for both pickles and chutneys. It gives a very good result.

**gardenercath** · 23-09-2008, 12:50 PM

I used Sarson's pickling vinegar last year for my beetroot and it was too vinegary. This year i have used 1/2 vinegar and 1/2 water everyone said they were much better.

**Flummery** · 23-09-2008, 01:01 PM

If you water down your vinegar there's a chance that the pickles won't keep well - may even go mouldy.

I thought pickles were MEANT to taste vinegary!

**Capsid** · 23-09-2008, 02:13 PM

Originally posted by Flummery View Post

If you water down your vinegar there's a chance that the pickles won't keep well - may even go mouldy.

I thought pickles were MEANT to taste vinegary!

I like beetroot pickled in sweet vinegar. For that I use 1/3 water used from boiling the beets, 1/3 sugar, 1/3 white vinegar. Once sealed I don't think they will go mouldy and once opened, well they won't be around long

.

**Flummery** · 23-09-2008, 04:07 PM

The sugar is also a preservative don't forget. Just adding water is diluting your preserving agent a bit too much for me. I'm with you on the fact that they don't stay around long when opened!

**valmarg** · 23-09-2008, 06:55 PM

I have both Sarsons distilled malt vinegar and malt vinegar. The are both 5% acidity.

I think it is important to use a good quality vinegar, such as Sarsons, and not the cheaper non-brewed condiment.

To sweeten (for example, pickled onions) I would not be inclined to add any water. What I would do is top the jars up with a very generous slug of either balsamic or sherry vinegar.

valmarg

**maximepaul** · 24-09-2008, 10:11 AM

i think ill try the other sarsons malt thats not distilled you mentioned Valmarg then i will have an idea of different tastes.
Nice Website Flummery intresting to read

**mrdinkle** · 24-09-2008, 06:03 PM

Thanks for the replies - much appreciated!

I've beens staring at the jars wondering if they will turn out all right.

What happened was that the sarson's distilled and pickling vinegars were side by side and they kinda looked the same - easy mistake to make (so my wife says

).

Anyhoo, we soaked them in salt for 24hours then used disilled vinegar, malt vinegar, root ginger and pickling spices - smelt amazing!

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