There are three broad categories of pickling vinegar strengths commercially available: Three categories of pickling vinegar strengths While a 6% vinegar might seem like it’s only 1% stronger than 5%, in fact, that 1% increase in acetic acid makes it 20% stronger than the 5%. Standard household vinegar is only 4% in Australia and New Zealand. The strength of a consumer-grade vinegar is measured by what concentration of acetic acid is in it.Ī standard household vinegar (in North America, the UK, Germany) is 5% strength. University of Georgia Cooperative Extension. If a less sour product is preferred, add sugar rather than decrease the vinegar.” Andress, Elizabeth L. Do not dilute the vinegar unless the recipe specifies, because you will be diluting the preservative effect. White distilled vinegar is often used for onions, cauliflower and pears where clearness of color is desired.ĭo not use homemade vinegar or vinegar of unknown acidity in pickling. Cider vinegar has a good flavor and aroma, but may darken white or light-coloured fruits and vegetables. This is the level of acidity in most commercially bottled vinegars. Use cider or white vinegar of 5-percent acidity (50 grain). The authors of So Easy to Preserve (who are associated with both the above organizations) say: Any vinegar should be at least five percent acetic acid.” Andress, Elizabeth. Pickling: Not Just For Cucumbers Anymore. Apple cider vinegar is milder and offers a different flavor note than white distilled vinegar. Use apple cider or white distilled vinegar, but the pickles may taste best with the recommended type in the recipe. White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower.” United States Department of Agriculture (USDA). White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended. Apple cider vinegar can colour pickled items brown, and is more expensive, but some people prefer its flavour.White distilled vinegar gives a clarity to pickled items, and is cheap, but some people feel its taste is harsh.The normal alternative is 5% apple cider vinegar. It is this vinegar upon which Ball, Bernardin, the USDA, etc., base their recipes. Thus, the “norm” for picking vinegar in North America is 5%, white distilled vinegar. The default pickling vinegar is also assumed to be white distilled vinegar made from grain, usually corn. The minimum acidity accepted for pickling uses is 5 %, and that is also assumed to be the standard strength. In North America, what constitutes picking vinegar is defined by strength. 12 Other random facts about vinegar strength.11 Not all strong vinegars are pickling vinegars.10 Testing the strength of vinegar at home.8 Can you follow the canning directions provided by pickling vinegar makers.7.1 Make your own spiced pickling vinegar.5 Is pickling vinegar always super strong.
4 What is the advantage of using stronger vinegars in pickling.3 Three categories of pickling vinegar strengths.1 What do the National Center / USDA say.