Safe Vinegar for Pickling (2156)

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, a tart acid flavor, and does not affect the color of light-colored vegetables and 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 most 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.

These three vinegars contain five percent acetic acid. Occasionally you will find four or six percent acetic acid vinegars. Use them as you would use the five percent vinegar. Do not use wine vinegars or other flavored vinegars when you make pickles, unless you are sure of the acetic acid content. Do not use homemade vinegar when you make pickles because the acetic acid content is unknown and variable.

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

For more information on this subject, Please visit the College of Agricultural Sciences Publications Web site.

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