Vinegar choice for pickling
I just tried my first batch of vinegar pickles and chose what is supposedly a high-quality, accurately diluted apple cider vinegar with an acidity of 5%. I followed a very basic recipe which called to dilute that with an equal amount of water when making the brine, which I did. According to the recipe I used, and also according to the official Ball guide on pickling, that should have produced a mellow taste and allowed the spices and garlic I included to really show through.
However, everything just tastes and smells like vinegar, even two weeks later.
According to the recipe and to Ball, I did everything right and should have ended up with a nice, simple, somewhat spicy batch of pickles. But the overwhelming vinegar flavor makes me think I probably chose the wrong vinegar. Is there a better one I should be using? Should I dilute it further next time?
Best Answer
While you could certainly use plain white vinegar, there's not all that much difference between that and cider vinegar if "vinegar" is the taste you're objecting to.
If you are canning the pickles, changing the recipe could kill you. The vinegar helps to produce an acid environment where botulism does not grow.
So, if it turns out you don't like pickles in vinegar, stick to "refrigerator pickles" if you want to reduce the vinegar further. That is, keep them in the refrigerator the entire time.
You might also want to look into lactic (naturally fermented) pickles where an appropriate salt level keeps things safe until the lactic acid bacteria make enough acid to further keep things safe. Those are refrigerated when complete, typically.
Waiting longer (rather than throwing away) may help the ones you have - it takes some time for the exchange between the inside of the cucumber and the brine to be complete. Or, a refrigerated dip in fresh water for overnight or a few days might help them suit your taste.
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Distilled White Vinegar and its Uses. When it comes to making pickles, the most preferred acid to use will be distilled white vinegar. It is cheap, and its recipe cooks most of the vinegar flavoring out. Another great thing about using distilled white vinegar is that it doesn't leave a tint on the food.What type of vinegar is best for pickling?
Most pickle recipes call for distilled white 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.Do you need special vinegar for pickling?
Brine BasicsAny basic vinegar is game \u2014 white vinegar, apple cider, white wine, and rice vinegar all work well. You can use these vinegars alone or in combination. Steer clear of aged or concentrated vinegars like balsamic or malt vinegar for pickling.Can you use 4% acidity vinegar for pickling?
As long as your pickling vinegar is in the 5 to 7% range, then we'd suggest that they could all be used interchangeably, and as long as the vinegar you use is at least the % stated in the tested recipe you are using, you're good.Why is distilled vinegar preferred in pickling?
Distilled white vinegar White vinegar is preferred when light color is desired for making fruit or cauliflower pickles. It does not compete with the distinctive flavors of herbs and spices in a brine. Because it is clear, it does not change the color of light colored fruits and vegetables.Pickling Vinegar \u0026 Vegetables : Unique Recipes
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