Pickling vinegar

rictic · « **on:** July 24, 2009, 11:44 »

Hello all.

Does anyone add anything extra to thier pickling vinegar or just use it straight from the jar?

Keep the faith.

Rictic.

mashauk · « **Reply #1 on:** July 24, 2009, 11:58 »

It depends what I'm pickling, with gherkins I use white vinegar, fresh dill or dill seed, sugar and coriander seeds, with beetroots I use malt vinegar and sugar, and with shallots I just use malt vinegar. Asda's Malt vinegar is 13p so I've stocked up on that!

Trillium · « **Reply #2 on:** July 24, 2009, 20:47 »

Straight vinegar would be terribly tart.
Like mashauk, it depends on the pickle. For bread and butters, it's always a combination of vinegar, sugar and some water, along with spices. For true dill pickles, there's no vinegar at all, just a salt brine with dill and spices.

peapod · « **Reply #3 on:** July 24, 2009, 21:36 »

I hate the pickling vinegar you buy commercially - its always too tart. Im going to be using Vals recipes this year, rather than having to rinse my cabbage and beetroot before eating!

Ice · « **Reply #4 on:** July 24, 2009, 21:38 »

Whatever vinegar you use it will mellow with time.

DD. · « **Reply #5 on:** July 24, 2009, 21:40 »

Just like you, Ice!

Margret · « **Reply #6 on:** August 01, 2009, 15:05 »

Hello

I would like to ask, when I have done spiced vinegar recipe from Vals book and it says that you have to let it steep, does that mean that I can only use the spiced vinegar after 6-8 weeks and then I can start to pickle my onions?

Val H · « **Reply #7 on:** August 01, 2009, 15:12 »

It depends if you want to go for the "conventional" method or the "quick" method. If you're going to do it by the quick method, you can use it after 2-3 hours.

Steve.B · « **Reply #8 on:** August 02, 2009, 18:38 »

Quote from: Trillium on July 24, 2009, 20:47

Straight vinegar would be terribly tart.
Like mashauk, it depends on the pickle. For bread and butters, it's always a combination of vinegar, sugar and some water, along with spices. For true dill pickles, there's no vinegar at all, just a salt brine with dill and spices.

Hi, I have this year gone for Gurkins.... is there any recipies for the vinegar/brine Dill mix ect.
At the moment I'm putting them into brown pickling vinegar, any suggestions to improve them would be great as it looks like a bumper crop to come.

Poolfield2 · « **Reply #9 on:** August 03, 2009, 18:51 »

I haven't been over to the welcome bit recently but just want to say welcome to Margret and Steve B, I don't think we have "met" before

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Pickling vinegar

rictic

Pickling vinegar

mashauk

Re: Pickling vinegar

Trillium

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peapod

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Ice

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DD.

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Margret

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Val H

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Steve.B

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Poolfield2

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