The best vinegar for pickles is typically white vinegar or apple cider vinegar, as they provide a clear and tangy flavor that complements the pickling process well.
Vegetable + vinegar = pickle.
Pickling is done using either brine (salt), or vinegar (acid). Either salty or acid environment is unfriendly to most bacteria, hence food does not spoil.
You put them in vinegar.
Vinegar has a sour taste. (Think pickles)
The recommended vinegar to water ratio for making pickles is typically 1:1, meaning equal parts vinegar and water.
Vinegar and salt.
The ideal water to vinegar ratio for making pickles is typically 2:1, meaning two parts water to one part vinegar.
So there is good flavor to the pickles.
The solution for pickles is diluted vinegar or dissolved sodium chloride.
cucumbers and brine vinegar soak the cucumbers in the vinegar for about 48 hours
Well my husband and I were just having this conversation, and found that the vinegar in dill pickles actually cuts the BG levels in half. Seehttp://eatinghealthy.blogspot.com/2007/07/pickles-vinegar-diabetes.html. So the answer is yes. Enjoy!
Pickles are not grown, they are small cucumbers , that are canned in vinegar, salt and sugar and some spices, they sit for a few days, and then become pickles.