For pickling, it is recommended to use white vinegar or apple cider vinegar. These types of vinegar have the right level of acidity needed for pickling and will help preserve the pickled items properly.
The best vinegar for pickling vegetables is white vinegar or apple cider vinegar, as they have a mild flavor that complements the vegetables well.
Vinegar
The recommended vinegar to water ratio for pickling is typically 1:1, meaning equal parts vinegar and water.
Vinegar
Pickling vinegar and white vinegar are not the same, although they are similar. Pickling vinegar typically contains a higher acidity level, usually around 5-7%, which helps preserve foods effectively. It may also have added flavorings or spices specifically for pickling. White vinegar, on the other hand, is generally used for cooking and cleaning and has a more neutral flavor.
There are many ways to 'pickle' cucumbers and vegatables. The most common recipes for pickling involve vinegar (distilled or apple cider vinegar) and salt. Both distilled and apple cider vinegar contain acetic acid. So your answer is 'acid.'
vinegar (when pickling), salt . . .
To create a pickle one must first have a cucumber, quick process pickling mix, clear vinegar, and pickling jars. Clean the cucumbers, cut them into smaller pieces if desired. Combine pickling mix and vinegar together in a non-metal pot, and bring it to a boil. Fill the jars with cucumbers and pour the boiled pickle mix into the jars. Seal the jars, then boil them in a pot of water. Remove jars from water, and set aside to cool. The pickles can be eaten after 24 hours, though it is best to wait two weeks.
By using small amount of vinegar it preserve pickle.
Acids eg vinegar
To use vinegar for pickling vegetables, mix it with water and spices to create a brine. Submerge the vegetables in the brine and let them sit for a few days to pickle.