From a preservation (and safety) standpoint, any commercial vinegar is the same as any other. All must be sold with a minimum of 5% acidity.
The reason to choose Cider vinegar, or any other flavor vinegar, is simply taste. Errr, Taste, and the recipe. Personally, for Bread & Butter pickles, Cider is just fine. But when I use Grandmother Hoskins Salt Dill recipe -- well Cider is to harsh with all that salt. I use a home-made wine vinegar because it is much sweeter.
I recommend taste testing. Mix up a very small test batch, and using different vinegars, taste the brine straight. If it turns out that you like pure distilled white vinegar, then more power to you. If you like 45 year old Aged Italian Balsamic vinegar, then more power to your wallet.
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.
White vinegar
Commercial Cider Vinegar will vary but you could use something like 2.5 as a benchmark
Yes, apple cider vinegar and cider vinegar are the same thing and is made from fermented apples.
Commercial Cider Vinegar will vary but you could use something like 2.5 as a benchmark
Yes, cider vinegar and apple cider vinegar are the same thing.
Hard cider is apple cider that has fermented with most of the natural sugars turned into alcohol. If the hard cider is infected or innoculated with acetobacter, then the alcohol will be converted to acetic acid, making apple cider vinegar. apple cider vinegar Actually it does not i think
apple cider vinegar tablets are different to apple cider vinegar because they are tablets
Yes, apple cider vinegar is an acid. Shall I hence the word "vinegar." Apple cider vinegar has vinegar in it which means its automatically an acid.
Any white wine vinegar will do. Failing that, try apple cider vinegar.
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