The commonest type of vinegar used for pickling is either distilled white or malt (brown). Use white vinegar if you don't want malt vinegar to darken the colour of the pickled items (hard-boiled eggs, whole or sliced onions, and other vegetables, etc). The vinegar used to pickle beetroot would not matter as the strong dark redness of the beetroot would override a malt vinegar.
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.
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.
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
To use white vinegar for pickling vegetables, mix it with water and salt to create a pickling brine. Heat the brine until the salt dissolves, then pour it over the vegetables in a jar. Let the vegetables sit in the brine for a few days to pickle before enjoying them.
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 . . .
By using small amount of vinegar it preserve pickle.
Acids eg vinegar