Chapter 7 · Pickling Liquids and Brines
Which Vinegar Is Best for Pickling?
Vinegar is the superhero of pickling. White, apple cider, or malt, it's what gives pickles their zing and keeps the nasties out. Here's how to choose one.
What does vinegar do in a pickle?
Two jobs: it gives a pickle its zing, and its acidity keeps the nasties out. That second job is why the vinegar-salt-water ratio in a recipe matters - it is the part that keeps your pickles safe, not just tasty.
Can I use any type of vinegar for pickling?
While white vinegar is commonly used, you can experiment with apple cider vinegar, rice vinegar, and others. Just check the label: the vinegar must be at least 5% acidity for safe preservation (rice vinegar is often only 4-4.5%, so use it for fridge pickles or blend it with a stronger vinegar).
Is white vinegar or apple cider vinegar better for pickling?
Neither is safer - both work, as long as they are at least 5% acidity. The difference is flavour. White vinegar is sharp and clean and lets the spices lead, so in the book it goes into most savoury pickles, like the dill pickles, pickled onions and turshi. Apple cider vinegar is mellower and slightly fruity, so it goes into the sweeter recipes: bread-and-butter pickles, beetroot and the spiced cranberries.
Can you use malt vinegar for pickling?
Yes. It is one of the three everyday pickling vinegars the book names, alongside white and apple cider, and the traditional choice for British pickled onions. It has a strong, savoury flavour and turns the brine brown, so it suits robust vegetables better than delicate ones. As with any vinegar, check it is at least 5% acidity.
Can you pickle with rice vinegar or balsamic vinegar?
For flavour, yes - both are ways to experiment with a brine. But check the acidity on the label: rice vinegar is often only 4-4.5%, so use it for fridge pickles or blend it with a stronger vinegar.
Can you swap one vinegar for another in a recipe?
Yes, as long as the replacement is at least 5% acidity and you use the same amount, so the ratio stays the same. Expect the flavour to change: swapping white for apple cider vinegar makes a pickle softer and fruitier.
Sterilise your equipment, stick to the brine ratios in your recipe, and if a jar smells, looks, or tastes off - bin it. Read the full disclaimer.