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Fri, May 17, 13 at 16:18
| Hello all, First off, I KNOW all the canning books/etc say to use 5% vinegar when pickling. My go-to brine recipe combines vinegar and water in equal amounts. If my understanding of the acidity measurement is correct, this produces a solution with an acidity of 2.5%. Is there any reason I couldn't use rice wine vinegar (typically labeled at 4%) and just not dilute it/dilute it less? Thank you! |
Follow-Up Postings:
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| Check out the thread linked below - scroll down to the bottom and you'll see a link to Linda Z's blog with the conversion formula for using rice vinegar in recipes that normally require 5% vinegar. |
Here is a link that might be useful: Canning Pickled Ginger Thread
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| Since you are already using a 1:1 brine mix which is the lowest recommended there is a potential risk with shelf time (ph rises with time). If it were me I'd go to at least a 2:1 ratio. Dave |
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