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Braggs Apple Cider Vinegar

Posted by judydel (My Page) on
Sun, Jul 27, 14 at 13:38

Has anyone made Pickled Dill Beans using Bragg Apple Cider Vinegar? I know that it is safe because it is 5%. I'm just wondering about the taste and look of the product.

So if you've done this, please share your experience especially if you've used this recipe but subbed the apple cider vinegar. Also, please indicate if you strained the mother or not.


This post was edited by judydel on Sun, Jul 27, 14 at 13:39

Follow-Up Postings:

RE: Braggs Apple Cider Vinegar

  • Posted by malna NJ 5/6 (My Page) on
    Sun, Jul 27, 14 at 17:58

Linked below is a post about using Bragg's in canning (not the recipe you mentioned, but plenty of discussion of usage).

Here is a link that might be useful: Using Vinegar with the Mother

RE: Braggs Apple Cider Vinegar

  • Posted by digdirt 6b-7a North AR (My Page) on
    Sun, Jul 27, 14 at 18:38

I was going to post the same thread malna did and I think it answers your questions. It would seem that the taste 'might' be improved but the appearance would suffer. And yes you might as well strain the mother because the processing is going to kill it anyway.

As for subbing regular Heinz apple cider vinegar in Dilly Beans, yes I do so as I much prefer its flavor over white. We use cider vinegar rather than white in most all our pickling recipes.


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