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| Well I did it again. Last year I made bread and butter pickles for the first time. DH and I both loved them so I am making them again. HOWEVER, I neglected to write down which recipe I used! Doh!
So I've been reading my books and trying to remember and I think I used the BBB recipe - it looks the most familiar. But, most of the recipes I looked at say to use "vinegar" or "white vinegar". One recipe (SBP) calls for apple cider vinegar. I thought "hmm, that sounds good, I bet apple cider vinegar would be nicer than white for B&B pickles". I think I may have used apple cider vinegar last year but, unfortunately, am not sure. So, my question to you all is this - which do you use for B&B pickles? |
Follow-Up Postings:
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| It's your choice as long as it is %5 vinegar. It all depends the color and flavor you want to end up with. Cider is more mellow, a softer flavor but makes a dark brine. White is a sharp edgier flavor but makes a clear brine. In our house we use cider for most everything since flavor is more important to us than brine color is. So we very rarely use white and for B&B pickles cider works fine. Dave |
Here is a link that might be useful: NCHFP - B&B PIckles
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- Posted by prairie_love z3/4 ND (My Page) on Sun, Sep 2, 12 at 11:26
| Thanks Dave. I do know it's my choice, that it has to be 5%, and the differences between the two. I really was just trying to get feedback as to what group members prefer. Nice to know you prefer the cider. |
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| I like cider vingear, too. Not so tart tasting. |
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- Posted by missemerald 7 (Virginia) (My Page) on Sun, Sep 2, 12 at 13:24
| My family prefers cider vinegar for sweet pickles and relish, and white for dills. When I tried cider for dills, everyone hated it... they liked the zing of the white for those. Hope this helps! |
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- Posted by prairie_love z3/4 ND (My Page) on Sun, Sep 2, 12 at 13:27
| Thanks Linda Lou and Misssemerald. I'm going to use the cider. I agree, I think cider for dills would not taste as good. But for B&B, I think it'll be better. Thanks! |
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| I use cider vinegar for all pickles. I much prefer the taste. I use white vinegar in canning only to slop a bit into the processing kettle to reduce hard water marks on the jars. |
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