What is the Best Vinegar for Pickling

djtonyb

I've bought a huge jar of malt vinegar to pickle my beetroot in but its really strong. I can't eat the beetroot without wheezing from the v strong vinegar taste

What have I done wrong?? Have I used the wrong vinegar?

djtonyb

Does anyone have any suggestions??

ellas9602

Hello

I did exactly the same yesterday! I found it strong too so diluted the vinegar with a little water and also added some sugar (about a teaspoon) then gave it a good shake. This mellowed it a little but I'll be interested to read other responses so that I get it right in future.

Patchwork_Quilt

I'd be interested to know too. I wondered if white vinegar would be any different but haven't tried it yet.

nanokitten

I think malt vinegar is much stronger than white vinegar. normally you buy big jars of white 'pickling vinegar' for this purpose. I guess you could water it down a bit buyt you'd have to be careful, too dilute and it wont stay sterile.

soba

We pickled some beetroot for the first time last year. I used a mixture of white, malt, a bit of apple cider vinegar that was in the back of the cupboard and a few splashes of balsamic vinegar and added some sugar. Tasted just like my nan used to make years ago. No particular reason for the varieties of vinegar - it's just what we had in at the time, but I'm sure the sugar just took the edge off the acidity.

By the way we left ours in a cupboard for a month before trying. Maybe this gives it time to mature?

Bongedone

Sugar takes the sting out. You must keep the vinegar at 5% or above or you risk botulism.

"When you make pickles, do not dilute the vinegar unless the recipe specifically directs you to add water to a 5% strength vinegar. If the flavor seems too tart, add a little sugar."

http://www.extension.umn.edu/distribution/nutrition/00020.html

Dr_DiNg_DoNg

What is the Best Vinegar for Pickling

Pickling vinegar

foxgloves

Hi,
You really need white vinegar for pickling. You can use malt vinegar for some things......it often turns up as an ingredient in some of the spicier chutney recipes, for example. I use white wine vinegar from Aldi. It's about 85p a bottle. I've pickled my beetroot in it and also use it for most chutney. Can't remember what brand I used before, but this is much cheaper and does the job. A man on our local market sells sacks of the little pickling onions and at the same time, he has big plastic containers of white vinegar which would probably be even cheaper, but I haven't seen him yet this year....hope he hasn't given up just as I decide I really want to make some pickled onions!