Which vinegar do you use to make pickles and chutney?

Sallys_Savings

Brilliant....thanks very much for taking the time to reply.

I can get on with my mammoth job this morning.
Bit sad but I'm getting quite excited lol
*make note to get out more*

aycor

use 2 tables spoons of pickling spice to a litre of vinegar
or 2ins cinnamon, teaspoon cloves, 2 teaspoons allspice, 1 teaspoon black peppercorns, 1 teaspoon mustard seed, 2-3 bay leaves to a litre vinegar dot not boil the vinegar and spices just simmer for a 15 minutes and then stand for 2-3 hrs to get full flavour from spices
as you are doing it this morning this might be better next time but certainly can save money and can be done days before and kept in sealed bottle till needed

good luck

Sallys_Savings

aycor wrote:

use 2 tables spoons of pickling spice to a litre of vinegar
or 2ins cinnamon, teaspoon cloves, 2 teaspoons allspice, 1 teaspoon black peppercorns, 1 teaspoon mustard seed, 2-3 bay leaves to a litre vinegar dot not boil the vinegar and spices just simmer for a 15 minutes and then stand for 2-3 hrs to get full flavour from spices
as you are doing it this morning this might be better next time but certainly can save money and can be done days before and kept in sealed bottle till needed

good luck

Thanks aycor..just printed that off and stuck inside my pickle/chutney file.

donna73

I've just made my first batch of chutney,and i used white vinegar that i keep in for os cleaning.Since, i've read that the acidity of the vinegar should be at least 5%, the white vinegar i used was 4.6%. will this affect how it keeps? what do you find works best flavour-wise and for preserving it?

odds-n-sods

it depends on the kind of chutney you are making. Plain vinegar, apple cider, malt, red wine or white wine vinegars can all be used. Your chutney should be OK. I'd just keep an eye on it and not forget you've made it.

beemuzed

We usually use plain ordinary brown vinegar here.

annaangeluk_2

Hi,

I'm wanting to makes some pickled onions, cucumbers etc and don't know if I've bought the right kind of vinegar!

I've got one of the big jar of sarsons clear vinegar as the supermarket didn't have any of the brown stuff!! Will this work the same? It says on the label that it has the spices in it and doesn't need boiling etc but will it taste the same as the brown vinegar?!

Thanks in advance

Anna x

bonsibabe

I think you should be okay with the white vinegar but I'm not an expert! I didn't know you could pickle cucumbers. I do my own eggs and find that the brown vinegar gives the eggs a brown colouring. I can't wait to get back to the uk and get the white vinegar - the stuff you get over in germany just does not taste right!

Good luck with the pickling!

D x

Debt_Free_Chick

Personally, I think the distilled (clear) vinegar tastes better, but that's probably just a personal thing. I find distilled vinegar has a "fresher, cleaner" taste.

You may still have to add pickling spices ..... are there spices visible in the vinegar? Or just on the list of ingredients? What, exactly, is the vinegar called? Pickling vinegar? Or distilled vinegar?

Farway

The clear vinegar will be pickle OK, but will not have same taste

Think of the difference between pickled cocktail onions & juicy real brown pickled onions

It is matter of taste, some prefer the clear & some the malt vinegar

When I pickled cucs they went very soggy, hope yours are better than my poor effort