Ophelia wrote:
> "Doug Freyburger" > wrote:
>
>> On fries/chips at least. As a an optional flavoring at the table for
>> soups or stews. In pickling I've only seen distilled vinegar in
>> recipes. The strong flavor of malt vinegar isn't promising for
>> pickling, no matter the strength.
>
> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle with
> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
> used to malt vinegar, we can tolerate it more than most.

My heritage is 1/8th your side of the channel 7/8ths the other side of
the channel. I grew up using cider vinegar on fries not malt vinegar on
chips. Same pattern, different detail. But distilled vinegar for
marinates and pickling.