In article >, Ophelia
> wrote:

> "Doug Freyburger" > wrote in message
> ...
> > Ophelia wrote:
> >> "Dave Balderstone" > wrote:
> >>
> >>> It's 7% here in Canada, but I don't use it for pickles. Tried it once
> >>> and you'd be amazed at the difference those 2% make! Nasty...
> >>
> >> What does it get used for?
> >
> > 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.

Sorry if I was unclear. The 7% vinegar here is white, not malt. I guess
some folk use it for pickling, but I don't like the results.