Want to pickle a lot of onions and cabbage. Here in London, Sarsons Malt
Vinegar is cheap and cheerful when purchased from Chinese wholesalers. Would
prefer the mild flavour of Rice Vinigar, but it's expensive having to come
from Japanese shops here.

I have heard of people adding thirty percent of boiled water to a pickling
mixture reduce the vinigar taste.

Would you think adding fifty percent of boiled water would make the mixture
too dilute to sterilize and pickle properly? Basically I would add as
much water as I could get away with, but i dont know how much that could be.
Thanks for any advice.