James Silverton > wrote:

>On 9/3/2011 2:17 PM, Ophelia wrote:

-snip-
>>
>> I am using the same process as did my mother and grandmother before her.
>> They lived long lives.
>>
>> I bring my vinegar to the boil and allow it to reduce, but not even by a
>> quarter. I pour it over the eggs and clamp on a lid.
>> The vinegar is harsh but after a couple of months standing time, it
>> mellows and tastes very good.
>>
>> The original question was about adding a 'lot' of water to the vinegar
>> which I suggested is very dangerous.
>>
>I don't think your mother and grandmother did any harm by boiling the
>vinegar but they didn't really "reduce" it. They might as well have
>started with less vinegar.

I would think that the acidity would be raised slightly [maybe enough
to make up for the liquid that gets drawn out of whatever is being
pickled?]

And I think it would help to blend the flavors of whatever else was in
the brew.

Have you done any measurements? This gal appears to know what she's
talking about & raised 5% vinegar to 8.5%-- by boiling off 78% of the
volume.
http://www.in-gender.com/cs/forums/t/20206.aspx
she gives her testing method which I don't grok at all-- but if you
are of a scientific bent you might.

Down towards the end of that thread they mention freezing it to reduce
the water- thus raising acidity. [that works to make some kick-ass
hard cider] The link is dead but it refers to a book ; "The
household Cyclopedia of General Information" - it appears to have been
published in 1881- which makes the suggestion of freezing something
curious-- it wouldn't have been a method as readily available to most
folks as it is now.

Jim