In article >,
"john east" > wrote:

> 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.

Advice on this side of the pond is 5% acetic acid, diluted with no more
than an equal part of water if it is to be diluted. I.e., no weaker
than 1:1.
--
Barb,
http://web.me.com/barbschaller August 24, 2011