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.

"john east" > wrote in message
...
> 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.

This sounds odd to me but I am sure the experienced people here will know
better.

I use Sarsons but I boil it to reduce the liquid (driving off some of the
water?)

I am interested to see the responses.

O in UK

--
http://www.shop.helpforheros.org.uk

"john east" > wrote in message
...
> 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.

This sounds odd to me but who knows?

I use Sarsons but I boil it to reduce the liquid (driving off some of the
water?)

I am interested to see the responses.

I am also posting this to rec.food.preserving.

O in UK

--
http://www.shop.helpforheros.org.uk

On Fri, 2 Sep 2011 11:56:59 +0100, "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.
>

Specific strength and type of vinegar is used to guarantee a specific
PH solution. It is dangerous (as in you can kill yourself with
botulism) to have any other solution than that recommended for
canning/pickling specific produce. Consult UK canning guidelines for
correct procedure, they should be available on the Internet. If you
insist on going ahead on your own, please do not feed the results to
anyone.
Janet US

john east wrote:
> Want to pickle a lot of onions and cabbage. Here in London, Sarsons
> Malt Vinegar is cheap and cheerful ....

The malt vinegar I purchase is also cheap, but surly as hell.

--
Dave
"A human being should be able to change a diaper, plan an invasion,
butcher a hog, conn a ship, design a building, write a sonnet, balance
accounts, build a wall, set a bone, comfort the dying, take orders,
give orders, cooperate, act alone, solve equations, analyze a new
problem, pitch manure, program a computer, cook a tasty meal, fight
efficiently, die gallantly. Specialization is for insects."......
Robert Heinlein

"Sqwertz" > wrote in message
...
> On Fri, 2 Sep 2011 12:01:30 +0100, Ophelia wrote:
>
>> I use Sarsons but I boil it to reduce the liquid (driving off some of the
>> water?)
>
> And the vinegar. Exhale, then take a whiff of that boiling vinegar.
> I really don't think vinegar reduces well - unless it's a vinegar with
> a fair amount of solids which would be the only reason to reduce it.
> Anything lighter than malt vinegar is worthless trying to reduce, IMO

Sarsons is malt vinegar.


--
http://www.shop.helpforheros.org.uk

In article >,
Sqwertz > wrote:

> On Fri, 2 Sep 2011 12:01:30 +0100, Ophelia wrote:
>
> > I use Sarsons but I boil it to reduce the liquid (driving off some of the
> > water?)
>
> And the vinegar. Exhale, then take a whiff of that boiling vinegar.
> I really don't think vinegar reduces well - unless it's a vinegar with
> a fair amount of solids which would be the only reason to reduce it.
> Anything lighter than malt vinegar is worthless trying to reduce, IMO

I don't think so either. The boiling point of pure vinegar isn't that
much higher than water. I think boiling it is just going to stink up
the room.

http://en.wikipedia.org/wiki/Acetic_acid

--
Dan Abel
Petaluma, California USA

"Ophelia" > wrote
>
> I use Sarsons but I boil it to reduce the liquid (driving off some of the
> water?)
>
> I am interested to see the responses.
>
> O in UK

You are driving off the water, but you are also driving off the acetic acid
at the same time. "The boiling point of vinegar is only 213 degrees at a 5%
solution. Does the boiling leave maltose behind? What does it do to the
flavor?

"Ed Pawlowski" > wrote in message
...
>
> "Ophelia" > wrote
>>
>> I use Sarsons but I boil it to reduce the liquid (driving off some of the
>> water?)
>>
>> I am interested to see the responses.
>>
>> O in UK
>
> You are driving off the water, but you are also driving off the acetic
> acid at the same time. "The boiling point of vinegar is only 213 degrees
> at a 5% solution. Does the boiling leave maltose behind? What does it
> do to the flavor?

Tastes fine I still don't believe diluting the vinegar with a lot of
water is safe, which was the original question.


--
http://www.shop.helpforheros.org.uk

On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
wrote:

>
>"Ed Pawlowski" > wrote in message
m...
>>
>> "Ophelia" > wrote
>>>
>>> I use Sarsons but I boil it to reduce the liquid (driving off some of the
>>> water?)
>>>
>>> I am interested to see the responses.
>>>
>>> O in UK
>>
>> You are driving off the water, but you are also driving off the acetic
>> acid at the same time. "The boiling point of vinegar is only 213 degrees
>> at a 5% solution. Does the boiling leave maltose behind? What does it
>> do to the flavor?
>
>Tastes fine I still don't believe diluting the vinegar with a lot of
>water is safe, which was the original question.

Save your breath. They don't care. They just want to out **** each
other with data and then go ahead a do what they want. Hopefully the
OP won't feed it to anyone but himself.
Janet US

"Janet Bostwick" > wrote in message
...
> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
> wrote:
>
>>
>>"Ed Pawlowski" > wrote in message
om...
>>>
>>> "Ophelia" > wrote
>>>>
>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>> the
>>>> water?)
>>>>
>>>> I am interested to see the responses.
>>>>
>>>> O in UK
>>>
>>> You are driving off the water, but you are also driving off the acetic
>>> acid at the same time. "The boiling point of vinegar is only 213
>>> degrees
>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>> it
>>> do to the flavor?
>>
>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>water is safe, which was the original question.
>
> Save your breath. They don't care. They just want to out **** each
> other with data and then go ahead a do what they want.

True enough

Hopefully the
> OP won't feed it to anyone but himself.

One can only hope

--
http://www.shop.helpforheros.org.uk

"Janet Bostwick" > wrote in message
...
> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
> wrote:
>
>>
>>"Ed Pawlowski" > wrote in message
om...
>>>
>>> "Ophelia" > wrote
>>>>
>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>> the
>>>> water?)
>>>>
>>>> I am interested to see the responses.
>>>>
>>>> O in UK
>>>
>>> You are driving off the water, but you are also driving off the acetic
>>> acid at the same time. "The boiling point of vinegar is only 213
>>> degrees
>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>> it
>>> do to the flavor?
>>
>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>water is safe, which was the original question.
>
> Save your breath. They don't care. They just want to out **** each
> other with data and then go ahead a do what they want. Hopefully the
> OP won't feed it to anyone but himself.
> Janet US

So, you don't know the answer either.

On Sat, 3 Sep 2011 10:42:18 -0400, "Ed Pawlowski" >
wrote:

>
>"Janet Bostwick" > wrote in message
.. .
>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>"Ed Pawlowski" > wrote in message
>>>news:Zb2dnSgr1I9NL_zTnZ2dnUVZ_tOdnZ2d@giganews. com...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>>> the
>>>>> water?)
>>>>>
>>>>> I am interested to see the responses.
>>>>>
>>>>> O in UK
>>>>
>>>> You are driving off the water, but you are also driving off the acetic
>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>> degrees
>>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>>> it
>>>> do to the flavor?
>>>
>>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>>water is safe, which was the original question.
>>
>> Save your breath. They don't care. They just want to out **** each
>> other with data and then go ahead a do what they want. Hopefully the
>> OP won't feed it to anyone but himself.
>> Janet US
>
>So, you don't know the answer either.

The answer to the maltose left behind question is irrelevant as far
as I am concerned. I don't care if the pickles taste like shit, only
that they be safe.
Janet US

On 9/3/2011 10:42 AM, Ed Pawlowski wrote:
>
> "Janet Bostwick" > wrote in message
> ...
>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>> "Ed Pawlowski" > wrote in message
>>> ...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some
>>>>> of the
>>>>> water?)
>>>>>
>>>>> I am interested to see the responses.
>>>>>
>>>>> O in UK
>>>>
>>>> You are driving off the water, but you are also driving off the acetic
>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>> degrees
>>>> at a 5% solution. Does the boiling leave maltose behind? What does it
>>>> do to the flavor?
>>>
>>> Tastes fine I still don't believe diluting the vinegar with a lot of
>>> water is safe, which was the original question.
>>
>> Save your breath. They don't care. They just want to out **** each
>> other with data and then go ahead a do what they want. Hopefully the
>> OP won't feed it to anyone but himself.
>> Janet US
>
> So, you don't know the answer either.
Hasn't anyone heard of "Distilled Vinegar", which is a 5% solution?

--


James Silverton, Potomac

I'm *not*

"Janet Bostwick" > wrote in message
...
> On Sat, 3 Sep 2011 10:42:18 -0400, "Ed Pawlowski" >
> wrote:
>
>>
>>"Janet Bostwick" > wrote in message
. ..
>>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>>"Ed Pawlowski" > wrote in message
>>>>news:Zb2dnSgr1I9NL_zTnZ2dnUVZ_tOdnZ2d@giganews .com...
>>>>>
>>>>> "Ophelia" > wrote
>>>>>>
>>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>>>> the
>>>>>> water?)
>>>>>>
>>>>>> I am interested to see the responses.
>>>>>>
>>>>>> O in UK
>>>>>
>>>>> You are driving off the water, but you are also driving off the acetic
>>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>>> degrees
>>>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>>>> it
>>>>> do to the flavor?
>>>>
>>>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>>>water is safe, which was the original question.
>>>
>>> Save your breath. They don't care. They just want to out **** each
>>> other with data and then go ahead a do what they want. Hopefully the
>>> OP won't feed it to anyone but himself.
>>> Janet US
>>
>>So, you don't know the answer either.
>
> The answer to the maltose left behind question is irrelevant as far
> as I am concerned. I don't care if the pickles taste like shit, only
> that they be safe.
> Janet US

OK so you don't know the answer. If is is irrelevant, don't stick your
nose in here. There must be a reason that Ophelia boils it and reduces the
vinegar. I'd like to know what it does and I don't care if you do or not.

On Fri, 2 Sep 2011 19:56:35 -0500, Sqwertz wrote:

> On Fri, 02 Sep 2011 15:42:11 -0700, Dan Abel wrote:
>
>> In article >,
>> Sqwertz > wrote:
>>
>>> And the vinegar. Exhale, then take a whiff of that boiling vinegar.
>>> I really don't think vinegar reduces well - unless it's a vinegar with
>>> a fair amount of solids which would be the only reason to reduce it.
>>> Anything lighter than malt vinegar is worthless trying to reduce, IMO
>>
>> I don't think so either. The boiling point of pure vinegar isn't that
>> much higher than water. I think boiling it is just going to stink up
>> the room.
>>
>> http://en.wikipedia.org/wiki/Acetic_acid
>
> I's surprised it was that high consideringmuch. I tend to mistakenly
> associate density with boiling point, and in that regards thay are
> almost identical. And your typical store-bought vinegar is only 4-6%
> acetic acid. The rest is water and solids.
>
> Which brings another point - What is boiling, just the water? That
> water is probably vaporizing some of the vinegar into the air, and
> vinegar actually raises the boiling point of water, but is the vinegar
> actually boiling?
>
> Whatever it is, I know you don't want to take a good whiff of a
> boiling vinegar solution. But for some reason I ALWAYS have to do it.
>
> -sw

<snort>

there's something about powerful smells.

your pal,
blake

"James Silverton" > wrote
>>>>>
>>>>> "Ophelia" > wrote
>>>>>>
>>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some
>>>>>> of the
>>>>>> water?)
>>>>>>
>>>>>> I am interested to see the responses.
>>>>>>
>>>>>> O in UK
>>>>>
>>>>> You are driving off the water, but you are also driving off the acetic
>>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>>> degrees
>>>>> at a 5% solution. Does the boiling leave maltose behind? What does it
>>>>> do to the flavor?
>>>>
>>>> Tastes fine I still don't believe diluting the vinegar with a lot of
>>>> water is safe, which was the original question.
>>>
>>> Save your breath. They don't care. They just want to out **** each
>>> other with data and then go ahead a do what they want. Hopefully the
>>> OP won't feed it to anyone but himself.
>>> Janet US
>>
>> So, you don't know the answer either.
> Hasn't anyone heard of "Distilled Vinegar", which is a 5% solution?
> James Silverton, Potomac


Sure that is what they start out with. One poster is diluting it, the other
is trying to concentrate it. Or concentrate something, like the malt.

"Sqwertz" > wrote in message
...
> On Sat, 03 Sep 2011 06:43:05 -0600, Janet Bostwick wrote:
>
>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>> wrote:
>>
>>>
>>>"Ed Pawlowski" > wrote in message
>>>news:Zb2dnSgr1I9NL_zTnZ2dnUVZ_tOdnZ2d@giganews. com...
>>>>
>>>> "Ophelia" > wrote
>>>>>
>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some of
>>>>> the
>>>>> water?)
>>>>>
>>>>> I am interested to see the responses.
>>>>>
>>>>> O in UK
>>>>
>>>> You are driving off the water, but you are also driving off the acetic
>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>> degrees
>>>> at a 5% solution. Does the boiling leave maltose behind? What does
>>>> it
>>>> do to the flavor?
>>>
>>>Tastes fine I still don't believe diluting the vinegar with a lot of
>>>water is safe, which was the original question.
>>
>> Save your breath. They don't care. They just want to out **** each
>> other with data and then go ahead a do what they want. Hopefully the
>> OP won't feed it to anyone but himself.
>
> Am I one of the ones ****ing? I don't know if I should be offended
> or not. I brought up the same points as Ed did and am still sondering
> about the flavor. I wasn't really concerned about the safety as I
> wasn't assuming Ophelia was using her boiled vinegar to pickle for
> long shelf storage. In that case it isn't safe. In that case the
> "data" were "****ing" about IS very important. And I don't see
> anybody ****ing except you.

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.

--
http://www.shop.helpforheros.org.uk

On 9/3/2011 2:17 PM, Ophelia wrote:
>
> "Sqwertz" > wrote in message
> ...
>> On Sat, 03 Sep 2011 06:43:05 -0600, Janet Bostwick wrote:
>>
>>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>>> wrote:
>>>
>>>>
>>>> "Ed Pawlowski" > wrote in message
>>>> ...
>>>>>
>>>>> "Ophelia" > wrote
>>>>>>
>>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some
>>>>>> of the
>>>>>> water?)
>>>>>>
>>>>>> I am interested to see the responses.
>>>>>>
>>>>>> O in UK
>>>>>
>>>>> You are driving off the water, but you are also driving off the acetic
>>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>>> degrees
>>>>> at a 5% solution. Does the boiling leave maltose behind? What does it
>>>>> do to the flavor?
>>>>
>>>> Tastes fine I still don't believe diluting the vinegar with a lot of
>>>> water is safe, which was the original question.
>>>
>>> Save your breath. They don't care. They just want to out **** each
>>> other with data and then go ahead a do what they want. Hopefully the
>>> OP won't feed it to anyone but himself.
>>
>> Am I one of the ones ****ing? I don't know if I should be offended
>> or not. I brought up the same points as Ed did and am still sondering
>> about the flavor. I wasn't really concerned about the safety as I
>> wasn't assuming Ophelia was using her boiled vinegar to pickle for
>> long shelf storage. In that case it isn't safe. In that case the
>> "data" were "****ing" about IS very important. And I don't see
>> anybody ****ing except you.
>
> 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.

--


James Silverton, Potomac

I'm *not*

"James Silverton" > wrote in message
...
> On 9/3/2011 2:17 PM, Ophelia wrote:
>>
>> "Sqwertz" > wrote in message
>> ...
>>> On Sat, 03 Sep 2011 06:43:05 -0600, Janet Bostwick wrote:
>>>
>>>> On Sat, 3 Sep 2011 09:04:37 +0100, "Ophelia" >
>>>> wrote:
>>>>
>>>>>
>>>>> "Ed Pawlowski" > wrote in message
>>>>> ...
>>>>>>
>>>>>> "Ophelia" > wrote
>>>>>>>
>>>>>>> I use Sarsons but I boil it to reduce the liquid (driving off some
>>>>>>> of the
>>>>>>> water?)
>>>>>>>
>>>>>>> I am interested to see the responses.
>>>>>>>
>>>>>>> O in UK
>>>>>>
>>>>>> You are driving off the water, but you are also driving off the
>>>>>> acetic
>>>>>> acid at the same time. "The boiling point of vinegar is only 213
>>>>>> degrees
>>>>>> at a 5% solution. Does the boiling leave maltose behind? What does it
>>>>>> do to the flavor?
>>>>>
>>>>> Tastes fine I still don't believe diluting the vinegar with a lot of
>>>>> water is safe, which was the original question.
>>>>
>>>> Save your breath. They don't care. They just want to out **** each
>>>> other with data and then go ahead a do what they want. Hopefully the
>>>> OP won't feed it to anyone but himself.
>>>
>>> Am I one of the ones ****ing? I don't know if I should be offended
>>> or not. I brought up the same points as Ed did and am still sondering
>>> about the flavor. I wasn't really concerned about the safety as I
>>> wasn't assuming Ophelia was using her boiled vinegar to pickle for
>>> long shelf storage. In that case it isn't safe. In that case the
>>> "data" were "****ing" about IS very important. And I don't see
>>> anybody ****ing except you.
>>
>> 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.

Let us just say, we (that is they and I) ended up with a little less vinegar
than we started with. Since you weren't there ...

You don't mention the question from the OP ...

--
http://www.shop.helpforheros.org.uk

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

"Jim Elbrecht" > wrote in message
news
> 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.

Perhaps not readily but ice houses were in use from early 17C certainly UK
and in US if I am not mistaken.
--
http://www.shop.helpforheros.org.uk

"Ophelia" > wrote:

>
>"Jim Elbrecht" > wrote in message
>news

-snip-
>> 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.
>
>Perhaps not readily but ice houses were in use from early 17C certainly UK
>and in US if I am not mistaken.

Certainly by 1881 at least in the northern states -- but harvested ice
was still a pretty precious commodity to most especially for something
that could be accomplished with the residual heat of an already
burning fire.

Jim

In article >,
says...
>
> "Ophelia" > wrote:
>
> >
> >"Jim Elbrecht" > wrote in message
> >news
>
> -snip-
> >> 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.
> >
> >Perhaps not readily but ice houses were in use from early 17C certainly UK
> >and in US if I am not mistaken.
>
> Certainly by 1881 at least in the northern states -- but harvested ice
> was still a pretty precious commodity to most especially for something
> that could be accomplished with the residual heat of an already
> burning fire.

Freezing is readily available in much of the US. You just put it
outside in February.

If you're doing it to something that will used during pickling season
you need to plan ahead is all.

On Sat, 3 Sep 2011 20:06:49 +0100, Ophelia wrote:

> "Jim Elbrecht" > wrote in message
> news
>>
>> 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.
>
> Perhaps not readily but ice houses were in use from early 17C certainly UK
> and in US if I am not mistaken.

an ice house can kepp something cold but i don't think you'll be able to
freeze something in one.

your pal,
blake

"blake murphy" > wrote in message
...
> On Sat, 3 Sep 2011 20:06:49 +0100, Ophelia wrote:
>
>> "Jim Elbrecht" > wrote in message
>> news
>>>
>>> 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.
>>
>> Perhaps not readily but ice houses were in use from early 17C certainly
>> UK
>> and in US if I am not mistaken.
>
> an ice house can kepp something cold but i don't think you'll be able to
> freeze something in one.

Hmmmm ... well, I suppose ... it couldn't bring the temps down below zero,
but I suspect if that something were in actual contact with the ice, it
might freeze.
--
http://www.shop.helpforheros.org.uk

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