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Preserving (rec.food.preserving) Devoted to the discussion of recipes, equipment, and techniques of food preservation. Techniques that should be discussed in this forum include canning, freezing, dehydration, pickling, smoking, salting, and distilling. |
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Hey again,
I think I'm going to try using 1/2 vinegar & 1/2 water for my pickles from now on - I'm just hoping its safe to do this. Is there other ways of reducing the vinegary taste of pickles apart from adding sugar? Does the vinegary taste mellow the longer pickles are stored? Thanks for all this, Torlesse |
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Yes, the vinegar does mellow... but that does not mean it dissipates.
Try using a blend of water and 'vinegar' (I am assuming that you are at the very least using a good vinegar eg wine vinegar or malt.) However, the ph will then matter so I don't think a 50/50 split will be OK... but experts may disagree. I like to use mild vinegars like coconut vinegar or rice vinegar, malt (real) is also good. Peter Watson torlesse wrote: > Hey again, > > I think I'm going to try using 1/2 vinegar & 1/2 water for my pickles > from now on - I'm just hoping its safe to do this. Is there other ways > of reducing the vinegary taste of pickles apart from adding sugar? > Does the vinegary taste mellow the longer pickles are stored? Thanks > for all this, > > Torlesse |
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