Vinegar to water ratio?

I mostly use vinegar with 9% acidic acid content, does this mean that I can add more than 50% water to the brine? 75% maybe and still be on the safe side?


Paige Russell2 months ago

Every recipe and bit of vinegar pickling science I've encountered over the years has stated that you must use a vinegar with a minimum of 4.5% acetic acid content. The most common range in commercial vinegars is 4.5-8%, so I would recommend for safety's sake, never adding less than 50% vinegar to a canned jar of pickles regardless of the acetic acid content.

Happy making!
Paige

stvnishere (author)  Paige Russell2 months ago

Thank you for your reply and for the lessons!