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?

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!

stvnishere (author)  Paige Russell10 days ago

Thank you for your reply and for the lessons!