Choosing Vinegar

• Recipes that call for vinegar in pickling require that you use a 5 percent acetic acid vinegar. The acidity of a vinegar is easily found on the labels of most vinegars, and anything with at least 5 percent acidity will do. Distilled white vinegar works best as it has a clean flavor and clear color; however, different types of vinegar work as well. Apple cider vinegar will change the color of your pickles and impart a fruitier undertone. There is a type of vinegar specifically called pickling vinegar, but it's difficult to find. It contains 7 percent acetic acid and can be used in any recipe to create a more sour pickle.

Percentages and Dilutions

• Vinegars labeled as salad vinegars or wine vinegars usually contain only 4 percent acidity, unless marked otherwise. Steer clear of these when pickling as they aren't acidic enough to create good pickles. Homemade vinegar should also be avoided unless the acidity has been tested and determined to be above 5 percent. Old family pickling recipes sometimes call specifically for pickling vinegar diluted with water. Old-time pickling vinegar had a content of 10 percent acetic acid. This concentration is difficult to find nowadays, so if you choose to use an old family recipe, opt for a standard 5-percent vinegar but ensure to do the math to refrain from over-diluting your solution.

Quick Pickling

• Quick pickling creates pickles that are edible within the hour and most often uses vinegar and spices. In this method, vinegar, water and spices are heated to boiling and then veggies are added to the hot mixture, sometimes brought to a boil again to cook the vegetables a little in the brine. For every 1 cup of vinegar, add 1/2 cup water, 1 tablespoon of salt and spices of your choice. Heat to boiling and add veggies of your choice, making sure to fully submerge vegetables. If you are using soft veggies, it's unnecessary to boil them again but if you are quick-pickling something tougher, bring it to a boil again and cook for a few minutes until your desired consistency is reached. Store in a glass jar in the fridge for up to two weeks. These are best eaten after they've been sitting for at least an hour or two, or overnight.

Warnings, Tips and Tricks

• Do not dilute a recipe beyond what is called for. Acidity is very important in pickling and storing food, and low acid content can harbor botulism and make stored food unsafe to eat. Always follow pickling proportions exactly. If quick-pickling produces pickles that are too sour for your taste, consider adding a pinch of sugar to balance the sourness. Use soft water. Minerals in hard water can lower the acidity of the vinegar. Soften hard water by boiling it for 15 minutes to evaporate extra chlorine. It's not a good idea to use iodized salt in pickles. It will discolor the recipe and give the vegetables an undesirable flavor. Use pickling or canning salt, or even sea salt.