White Vinegar Basics

• Distilled white vinegar, which is made through the fermentation of grains, is a common pickling base used in most commercial pickling in the United States. White vinegar lacks the distinct flavor of many other types of vinegar, making it suitable to use as the pickling agent for different types of sweet and savory pickles. Because it is useful in pickling and many household applications, you can find white vinegar at most markets.

Vinegar Pickling Basics

• Pickles made using vinegar, whether they are sour or sweet, are called "quick" pickles. Unlike fermented pickles, which undergo a process in which bacteria transforms sugars present in produce into lactic acid in a controlled environment, pickles using vinegar are acidified to create a similar flavor. While some quick pickles such as quick dill pickles will require a resting period of up to one month to develop their flavor, other quick pickles, such as relish, are ready immediately after you make them.

Vinegar Strength

• Always use 5-percent strength white vinegar for all your pickling projects. While many commercially sold vinegars arbitrarily dilute their vinegars to this standard strength, others do not. This percentage is necessary to prevent spoilage in pickled items. When a recipe calls for you to boil a brine containing white vinegar for a certain amount of time, ensure that you follow this time appropriately to prevent the loss of some of the acidity of the vinegar.

White Vinegar Pickling Safety

• Always follow a trusted method when you're making pickles using white vinegar to ensure your safety. Recipes are formulated so that the end product is acidified, so that the pH is 4.6 or lower to prevent the growth of botulism. While you can adjust seasonings such as herbs, you should never adjust the amounts of white vinegar, water, salt or sugar in a recipe, as these elements help make the end product safe.