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Canning -- Pickled and Fermented Foods
What kind of vinegar should I use to make pickles?
Use vinegar that is at least 5 percent acidity (50 grains). If the acidity of homemade vinegar or other vinegars cannot be determined, do not use it to make pickles.
PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, NC State University, Raleigh, NC (September 2004)
PREPARED BY: Angela M. Fraser, Ph.D., Associate Professor/Food Safety Specialist, and Carolyn J. Lackey, Ph.D., R.D., L.D.N., Professor/Food and Nutrition Specialist, North Carolina State University (August 2004)