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Can I use raw vinegar for pickling in the refrigerator?

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Hi Everyone,

I have become obsessed with pickling this week. I use raw, unpasteurized apple cider vinegar in my salads and added to glasses of water for its health benefits almost daily. I was wondering if I could use it for pickling vegetables in the refrigerator? I believe it shouldn't be used for fermenting outside the refrigerator but was wondering if it would be ok to use otherwise. I attached a picture of some veggies I pickled using the raw, unpasteurized acv but I heated the vinegar to a near boil before pouring over the veggies. I feel like I essentially killed off whatever was living in there and that I would have ended up with the same exact result if I had just started off with regular, pasteurized acv. I was wondering if I could simply add the unpasteurized acv without heating it first? Any and all advice appreciated!

 
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  1. I am sure it would work, it will just take longer to become "pickled" and the flavor may be more mild. Maybe try a hybrid method with a small amount of heated vinegar/spices/salt mixture to cover the veggies and after it cools replace with the acv?
    I have read of the benefits of drinking acv but it may be a "waste" of such a quality product to use for pickles since such a small amount of the brine is injested. Not sure if this is an expensive ingredient for you.

    1 Reply
    1. re: Ttrockwood

      Thank you for responding! I think I will try the hybrid method, sounds like it would work great. The acv is pricier than other vinegars but I really love the stuff and am constantly looking for more uses for it.

    2. The Zuni zucchini pickles use apple cider vinegar. Doesn't specify pasteurized or not, but you do boil it & pickle in the refrig. Lots of recipes online, including here:

      http://www.marthastewart.com/318749/j...

      1 Reply
      1. re: RavaIdli

        Thank you for the info. Any idea why it's boiled? Other than to soften and meld the pickling spices, I can't really figure it out.

      2. I've pickled my home-grown jalapeños by simply washing and slicing them and then covering them with unheated white vinegar and sticking them in the fridge. The pickle well and last for months.