HOME > Chowhound > Home Cooking >

Can I use raw vinegar for pickling in the refrigerator?

sherrib Aug 6, 2013 06:19 AM

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!

 
  1. Click to Upload a photo (10 MB limit)
Delete
  1. Ttrockwood RE: sherrib Aug 7, 2013 07:14 PM

    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
      sherrib RE: Ttrockwood Aug 8, 2013 05:48 AM

      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. r
      RavaIdli RE: sherrib Aug 8, 2013 08:51 PM

      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
        sherrib RE: RavaIdli Aug 9, 2013 05:19 AM

        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. BobB RE: sherrib Aug 9, 2013 10:43 AM

        I've pickled my home-grown jalapeƱos 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.

        Show Hidden Posts