Can I use raw vinegar for pickling in the refrigerator?
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!
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.
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.