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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!

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  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:


      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.

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