Hey again,

I think I'm going to try using 1/2 vinegar & 1/2 water for my pickles
from now on - I'm just hoping its safe to do this. Is there other ways
of reducing the vinegary taste of pickles apart from adding sugar?
Does the vinegary taste mellow the longer pickles are stored? Thanks
for all this,

Torlesse

Yes, the vinegar does mellow... but that does not mean it dissipates.
Try using a blend of water and 'vinegar' (I am assuming that you are at
the very least using a good vinegar eg wine vinegar or malt.) However,
the ph will then matter so I don't think a 50/50 split will be OK... but
experts may disagree.

I like to use mild vinegars like coconut vinegar or rice vinegar, malt
(real) is also good.

Peter Watson

torlesse wrote:

Hey again,

I think I'm going to try using 1/2 vinegar & 1/2 water for my pickles
from now on - I'm just hoping its safe to do this. Is there other ways
of reducing the vinegary taste of pickles apart from adding sugar?
Does the vinegary taste mellow the longer pickles are stored? Thanks
for all this,

Torlesse