"Dave Balderstone" > wrote in message
news:120420111827515830%dave@N_O_T_T_H_I_Sbalderst one.ca...
> In article >, Ophelia
> > wrote:
>
>> "Doug Freyburger" > wrote in message
>> ...
>> > Ophelia wrote:
>> >> "Dave Balderstone" > wrote:
>> >>
>> >>> It's 7% here in Canada, but I don't use it for pickles. Tried it once
>> >>> and you'd be amazed at the difference those 2% make! Nasty...
>> >>
>> >> What does it get used for?
>> >
>> > On fries/chips at least. As a an optional flavoring at the table for
>> > soups or stews. In pickling I've only seen distilled vinegar in
>> > recipes. The strong flavor of malt vinegar isn't promising for
>> > pickling, no matter the strength.
>>
>> OK. We use malt on our chips/fries but I am sure it is 5%. I pickle
>> with
>> that 5% vinegar but mostly for pickled eggs. I suppose because we are so
>> used to malt vinegar, we can tolerate it more than most.
>
> Sorry if I was unclear. The 7% vinegar here is white, not malt. I guess
> some folk use it for pickling, but I don't like the results.

OK. I haven't pickled with white vinegar, because so far all I have pickled
are onions and eggs.. but I working on it thanks to he who shall not be
named In case he tells me off again....;p

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