In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
cut cabbage briefly in boiling water and take it out quickly then put it
in a jar with malt vinegar with a tiny bit of sugar added.

I seem to remember reading a while ago that pickle vinegar could be
diluted 50% with boiled water, to make the pickle taste less acidic.

The Malt vinegar i have bought says on the label that it it 5% acidity.

Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
water?

Thanks for any advice.

"john west" > wrote in message
...
> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the cut
> cabbage briefly in boiling water and take it out quickly then put it in a
> jar with malt vinegar with a tiny bit of sugar added.
>
> I seem to remember reading a while ago that pickle vinegar could be
> diluted 50% with boiled water, to make the pickle taste less acidic.
>
> The Malt vinegar i have bought says on the label that it it 5% acidity.
>
> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with water?
>
> Thanks for any advice.

I can't answer you question but I will tell you that I make various pickles
(veg and eggs) and never dilute my malt vinegar.

You must be in UK because malt vinegar is pretty unusual around here



--
http://www.helpforheroes.org.uk/shop/

On Thu, 22 Oct 2015 07:29:07 +0100, john west
> wrote:

>In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>cut cabbage briefly in boiling water and take it out quickly then put it
>in a jar with malt vinegar with a tiny bit of sugar added.
>
>I seem to remember reading a while ago that pickle vinegar could be
>diluted 50% with boiled water, to make the pickle taste less acidic.
>
>The Malt vinegar i have bought says on the label that it it 5% acidity.
>
>Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>water?
>
>Thanks for any advice.

Yes, you can "safely" dilute 5% vinegar, no worries!

When you have to worry about safety is when you start working with
very concentrated acids, like 50% or over!! Like in chemistry. Often
reagent greade chemical acids like sulfuric, nitric, etc. will be
upwards near 100% and the rule in chemistry is always pour the
concentrated acid INTO the water you will be diluting it with, as
pouring water into a concentrated acid can react violently, splashing
dangerously concentrated acid everywhre, like on YOU! NOT a good
result!

John Kuthe...

On Wednesday, October 21, 2015 at 11:29:08 PM UTC-7, john west wrote:
> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> cut cabbage briefly in boiling water and take it out quickly then put it
> in a jar with malt vinegar with a tiny bit of sugar added.
>
> I seem to remember reading a while ago that pickle vinegar could be
> diluted 50% with boiled water, to make the pickle taste less acidic.
>
> The Malt vinegar i have bought says on the label that it it 5% acidity.
>
> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> water?
>

Are you expecting the diluted vinegar to preserve the red cabbage,
or are you in effect making a side dish that you will keep in
the refrigerator until you need it?

My SIL makes "pickled carrots" which we snack on over a few days.
They are always kept in the refrigerator. They still pack plenty
of crunch.

In article >,
john west > wrote:

> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> cut cabbage briefly in boiling water and take it out quickly then put it
> in a jar with malt vinegar with a tiny bit of sugar added.
>
> I seem to remember reading a while ago that pickle vinegar could be
> diluted 50% with boiled water, to make the pickle taste less acidic.
>
> The Malt vinegar i have bought says on the label that it it 5% acidity.
>
> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> water?
>
> Thanks for any advice.

I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
should be no problem. In fact I do that with 5% cider vinegar. (All
standard disclaimers apply)

On 2015-10-22 12:42 PM, Mark Storkamp wrote:
> In article >,
> john west > wrote:
>
>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>> cut cabbage briefly in boiling water and take it out quickly then put it
>> in a jar with malt vinegar with a tiny bit of sugar added.
>>
>> I seem to remember reading a while ago that pickle vinegar could be
>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>
>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>
>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>> water?
>>
>> Thanks for any advice.
>
> I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
> should be no problem. In fact I do that with 5% cider vinegar. (All
> standard disclaimers apply)


If the vinegar is only 5%, any addition of water will make it weaker,
not stronger.

>

On Wednesday, October 21, 2015 at 8:29:08 PM UTC-10, john west wrote:
> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> cut cabbage briefly in boiling water and take it out quickly then put it
> in a jar with malt vinegar with a tiny bit of sugar added.
>
> I seem to remember reading a while ago that pickle vinegar could be
> diluted 50% with boiled water, to make the pickle taste less acidic.
>
> The Malt vinegar i have bought says on the label that it it 5% acidity.
>
> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> water?
>
> Thanks for any advice.

It's your pickle, you get to decide if you want it less acidic. I wouldn't dilute it myself but your mileage may vary. I went to a Korean market and was surprised to find vinegar of 25% acidity. Oh yeah, you want to dilute that stuff down!

Here's a pretty simple pickle:

https://www.youtube.com/watch?v=0Q5BfjDMzmI

On 22/10/2015 12:29 AM, john west wrote:
> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> cut cabbage briefly in boiling water and take it out quickly then put it
> in a jar with malt vinegar with a tiny bit of sugar added.
>
> I seem to remember reading a while ago that pickle vinegar could be
> diluted 50% with boiled water, to make the pickle taste less acidic.
>
> The Malt vinegar i have bought says on the label that it it 5% acidity.
>
> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with water?
>
> Thanks for any advice.

The recipe I have in a UK book on pickling etc uses full strength, i.e.,
5% vinegar!
The recipe calls for covering the shredded cabbage with salt and leaving
it overnight and then draining the liquid before packing it in jars.

My mother *never* salted her cabbage or onions prior to pickling and
hers were excellent and much in demand.

The recipe then uses spiced vinegar. To each pint of vinegar, add 1 tsp
whole peppers and of whole allspice, bring to a boil, allow to cool
slightly and then pour over the cabbage until covered.
I would not dilute the vinegar, but if you do, I wouldn't add more than
25% water.
Just my opinion, of course. I seem to recall that ready-spiced vinegar
was available in UK supermarkets. That would be preferable to stinking
up the house.
Graham

--
If only the Geologists would let me alone, I could do very
well, but those dreadful hammers! I hear the clink of them
at the end of every cadence of the Bible verses.
John Ruskin, 1851.

"graham" > wrote in message
...
> On 22/10/2015 12:29 AM, john west wrote:
>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>> cut cabbage briefly in boiling water and take it out quickly then put it
>> in a jar with malt vinegar with a tiny bit of sugar added.
>>
>> I seem to remember reading a while ago that pickle vinegar could be
>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>
>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>
>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with water?
>>
>> Thanks for any advice.
>
> The recipe I have in a UK book on pickling etc uses full strength, i.e.,
> 5% vinegar!
> The recipe calls for covering the shredded cabbage with salt and leaving
> it overnight and then draining the liquid before packing it in jars.
>
> My mother *never* salted her cabbage or onions prior to pickling and hers
> were excellent and much in demand.

Same here!!


>
> The recipe then uses spiced vinegar. To each pint of vinegar, add 1 tsp
> whole peppers and of whole allspice, bring to a boil, allow to cool
> slightly and then pour over the cabbage until covered.
> I would not dilute the vinegar, but if you do, I wouldn't add more than
> 25% water.
> Just my opinion, of course. I seem to recall that ready-spiced vinegar was
> available in UK supermarkets. That would be preferable to stinking up the
> house.
> Graham
>
> --
> If only the Geologists would let me alone, I could do very
> well, but those dreadful hammers! I hear the clink of them
> at the end of every cadence of the Bible verses.
> John Ruskin, 1851.

--
http://www.helpforheroes.org.uk/shop/

On Thursday, October 22, 2015 at 9:59:17 AM UTC-7, dsi1 wrote:

> It's your pickle, you get to decide if you want it less acidic. I wouldn't dilute it myself but your mileage may vary. I went to a Korean market and was surprised to find vinegar of 25% acidity. Oh yeah, you want to dilute that stuff down!
>
Germans also make a 25& concentrated vinegar. The only advantage I
can think of is to save shelf space, because you can dilute it with
water.

http://www.amazon.com/Vinegar-Essenz.../dp/B000LRH7TY

Do you have a good takuan recipe?

On Thu, 22 Oct 2015 11:38:08 -0700 (PDT),
wrote:

>On Thursday, October 22, 2015 at 9:59:17 AM UTC-7, dsi1 wrote:
>
>> It's your pickle, you get to decide if you want it less acidic. I wouldn't dilute it myself but your mileage may vary. I went to a Korean market and was surprised to find vinegar of 25% acidity. Oh yeah, you want to dilute that stuff down!
>>
>Germans also make a 25& concentrated vinegar. The only advantage I
>can think of is to save shelf space, because you can dilute it with
>water.
>
>http://www.amazon.com/Vinegar-Essenz.../dp/B000LRH7TY

Someone is surely chemically making that "vinegar", because no yeast
are gonna make that much alcolol to have it torn into acetic acid,
which is the acid in vinegars.

John Kuthe...

In article >,
Dave Smith > wrote:

> On 2015-10-22 12:42 PM, Mark Storkamp wrote:
> > In article >,
> > john west > wrote:
> >
> >> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> >> cut cabbage briefly in boiling water and take it out quickly then put it
> >> in a jar with malt vinegar with a tiny bit of sugar added.
> >>
> >> I seem to remember reading a while ago that pickle vinegar could be
> >> diluted 50% with boiled water, to make the pickle taste less acidic.
> >>
> >> The Malt vinegar i have bought says on the label that it it 5% acidity.
> >>
> >> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> >> water?
> >>
> >> Thanks for any advice.
> >
> > I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
> > should be no problem. In fact I do that with 5% cider vinegar. (All
> > standard disclaimers apply)
>
>
> If the vinegar is only 5%, any addition of water will make it weaker,
> not stronger.
>
> >

Are you saying that if it's more than 5%, adding water will make it
stronger??

On Thursday, October 22, 2015 at 8:38:11 AM UTC-10, wrote:
> On Thursday, October 22, 2015 at 9:59:17 AM UTC-7, dsi1 wrote:
>
> > It's your pickle, you get to decide if you want it less acidic. I wouldn't dilute it myself but your mileage may vary. I went to a Korean market and was surprised to find vinegar of 25% acidity. Oh yeah, you want to dilute that stuff down!
> >
> Germans also make a 25& concentrated vinegar. The only advantage I
> can think of is to save shelf space, because you can dilute it with
> water.

The stuff in the Korean store may have been made in Germany. My Swedish step-mom uses the ultra-strong vinegar. She said they have to dilute it before using so you're probably right about saving shelf space. She must think our stuff is pretty wimpy.

>
> http://www.amazon.com/Vinegar-Essenz.../dp/B000LRH7TY
>
> Do you have a good takuan recipe?

I've never tried making the stuff. We always had a bottle of takuan when I was growing up. When I got into my teens, I shied away that sweet, stinky, fluorescent yellow, radish.

These days, I sometimes get it in a bento on a bed of rice and I'll eat it just for old times sake. If my wife is eating with me, we'll eat a half. What a blast from the past! I don't imagine that these traditional foods will make it past my kid's generation. At least, I've never seen them eat it.

On 22/10/2015 11:31 AM, graham wrote:
> On 22/10/2015 12:29 AM, john west wrote:
>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>> cut cabbage briefly in boiling water and take it out quickly then put it
>> in a jar with malt vinegar with a tiny bit of sugar added.
>>
>> I seem to remember reading a while ago that pickle vinegar could be
>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>
>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>
>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with water?
>>
>> Thanks for any advice.
>
> The recipe I have in a UK book on pickling etc uses full strength, i.e.,
> 5% vinegar!
> The recipe calls for covering the shredded cabbage with salt and leaving
> it overnight and then draining the liquid before packing it in jars.
>
> My mother *never* salted her cabbage or onions prior to pickling and
> hers were excellent and much in demand.
>
> The recipe then uses spiced vinegar. To each pint of vinegar, add 1 tsp
> whole peppers and of whole allspice, bring to a boil, allow to cool
> slightly and then pour over the cabbage until covered.
> I would not dilute the vinegar, but if you do, I wouldn't add more than
> 25% water.
> Just my opinion, of course. I seem to recall that ready-spiced vinegar
> was available in UK supermarkets. That would be preferable to stinking
> up the house.
> Graham
>
I've just checked my bookshelf and found 2 more recipes.
The first goes through the salting process but uses cold vinegar and a
1/4tsp cayenne to each jar.
The second is from Delia Smith who *doesn't salt* but makes her pickling
vinegar with 25g of pickling spices and a TBSP of coriander seeds to
every litre.
The pickling spice mixes available in the UK are made for pickling
onions and cabbage. Living in western Canada, I could only find mixes
for dill pickles as there is a large population of people of Polish and
Ukrainian descent. I tried mixing my own but eventually bought some on
one of my trips to the UK.
Graham

--
If only the Geologists would let me alone, I could do very
well, but those dreadful hammers! I hear the clink of them
at the end of every cadence of the Bible verses.
John Ruskin, 1851.

On 22/10/2015 11:43 AM, Ophelia wrote:
>
>
> "graham" > wrote in message

>> The recipe I have in a UK book on pickling etc uses full strength,
>> i.e., 5% vinegar!
>> The recipe calls for covering the shredded cabbage with salt and
>> leaving it overnight and then draining the liquid before packing it in
>> jars.
>>
>> My mother *never* salted her cabbage or onions prior to pickling and
>> hers were excellent and much in demand.
>
> Same here!!
>
I used to take very large jars of her pickled onions back to Uni with
me. My flat-mate and I rationed them very strictly. After a night at the
pub with other post-grads, they would demand an invite back to our place
for the onions!
After my flat-mate married, he and his wife tried to make some and
followed a typical salting recipe. Of course they turned out squishy and
not at all like the crisp ones my mother made.

Graham

If only the Geologists would let me alone, I could do very
well, but those dreadful hammers! I hear the clink of them
at the end of every cadence of the Bible verses.
John Ruskin, 1851.

Sqwertz wrote:
> No need to blanch those

I had it figured they'd just boil you soft and then on to the steam tray.

graham wrote:
> I seem to recall that ready-spiced vinegar was available in UK
> supermarkets.

Is that what you socialist used on Harper?

> That would be preferable to stinking up the house.
> Graham

Truduh will do that soon enough for you.

On Thursday, October 22, 2015 at 10:24:25 AM UTC-10, graham wrote:
> On 22/10/2015 11:43 AM, Ophelia wrote:
> >
> >
> > "graham" > wrote in message
>
> >> The recipe I have in a UK book on pickling etc uses full strength,
> >> i.e., 5% vinegar!
> >> The recipe calls for covering the shredded cabbage with salt and
> >> leaving it overnight and then draining the liquid before packing it in
> >> jars.
> >>
> >> My mother *never* salted her cabbage or onions prior to pickling and
> >> hers were excellent and much in demand.
> >
> > Same here!!
> >
> I used to take very large jars of her pickled onions back to Uni with
> me. My flat-mate and I rationed them very strictly. After a night at the
> pub with other post-grads, they would demand an invite back to our place
> for the onions!
> After my flat-mate married, he and his wife tried to make some and
> followed a typical salting recipe. Of course they turned out squishy and
> not at all like the crisp ones my mother made.
>
> Graham
>
> If only the Geologists would let me alone, I could do very
> well, but those dreadful hammers! I hear the clink of them
> at the end of every cadence of the Bible verses.
> John Ruskin, 1851.

It depends on whose mother is making the pickles. If your mom is Korean, you better believe that she's gonna be salting the cabbage beforehand.

On 10/22/2015 10:25 AM, Sqwertz wrote:
> No need to blanch those
> as with the cabbage.
>
> -sw

-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

On 2015-10-22 3:11 PM, Mark Storkamp wrote:
> In article >,
> Dave Smith > wrote:
>
>> On 2015-10-22 12:42 PM, Mark Storkamp wrote:
>>> In article >,
>>> john west > wrote:
>>>
>>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>>>> cut cabbage briefly in boiling water and take it out quickly then put it
>>>> in a jar with malt vinegar with a tiny bit of sugar added.
>>>>
>>>> I seem to remember reading a while ago that pickle vinegar could be
>>>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>>>
>>>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>>>
>>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>>>> water?
>>>>
>>>> Thanks for any advice.
>>>
>>> I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
>>> should be no problem. In fact I do that with 5% cider vinegar. (All
>>> standard disclaimers apply)
>>
>>
>> If the vinegar is only 5%, any addition of water will make it weaker,
>> not stronger.
>>
>>>
>
> Are you saying that if it's more than 5%, adding water will make it
> stronger??
>


I most certainly am not. The OP asked about diluting his 5% vinegar to
make it 50%. That is why I sat that if the vinegar is 5%, adding water
will make it weaker. There is no place in the world that I know of
where adding water to a solution will make it stronger.

On 10/22/2015 9:32 PM, Sqwertz wrote:
> On Thu, 22 Oct 2015 11:31:49 -0600, graham wrote:
>
>> On 22/10/2015 12:29 AM, john west wrote:
>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>>> cut cabbage briefly in boiling water and take it out quickly then put it
>>> in a jar with malt vinegar with a tiny bit of sugar added.
>>>
>>> I seem to remember reading a while ago that pickle vinegar could be
>>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>>
>>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>>
>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with water?
>>>
>>> Thanks for any advice.
>>
>> The recipe I have in a UK book on pickling etc uses full strength, i.e.,
>> 5% vinegar!
>> The recipe calls for covering the shredded cabbage with salt and leaving
>> it overnight and then draining the liquid before packing it in jars.
>>
>> My mother *never* salted her cabbage or onions prior to pickling and
>> hers were excellent and much in demand.
>
> There must have been some salt in the recipe. The OP was right that
> he needs to blanch it since it didn't call for pre-salting. Otherwise
> the cabbage would have a very raw, unpleasant texture to it.
>
> At least in my opinion. Maybe some other locales appreciate that raw
> texture. But usually it's too crunchy without a BWB, blanching, or
> pre-salting. Just adding vinegar to fresh shredded cabbage isn't
> usually desireable no matter how long you soak it.
>
>> The recipe then uses spiced vinegar. To each pint of vinegar, add 1 tsp
>> whole peppers and of whole allspice, bring to a boil, allow to cool
>> slightly and then pour over the cabbage until covered.
>> I would not dilute the vinegar, but if you do, I wouldn't add more than
>> 25% water.
>> Just my opinion, of course. I seem to recall that ready-spiced vinegar
>> was available in UK supermarkets. That would be preferable to stinking
>> up the house.
>
> That recipe would work for me if you didn't "allow to cool". Just my
> $.02. I've pickled a lot of cabbages.
>
> -sw
>
Yers.....
--
Barbara J Llorente, 71 Cerritos Ave San Francisco, CA 94127.

"graham" > wrote in message
...
> On 22/10/2015 11:43 AM, Ophelia wrote:
>>
>>
>> "graham" > wrote in message
>
>>> The recipe I have in a UK book on pickling etc uses full strength,
>>> i.e., 5% vinegar!
>>> The recipe calls for covering the shredded cabbage with salt and
>>> leaving it overnight and then draining the liquid before packing it in
>>> jars.
>>>
>>> My mother *never* salted her cabbage or onions prior to pickling and
>>> hers were excellent and much in demand.
>>
>> Same here!!
>>
> I used to take very large jars of her pickled onions back to Uni with me.
> My flat-mate and I rationed them very strictly. After a night at the pub
> with other post-grads, they would demand an invite back to our place for
> the onions!
> After my flat-mate married, he and his wife tried to make some and
> followed a typical salting recipe. Of course they turned out squishy and
> not at all like the crisp ones my mother made.


Heh you only need to go down that route once)


--
http://www.helpforheroes.org.uk/shop/

On Thursday, October 22, 2015 at 7:13:31 PM UTC-4, Dave Smith wrote:
> On 2015-10-22 3:11 PM, Mark Storkamp wrote:
> > In article >,
> > Dave Smith > wrote:
> >
> >> On 2015-10-22 12:42 PM, Mark Storkamp wrote:
> >>> In article >,
> >>> john west > wrote:
> >>>
> >>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> >>>> cut cabbage briefly in boiling water and take it out quickly then put it
> >>>> in a jar with malt vinegar with a tiny bit of sugar added.
> >>>>
> >>>> I seem to remember reading a while ago that pickle vinegar could be
> >>>> diluted 50% with boiled water, to make the pickle taste less acidic.
> >>>>
> >>>> The Malt vinegar i have bought says on the label that it it 5% acidity.
> >>>>
> >>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> >>>> water?
> >>>>
> >>>> Thanks for any advice.
> >>>
> >>> I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
> >>> should be no problem. In fact I do that with 5% cider vinegar. (All
> >>> standard disclaimers apply)
> >>
> >>
> >> If the vinegar is only 5%, any addition of water will make it weaker,
> >> not stronger.
> >>
> >>>
> >
> > Are you saying that if it's more than 5%, adding water will make it
> > stronger??
> >
>
>
> I most certainly am not. The OP asked about diluting his 5% vinegar to
> make it 50%. That is why I sat that if the vinegar is 5%, adding water
> will make it weaker. There is no place in the world that I know of
> where adding water to a solution will make it stronger.

I think it was just sloppy writing. I'm pretty sure what he was
trying to say was:

Can I dilute my vinegar with an equal amount of water? Will it
still make a safe/tasty pickle?

Cindy Hamilton

"Cindy Hamilton" > wrote in message
...
> On Thursday, October 22, 2015 at 7:13:31 PM UTC-4, Dave Smith wrote:
>> On 2015-10-22 3:11 PM, Mark Storkamp wrote:
>> > In article >,
>> > Dave Smith > wrote:
>> >
>> >> On 2015-10-22 12:42 PM, Mark Storkamp wrote:
>> >>> In article >,
>> >>> john west > wrote:
>> >>>
>> >>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk
>> >>>> the
>> >>>> cut cabbage briefly in boiling water and take it out quickly then
>> >>>> put it
>> >>>> in a jar with malt vinegar with a tiny bit of sugar added.
>> >>>>
>> >>>> I seem to remember reading a while ago that pickle vinegar could be
>> >>>> diluted 50% with boiled water, to make the pickle taste less acidic.
>> >>>>
>> >>>> The Malt vinegar i have bought says on the label that it it 5%
>> >>>> acidity.
>> >>>>
>> >>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>> >>>> water?
>> >>>>
>> >>>> Thanks for any advice.
>> >>>
>> >>> I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
>> >>> should be no problem. In fact I do that with 5% cider vinegar. (All
>> >>> standard disclaimers apply)
>> >>
>> >>
>> >> If the vinegar is only 5%, any addition of water will make it weaker,
>> >> not stronger.
>> >>
>> >>>
>> >
>> > Are you saying that if it's more than 5%, adding water will make it
>> > stronger??
>> >
>>
>>
>> I most certainly am not. The OP asked about diluting his 5% vinegar to
>> make it 50%. That is why I sat that if the vinegar is 5%, adding water
>> will make it weaker. There is no place in the world that I know of
>> where adding water to a solution will make it stronger.
>
> I think it was just sloppy writing. I'm pretty sure what he was
> trying to say was:
>
> Can I dilute my vinegar with an equal amount of water? Will it
> still make a safe/tasty pickle?

That is how I took it, too.

--
http://www.helpforheroes.org.uk/shop/

On 10/22/2015 10:32 PM, Sqwertz wrote:
> Just my
> $.02. I've pickled a lot of cabbages.
>
> -sw
-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

On 10/22/2015 11:01 PM, Sqwertz wrote:
> Veggies would last even longer at that strength.
>
> -sw
-----------------------------------------------------------------------------------

>> Omelet wrote:
>
>> He hates me 'cause I never slept with him...
>
> He hates himself because he is all he has to sleep with
> I don't know, sometimes he used to seem normal, then he went petty
> trough vindictive and now I just shun contact. I have enough crazies to
> deal with in my world without encouraging those who refuse to take their
> meds.

For the record, I never once even considered sleeping with you. And
you know that. You're the one who somehow got the idea that I was
going to move in with you - and you posted that to RFC just out of the
total blue.

After having met you twice at casual austin.food gatherings 2 or 3
years ago and not giving you any indication that there was any sort of
romantic interest in the least, you somehow twisted that into MY
MOVING IN WITH YOU?

That was just way too Psycho for me. I sat there at stared at the
screen for at least 15 minutes wondering, WTF? That was just way too
spooky. I've met weird, semi-psycho women before but you win, hands
down. Mapi of austin.general still holds the male title, but at least
he announced his psychosis right there lying on the floor of the bar
at B.D. Reilly's rather than romantically obsessing over me for 2
years.

Needless to say, you need to come to terms with what happened and why
your mind works that way and stop making up excuses for your fixation
and disappointment before we become the next Yoli and Michael. I'd
prefer you use a sniper rifle on me from a few hundred yards away.
There you go - a reason for you to buy yet another gun and ammo.

And Jeremy, I was just tired of your decade of bullshit and visions of
grandeur about all these things you're "working on" or have not done
in the past. Even posting a call for meetings with imaginary people
about imaginary projects of yours at "the normal time and place", as
if you are somebody important with a life. I'm pretty sure you're
manic depressive mixed with habitual liar.

Sorry I don't fit either of your Ideal Psycho Pal Profiles.

-sw
---------------------------------------------------------------------------------------

On 10/23/2015 3:49 AM, Cindy Hamilton wrote:
> On Thursday, October 22, 2015 at 7:13:31 PM UTC-4, Dave Smith wrote:
>> On 2015-10-22 3:11 PM, Mark Storkamp wrote:
>>> In article >,
>>> Dave Smith > wrote:
>>>
>>>> On 2015-10-22 12:42 PM, Mark Storkamp wrote:
>>>>> In article >,
>>>>> john west > wrote:
>>>>>
>>>>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>>>>>> cut cabbage briefly in boiling water and take it out quickly then put it
>>>>>> in a jar with malt vinegar with a tiny bit of sugar added.
>>>>>>
>>>>>> I seem to remember reading a while ago that pickle vinegar could be
>>>>>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>>>>>
>>>>>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>>>>>
>>>>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>>>>>> water?
>>>>>>
>>>>>> Thanks for any advice.
>>>>>
>>>>> I believe with 5% acidity you could go 2:1 water to vinegar, so 1:1
>>>>> should be no problem. In fact I do that with 5% cider vinegar. (All
>>>>> standard disclaimers apply)
>>>>
>>>>
>>>> If the vinegar is only 5%, any addition of water will make it weaker,
>>>> not stronger.
>>>>
>>>>>
>>>
>>> Are you saying that if it's more than 5%, adding water will make it
>>> stronger??
>>>
>>
>>
>> I most certainly am not. The OP asked about diluting his 5% vinegar to
>> make it 50%. That is why I sat that if the vinegar is 5%, adding water
>> will make it weaker. There is no place in the world that I know of
>> where adding water to a solution will make it stronger.
>
> I think it was just sloppy writing. I'm pretty sure what he was
> trying to say was:
>
> Can I dilute my vinegar with an equal amount of water? Will it
> still make a safe/tasty pickle?
>
> Cindy Hamilton
>
I'd like to know how/why people keep dredging up really old posts to
respond to. The dumber the better, it seems. Unfortunately, given
the current situation in rfc even an old and stupid post like the one
about rfc is better than half the posts here.
--
Barbara J Llorente

In article >, lid
says...
>
> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> cut cabbage briefly in boiling water and take it out quickly then put it
> in a jar with malt vinegar with a tiny bit of sugar added.
>
> I seem to remember reading a while ago that pickle vinegar could be
> diluted 50% with boiled water, to make the pickle taste less acidic.
>
> The Malt vinegar i have bought says on the label that it it 5% acidity.
>
> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> water?
>
> Thanks for any advice.

Stick that pickle in my receptical! LOL

Cheri wrote:
> In article >, lid
> says...
>>
>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>> cut cabbage briefly in boiling water and take it out quickly then put it
>> in a jar with malt vinegar with a tiny bit of sugar added.
>>
>> I seem to remember reading a while ago that pickle vinegar could be
>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>
>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>
>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>> water?
>>
>> Thanks for any advice.
>
> Stick that pickle in my receptical! LOL
>
Wow, so now you're going to frog Cheri too?

Lotsa headspace for rent in Trollville, eh?

"Cheri" > wrote in message
. ..
> In article >, lid
> says...
>>
>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>> cut cabbage briefly in boiling water and take it out quickly then put it
>> in a jar with malt vinegar with a tiny bit of sugar added.
>>
>> I seem to remember reading a while ago that pickle vinegar could be
>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>
>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>
>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>> water?
>>
>> Thanks for any advice.
>
> Stick that pickle in my receptical! LOL

Since you like to post under other peoples nic, at least learn how to spell
you ridiculous slug. You are laughable.

Cheri

Cheri wrote:
>
> "Cheri" > wrote in message
> . ..
>> In article >, lid
>> says...
>>>
>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>>> cut cabbage briefly in boiling water and take it out quickly then put it
>>> in a jar with malt vinegar with a tiny bit of sugar added.
>>>
>>> I seem to remember reading a while ago that pickle vinegar could be
>>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>>
>>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>>
>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>>> water?
>>>
>>> Thanks for any advice.
>>
>> Stick that pickle in my receptical! LOL
>
> Since you like to post under other peoples nic, at least learn how to
> spell you ridiculous slug. You are laughable.
>
> Cheri

+1!

On Fri, 23 Oct 2015 17:12:10 -0600, Villanueva > wrote:

> Cheri wrote:
> > In article >, lid
> > says...
> >>
> >> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
> >> cut cabbage briefly in boiling water and take it out quickly then put it
> >> in a jar with malt vinegar with a tiny bit of sugar added.
> >>
> >> I seem to remember reading a while ago that pickle vinegar could be
> >> diluted 50% with boiled water, to make the pickle taste less acidic.
> >>
> >> The Malt vinegar i have bought says on the label that it it 5% acidity.
> >>
> >> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
> >> water?
> >>
> >> Thanks for any advice.
> >
> > Stick that pickle in my receptical! LOL
> >
> Wow, so now you're going to frog Cheri too?
>
> Lotsa headspace for rent in Trollville, eh?

I wonder what do they expect to do after they've killed off rfc.

--

sf

sf wrote:
> On Fri, 23 Oct 2015 17:12:10 -0600, Villanueva > wrote:
>
>> Cheri wrote:
>>> In article >, lid
>>> says...
>>>>
>>>> In trying to make the Simplest Red Cabbage Pickle I intend to dunk the
>>>> cut cabbage briefly in boiling water and take it out quickly then put it
>>>> in a jar with malt vinegar with a tiny bit of sugar added.
>>>>
>>>> I seem to remember reading a while ago that pickle vinegar could be
>>>> diluted 50% with boiled water, to make the pickle taste less acidic.
>>>>
>>>> The Malt vinegar i have bought says on the label that it it 5% acidity.
>>>>
>>>> Is this Vinegar 'strong' enough to be *safely* diluted to 50% with
>>>> water?
>>>>
>>>> Thanks for any advice.
>>>
>>> Stick that pickle in my receptical! LOL
>>>
>> Wow, so now you're going to frog Cheri too?
>>
>> Lotsa headspace for rent in Trollville, eh?
>
> I wonder what do they expect to do after they've killed off rfc.
>
History shows they move on to another group and start it over.

I don't know the scope of all their interests, so the loss of rfc may
put a brake on their group-killing, for a brief while anyway.

But they'll find another one to take down.

Such is life, for them.