I have not had a single problem using my own vinegars. There is a test to determine the acidity of home made vinegars. If you make a little vinegar just to watch the process use it in dressings. http://makingvinegar.blogspot.co.nz/
korbo,
Mar 5, 1:55am
I think this has been asked before. What is the difference using white or malt vinegar, when making tomato sauce, and relishes etc.
malcovy,
Mar 5, 2:06am
I made beetroot relish and used white vinegar and the chutney was nice but not what I remembered. Davidt4 or Uli ( I think and my sincere apologies if I have it wrong you two) said that white vinegar is harsh and useful for cleaning.I made another batch of beetroot chutney using malt after reading and tend to agree. Does that help!
elliehen,
Mar 5, 4:17am
Here's a good Q & A website for vinegar.
I prefer to use malt vinegar for relish but have used white vinegar on occasion for a light pickle, such as zucchini and red capsicum, so that the colours stay clear and not 'muddied'.
If I'm making a pickle that I want to keep pale I use DYC white wine or cider vinegar.
uli,
Mar 5, 4:01pm
I usually use my own homemade cider vinegar for everything as it is very strong and the pickles keep great.
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