malt and white vinegar for pickling....does malt alter the colour of some pickles, like the green tomato one, was a horrid grey/greenish colour, so i added some green food colouring. now have a nice dark green pickle.
Also why do some relish recipes, say to leave overnight in salt, and others you boil up from start....get what i mean.....
lx4000,
Feb 17, 2:09pm
I would think taste and color. But not game to taste test! hehehe
greg.n.michelle,
Feb 17, 3:31pm
ok Kob found the book so will start typing it out
greg.n.michelle,
Feb 17, 3:34pm
Red and white vinegards are usually 6 per cent acid and are suitable for all pickle and chutney making, they have a good clean flavour. Cider vinegar has an acidity of about 5 percent it has a soft smooth taste and is excellent choice for chutneys ans similar but is not acid enough for pickles.
greg.n.michelle,
Feb 17, 3:35pm
malt vinegars usually have an acidity of 6 percent making them suitable for all forms of chutney and pickle making, malt vinegars have a distinct flavour, distilled malt vinegar is flavourless.
greg.n.michelle,
Feb 17, 3:36pm
Rice wine vinegar is a soft tasting vinegar and tends to have an acidity of only 5 percent. pickles made with it will not have a long shelf life and should be stored in the fridge..
greg.n.michelle,
Feb 17, 3:38pm
This is from the book Jams and chutneys by Thane Prince and gives lots of good advice cheers.
korbo,
Feb 17, 6:45pm
wowee, thanks so much for that greg....very interesting. have printed out, and will put in my recipe book.
cgvl,
Feb 17, 7:07pm
I have found that if a recipe asks you to salt vegies overnight it is to draw out excess water ... my understanding. I always rinse off the salt very very well otherwise you end up with a salty horrid taste to the finished product.
The vinegar one I think os really a taste/look thing. I tend to use malt vinegar for all my chutneys/relishes unless the recipe states that you must use a white vinegar. Usually white vinegar for delicate tastes, where you dont want the malt to over power the fruit/vegies.
susieq9,
Apr 28, 3:10pm
I have used half white and half malt in my recipes with no problems. This is only if the recipe states for malt vinegar.
Since the public registrations are closed, you must have an invite from a current member to be able to register and post in this thread.
Have an account? Login here.