Random Q that will immediately give away my novice status as a maker of pickles / chutnies but - can I use Rice vinegar? In place of where a recipe calls for wine vinegar? I've got a massive bottle of it to use up...
I know - random Q. I certainly don't. Wiki says:
"White rice vinegar is a colourless to pale yellow liquid, higher in vinegar content ... but still less acidic and milder in flavour."
That's why I thought perhaps where a pickling recipe calls for a wine vinegar maybe it could be used?
Ruth, I think the answer is no, sorry!
See here: it specifically says that it is used as a table vinegar - for salads, dressings, etc, but not for pickles/chutney making.
Aha - thank you! What a very useful looking site too.
Guess it's salad dressing for this one then.
I think it depends on how strong it is, not how it tastes but what % vinegar it is. If it is 5% or more, I think it could be used for pickling.
Because I like the taste, I would tend to use it for instant Japanese stiyle pickles, like this, based on a recipe from my son:
1 part by volume salt
4 parts by volume sugar
16 parts by volume rice vinegar
Heat, stirring occasionally, till salt and sugar have dissolved.
In a bowl or jar, put a mixture of thinly sliced cabbage, carrots, cauliflower, turnips, etc. and pour the liquid over them. Add some beetroot if you want it to turn out pink.
Four hours later, strain off the liquid, and pour it over thinly sliced ginger, and eat the veg.
Eat the ginger within 48 hours, or strain and store in a fridge or freezer, or risk leaving it in the unsterilized state for longer--possiblility of botulism if left in the vinegar at room temperature for longer, according to the original...
It also states that 1 cup of vinegar, 1/4 cup of sugar, and 1 tablespoon of salt is enough for 1 kg of ginger....
And it is really good!
blog: Devon Garden
That does sound good -I love pickled ginger and kimchi - stuff like that. May just give this a go!
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