Can you use apple cider vinegar for pickling?

What the food-safety source says

The National Center for Home Food Preservation (University of Georgia):

• "White distilled and cider vinegars of 5 percent acidity (50 grain) are recommended."
• "White vinegar is usually preferred when light color is desirable, as is the case with fruits and cauliflower."
• "Do not alter vinegar, food, or water proportions in a recipe or use a vinegar with unknown acidity."
• "There must be a minimum, uniform level of acid throughout the mixed product to prevent the growth of botulinum bacteria." [1]

How do I check my vinegar?

1. Acidity on the label. Look for 5% (sometimes written 50 grain). [1]
2. Condition. Iowa State says vinegar showing cloudiness, sediment or other changes, or kept in an open or damp container, may be below 5% acidity and should not be used for canning. [2]
3. Not homemade. Homemade vinegar "can vary in acidity" and is not recommended for canning. [2]

Cider vinegar or white vinegar?

Both are recommended at 5% acidity. [1] NCHFP adds that white vinegar is usually preferred when a light colour is wanted, as with fruits and cauliflower. [1] The differences are compared in apple cider vinegar vs white vinegar. Labels vary between "cider vinegar" and "apple cider vinegar"; see cider vinegar vs apple cider vinegar. Vinegar's sourness is acetic acidity, not the malic acid of apples.

Is old vinegar OK?

For pickling, start with fresh vinegar. Iowa State says the acidity of vinegar changes only if moisture or water gets into the container, but still recommends fresh vinegar for food preservation. [2] Storage is covered in does apple cider vinegar go bad.

Related answers: apple cider vinegar vs white vinegar · does apple cider vinegar go bad

Related on Cider Radar

• Guide: what is cider? · Glossary: acidity

We don't give health advice. For questions about your health, talk to a doctor or pharmacist.