One way to preserve food is to store it in an acidic environment to prevent the growth of harmful bacteria. One day, you decide
to make pickles (fermented cucumbers). After placing the cucumbers in water, you realize you don’t have any vinegar to add. You search the kitchen for something to use as a replacement. Other than being safe to eat, which of the following characteristics would your substitute vinegar need to have?
A substitute for white vinegar in making pickles is to use apple cider vinegar or malt vinegar. Lemon juice with twice the amount of vinegar can also be used.
Explanation:
While searching for a substitute of vinegar in making cucumber pickles, it is important to check the acidity of the product. At least 5% acidity is needed in the selected malt or apple cider vinegar or lemon juice. Both malt and apple cider vinegar may discolor cucumber if the acidity level is too high.
