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By Mary Norwak
Published 1978
Vinegar should be of good quality and containing at least 5% acetic acid (branded vinegars contain 5–7%), but draught vinegar usually has a lower acetic acid content. Malt vinegar has a strong flavour and colour, and white vinegar has a better appearance in clear pickles and spiced fruit. Wine vinegar and cider vinegar are more expensive but have a better flavour for more delicate preserves. When spiced vinegar is specified, this can be prepared beforehand (see recipe).