Apple cider vinegar and white vinegar are two of the most popular types of vinegar. But which one is better for pickling?
Today, I’ll explain their differences in taste, and acidity, and how to use them so you can make the best pickles possible. Let’s get started!
Comparing apple cider vinegar vs white vinegar
Both apple cider vinegar and white vinegar undergo a fermentation process, but they start from different sources.
Apple cider vinegar is made from fermented apple juice. Crushed apples are first exposed to yeast, which converts their sugars into alcohol. Then, acetic acid bacteria are introduced to further ferment the alcohol into acetic acid, resulting in vinegar.
White vinegar is made from the fermentation of distilled grain alcohol. This alcohol is typically made from wheat, corn, or other grains. It undergoes a fermentation process where acetic acid bacteria convert the alcohol into acetic acid.
| Apple cider vinegar | White vinegar | |
| Source | Apples/apple cider | Various ingredients (wheat, corn, potatoes) |
| Acidity (pH level) | 2 – 3 | 2.4 – 2.6 |
| Color | Amber and cloudy | Clear and colorless |
| Taste | Strong, tangy, slightly sweet | Strong, sour, and tart |
| Best cooking uses | Salad dressings, sauces, marinades, and baking | Pickling vegetables, vinaigrettes, and as a leavening agent in baked goods |
| Nutritional value | Contains vitamins, minerals, and probiotics | Low in nutrients |
Differences between apple cider vinegar and white vinegar
The main difference between apple cider vinegar and white vinegar for pickling is their flavor and acidity.
Apple cider vinegar, derived from fermented apple juice, imparts a slightly sweet and fruity undertone to pickled items. It has slightly lower acidity (typically around 5% acetic acid) compared to white vinegar. Its milder acidity allows for a less aggressive pickling process, resulting in a more delicate taste.
Conversely, white vinegar, made from distilled grain alcohol, possesses a sharper and more neutral flavor profile with a higher acidity level, usually around 5-7%. This higher acidity can lead to a more rapid and intense pickling process when using white vinegar. This makes it ideal for pickling when you want a clean and crisp taste without any added sweetness.
Using apple cider vinegar vs white vinegar for pickling
The choice between apple cider vinegar and white vinegar in pickling largely depends on your personal preferences and the type of pickles you want to create!
Apple cider vinegar is an excellent choice when you’re aiming for a more nuanced flavor profile. Try apple cider vinegar for pickling cucumbers, red onions, radishes, or beets if you want to add a subtle fruity note to your pickles. It’s also an excellent match for chutneys and relishes.
White vinegar, with its high acidity and clean, sharp taste, is the go-to vinegar for classic dill pickles, bread and butter pickles, and other tangy, savory pickled vegetables. Its clear color preserves the natural colors of your ingredients.
Can you substitute apple cider vinegar for white vinegar?
In a pinch, you can often substitute apple cider vinegar for white vinegar or vice versa in most pickle recipes. However, keep in mind that the flavor profile will change.
Substituting apple cider vinegar for white vinegar will introduce a hint of fruitiness and sweetness to your pickles. This can work well in many cases, especially if you enjoy a slightly milder, more complex flavor.
Using white vinegar as a substitute for apple cider vinegar will bring a more intense acidity and a cleaner taste to your pickles. This can be a good choice if you want to preserve the natural color and taste of your ingredients.
Nutrition: Apple cider vinegar vs white vinegar
Apple cider vinegar contains trace amounts of vitamins and minerals, including potassium and small amounts of vitamin C. Some apple cider vinegar brands contain the “mother,” which is a mixture of beneficial bacteria and enzymes believed to have potential health benefits.
White vinegar, on the other hand, is not typically consumed for its nutritional value. It is low in calories and does not provide significant vitamins or minerals.
How to store apple cider vinegar and white vinegar
Both apple cider vinegar and white vinegar should be stored in a cool, dark place away from direct sunlight. When stored correctly, vinegar can last for several years without losing its quality.
If you’ve opened a bottle of vinegar, make sure to seal it tightly after each use to prevent any contamination or dilution of the vinegar’s acidity. You don’t want your pickles to suffer from subpar vinegar!
Apple cider vinegar and white vinegar: Which is best for pickling
Now, the moment of truth: which vinegar is the best for pickling?
Because white vinegar is more acidic, has a more neutral taste, and is colorless, it’s the best classic pickling vinegar. So, if you’re in the mood for traditional dill pickles or crispy bread and butter pickles, white vinegar is the best choice.
However, if you’re interested in potential health benefits associated with apple cider vinegar, or you prefer a milder acidity and a hint of fruity sweetness in your pickles, apple cider vinegar is best for pickling ingredients like red onions, carrots, beets, or other colorful veggies.
FAQs
Which vinegar is best for pickling?
White vinegar is often considered the best choice for pickling due to its clear color and high acidity, which ensures proper preservation and a neutral flavor.
Can I substitute apple cider vinegar for white vinegar?
Yes, you can often substitute apple cider vinegar for white vinegar or vice versa in most pickle recipes. Just be aware that it will alter the flavor profile of your pickles.
Can you use apple cider vinegar instead of white wine vinegar for pickling?
Yes, you can use apple cider vinegar as a substitute for white wine vinegar in pickling. While they have slightly different flavors, the substitution should work well in most recipes.
What is a substitute for apple cider vinegar in pickles?
You can substitute apple cider vinegar in pickles with white vinegar or rice vinegar at a 1:1 ratio for a similar level of acidity and a different flavor profile.
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