Age old question here I'm sure, but I've been searching for an answer with no luck
I've been making homemade cider vinegar and I want to pickle with it. Now I know what you're gonna say. Homemade vinegar has a variable acidity and so shouldn't be used. Use store bought 5% vinegar unless I test my vinegar with a titration kit to ensure it is at least 5%.
Well titration is a pain, and also isn't pH the most important factor here, especially after the food has been added.
So the question is, can I get away with a pH test only? I personally don't care what the concentration is, so long as it's acidic enough to pickle food.
Cannot see why not . Do they make universal indicator paper these days Apple cider vinegar is what I use anyway when I make chutney and pickles
But thinking about this apple cider vinegar is usually 4 to 5 % acid not sure how that works out pH* wise but it is never more than that as the microbes die at that acid concentration other vinegar concentrations depend on an industrial scale process and I suspect neither of us want to go there .
*too many years since my chemistry degree
Living in Anjou , France,
For the many not for the few