pH vs concentration of vinegar

Hi everyone

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.  

Cheers

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 .

David

*too many years since my chemistry degree

Well exactly.  But I can't guarantee mine will be 4 or 5%, so I do want a quick way of checking it, and a pH test would fit the bill

Cider vinegar about pH 2.5 max according to my sources  

what about testing ph of storebought vinegar? test a few brands. note ph and acidcontent(%) and see if your homemade vinegar fits into the range of ph-values

actually jumbo maybe you can
Because you know that the microbes die all you have to do is check that its finished reacting there for you know its 5% ish . do you need to be more accurate than that ?

David