Can I Use Apple Cider Vinegar Instead Of White Vinegar When Pickling?

“I’m new to pickling, and I’ve been getting all my equipment ready. The recipe I plan to use calls for white vinegar, but I only have apple cider vinegar handy at the moment. Can I swap them out without ruining the whole batch? I’d rather not run to the store if I can avoid it, but I don’t want to end up with bad pickles either! Help please?” Thanks, Lisa, Wellington, New Zealand.

Can I Use Apple Cider Vinegar Instead of White Vinegar When Pickling?

Lisa, you’re definitely not alone in wondering if apple cider vinegar can take the place of white vinegar in your pickling adventure. Let’s be honest—sometimes you just don’t want to make that extra trip to the store when you have perfectly good apple cider vinegar sitting there, staring you down. But before you jump into swap mode, let’s break it down to see if it’s a good fit for your pickles!

Acidity: The Most Important Thing to Consider

Both apple cider vinegar and white vinegar serve the same basic purpose in pickling—preserving your veggies and giving them that delightful tang. The main thing to look at when swapping one for another is acidity, also known as pH level.

Pickling recipes generally rely on vinegar to create an acidic environment, which prevents harmful bacteria from thriving. For safety, your vinegar needs to have at least 5% acidity. Lucky for us, both apple cider and white vinegar generally hit that 5% mark in most store-bought products. So, if you’ve checked your label and it says 5% acidity, you’re good to go (safety-wise) with using it as a substitute.

However, the flavor profile will be quite different, but more on that in a bit!

Flavor Differences: Tangy vs. Sweet

This is where apple cider vinegar really separates itself from white vinegar. White vinegar is sharp, crisp, and pretty neutral—it lets the other flavors in your pickle brine do the talking. Apple cider vinegar, on the other hand, has a sweeter, fruitier flavor due to the fermented apples it’s made from. It’s a bit milder and adds some extra complexity to your pickle brine.

If you’re pickling something that traditionally leans toward a more savory or neutral profile—like cucumbers or onions—the swap might give it an unexpected sweetness. This can be great if you’re making something like bread and butter pickles, which are meant to be sweeter, but maybe not what you were expecting for dill pickles. You could try to balance that out by playing with your spices. Throw in some extra garlic or mustard seeds for that savory kick.

Lisa, if your recipe is calling for plain ol’ vinegar and you don’t mind tweaking the taste, apple cider vinegar can work in a pinch. Just be prepared for that slight sweetness—you might end up with a batch of pickles that tastes more like a creative twist rather than a classic standard.

Color: Will My Pickles Look Different?

Now, let’s talk aesthetics. White vinegar is, well, white. It won’t change the color of your finished pickles, leaving them the bright, vibrant color you started with. However, apple cider vinegar has a slight amber hue to it. This means that lighter-colored foods, like cucumbers or cauliflower, might pick up a bit of this tint. It doesn’t affect the flavor one bit, but it might leave your pickles looking a little darker than they usually would.

Honestly, I don’t mind the color change—sometimes I find the golden tint adds a rustic charm to my mason jars on the shelf. But if you’re going for something that looks super sharp and traditional, this might be something to keep in mind.

Best Types of Pickles for Apple Cider Vinegar

There are some types of pickles that practically beg for apple cider vinegar because its natural sweetness can actually enhance the flavor. Here are a few picks (see what I did there?) where swapping apple cider vinegar for white vinegar works a charm:

• Bread and Butter Pickles: These are already sweet, so using apple cider vinegar will only boost their flavor.
• Sweet Pickled Peppers: The sweetness from apple cider vinegar can compliment the mild heat of peppers beautifully.
• Pickled Apples: A no-brainer—apple cider vinegar for apple pickles helps the flavor stay consistent and deepens the apple-y goodness.

On the flip side, if you’re after something with a sharp, tangy bite—like classic dill pickles—apple cider vinegar could muddy the waters a bit flavor-wise.

Combining White and Apple Cider Vinegar

If you don’t want to commit to an all-out swap, there’s no hard rule that says you can’t blend the two! You can combine apple cider vinegar and white vinegar for the best of both worlds: the crispness of white vinegar with the subtle sweetness and complexity of apple cider vinegar. Feel free to start with a 1:1 ratio and adjust to your taste after you’ve made a few batches. You get to be creative here, Lisa—no one’s policing your vinegar choices!

Other Vinegar Substitutes: What to Avoid Using

Now, while apple cider vinegar can be used in place of white vinegar, not all vinegars are created equal when it comes to pickling. Here are a few vinegar types you should avoid using for pickle brine if you’re concerned about safety and flavor:

• Balsamic Vinegar: While delicious in salads, balsamic has too much sugar and a much lower acidity level (around 4%), which could compromise food safety in pickling.
• Wine Vinegars (Red or White): These typically have less acidity as well, and their flavor could overpower your pickles.
• Rice Vinegar: This is another low-acid vinegar (around 4%), so while it’s amazing in sauces or sushi, it’s a no-go for shelf-stable pickles.

Stick with vinegars that are marked as 5% acidity for store-bought vinegars if you want to stay on the safe (and tasty) side.

Troubleshooting: Fixing Pickles with Too Much Apple Cider Vinegar Taste

Let’s say you’ve already swapped in apple cider vinegar and now your pickles taste way too sweet or apple-y for your liking. Don’t panic—I’ve been there more than once! Here are a few fixes you can try:

1. Spice Boost: Add more savory or pungent spices like garlic, dill, black peppercorns, and mustard seeds. These can balance out the sweetness and bring your pickles back to the flavor profile you originally wanted.
2. Sour it Up: Add a small amount of citric acid (sold in most grocery stores). It’s like giving a ‘sour boost’ to your brine.
3. Mix In More White Vinegar: If your pickles aren’t already too far along in their brining process, dilute the mix with some white vinegar to sharpen the flavor.

It might not turn your pickles around completely, but it can definitely take the edge off if you’re not loving that strong cider taste.

Can I Use Homemade Apple Cider Vinegar in Pickling?

This is a common question, and it’s important to answer it carefully. While making your own apple cider vinegar can be a fun project on its own, it can be risky to substitute it in pickling because the acidity isn’t guaranteed. Most homemade versions will have variable acidity levels, meaning your pickling won’t be as safe and the shelf stability will be compromised. Stick to store-bought apple cider vinegar for your pickling projects unless you have a way to accurately test for at least 5% acidity.

How Does Apple Cider Vinegar Affect Canning?

Lisa, if your pickling is headed for the jar and you plan to can your pickles, you need a vinegar with reliable acidity to prevent harmful bacteria, like botulism, from developing. Apple cider vinegar with 5% acidity is just as effective as white vinegar for this purpose.

That said, any extra sugar from the apples could slightly affect the balance of your brine, so I always suggest giving your recipe a test run before you jar up a giant batch.

Final Thoughts…

Lisa, thanks for sending in this awesome question! The short answer is yes—you can absolutely use apple cider vinegar instead of white vinegar in pickling, but with a few considerations. Remember to check the acidity, be prepared for a slight flavor shift, and embrace that sweeter, softer cider taste when it works. You might just find a new favorite way to pickle!

Happy pickling!