A simple swap to rice vinegar in my pickling brine gave me a shock

I was making quick pickles for a burger special and ran out of my usual white vinegar, so I grabbed the rice vinegar from the Asian pantry section. The pickles came out way too soft and lost their crunch after just a few hours, which was a real letdown. Has anyone else had this happen, and what's your go-to vinegar for keeping that snap?

2 comments

2 Comments

leem342mo ago

Oh man, that's rough. Rice vinegar is way milder, like half the acid of white vinegar. It just doesn't have the punch to keep veggies firm. I only use it for dipping sauces now. For pickles, plain old distilled white vinegar is my non-negotiable for crunch.

the_avery2mo ago

My grandma used to pickle beets with just apple cider vinegar and sugar. They came out super soft, but I loved the sweet taste anyway lol.