ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

re: vinegar in canning

Misc.
ADVERTISEMENT
Yes, as long as the vinegar you use in canning recipes is 5% acidity, you may use it in canning. Cider vinegar usually has a sweeter taste in the finished product. As you said, it will make them brownish in color.I have never had a pub onion, so I just figured they were pickled and sent the recipe I found. Hope it helps.

MsgID: 204230
Shared by: Linda Lou,Wa
In reply to: Thank You: Thank you Linda Lou
Board: Canning and Preserving at Recipelink.com
  • Read Replies (5)
  • Post Reply
  • Post New
  • Save to Recipe Box
Reviews and Replies:
1 ISO: Pub Onions
  Sue-WA
2 Recipe: Pickled Onions
  Linda Lou,WA
3 Thank You: Thank you Linda Lou
  Sue-WA
4 re: vinegar in canning
  Linda Lou,Wa
5 ISO: pickled onions question
  brian white. melbourne australia
6 ISO: Pickled Onions (nt)
  Saviour Fenech,
ADVERTISEMENT
Random Recipes
  • Lynne's Dark and Moist Gingerbread - Variation
  • I discovered Lynne's Dark Moist Gingerbread recipe two or three years ago on this site. My friend wanted me to make it again, but I couldn't find the recipe in my old emails, so I worried I would have to use a different...
  • Jalapeno Bites
  • JALAPENO BITES 2 cups flour 1 tsp. baking powder 1/2 tsp. salt 1 cup beer 1 jalapeno pepper, diced with seeds Vegetable oil Salt and freshly ground pepper 24 cubes (about 12 oz.) County Line® Processed Hot Pepper or ...
  • Antipasto Tortellini Salad (using Italian dressing)
  • ANTIPASTO TORTELLINI SALAD 1 (16-oz.) package fresh or frozen cheese tortellini 4 ounces chopped salami (1 cup) 4 ounces provolone cheese, cut into 2x1/4x1/4-inch strips 1 (11 oz) can Green Giant Niblet whole kernel s...
  • Campbell's Easy Chicken and Pasta
  • CAMPBELL'S EASY CHICKEN AND PASTA 1 lb. skinless, boneless chicken breasts, cut up 1 tbsp. vegetable oil 1 (10 3/4 oz.) can Campbell’s. Condensed Cream of Mushroom or 98% Fat Free Cream of Mushroom Soup 2 1/4 cups wat...
  • Peach Radish Salsa
  • PEACH RADISH SALSA "This is a perfect match for spicy barbecued pork chops or tenderloin." 3 ripe peaches, pitted and diced into 1/2-inch pieces 1/2 small red onion, diced fine 1/2 cups sliced red or pink radishes 1/...
ADVERTISEMENT
  • Blinis with Sour Cream and Caviar
  • BLINIS WITH SOUR CREAM AND CAVIAR 1 1/2 cups buckwheat flour, sifted 1 cup all-purpose flour, sifted 2 cups milk 1 yeast cake 1/2 cup hot water 3 large eggs, separated 3 tablespoons melted butter 1/2 teaspoon salt 1 t...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • re: vinegar in canning
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!