2

votes

A word of warning… Apple cider vinegar isn't always a good idea.

Answered on August 19, 2014
Created November 29, 2012 at 12:31 AM

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I tried to make pickled eggs, but I didn't have quite enough white vinegar??? so I substituted in some live culture apple cider vinegar and it turns out that was not such a good idea.

4517f03b8a94fa57ed57ab60ab694b7d

on November 29, 2012
at 04:19 AM

Is it just that the flavor is off, or was there some kind of growth?

4517f03b8a94fa57ed57ab60ab694b7d

on November 29, 2012
at 04:18 AM

Is it just that the flavor is off, or was there some kind of yeast growth?

16e617676c5ac710e5235e0b773edc0b

(2640)

on November 29, 2012
at 01:54 AM

Is it just super vinegary? What's it taste like? I'm curious.

194d8e8140425057fe06202e1e5822a7

(3979)

on November 29, 2012
at 01:32 AM

Or varying levels of live cultures. For example, raw ACV is the only vinegar I know of that actually has live cultures. Pickled eggs is not a fermented food, or at least according to your recipe. ~~ Try making some homemade sauerkraut!

9e975c86f483555ed19e59c5628488ca

(823)

on November 29, 2012
at 12:32 AM

Yeah I tried to eat one… they're not edible.

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4 Answers

4
0382fa263de4c83328dc34a56e25437f

on November 29, 2012
at 02:02 AM

While this isn't a question and you don't specify why your choice of vinegar was a "bad idea," I do feel the need to chime in. I use ACV better than half the time in my egg, beet and other pickling projects and they turn out fantastic.

0
D9cc9f92e5d2b240d99f0b967b554d56

on August 15, 2013
at 03:37 AM

I've used RACV and have been very happy with them. I use just that, with a bit of water, some sugar and onion, and pickle spices. Yum. Maybe it was combining the vinegars, or maybe you just don't care for the taste of ACV?

0
Medium avatar

(2338)

on November 29, 2012
at 01:38 AM

pretty cool pic.

0
Aa5981f51961f9ded90b15c92d9c3757

on November 29, 2012
at 12:52 AM

Different vinegars cannot usually be substituted for each other in a given recipe due to varying levels of acidity.

194d8e8140425057fe06202e1e5822a7

(3979)

on November 29, 2012
at 01:32 AM

Or varying levels of live cultures. For example, raw ACV is the only vinegar I know of that actually has live cultures. Pickled eggs is not a fermented food, or at least according to your recipe. ~~ Try making some homemade sauerkraut!

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