Pickling Eggs (Vinegar Ratio)

[terryd 8,595]

Thank you

[terryd 8,595]

nice bit of info http://www.healthycanning.com/acidity-of-water-and-vinegar-combinations-in-home-canning/

[Tiercel 6,986]

can some one do the maths for me please if i have 500ml of 6% vinegar and i want to dilute it to 5% how do i work that out

I can give you a rough estimate. 500ml of 6% if you add 500 ml of water that would give you 1ltr of 3% so 500 ml of water has dropped the acidity by 3% so a third of 500ml should drop the acidity by 1% =166 ml. Don't know if my maths are correct but that is what I would use.

 

TC

[mushroom 13,209]

Just get a bloody acidity tester ???

[Squeamish5 309]

I would have said

(Percentage A) x (volume A) / (Percentage = (volume

In this case 6 x 500 / 5 = 600. So you'd need to add 100ml water.

No?

[Squeamish5 309]

Those faces were supposed to be Bs

[Tiercel 6,986]

Or you can do what I do, only fill the jar 3/4 full of vinegar and top up with water. Has worked for me for years.

 

TC

[Tiercel 6,986]

I would have said

(Percentage A) x (volume A) / (Percentage = (volume

In this case 6 x 500 / 5 = 600. So you'd need to add 100ml water.

No?

Got it now. 6 x 500 / 3 = 1000. You can see I never done algebra as a kid.

 

TC

[mushroom 13,209]

Just worked it out ?

 

100ml dilutes by 1.2% so you need to add 83.33333ml to water down by 1%

[RAMBLERS 26]

Didn't think pickling eggs was so scientific :/

[terryd 8,595]

Like a lot of things often more to it than meets the eye lol

[tb25 4,627]

Cream crackers..with cheese and pickled onions... lovely

[Tiercel 6,986]

Just worked it out

 

100ml dilutes by 1.2% so you need to add 83.33333ml to water down by 1%

That does not work like that. The weaker the concentration gets the more water you need to add. 100ml reduces it by 1% but to reduce it by a further 1% you need to add another 150ml of water. Then to reduce it another 1% you need to add a further 250ml.

 

So to change 500ml of 6% to 5% you add 100ml.

The sum then changes to 600ml of 5% you now have to add 150ml to make it 4%.

The sum now changes again to 750ml of 4% to which you have to add 250ml to make it 1ltr of 3% which is the same as adding 500ml to the 6% mixture.

 

TC

[micky 3,325]

 

Mam always dry salted the shallots and left them dairy cheese room [cold and dark] for two days, they were then put into two one gallon pickle jars

. The previous years pickling liquor was used to boil the boxing day gammon and also used it to make a tomato sauce which we had on our

Saturday herrings

[terryd 8,595]

Excellent been dry salting mine and they keep there crunch for sure. Your mum certainly got the most out of the vinegar and good ideas too