For more than 5,000 years, vinegar has been made the same way, by the fermentation of natural sugars to alcohol, and then further fermentation to vinegar. Almost anything that contains sugar can ferment into vinegar (beets, molasses, fruit); distilled alcohol is the "sugar" that ferments into the all-purpose white vinegar that we use for everything from washing windows, to killing weeds, to making volcanoes and pickles.

According to the US Department of Agriculture, vinegar sold at retail must contain a minimum of 4 percent acidity (the amount of acetic acid present). White vinegar is generally 5 percent, but can be as high as 7 percent.

It's especially important to check the acidity level (always printed on the label) if you're planning to use vinegar for pickling. To kill bacteria in a preserved food, the acidity should be at least 4 percent.

Distilled white vinegar is a self-preservative that does not need refrigeration; it will last for many years in your pantry.

Half-sour dill pickles

Adapted from The Victory Garden Cookbook by Marian Morash.

Ingredients

12 small, firm Kirby cucumbers

1 large clove garlic, unpeeled

Big hunk of fresh dill, including seed heads, if available

1 generous tsp pickling spice

1/4 cup kosher salt

1/4 cup white vinegar

2-1/2 quarts water

Directions

Wash the cucumbers; be sure to cut away any blemishes, and trim off any stems. Place them in a large nonreactive (ceramic, glass, or stainless steel) bowl. Cut the unpeeled garlic in half, and add it to the bowl along with the dill and pickling spice.

In a pot, place kosher salt, white vinegar and water. Bring to a boil and boil for 2 minutes. Pour the hot brine over the cucumbers, and weight down with a plate or two, or another bowl, to keep the cukes submerged. Leave on the counter for at least 24 hours, and up to 48 hours. The longer the cucumbers sit in the brine, the more sour they'll get.

Pack the cucumbers into any type of jars, and pour in enough brine to fill the jars. Cover tightly, and refrigerate. Because these pickles aren't processed in a water bath, they will last 3-4 weeks in the refrigerator; don't store them at room temperature.

[Printer-friendly recipe.]



More recipes in The Perfect Pantry:

Rhubarb-apricot chutney

Bread and butter pickles

Pear chutney

Caponata