I have a question about the recipe "Pickled Watermelon Radishes" from Alexandra Stafford. Could I use rice vinegar or even apple cider vinegar instea of white vinegar
I know white and apple cider vinegars have the right percentage of acid for pickling. Not sure about the rice vinegar.
Rice vinegar is heavily used for pickling in Japan, arguably the country with the most sophisticated and appreciative connoisseurs of pickled food.
Thanks, cv...of course! I was taught white and cider. Onions are my favorite pickled, I’ll try them with rice vinegar.