How much quantity of acetic acid to be used in preserving pickle
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The modern method is to oxygenate huge vats of acetobacter-inoculated young wine as it's fermenting to produce a final mixture that is between 15 to 20% acetic acid. That mixture is then diluted with water to reach a 5% acidity
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The number you need to remember is 4.5% acetic acid is used in preserving pickles.
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