Pickled foods are used for extra side dishes, toppings, or even additional items that enhance the texture and under-taste of the foods they're served with.
Choosing the right concentration or acidity level of the vinegar is important to properly preserve pickles. For this, you should choose vinegar with at least 5% acidity.
This vinegar is produced from a combination of apples and yeast. The fermentation process happens when yeast turns the sugar from the apples into alcohol.
It has a deep brown texture with a distinctive, bold, and tart-like aftertaste. Balsamic vinegar originated in Italy and is made from unfermented grape juice.