[Sca-cooks] pickling

Ian Kusz sprucebranch at gmail.com
Mon Jul 16 01:16:13 PDT 2012

Got another one.  What kind of vinegar?  Say, England, would they be using
cider?  malt?  red wine or white wine vinegar?

On Sun, Jul 15, 2012 at 10:05 PM, David Walddon <david at vastrepast.com>wrote:

> The vinegar barrels in the painting don't show the insides.
> I am not clear when toasting became the ONLY way you could get a barrel
> (like it seems to be now!) so not sure.
> Waxed? I think that is mostly because we don't like tannin in our water,
> no?
> Interesting questions.
> I have no answers.
> Anyone else?
> Eduardo
Ian of Oertha

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