[Sca-cooks] pickling

[Ian Kusz]

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