Does table vinegar have a greater concentration of acetic acid than pickling vinegar?
Hey, I have to answer the exact same question for my chemistry lab exam. Pickling vinegar has a greater concentration of acetic acid because commercial food pickling needs more concentrated solutions. When pickling food, they end up very sour and have a vigorous flavour meaning the vinegar must have been pretty acidic. Table vinegar, however, is commonly used in the kitchen just to give food some flavour. It is also used to give chips that sour flavour.
