Bought this today. I use white vinegar developer for my ambrotypes but wanted a more acidic version to raise contrast a bit. Pickling vinegar has a higher percent of glacial acetic acid in it. than white vinegar. Will try mixing it straight and try adding smaller quantities of it to my regular white vinegar developer
Both white vinegar and pickling vinegar are available at most grocery stores in Canada. Making my supply shopping quite easy.
They also have a version called cleaning vinegar, which is even more acidic.
“White vinegar, pickling vinegar, and cleaning vinegar differ primarily in their acetic acid concentration and whether they are safe to consume.White VinegarAcetic Acid: Usually 5%.Safety: Food-grade and completely safe to eat.Use: Highly versatile for cooking, salad dressings, baking, and light household cleaning.
Pickling VinegarAcetic Acid: Usually 5% to 7% (often standardized at 7% for safe food preservation).Safety: Food-grade and safe for consumption.Use: Designed specifically for canning and pickling vegetables to reliably stop bacteria growth. Some varieties may also include added spices or salt.
Cleaning VinegarAcetic Acid: Usually 6% or higher (about 20% stronger than standard white vinegar).Safety: Not safe to eat. It is not processed in food-grade facilities and may contain harmful impurities.Use: Strictly for heavy-duty household chores like cutting grease, removing soap scum, and clearing mineral deposits.”
