Why arent

[TNKS]

more people using rice vineger ? or is "pickle" sour to the majority liking ?

 

[geeme]

Rice vinegar isn't always abundant at stores in some areas. You can almost always find white and apple cider vinegars, but not rice. Again, depends on where you're at. Also, I think it's like anything else - we tend to use what our parents used, unless we are the kind to experiment and break out of the mold, so to speak. My mom still doesn't get why I use a toothpaste other than Crest. I can't stand it, but she'd never get anything else when I was growing up. I've never gotten Crest toothpaste as an adult, yet no matter how many times she visits, she's surprised I don't use Crest - after all, that's what her parents used. Meh.

 

[RocketMan]

+1 Gee, if you read through a lot of the threads I think you'll find that more and more people are starting to find out about Rice Vineger but like Geeme said Its a matter of availability and what they're used to. Also there are people who like the taste of ACV, apple cider vineger. To me, for sauces, it's just too dominate of a flavor and has to be handled with a gentleness else you have a hot vinegar instead of a hot sauce.

 

[Halbrust]

I can't stand the taste of rice wine vinegar. I actually prefer the taste of distiller white vinegar.
It's all about melding flavors though. All vinegars have there place in sauce making.

 

[Brain Strain Pepper Head]

[SIZE=16pt]I use multiply vinegars or PH lowering ingredients (Lime, Lemons) rice vinegar included just depends on what flavors I am mingling…..[/SIZE]

 

[TNKS]

I can't stand the taste of rice wine vinegar. I actually prefer the taste of distiller white vinegar.
It's all about melding flavors though. All vinegars have there place in sauce making.

Try using just plain ole RICE Vinegar,none of that wine crapola
No sense burying your prize pepper flavors in pickle swill
Rice vinegar IS NOT hard to find by any stretch in the USA,especially if you have a walmarts,family dollar,dollar general,United,Krogers,Albertsons,Safeway,Menards,Publix etc

 

[salsalady]

vinegars serve 2 purposes in sauces
1- as a preservative
2- as a flavor, or non-flavor depending on the vinegar
 
 
 
most of the time these 2 purposes overlap when making a sauce or preserved product.  I use ACV in my chipotle hot sauce cuz the flavor works with the chipotles, etc.  I wouldn't use ACV in some refrigerated pickled peppers because the flavor just isn't a match.  
 
Also the %acidity is different for different vinegars.  Just be aware of that and if following a recipe that calls for 5% white vinegar, don't substitute 4% rice vinegar without adding more of the rice vinegar to compensate for the difference in acidity.

 

[The Hot Pepper]

Also there are people who like the taste of ACV, apple cider vineger. To me, for sauces, it's just too dominate of a flavor and has to be handled with a gentleness else you have a hot vinegar instead of a hot sauce.

AGREED! I don't like ACV either. I think the "apple" tricks people into thinking it's mild and sweet, but it's harsh, and there are no sugars. They are all converted in fermentation.

Always taste test your vinegars. As Halbust says, even white distilled is a good one. It's great in hot sauce.

Don't taste test them and expect them to taste GOOD! Taste test them AGAINST each other, and choose what you think is best for your sauce. I mean... it is vinegar, it is not pleasant on its own.

 

[PIC 1]

 
Think about hightening your vinegars by infusing them with hot peppers.
The gallon on the left has Naga's and White Vinegar, the 5 gal has Scotch Bonnets and Jamaican Red Habs with Premium Cane Vinegar, the last has Thai Chili's with Rice Vinegar.
 
I use the Vinegars for different small batches of Hot Sauce depending which fresh peppers are used. They're also great for those who process/can vegetables such as Carrots, Onions, Cukes.....etc.
Try some in a Vinaigrette Dressing.
I replace the vinegar in the bottles as needed, some of the bottles  are over 3 yrs running. 
 
I don't bother with ACV either..........  ..........but a good syrup reduction of Apple Cider (not vinegar) will perk up a home baked apple pie..........  .