Acidity becomes more concentrated as the water is boiled off and the specific gravity of the brine increases. Same in reverse - acidity (pH) can become diluted as water leaches or osmoses out of the foods into a brine.

Is that what you mean?

Dave

Acetic acid has a higher boiling point than water - 236° vs. 212°. Because the acetic acid fumes are intense, the odor of heated brine gives the impression that it's mainly the acid that's dissipating. However, as Dave said, it's mainly water.

Carol

Yes.....That is exactly what I was after.....I guess I could have just looked up the boiling point of acetic acid.

I just got to wondering about it as I was studying some of the sweet pickle recipes that require repeated boiling of the vinegar and sugar solution.

pollock (A.K.A. Patrick)