Help - making pickle - haven't enough white sugar-will brown do?

[green.fields]

Subject says it all, can I use 1/3 brown sugar, 2/3rds white, haven't got enough white?

[fourandsixpants]

I suggest using more brown and perhaps add a little bit or more vingar to 'sour down' the extra syrupy flavour of the xtra brown sugar.

This is what I would do......or run over to a neighbout and ask for some white sugar!

[azureline**]

Yes you can but brown sugar is just white sugar with molasses added, so the taste may be a bit sweeter. Weight for weight is the same.

[green.fields]

Thanks ladies might just have to go knock on the neighbours door, hubby doesn't like too sweet a pickle. This is what happens when you rarely use sugar, you just might not have enough when you need it.

[azureline**]

do you have any raw sugar?

[green.fields]

No, I have caster sugar that should be ok shouldn't it?

[cherry*135 · Accepted solution]

Yes, caster sugar should be OK. I quite often use that when I don't have enough regular white sugar.

[azureline** · Accepted solution]

yes, caster sugar is just fine white sugar.

[green.fields]

Thanks ladies, used the caster sugar, I will get the report form OH whether it's ok. I don't eat the stuff.

[sineaterdoodah]

i hope they come out great,rose! 

this thread led me to looking up caster sugar,thinking it was just a different term for powdered sugar,and it ISN'T. this will go into the notebook i'm making for my friend who is moving from oz to the states,as she cooks alot. 

so,let me know if i have this right,please? your regular sugar is a bigger grain than caster sugar,which looks much like what i call table sugar? and caster sugar is what i call baking /bartender's sugar? is your regular sugar maybe like what i call rock sugar,the kind that you'd use to make colored sugars,ot to dip preserved fruit rinds in?

this is rather fascinating...thanks in advance for your help!