I happened to be making a pair of jaws for my vice when the Vinegar / Salt question was raised. As the jaws are made of Black Mild Steel, I was well placed to run a comparative trial.
I used a plastic two compartment fast-food container to hold the pickles. Each contained 75ml of Tesco Distilled Vinegar claiming 5% Acidity on the label. I dissolved 15g (a dessert spoonful) of Table Salt in the left hand compartment. I did not heat the mixture, or the metal. My garage is unheated, about 12C during the experiment.
After one hour the salted vinegar was showing signs of activity – a little bubbling, with some not very obvious reddening of the scale.
After 6 hours both jaws showed signs of reddening, but it is obvious that cold Vinegar and Vinegar+Salt are not having much effect on the scale. Vinegar+Salt is slightly more effective.
Not much difference after 22 hours immersion this morning; Vinegar+Salt is very slightly better, but it can't be seen in the photo, so I didn't post it.
At this point I turned the two jaws on edge to bring the cut edges close to the surface, the idea being that this would be aerated. The scale has been mechanically removed from the 'top', but remains at the sides. After 3 hours, both pickles caused rusting on the edge close to the air's Oxygen. Again Vinegar+Salt is slightly more effective, though the difference is marginal.
On the 'bottom' side of the jaws, no rust at all:
.The interesting thing is that neither pickle had a significant effect on the scale! I'm starting to wonder if it really is scale, that is a layer of black iron oxide left after hot-rolling.
Is it possible that my 'Black Mild Steel' has been treated with some other type of protective layer? If that's true, then all bets are off when it comes to Pickling.
I may have some Patio Cleaner (Hydrochloric Acid) in the garden shed: I'll try that if I can find it.
Dave
Edited By SillyOldDuffer on 20/12/2016 13:20:08
Edited By SillyOldDuffer on 20/12/2016 13:21:18