This section is from the book "The Gardener V1", by William Thomson. Also available from Amazon: The New Organic Grower: A Master's Manual of Tools and Techniques for the Home and Market Gardener.
Sulphuric acid, in the quantity in which it exists in pickles, is probably not very injurious, though it can scarcely be taken habitually without having some prejudicial effect. Even if it is equally wholesome with acetic acid, it is much less expensive; and, even putting health out of the question, we ought not, when we believe that we are buying pickles preserved in pure malt vinegar, to have a portion of this vinegar replaced by a substance of less value, and which we could buy at a less price; neither ought we to have a substance of this kind thrust upon us as a substitute for the more wholesome and more agreeable malt vinegar. - Food Journal.