White vinegar is that all-purpose pantry staple with a distinct, lingering smell and amazing ability to perform hundreds of tasks. It is the product of distilled ethyl alcohol, which may limit its usefulness as a “cooking” vinegar.

The most common uses for white vinegar include pickling and canning. It’s famous for coloring Easter eggs and is the highest selling vinegar product on the market.

This is a “low-grade” vinegar with a tart, unpalatable taste.

Buying Tips

All white vinegars, regardless of brand, are inexpensive. Most are made with 5% acidity.

Storage Tips

White vinegar will last indefinitely. Do not refrigerate.

Usage Tips

• Add a little white vinegar and salt to water while boiling eggs. They’ll peel easily after cooling.

• Use white vinegar in basic sauces or as a meat tenderizer.

• If you want a less sour pickling liquid, add a little sugar.

• Make herb vinegar by immersing fresh leaves and stems in a container. Wait two weeks and strain.

 

Substitution Tips

• Use lemon or lime juice instead of small amounts of vinegar in most recipes.

• For pickling and canning, use any vinegar containing at least 5% acidity. Dark vinegars may affect the color of the foods.

 

Try one of our favorite white vinegar recipes:
Homemade Buttermilk
Thai Cucumber
LEMON ROSEMARY PICKLED GREEN BEANS