White Vinegar


In addition to the thousands of other uses for white vinegar, it is the recommended preservative for pickling and canning projects.

See also vinegar.

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