White Vinegar is made by fermenting distilled alcohol. This Australian made food grade vinegar has a tangy, sour flavour; sharp aroma; is colourless; with an acidity level of 4.2%.

White vinegar can be used as a condiment and in cooking recipes, especially pickles. Versatile, inexpensive vinegar is also an ideal natural cleaning alternative.

How to Use:

White vinegar can be used in baking recipes, salad dressing or as a condiment – traditionally served with fish and chips. It is often used in pickling recipes and is also popular in Asian cuisines for vegetable dishes, sauces and marinades. Combine 300 ml white vinegar with a good pinch of salt and gently warm.

Let stand to cool for 10 minutes before pouring over thinly sliced vegetables of choice to pickle.

Alternatively, add 1 part sugar to 2 parts vinegar (or mix of vinegar and water) and heat until dissolved. Allow to cool completely before adding to raw vegetable salad or julienned daikon radish and fresh herbs. Cover and refrigerate pickles for 2 – 8 hours – then enjoy the tangy crunch.

This white vinegar is also ideal for cleaning. In fact, there are are so many clever household uses for distilled vinegar there are books about it. Use it diluted 50/50 with water to clean the fridge and stovetop, or full strength as a bathroom cleaner. For stubborn marks combine with bi-carb. Add ½ a cup of vinegar to the rinse cycle of your washing machine for a soft finish.

Storage:

Store in an airtight container in a cool, dry place, away from direct sunlight.

Shelf Life:

Up to 24 months when stored as above. See Best Before date.

Images for illustrative purposes only.