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Sauces, pastes & condiments · Vinegars

White vinegar

Clear, sharp distilled or spirit vinegar used for pickling, brines and when you want sourness without flavour.

Also called: distilled vinegar, spirit vinegar

A kind of vinegar

58 recipes with it

What it is

Vinegar made from distilled grain or cane alcohol, giving a colourless liquid with clean, harsh acidity and almost no other flavour. Typical acidity is around 5–8%, so it is sharper than wine or rice vinegar. Do not confuse with white wine vinegar, which is milder and winey.

How it’s used

  • Quick pickles and preserved vegetables
  • Poaching eggs (a splash in the water)
  • Hot sauces and chutneys
  • Marinades for meat and kebabs
  • Adding acidity to Indian and South-East Asian dishes

Characteristics

Taste
Very sharp and clean sour.
Aroma
Strong, pungent acetic smell.
Appearance
Water-clear.
Sold as
liquid
Cooking uses
Mainly a seasoning, Usually eaten raw, Commonly cooked

Storage

Pantry-stable. Keeps almost indefinitely, sealed, in a cupboard.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Spirit vinegar made from malted grain can contain traces of gluten; most distilled vinegar is gluten-free.

Nutrition per 100 g

Energy
18 kcal
Protein
0 g
Carbohydrate
0.04 g
Fat
0 g
Fibre
0 g
Sugars
0.04 g

USDA FoodData Central: Vinegar, distilled.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with white vinegar

See all 58

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