White Vinegar


White vinegar is clear vinegar made from oxidized distilled alcohol like white wine, gin, or vodka. It can also be made by preparing a solution of 5%% to 8%% acetic acid in water.

White vinegar can be used for cooking or as a salad dressing. Some also use it as an eco-friendly alternative to chemical cleaning substances.


Other names: Spirit Vinegar, Distilled Vinegar
Translations: White Etiķis, Baltojo acto, White Oţet, Bijeli ocat, Dấm trắng, Octu, Witte Azijn, सफेद सिरका, Vinagre branco, Белый уксус, Λευκό Ξύδι, خل أبيض, 화이트 식초, Bílého octa, White suka, 白醋, Vinagre blanc, Belega kisa, Bieleho octu, Aceto bianco, חומץ לבן, Vinäger, Бели сирће, ホワイトビネガー, Vinaigre blanc, White Essig, Hvid Eddike, Hvit eddik, Vinagre blanco, Білий оцет, Valkoinen Etikka, Бял оцет

Physical Description

White vinegar is a colorless liquid. Its viscosity is similar to that of water.

Colors: clear, opaque white

Tasting Notes

Flavors: sour
Food complements: Meats, Salads
Substitutes: Lemon juice, Lime juice, Brandy for deglazing pans, Fortified wine for perking up sauces and deglazing pans, Ascorbic acid mixed with water, Tamarind paste, Amchoor

Selecting and Buying

Choosing: It is important to check the acidity level of the vinegar before purchasing, especially if it is to be used for pickling. In order to preserve foods acidity should be at least 4%.
Buying: White vinegar is widely available in grocery stores, typically alongside other varieties of vinegar.
Procuring: Made from allowing a distilled alcohol to undergo acid fermentation. During this process, oxygen combines with chemicals in a substance in a way that reduces the atom content of the substance.

Preparation and Use

Used to make pickles, deglaze pans, marinate meats, and add tang to vinaigrettes, sauces, and even desserts.

White vinegar can be used when poaching eggs to keep whites firmed, or it can be added to water when boiling eggs to keep the shells from cracking. It can also be added to meringues to help keep them firm and fluffy.

It can be used to preserve pimentos and olives, as well as to reduce the starch content of pasta.

Conserving and Storing

Unopened, most vinegars will last for about two years in a cool, dark pantry. Once opened, vinegar should be used within three to six months.


History: Vinegar has been produced by man for thousands of years dating back to Egypt in 3000 BCE. The mechanism of vinegar fermentation was discovered by Louis Pasteur in the 19th century.



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