60 Things You Can Do With Vinegar!!!

Vinegar is a liquid processed from the fermentation of ethanol in a process that yields its key ingredient, acetic acid. The acetic acid concentration typically ranges from 4 to 8 percent by volume for table vinegar (typically 5%) and higher concentrations for pickling (up to 18%). Natural vinegars also contain small amounts of tartaric acid, citric acid, and other acids. Vinegar has been used since ancient times, and is an important element in Western, European, Asian, and other traditional cuisines of the world.

The word "vinegar" derives from the Old French vin aigre, meaning "sour wine.". It is also known as acidity regulator E260.

1. Arthritis tonic and treatment; 2 spoonfuls of apple cider vinegar and honey in a glass of water several times daily.

2. Thirst-quenching drink: apple cider vinegar mixed with cold water.

3. Sagging cane chairs: sponge them with a hot solution of half vinegar and half

water. Place the chairs out in the hot sun to dry.

4. Skin burns: apply ice cold vinegar right away for fast relief. Will prevent burn

blisters.

5. Add a spoonful of vinegar to cooking water to make cauliflower white and clean.

6. Storing cheese: keep it fresh longer by wrapping it in a vinegar-soaked cloth and

keeping it in a sealed container.

7. Remove stains from stainless steel and chrome with a vinegar-dampened cloth.

8. Rinse glasses and dishes in water and vinegar to remove spots and film.

9. Prevent grease build-up in your oven by frequently wiping it with vinegar.

10. Wipe jars of preserves and canned food with vinegar to prevent moldproducing

bacteria.

11. To eliminate mildew, dust and odors, wipe down walls with vinegar-soaked

cloth.

12. Clean windows with vinegar and water.

13. Hardened paint brushes: simmer in boiling vinegar and wash in hot soapy

water.

14. Clean breadbox and food containers with vinegar-dampened cloth to keep

fresh-smelling and clean.

15. Pour boiling vinegar down drains to unclog and clean them.

16. Clean fireplace bricks with undiluted vinegar.

17. An excellent all-purpose cleaner: vinegar mixed with salt. Cleans copper,

bronze, brass, dishes, pots, pans, skillets, glasses, windows. Rinse well.

18. Make your catsup and other condiments last long by adding vinegar.

19. To clear up respiratory congestion, inhale a vapor mist from steaming pot

containing water and several spoonfuls of vinegar.

20. Apple cider vinegar and honey as a cure-all: use to prevent apathy, obesity,

hay fever, asthma, rashes, food poisoning, heartburn, sore throat, bad eyesight,

dandruff, brittle nails and bad breath.

21. When boiling eggs, add some vinegar to the water to prevent white from

leaking out of a cracked egg.

22. When poaching eggs, add a teaspoon of vinegar to the water to prevent

separation.

23. Weight loss: vinegar helps prevent fat from accumulating in the body.

24. Canned fish and shrimp: to give it a freshly caught taste, soak in a mixture of

sherry and 2 tablespoons of vinegar.

25. Add a spoonful of vinegar when cooking fruit to improve the flavor.

26. Soak fish in vinegar and water before cooking for a tender, sweeter taste.

27. Add vinegar to boiling ham to improve flavor and cut salty taste.

28. Improve the flavor of desserts by adding a touch of vinegar.

29. Add vinegar to your deep fryer to eliminate a greasy taste.

30. Add a tablespoon of vinegar to fruit gelatin to hold it firm.

31. Steep your favorite herb in vinegar until you have a pleasing taste and aroma.

32. Use vinegar instead of lemon on fried and broiled foods.

33. To remove lime coating on your tea kettle; add vinegar to the water and let

stand overnight.

34. To make a good liniment: beat 1 whole egg, add 1 cup vinegar and 1 cup

turpentine. Blend.

35. Apply vinegar to chapped, cracked skin for quick healing.

36. Vinegar promotes skin health: rub on tired, sore or swollen areas.

37. Reduce mineral deposits in pipes, radiators, kettles and tanks by adding vinegar into the system.

38. Rub vinegar on the cut end of uncooked ham to prevent mold.

39. Clean jars with vinegar and water to remove odor.

40. Avoid cabbage odor by adding vinegar to the cooking water.

41. Skunk odor: remove from pets by rubbing fur with vinegar.

42. Paint adheres better to galvanized metal that has been wiped with vinegar.

43. Pets' drinking water: add vinegar to eliminate odor and encourage shiny fur.

44. For fluffy meringue: beat 3 egg whites with a teaspoon of vinegar.

45. Pie crust: add 1 tablespoon vinegar to your pastry recipe for an exceptional

crust.

46. Half a teaspoon per quart of patching plaster allows you more time to work the

plaster before it hardens.

47. Prevent discoloration of peeled potatoes by adding a few drops of vinegar to

water. They will keep fresh for days in fridge.

48. Poultry water: add vinegar to increase egg production and to produce tender

meat.

49. Preserve peppers: put freshly picked peppers in a sterilized jar and finish filling

with boiling vinegar.

50. Olives and pimentos will keep indefinitely if covered with vinegar and

refrigerated.

51. Add 1 tsp. vinegar to cooking water for fluffier rice.

52. Add vinegar to laundry rinse water: removes all soap and prevents yellowing.

53. After shampoo hair rinse: 1 ounce apple cider vinegar in 1 quart of distilled

water.

54. For a shiny crust on homemade bread and rolls: just before they have finished

baking, take them out, brush crusts with vinegar, return to oven to finish baking.

55. Homemade sour cream: blend together 1 cup cottage cheese, 1/4 cup skim

milk and 1 tsp. vinegar.

56. Boil vinegar and water in pots to remove stains.

57. Remove berry stains from hands with vinegar.

58. Cold vinegar relieves sunburn.

59. When boiling meat, add a spoonful of vinegar to the water to make it more

tender.

60. Marinate tough meat in vinegar overnight to tenderize.

White

White vinegar can be made by oxidizing a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid and salt in water. Most commercial white vinegars are 5% acetic acid solutions, although some US states such as Virginia have laws prohibiting the sale as vinegar of any product not made from acetous fermentation of alcohol. They are made from grain (often maize) and water. White vinegar is used for culinary as well as cleaning purposes because vinegar can also be used for sterilization. White vinegar is used also in some cases to kill Athlete's foot.

Malt

Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in color. However, most supermarket vinegar is actually extracted from beetroot.

Wine

Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and Central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavor. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.

Apple cider

Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must, with a brownish-yellow color. It is often sold unfiltered and unpasteurized with mother of vinegar still present. It is very popular, partly due to alleged beneficial health and beauty properties. Due to its acidity, apple cider vinegar can be very harsh, even burning the throat.

Balsamic

Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy, from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in color and its flavor is rich, sweet, and complex, with the finest grades being the product of years of aging in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia). Originally an artisanal product available only to the Italian upper classes, balsamic vinegar became widely known and available around the world in the late 20th century. True balsamic is aged for between 3 and 12 years. One can sometimes even find balsamic vinegars that have been aged for up to 100 years, though they are usually very expensive. The commercial balsamic sold in supermarkets is typically made with red wine vinegar or concentrated grape juice mixed with a strong vinegar which is laced with caramel and sugar. However produced, balsamic needs to be made from a grape product.

Balsamic has a high acid level, but the sweetness covers the tart flavor, making it very mellow.

Rice

Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The Japanese prefer a light and more delicate rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar is traditionally colored with red yeast rice, although some Chinese brands use artificial food coloring instead. Black rice vinegar (made with black glutinous rice) is most popular in China, although it is also produced in Japan (see East Asian black, below). It may be used as a substitute for balsamic vinegar, although its dark color and the fact that it is aged may be the only similarity between the two products.

Some varieties of rice vinegar are sweetened or otherwise seasoned with spices or other added flavorings.

East Asian black

Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black color and a complex, malty flavor. There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel color. The most popular variety, Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China[7] and is also produced in Tianjin and Hong Kong.

A somewhat lighter form of black vinegar, made from rice, is also produced in Japan, where it is called kurozu. Since 2004 it has been marketed as a healthful drink; its manufacturers claim that it contains high concentrations of amino acids.

Flavored vinegars

Popular fruit-flavored vinegars include those infused with whole raspberries, blueberries or figs (or else from flavorings derived from these fruits). Some of the more exotic fruit-flavored vinegars include blood orange and pear.

Herb vinegars are flavored with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light-colored, mild tasting vinegar such as that made from white wine is used for this purpose.

Sweetened vinegar is of Cantonese origin and is made from rice wine, sugar and herbs including ginger, cloves and other spices.

Spiced vinegar, from the Philippines (labeled as spiced sukang maasim), is flavored with chili peppers, onions, and garlic.