Not Just for Fish and Chips: Malt Vinegar

Emily Han
Emily Han
Emily Han is a Los Angeles-based recipe developer, educator, herbalist, and author of Wild Drinks & Cocktails and co-author of Wild Remedies. For recipes and classes, check out her personal site.
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published Aug 17, 2012
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(Image credit: Apartment Therapy)

Just one whiff of malt vinegar brings me back to my days living in England, where it’s used to season comfort foods like fish and chips and

beans on toast

pub fare

Malt vinegar is made by malting barley, brewing it into ale, and then turning the ale into vinegar. Light to dark brown in color, it’s flavor is malty, lemony, and slightly sweet. The vinegar is classic accompaniment to cut through the oilness of fried fish and potatoes, but it’s also excellent for use in sweet-sour marinades and chutneys, as well as pickles (as long as it has at least 5% acidity).

A few recipes to try:
• A Really Good Tri-Tip Marinade from The Kitchn
• Malt Vinegar-Glazed Chicken at Bon Appétit
• Salt and Vinegar Roasted Potatoes from Framed Cooks
• Tomato Chutney (substitute for apple cider vinegar) from The Kitchn

How do you like to use malt vinegar?

Related: Vinegar: Does It Have a Shelf Life?

(Image: Kate Morgan Jackson/Framed Cooks)

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Ingredient