Not Just for Fish and Chips: Malt Vinegar
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. The distinctive tangy condiment isn’t just for pub fare, however.
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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