Originally Posted by brightonchef
Is there a substitute for malt vinegar?
What are you doing with it?
I'm in the UK so malt vinegar is readily available (in many places more easily found than wine vinegar)
I only use malt vinegar for pickles and chutneys and not always then, although for pickles you need to use a vinegar that has 6% minimum acidity in order to be sure the pickles will keep well. Any less acidity and the pickles may not keep. Having said that I do pickle onions in cider vinegar. I also use malt vinegar in the meringue base for pavlovas (it makes the centre of the meringue base nicely squishy and marshmallow-ish as a pavlova should be). I don't know if it has
to be malt vinegar for some scientific reason but recipes always say to use it so I do.
I use wine vinegar or cider vinegar for most other things. Malt vinegar is too fierce for salad dressings, etc.
Of course, malt vinegar is the only
vinegar for putting on your fish and chips :-D