How to dilute vinegar correctly at home?

In what proportions should you grow vinegar at home? Today we present to your attention the step-by-step process of this procedure, and you can easily implement it right in your own kitchen.

Vinegar is a fairly common culinary product, but it should be used with extreme caution. Especially it concerns those housewives who like to stock up on different marinades for the winter. After all, if you do not know how to dilute vinegar correctly during the preparation of blanks, there is a maximum probability of obtaining severe food poisoning. That is why we decided to devote an important article to this article.

What products will be needed

To learn how to dilute vinegar yourself, prepare the following ingredients:

• Acetic essence;
• Boiled water is cold.

Currently, in shops such a sharp product can be purchased at absolutely different concentrations. So, on the shelves of the supermarket you can find vinegar 3, 6 and 9 percent. In addition, in sales, there is often a highly concentrated 70% essence. By the way, the presented component differs not only in strength, but also in the way of production.

Types of vinegar

The most common products in cooking are the following types of vinegar (the list starts with the most popular and further in descending order):

1. apple;
2. Balsamic;
3. rice;
4. Wine red;
5. Wine white;
6. malt;
7. Sherry;
8. coconut.

Details on how to dilute vinegar to 3 percent

To prepare all kinds of baking and other culinary achievements, experts recommend using the least concentrated vinegar, that is, 3 percent. Thus, if you have the original essence, the strength of which is 30%, then to its first part, it is necessary to add exactly 10 parts of boiled cold water. If the concentration of acetic acid is the maximum value of 70%, then the cooled liquid should be added in an amount of 22.5 parts.

How to dilute the vinegar at home on your own? To do this, take a liter glass bottle, pour the essence into it, and then add cold boiled water according to the above scheme, close the lid and shake thoroughly. After that, acetic acid can be used immediately for cooking various baked goods and creating spicy marinades.

Other dilution schemes

In some cases, cooks need to use vinegar and other concentrations. In this situation, follow the same pattern. For example, for the 4% solution, the following proportions should be used:

• 1: 7, if the acetic essence is 30%;
• 1:17, if the essence is 70%.

Accordingly, to create a 5% acetic solution, the proportions will be:

• 1: 6 (at 30% of the original essence);
• 1:13 (at 70% of the essence).

For a 6% solution:

• 1: 5 (at 30% of the initial concentration);
• 1:11 (at 70% of the initial concentration).

For a 7% solution:

• 1: 4 (at 30% of the initial concentration);
• 1: 9 (at 70% of the initial concentration).

For 8% solution:

• 1: 3.5 (at 30% of the initial concentration);
• 1: 8 (at 70% of the initial concentration).

For 9% solution:

• 1: 3 (at 30% of the initial concentration);
• 1: 7 (at 70% of the initial concentration).

So, now you know how to dilute vinegar at home and correctly apply it in cooking delicious pastries and marinades.