Seasoned Vinegar

Recipe by Ms. B
READY IN: 13mins
SERVES: 8-16
YIELD: 1 cup




  • Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
  • Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
  • Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
  • (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).