Vinegar essence 30%

A concentrated food-grade acetic acid, a clear liquid with a sharp smell, weaker than the 70% one, needs diluting with water, for marinades, preserving and salting.

Vinegar essence 30% is a concentrated food-grade acetic acid, a clear colourless liquid with a sharp sour smell and a burning taste, weaker than the 70% one but also needing to be diluted with water before use. It is used diluted for marinades, preserving, salting, dough, sauces and dressings; undiluted it is dangerous and can cause burns.

Recipes with this ingredient

Pickled PumpkinEstonian cuisine | Main courses

Marinated pumpkin is a bright and aromatic delicacy of Estonian cuisine, combining the sweetness of pumpkin with the spicy tang of the marinade. Thanks to the blend of vinegar, sugar, cinnamon, and cloves, it acquires a rich flavor where sweet and spicy notes intertwine harmoniously. This recipe is rooted in canning traditions, allowing enjoyment of pumpkin's taste even in winter. Marinated pumpkin is served as an independent appetizer or used as an accompaniment to meat dishes, adding zest to them. It can be added to salads or served with cheeses, creating a contrast between the creaminess of dairy products and the rich flavor of the marinade. This recipe is an ideal way to reveal a new taste of a familiar vegetable and surprise guests with an unusual treat.

Fresh fried fish with tartar sauceEstonian cuisine | Main courses

Fresh fried fish with tartar sauce is the embodiment of simplicity and elegance in Estonian cuisine. The dish, based on the freshest fish, features a crispy golden crust and a tender, juicy flavor. The combination with aromatic fried potatoes, fresh arugula, and pickled cucumbers gives it a balance of lightness and richness. The tartar sauce, enhanced with red caviar and dill, adds piquant notes that highlight the natural sweetness of the fish. The origins of the dish trace back to the traditions of Estonia's coastal settlements where fish has always been a staple in the diet. It is perfect for festive gatherings as well as cozy family dinners. It pairs wonderfully with white wine or fresh lemonade, emphasizing the freshness of the ingredients and harmony of flavors.

Okroshka with sour cream, smoked cod and fresh cucumberEstonian cuisine | Main courses

Cod can be replaced with shrimp fried in oil.

Duck pi-paEstonian cuisine | Main courses

The recipe is taken from Nika Ganich's book "Geography to Taste. Estonia.