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Malt Vinegar - how do you use it?

cstout Jun 14, 2013 09:26 PM

I recently bought a bottle of malt vinegar & decided to slice some red globe radishes in a little bowl of the vinegar with a touch of sea salt & plenty of ground black pepper. After about an hour in the fridge, this little dish was sublime.

Mercy, I want more of that savory flavor. Please help me out.

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  1. Chemicalkinetics RE: cstout Jun 14, 2013 09:33 PM

    Fish and chip, French fries, ....etc.

    6 Replies
    1. re: Chemicalkinetics
      cstout RE: Chemicalkinetics Jun 14, 2013 09:39 PM

      Sorry to be so dumb, do you just sprinkle the vinegar over the fish & chips?

      1. re: cstout
        Chemicalkinetics RE: cstout Jun 14, 2013 09:54 PM

        Yes, I do.

        1. re: Chemicalkinetics
          JonParker RE: Chemicalkinetics Jun 14, 2013 11:01 PM

          That's the East Coast way of doing it, and it's fantastic. Fish aside, I won't eat fries without some malt vinegar. I moved from Oklahoma to Baltimore, and I haven't used ketchup on fries since. I have an almost empty bottle on the table, and a full bottle in the pantry.

          1. re: Chemicalkinetics
            PotatoHouse RE: Chemicalkinetics Jun 15, 2013 04:25 PM

            Me too. Also on my hushpuppies!!

            1. re: PotatoHouse
              Chemicalkinetics RE: PotatoHouse Jun 15, 2013 09:30 PM

              I must say that I like my malt vinegars on many finger foods like fish and chips, French fries, fish sticks, but I have also randomly put it on like Chinese wonton noodles and sunny side up eggs. I won't say they are of great success, but they are not failures. They are different, and It is sometime nice to try something different. :)

        2. re: Chemicalkinetics
          ChiliDude RE: Chemicalkinetics Jun 15, 2013 06:56 AM

          I second the motion on fish and chips. I've also used it as a salad dressing in combination with olive oil.

        3. fldhkybnva RE: cstout Jun 15, 2013 12:40 AM

          Fish and chips, any and all french fries. I also sprinkle it on most smothered/braised vegetables - Southern style green beans and collard greens are favorites.

          1 Reply
          1. re: fldhkybnva
            Fowler RE: fldhkybnva Jun 15, 2013 01:16 AM

            I love it in potato salad, on sushi, in green bean, onion and bacon salad and of course on fried fish.

          2. h
            Harters RE: cstout Jun 15, 2013 04:14 AM

            Two main uses:

            1) Fish & chips. Or, really, anything & chips (steak pudding, for instance). Chips have to have malt vinegar - particularly if you're eating them, while walking home, straight from the paper the chippy wrapped them in.

            2) Mint sauce to accompany lamb. Spring/summer lamb has to have mint sauce (onion sauce in autumn/winter)

            1. k
              kaymbee RE: cstout Jun 15, 2013 07:09 AM

              French fries. Is there any other way?!

              1. MGZ RE: cstout Jun 15, 2013 07:10 AM

                Fish & Chips.

                French Fries, but sometimes I use ketchup with it.

                Steamed crabs.

                Raw clams. You mix the malt with freshly grated horseradish.

                Oh, and grilled Striped Bass with tarragon mixed in.

                4 Replies
                1. re: MGZ
                  wadejay26 RE: MGZ Jun 15, 2013 07:27 AM

                  Raw clams. That sounds awesome, I never would have thought of that.

                  1. re: wadejay26
                    MGZ RE: wadejay26 Jun 15, 2013 08:16 AM

                    I think it could work on raw scallops or oysters too, but I've yet to try it.

                    1. re: MGZ
                      Veggo RE: MGZ Jun 15, 2013 08:52 AM

                      An oyster shucker at the Union Oyster House once told me the best way to bring out the oyster flavor is a little salt and white vinegar. Malt would work too, one would think.

                      1. re: Veggo
                        MGZ RE: Veggo Jun 15, 2013 11:12 AM

                        Dad just dropped off a coupla dozen oysters. I don't have any fresh horseradish root, but I'm gonna try a couple with tarragon and malt vinegar.

                2. emily RE: cstout Jun 15, 2013 09:01 AM

                  Thick cut french fries so that the fluffy interiors soak up as much vinegar as possible.

                  1. tamagoji RE: cstout Jun 15, 2013 11:24 AM

                    I've come to love malt vinegar recently as well. Lately I've been on a malt vinegar kick w/oven roasted potatoes. Or parboiled and pan fried potatoes on days I don't want to use the oven. And sticking w/the British theme I love adding a dab of Coleman's mustard for a little kick.

                    1. h
                      HillJ RE: cstout Jun 15, 2013 02:25 PM

                      I sub malt for recipes calling for rice vinegar, apple cider vinegar or white vinegar if I have it in the pantry. Malt is probably my favorite vinegar.

                      1. jill kibler RE: cstout Jun 15, 2013 09:17 PM

                        Dipping sauce for dumplings

                        1/4 C malt vinegar
                        3 T soy sauce(or more if you like it salty)
                        1/2 t sesame oil
                        2 chopped garlic cloves
                        (hot pepper flakes can be added for a kick as well, but then let this sit for a couple of hours!)

                        Mix and dip!

                        1 Reply
                        1. re: jill kibler
                          cstout RE: jill kibler Jun 17, 2013 06:18 AM

                          Dipping Sauce - wish I had some dumplings right now. Am filing your recipe. Think maybe this would be good over some fried rice or in Ramen noodles.


                        2. kimeats RE: cstout Jun 17, 2013 07:34 AM

                          I put it on anything and everything. I've also been known to do a shot of it straight out the bottle, I just love vinegar.

                          Try sprinkling it on some mashed potatoes.

                          1. girloftheworld RE: cstout Jun 17, 2013 12:24 PM

                            french fries
                            tater tots
                            with green beans and frenchs fried onions
                            goldfish, oyster crackers , prezzles and peanuts in a baggie( i was/am a weird little kid)

                            1. c
                              cstout RE: cstout Jun 17, 2013 06:40 PM

                              Hey everyone, thanks for sharing what you are doing with malt vinegar. I had never even tasted it until now (& I am certainly not going to tell my age!).

                              I have already consumed a bottle of that liquid gold in less than a week (burp) & can't wait to get another bottle & try all your ideas. Darn that stuff is good.

                              The other day I sliced some Spanish onion & marinated it in some vinegar. Put the onion on top of my chili dog. Try it.

                              3 Replies
                              1. re: cstout
                                JonParker RE: cstout Jun 17, 2013 07:31 PM

                                Oh that sounds good.

                                1. re: cstout
                                  Chemicalkinetics RE: cstout Jun 17, 2013 07:33 PM

                                  That is fast.

                                  1. re: Chemicalkinetics
                                    cstout RE: Chemicalkinetics Jun 18, 2013 06:06 PM

                                    Sweetie, life is short...I have to consume enough maltie stuff to catch up with you folks who have been chowing down with it for no telling how long.

                                    I only have the London Pub brand in my area, you mean there are better brands out there?

                                2. Fowler RE: cstout Jun 18, 2013 04:38 PM

                                  Question for all...what is the best brand of malt vinegar to purchase? Is there a DRC or Petrus equivalent of malt vinegar?

                                  3 Replies
                                  1. re: Fowler
                                    fldhkybnva RE: Fowler Jun 18, 2013 04:47 PM

                                    I use the London Pub brand. In my area it's either that or Heinz and I am not a big fan of the Heinz variety.

                                    1. re: Fowler
                                      PotatoHouse RE: Fowler Jun 18, 2013 06:00 PM

                                      If you live with a Long John Silver's restaurant close by, they have a very good malt vinegar that they sell in the bottle.

                                      1. re: Fowler
                                        CDouglas RE: Fowler Jun 19, 2013 06:04 PM

                                        Sarson's is my favorite although I use Heinz for boardwalk fries.

                                      2. c
                                        cstout RE: cstout Jun 18, 2013 06:11 PM

                                        I just noticed at the bottom of this thread, Chow has a recipe for braised white beans w/chard. Now don't you know some malt vinegar sprinkled on a toasty warm bowl of those beans would hit the spot? Add a rustic slice of bread with butter & a glass of vino. Got to go check out the recipe right now.

                                        1. fldhkybnva RE: cstout Jun 22, 2013 10:36 PM

                                          Apparently I like it on steak - I had a sirloin steak today and for some reason reached for the bottle of malt vinegar. Sprinkles on occasional bites was quite tasty.

                                          1 Reply
                                          1. re: fldhkybnva
                                            JonParker RE: fldhkybnva Jun 22, 2013 11:04 PM

                                            That sounds really good. I had some leftover ground chuck from tonight's burger meal -- I may sprinkle some on when I cook it for tomorrow's lunch.

                                          2. m
                                            Muskrat RE: cstout Jun 22, 2013 11:12 PM

                                            When I was in Rhode Island some years ago (from California, so there was a big cultural gap), I was happily surprised to find a bottle of malt vinegar on tables or counters alongside the ketchup and other condiments wherever french fries were served -- makes sense, as it's used in fish & chips -- but it had never occurred to me. And it sure is good.

                                            Somebody suggested popcorn upthread; that sounds worth trying.

                                            1 Reply
                                            1. re: Muskrat
                                              JonParker RE: Muskrat Jun 22, 2013 11:31 PM

                                              I grew up in Oklahoma, where ketchup reigns supreme. I had not heard of putting vinegar on fries until it was mentioned in Stephen King's "It," where the little boy is intoxicated by the smells of a carnival just before a clown rips his arm off. I was supposed to be horrified, and instead I was thinking "wow, that sounds really good."

                                            2. c
                                              cstout RE: cstout Jun 23, 2013 05:22 AM

                                              Sauteed kale in a little olive oil & crushed garlic. Ready to serve - sprinkle some maltie over it.

                                              1. buttertart RE: cstout Jun 26, 2013 11:37 AM

                                                It's the best substitute vinegar for Zhenjiang (aka Chinkiang) vinegar. Both are grain-based, and malt is far more like the Chinese vinegar than is balsamic, which is often recommended as a substitute. NO! NEVER! Too sweet.

                                                4 Replies
                                                1. re: buttertart
                                                  Chemicalkinetics RE: buttertart Jun 29, 2013 04:08 PM

                                                  <NO! NEVER! Too sweet.>

                                                  Malt is too sweet?

                                                  1. re: Chemicalkinetics
                                                    Fowler RE: Chemicalkinetics Jun 29, 2013 04:35 PM

                                                    I thought buttertart was saying balsamic is the one which is too sweet?

                                                    1. re: Fowler
                                                      Chemicalkinetics RE: Fowler Jun 29, 2013 04:58 PM

                                                      That makes sense. Thanks.

                                                      1. re: Chemicalkinetics
                                                        Fowler RE: Chemicalkinetics Jun 29, 2013 06:20 PM

                                                        It is ok, Chem. English is not my first language and often I have to read something that is written in English a couple of times before I understand what one is trying to convey. I put a question mark at the end of my statement because I was also unsure about what was being said.

                                                2. fldhkybnva RE: cstout Jun 29, 2013 12:01 PM

                                                  This thread has inspired me to grab my malt vinegar more often than for my old usual of fries. Today's new find - sprinkled on corned beef sandwich on rye.

                                                  2 Replies
                                                  1. re: fldhkybnva
                                                    JonParker RE: fldhkybnva Jun 29, 2013 12:07 PM

                                                    That sounds heavenly.

                                                    1. re: JonParker
                                                      fldhkybnva RE: JonParker Jun 29, 2013 12:14 PM

                                                      Oh, it was with alternate dips in German mustard.

                                                  2. fldhkybnva RE: cstout Jun 29, 2013 01:25 PM

                                                    We are having steamed crabs tonight and I fear the bottle might have to come out again. I'll report back. We usually serve them with at least apple cider vinegar and butter for those that like to dip but the malt vinegar will likely be a good addition.

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