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Malt Vinegar - how do you use it?

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. re: Chemicalkinetics

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

        1. re: Chemicalkinetics

          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: PotatoHouse

              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

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

        3. 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

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

          2. 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. French fries. Is there any other way?!

              1. 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

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

                  1. re: wadejay26

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

                    1. re: MGZ

                      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

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

                  1. 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. 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. 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

                          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. 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. 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. 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: Chemicalkinetics

                                    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?

                                1. 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

                                    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

                                      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

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

                                      2. 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. 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

                                            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. 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

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

                                              1. 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

                                                  <NO! NEVER! Too sweet.>

                                                  Malt is too sweet?

                                                  1. re: Chemicalkinetics

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

                                                      1. re: Chemicalkinetics

                                                        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. 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: JonParker

                                                      Oh, it was with alternate dips in German mustard.

                                                  1. 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.