The Sarson’s Story
The Sarson’s history started in 1794, when we first started making vinegar. Today, we make six million litres of Sarson’s vinegar every year.
Our history
Make this using Sarson’s Distilled Malt Vinegar.
Ingredients
- King Edward or Maris Piper potatoes
- Sarson’s Distilled Vinegar
- peanut oil (for deep-frying)
- salt
Method
- Peel and cut King Edward or Maris Piper potatoes into julienne. Soak in Sarson’s Distilled Vinegar for 1 hour, tossing occasionally.
- Drain and pat dry with some kitchen paper. Heat peanut oil for deep-frying to 180ºC.
- Fry in batches for 3 minutes until golden brown. Drain and serve hot with a sprinkling of salt.
Lots more Sarson’s stuff
The Malt Process
It’s not easy creating the distinctive Sarson’s flavour. But we’ve been following this technique for the past 200 years and we wouldn’t have it any other way.
Sarson’s craftsmanship