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 Malt Vinegar.
Ingredients
- 1 chinese leaf
- 250g radishes
- 1 small turnip
- 1tbsp salt
- ½ tbsp granulated sugar
- 750ml Pickling vinegar
- 4cm fresh ginger, sliced
Method
- Finely slice all of the vegetables then layer it in a bowl with salt, cover and leave to stand overnight.
- The following day thoroughly rinse the vegetables, drain well and pat dry.
- Combine the vinegar and sugar and stir to dissolve. Pack the vegetables into sterilised Kilner® Jars adding pieces of ginger here and there.
- Pour over the vinegar until covered then put on the lids. Leave for a week before eating.
Lots more Sarson’s stuff
The Sarson’s Range
From delicious pickling blends to classic malt, explore our famous range of malt and distilled vinegars and discover how they can improve your dishes.
Our range