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How to dilute vinegar in a recipe

Paula's picture

I have made some BBQ sauce and the recipe called for way too much vinegar - is there any way to dilute this without just adding more of the other ingredients?


Biscuits's picture

(post #27422, reply #1 of 13)

No, I don't think so.  I'm sorry...



wtf    Biscuit

Ancora Imparo -

Paula's picture

(post #27422, reply #2 of 13)

Thank you for your time.  I'll keep checking back to see if you may find something.

Biscuits's picture

(post #27422, reply #3 of 13)

Paula, I checked a few books.  Looks like you are going to have to make another batch, or half-batch depending on how much vinegar you used, without the vinegar, and mix.  Sorry - but the upside is that BBQ sauce lasts a long time in the 'fridge and you won't have to make any next time!

Sorry - I wish I could have helped...



wtf    Biscuit

Ancora Imparo -

Paula's picture

(post #27422, reply #4 of 13)

That's what I was afraid.  Again, thank you for your time.

Biscuits's picture

(post #27422, reply #5 of 13)

You are very welcome.  Any time.



wtf    Biscuit

Ancora Imparo -

MarieLouise's picture

(post #27422, reply #6 of 13)

Add some brown sugar.

Gretchen's picture

(post #27422, reply #7 of 13)

Coming late to the discussion but for my taste you can't have too much vinegar.  I always suggest for my pulled pork that if you can't make a vinegary BBQ sauce then dilute commercial BBQ sauce half/half with vinegar.  Just another taste/voice.


iguana667's picture

(post #27422, reply #8 of 13)

I was working with some concentrated acetic acid yesterday and that reminded me how volatile acetic acid is. Can you try giving the stuff a good hard boil, then see if it's still too strong? That should drive off the acids and concentrate the flavors, I think. Is there a chemist in the house? Am I way off base? (heh heh)

Gretchen's picture

(post #27422, reply #9 of 13)

Somehow that is not working for me--it will drive off the water and concentrate the acid in my mind.  Vinegar is 5% or less acid.


Fledge's picture

(post #27422, reply #10 of 13)

Welcome back! Have fun?  Did you wave when you past by Texas?  What is the name of the magazine again? I have been looking and can't find it.

Ragin Cajun

You don't scare me

I have an African Grey

eburr's picture

(post #27422, reply #11 of 13)

Have you tried adding just a pinch of baking soda? (Not baking powder)



Just what part of "Thou shalt not" don't you understand?  ---God

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Relatives are the manure. 

shadowram's picture

diluting vinegar in a recipe (post #27422, reply #12 of 13)

I did not  do this with BBQ sauce -  I did it with a Blue Cheese dressing.  I had purchased some delicious raw cave ripened blue cheese from Italy -  very expensive  - so  I found what I thought was a 5 star recipe on the web that used White wine vinegar and just a slight splash of red  wine vinegar -  It was  awful and  I  was  furious and yes  I followed  the recipe correctly.

I used about 1/8 tsp of Baking Soda and about 1Tablespoon  plus 1  tsp of sugar -  whipped it all up and  that did the trick!  Fixed and now delicious.

scott4836's picture

 I am waiting to hear the (post #27422, reply #13 of 13)

 I am waiting to hear the answer. Vinegar is an interesting feature in itself already. If you use it properly.