Acidulated Water
2m 0s prep 0s cook 2m 0s ready
A simple mixture of water and an acid (vinegar or lemon juice) used to prevent browning and firm textures during food preparation.
Nutrition (per serving, estimated)
Estimated based off 2 of 2 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 29.4 mg
- Iron: 0.03 mg
- Magnesium: 10.2 mg
- Phosphorus: 1.2 mg
- Potassium: 10.9 mg
- Zinc: 0.1 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- 14.8 ml cider vinegar
- 946 ml water
Let's Cook
-
Step 1.
Submerging cut fruits and vegetables in water with a slight acid content keeps them from turning brown during food preparation, and helps firm the texture and remove odors from offal.
-
Step 2.
Add 1 tablespoon cider vinegar or distilled white vinegar or 2 tablespoons lemon juice to each 1 quart water.
-
Step 3.
See Antibrowning Solutions for Canning Fruits and About Freezing Fruit for acidulated solutions appropriate for those applications.
Ratings & reviews
Have you made this? Take a moment and let us know what you think. Sign in to leave a rating.