All purpose. Reduced with water to 5% (50 grain) acidity.

Distilled White Vinegar, Diluted With Water To A Uniform Pickling And Table Strength Of 5% (50 Grain) Acidity.

Top 10 Ways to Use Vinegar: 1. Vegetables: Liven up slightly wilted vegetables by soaking them in cold water and vinegar. 2. Flowers: Add two tablespoons of vinegar plus three tablespoons of sugar to a quart of warm water (100 degrees F) to keep fresh cut flowers booming longer. 3. Cabbage: Add vinegar to the cooking water of boiling cabbage to prevent the odor from permeating the house. 4. Meat: A marinade of 1/2 cup of your favorite vinegar and a cup of liquid bouillon makes an effective meat tenderizer. 5. Rice: A teaspoon of vinegar added to the water of boiling rice makes it white and fluffy. 6. Fish: Reduce fishy odors by rubbing fish down with white distilled vinegar before scaling it. 7 Cheese: Keep cheese moist and fresh by wrapping it in a cloth that has been dampened with vinegar and sealed in an air-tight wrap or container. 8. Eggs: To produce better-formed egg whites, add a teaspoon of your favorite vinegar to the water. 9. Onion Odors: Quickly remove the odor of onions from your hands by rubbing them with distilled vinegar. 10. Pickling: Cider, red wine, balsamic and other dark vinegars are very good for pickling, but may discolor lighter colored pickles such as pears, onions or cauliflowers. In this case, a distilled or white vinegar may be preferred.