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 tbsp vegetable oil
- 100g popcorn
- A dash of Sarson’s vinegar
- A sprinkle of sea salt
Method
- Heat the tablespoon of oil in a large pan (with a tight fitting lid) and tip in the corn kernels. Stir to coat the kernels with oil
- Put the lid on, keep on a medium heat and cook for 5 minutes or so, until all the corn kernels have finished popping.
- Leave to cool slightly.
- Sprinkle over some sea salt and a few drops of Sarson’s vinegar.
- Carefully take the popcorn out of the pan (use a slotted spoon and be careful of any leftover/unpopped kernels.
- Serve immediately.
Lots more Sarson’s stuff
Vinegar Tips & Cleaning Uses
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Vinegar tips