The Sarson’s Story
The Sarson’s history started in 1874, 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
- 300g Garlic bulbs
- 300ml Sarsons Malt vinegar
- 1tsp fennel seeds
- 12 pink peppercorns
- 3 bay leaves
- 50g granulated sugar
- pinch of saffron
Method
- Put the garlic in a large bowl and tip over a kettle of boiling water. Leave for 20 seconds then pour into a colander, return to the bowl and pour over lots of very cold water. The skins should now peel off very easily.
- Put the vinegar, sugar and saffron into a saucepan, bring to the boil and simmer for a minute or two.
- Put the peeled garlic into a 500ml sterilised Kilner® Jar adding the fennel, peppercorns and bay as you go. Carefully tip the hot vinegar into a jug then pour over the garlic completely covering the bulbs.
- Seal and leave to stand for a week.
Lots more Sarson’s stuff
Sarson’s Recipes
From pickling, to marinades, to salsa and chutney recipes, our delicious selection of recipes use the finest ingredients with Sarson’s to lift any meal.
Recipes