Basic Vinegar for people with salicylate intolerance

Prep Time:

Cook Time:

Serves:

1/2 a cup

Level:

Dressing

About the Recipe

Ingredients

1/2 Cup of water (warm to hot)

1/4 TSP of Food grade Epsom Salts (must dissolve in water)

1/8 of a TSP of Citric Acid

3/4 of a TSP of caster sugar

Optional

Lime juice to taste if tolerated.

Preparation

Heat water and add in the Epsom Salts (Magnesium Sulphate). Fully dissolve crystals. (VERY IMPORTANT).

Add in Sugar and Citric acid and dissolve.

The Epsom Salts have a very salty and bitter taste, - Sugar and citric acid negate this, so if you find it tastes bitter and or salty, add more sugar then a tiny bit more citric acid to taste to balance it out.

The vinegar is now ready. It can be used as a dressing over a small amount of vege's or with the rice for sushi making.