Tag Archives: vinegar

Vinegar – taste and smell in the kitchen Date: 5 December 2015 Author: WOM Parczew

Vinegars family is very large and diverse. The various types differ in taste, smell and use. The kitchen uses primarily white vinegar, rice vinegar, white and black vine vinegar, and friut vinegar for example apple cider vinegar.

Suitable for food vinegar, typically 6- or 10 percent, is an aqueous solution of acetic acid resulting from the acetic acid alcohol fermentation.
Most often it treated as a condiment acidifying. It is also a most important ingredient in marinades and used for the preservation of mushrooms, cucumbers and other vegetables.

However, it also has less standard applications. 2 tablespoons of vinegar added to the water in which we boil eggs, prevents the shells not to crack and then allows us to peel them easily. Fish cooked in water with a tablespoon of vinegar does not fall apart. Soaked in vinegar before cooking are more sweet and delicate. Vinegar also makes the cooked rice to become less sticky. It works as well as a marinade for meat, which kills the bacteria and makes it more sensitive.

Mushrooms in vinegar

2 kg of fresh mushrooms
4 cups water
1 cup vinegar Parczew
4 grains of allspice
3 peppercorns
2 bay leaves
2 small onions
2 small carrots
1/4 cup sugar
3 tsp salt

Wash and clean the mushrooms. They can be cut into pieces. Put the mushrooms into boiling water and cook at least 25 minutes. Strain. Prepare the brine of water, vinegar, vegetables and spices. To pickle pour boiling drained mushrooms. They are in hot jars add to marinade and turn carefully. Turn the jars upside down and leave until completely cool.

  • Portions 6 portions
  • Preparation time 240 minutes
  • Print recipe

Vinegar 10 %

Brand Parczew vinegar is produced only with right raw materials by alcoholic fermentation and then vinegar fermentation. 10 percent vinegar, filtered and diluted is ready to consume as an addition to many meals,  and is a traditional preservative in processed fruit and vegetable products.

Promotion Date: 23 September 2015 Author: WOM Parczew


Beneficiary of project entitled: „Competitiveness improvement of WOM in Parczew through the purchase of automated line for packaging and customizing to expand the product offer upon innovative functional food in Polish market” under the terms of the Subsidy Contract no: 12.12-WND-RPLU.01.03.00-06-195/13 signed within the framework of the Regional Operational Programme for Lubelskie Voivodeship for 2007-2013, Priority Axis: I. Enterprise and Innovations, Operation 1.3. Investment subsidies for small and medium-sized enterprises