Sarsons UK

Crafted to be used - elevate your food with Sarson’s Vinegar! At Sarson's, we love vinegar.

We love it in marinades, in dressings and most of all, we love it splashed over steaming hot chips. We put this passion for vinegar into every bottle that we make, and we’ve been making Sarson's vinegar the traditional way since 1794. Which, we are pretty proud to say, makes us one of Britain's oldest vinegars.

05/06/2026

🌶️ This homemade Sarson's hot sauce is the ultimate addition to every meal ⚠️

You will be amazed by the way the fiery heat of this homemade hot sauce mellows into a moreish, warm hum as it cooks! With that iconic Sarson's tang to lift every drop, there's no spice quite as nice as this...

Make sure you're following Sarson's so you don't miss out on our favourite way to use this tasty sauce! 🍗

Check out the full recipe below 👇

🛒 INGREDIENTS
- 200ml Sarson's Distilled Malt Vinegar
- c.175g assorted chillies (we used a mix of Scotch Bonnet, Red Comet, and Bird Eye chillies), roughly chopped
- 5 cloves of garlic
- 500g ripe vine tomatoes, roughly diced
- 100g brown sugar
- 1 red onion, roughly diced
- 1 tbsp olive oil, for cooking

🧑‍🍳 COOKING INSTRUCTIONS
1) Blend the chillies, garlic, and onion into a paste.
2) Add the oil to a pan on medium heat. Add the paste and the tomatoes.
3) Cook for 20 mins or until the tomatoes are completely broken down, stirring regularly. Add the sugar and vinegar.
4) Stir and bring to a simmer. Cook for 20 mins or until the sauce has thickened.
5) Blend until the sauce is as smooth as possible. For an even smoother consistency, pass the sauce through a sieve.
6) Pour into a sterilised jar and allow to cool.
7) Enjoy on everything from salads and chicken wings, to sandwiches and eggs!

02/06/2026

DIY chip butty picnics in the sun ☀️😍

This is what British summer time is all about!

Soft white rolls, hot chips, clear skies and Sarson's Malt Vinegar. It doesn't get much better than that!

29/05/2026

This is what summer fish & chips in London looks like 😍☀️

26/05/2026

This coleslaw recipe is quick, easy, and perfect for picnics, barbecues, dinners, and packed lunches!

The key to this recipe is Sarson's Malt Vinegar. Its craft-brewed malt flavour adds depth to the dressing, which is cream, tangy, rich, and light in all the right places. You've got to give it a go this summer...

2 tbsp Sarson’s Malt Vinegar
1 small white cabbage (or ½ large), finely sliced
4 carrots, finely sliced
1 large red onion, finely sliced
1 tbsp Dijon mustard
2 tsp honey (add more, to taste)
c.60ml rapeseed oil (or other neutral oil)
Salt and pepper, to season
Flat leaf parsley, finely chopped, to garnish

In a bowl, whisk together the mustard, Sarson’s, honey, and oil until the dressing emulsifies into a creamy texture. Season, to taste. Pour the dressing over the sliced vegetables and mix well. Finish with the parsley. Serve and enjoy!

23/05/2026

From cocktails to butter, yorkies to sweet tarts and big breakfasts, when it comes to Sarson's, chips are just the tip of the iceberg!

What's the weirdest way that you use Sarson's? 👇

18/05/2026

When it comes to crumpets, you can never have too much butter and you can never have too much Sarson's 😍

That craft-brewed malty vinegar cuts through the wonderfully rich butter and crunchy, soft crumpet to give you the ultimate snack!

15/05/2026

Just look at those wings and ribs! 🍗😍

Barbecue season is nearly upon us, so it's best to perfect this recipe ASAP. Luckily, it's SO easy! And the craft-brewed malty tones of Sarson's Malt Vinegar add layers of flavour, richness, and tang that you simply can't get anywhere else.

This barbecue sauce recipe is a must-try...

3 tbsp Sarson's Malt Vinegar
2 tbsp Sarson's Worcester Sauce
1 tbsp olive oil
1 onion, finely chopped
400g can chopped tomatoes
3 garlic cloves, finely chopped
85g brown sugar
1 tbsp tomato paste
Salt and pepper, to season

Heat oil in a saucepan and add the onion. Cook over medium heat for 4-5 minutes, until softened and a little coloured.

Add the garlic and tomato paste. Stir and cook for a further 2 minutes or until the tomato paste has deepened in colour.

Stir in the Sarson's Worcester Sauce and then pour in the chopped tomatoes followed by the sugar.

Splash in the Sarson's Malt Vinegar and reduce to a low simmer. Cook for 20 - 30 minutes until thickened. For a smooth sauce, simply whizz the mixture in a food processor or with a hand blender until it has your desired consistency. Serve over wings, ribs, fish, vegetables - anything you love to barbecue. Enjoy!

12/05/2026

Proper fish finger sandwich splashed with properly craft-brewed vinegar...😍

It doesn't get much better than that! 🥪

09/05/2026

Sarson's vinegar, Maris Piper potatoes, and fresh haddock...that's dinner sorted! 😍

This homemade fish and chip recipe is easy, delicious, surprisingly light (it's great for spring and summer!), AND it doesn't require a fryer of any kind. Give it a go...

1 piece of fresh haddock
2 large Maris Piper potatoes, sliced into chips
2 tbsp Sarson's Distilled Malt Vinegar
2 tbsp beef dripping (or a vegatable alternative like sunflower oil)
25g unsalted butter
Sarson's Malt Vinegar, to serve
Rocket, to serve (optional)
Tartar sauce, to serve (optional)
Salt and pepper, to season

Add the chipped potatoes to cold, salted water with the Sarson's Distilled Malt Vinegar. Bring to a boil and cook until tender. Remove from the water and leave to steam dry.

Preheat the oven to 220C. Add the dripping to a baking tray and place in the oven until the dripping is melted and hot. Add the chips to the dripping and shake, carefully, to coat the chips in the fat. Bake for 30 - 40 minutes, turning the chips regularly until they are golden and crunchy. Season to taste.

Place the haddock on a greaseproof paper on a tray. Lay the butter over the fish and bake in the oven for 10 minutes. Rest the fish for around 3 minutes.

Serve the fish and chips with rocket, tartar sauce, and Sarson's Malt Vinegar. Enjoy!

06/05/2026

Get ready for barbecue season with these homemade burger pickles! The well-rounded tang of Sarson's Distilled Malt Vinegar is the perfect canvas for all of those spice, herb, and cucumber flavours...It's a must-try!

300ml Sarson's Distilled Malt Vinegar
2 tsp mustard seeds
1 1/2 tbsp sugar
1 tsp salt
1/2 cucumber, sliced
Handful of fresh dill

Add the salt to the cucumber slices and leave to drain for at least 30 minutes. In a pan, combine the mustard seeds, sugar, and Sarson's Distilled Malt Vinegar. Bring to just-below a simmer and stir until the sugar has fully dissolved.

Add the salted cucumber and fresh dill to a sterilised jar and pour over the hot vinegar mixture. Leave to cool then enjoy on a burger or two, straight off the barbecue!

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Sarson's
Middleton

Website

https://www.sarsons.co.uk/contact/

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