Cleaning vs Food-Grade Vinegar

By Carl Williams (Author Carl) – author of practical guides on vinegar, preserving and fermentation. Clear methods, UK measurements and science-based safety with no fads or myths.

Yes, there’s a difference—and confusing them could be harmful. Here’s how to spot the difference between cleaning vinegar and food-grade vinegar, and how to use vinegar safely in your kitchen and around the home.

Quick Answer

Food-grade vinegar is made for eating and preserving under food safety regulations, typically around 5% acidity, and is clearly labelled for culinary use. Cleaning vinegar is made for household cleaning, often stronger (6–8% acidity), may contain non-food-safe residues, and is not intended to be eaten or used for pickling. If the label doesn’t clearly say it’s for food use, treat it as cleaning-only and don’t consume it.

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Food-grade vinegar vs cleaning vinegar at a glance

Not all vinegar on the shelf is safe to eat. Some bottles are made purely for cleaning sinks, bathrooms and glass—not for salad dressings or pickles. This side-by-side view shows the key differences.

Food-grade vinegar

Made for eating and cooking
Typically around 5% acidity
Produced under food safety regulations
Clearly labelled for culinary use
Use for pickling, preserving, sauces and flavour

Cleaning vinegar

Formulated for household cleaning tasks
Often 6–8% acidity (stronger and harsher)
Not produced to food-grade standards
Label focuses on descaling, windows, limescale
Use for limescale, glass, surfaces – not for food

How to tell them apart in the shop

When you’re standing in the supermarket, three quick checks will usually tell you which bottle is safe to eat:

Label wording: Food-grade vinegar will mention cooking, marinades, dressings or pickling. Cleaning vinegar will say things like “for cleaning”, “for household use only” or “not for human consumption”.
Nutrition and ingredients: Edible vinegar normally lists ingredients and sometimes nutrition info. Cleaning vinegar often does not have a nutrition panel.
Acidity percentage: Around 5% is typical for food use. Higher figures (6–8% and above) are common for cleaning vinegar.
Where it’s sold: If it’s in the cleaning aisle with sprays and bleach, assume it’s not for food. Food-grade vinegar will usually be in the food aisles near oil, condiments or pickling ingredients.

Is cleaning vinegar ever safe to eat?

No. Cleaning vinegar is not made, stored or labelled as food. Even if it technically starts life as acetic acid and water, it may:

Be produced on lines that don’t follow food hygiene regulations
Contain residues or impurities not suitable for consumption
Be much stronger than typical table vinegar, which could irritate skin or digestive tract

Because of these unknowns, treat cleaning vinegar as a non-food product. It’s ideal for descaling kettles, loosening limescale and cleaning glass—but it should not end up in your jars, sauces or salad bowl.

Can I use cleaning vinegar for pickling?

No. Pickling relies on controlled acidity from food-grade vinegar of known strength. Cleaning vinegar:

May be too strong, giving harsh flavour and an unpredictable pH
Is not guaranteed food-safe in terms of production
Isn’t tested or labelled for consumption

For safe home pickles, choose food-grade vinegar with a clear strength on the label—ideally 5% acidity (or higher if your tested recipe calls for it).

Which vinegar should I use for cooking and preserving?

For everyday cooking:

Distilled / white vinegar: neutral, sharp and cheap – good for chutneys, cleaning eggshells, poaching and some pickles.
Malt vinegar: classic on chips and in British-style chutneys.
Apple cider vinegar: fruitier flavour for dressings, marinades and some pickles.
Wine vinegars (red/white): great for sauces and salad dressings.

For pickling and preserving, follow a tested recipe and stick to the type and strength of vinegar it specifies. That’s especially important for low-acid foods where safety depends on hitting the right acidity.

Want clear rules for safe pickles and ferments?
My beginner-friendly books walk through vinegar types, brine strengths, tested recipes and storage so you can preserve with confidence.

See Pickling Book See Fermentation Book

Pickling safely—get the complete guide

For precise brines, vinegar strengths, tested recipes and storage safety, see “Pickling for the Absolute Beginner.” If you’re fermenting vegetables (not vinegar pickles), pair it with “Fermentation for the Absolute Beginner.”