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.

Part of the Fermentation & Preserving Guides hub.

Yes, there’s a difference—and confusing them could be harmful. Here’s how to spot cleaning vinegar vs 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 rules, typically around 5% acidity, and is labelled for culinary use. Cleaning vinegar is made for household cleaning, is often stronger, and is not intended for eating or pickling. If the label doesn’t clearly say it’s for food use, don’t consume it.

Free Fermentation Safety Checklist

Using vinegar alongside ferments and preserves? Get my Fermentation Safety Checklist (PDF) and avoid common beginner mistakes with salt, brine and storage.

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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 standards
Label mentions cooking, dressings, marinades or pickling
Use for pickling, preserving, sauces and flavour

Cleaning vinegar

Formulated for household cleaning tasks
Often stronger than table vinegar
Not labelled or intended for consumption
Label focuses on descaling, windows, limescale
Use for limescale and surfaces – not for food

How to tell them apart in the shop

When you’re standing in a shop, these checks usually tell you what you’re dealing with:

Label wording: Food vinegar mentions cooking, marinades, dressings or pickling. Cleaning vinegar says “for cleaning”, “household use” or “not for human consumption”.
Ingredients / nutrition panel: Edible vinegar typically lists ingredients and may show nutrition info. Cleaning vinegar often does not.
Where it’s sold: If it’s in the cleaning aisle with sprays and descalers, assume it’s not for food. Food-grade vinegar is typically in the food aisles near condiments or pickling ingredients.

Is cleaning vinegar ever safe to eat?

No. Cleaning vinegar is not produced, stored or labelled as a food product. Even if it looks similar, you don’t know if:

It was produced/packed under food hygiene controls
It contains residues or impurities that are irrelevant for cleaning but unsuitable for eating
Its strength is appropriate for recipes (and harshness can be unpleasant or irritating)

Bottom line: treat cleaning vinegar as non-food. It’s fine for descaling and limescale. It’s not for jars, sauces or salad.

Can I use cleaning vinegar for pickling?

No. Pickling depends on controlled acidity using food-grade vinegar of known strength. Cleaning vinegar isn’t labelled or verified for food use, and substituting it is unnecessary risk.

For safe home pickles, choose food-grade vinegar with a clear label and follow a tested recipe.

Which vinegar should I use for cooking and preserving?

For everyday cooking:

Distilled/white vinegar: neutral and sharp – useful for some pickles and general kitchen use.
Malt vinegar: classic on chips and in British-style chutneys.
Apple cider vinegar: fruitier flavour for dressings and marinades.
Wine vinegars: great for sauces and salad dressings.

For pickling and preserving, follow a tested recipe and stick to the type and strength it specifies—especially 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.”