Can the same bottle be used for cooking and cleaning?

It is the same product, so yes. Many households simply keep two bottles, to avoid fetching the one under the sink when a salad is being made.

Should it be diluted?

In cooking, no: recipe ratios already account for its acidity. For cleaning, half water and half vinegar is enough in most cases.

Why does my torshi turn cloudy?

Most often because the vegetables or the jar were not perfectly dry, or because the salt used contained anti-caking additives. Dry everything carefully and choose a plain salt.

Vinegar

Crystal Alcohol Vinegar

Clear and powerful, our crystal alcohol vinegar is the versatile ally of cooking and household maintenance. A frank acidity for seasoning, preserving, and cleaning naturally.

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Crystal alcohol vinegar is the all-purpose vinegar of Algerian cooking. Clear and straightforward, with no dominant aroma, it brings acidity without imposing a taste — which is exactly what makes it so versatile. At SIDNA it has been at the heart of production since 1932, and it is often the only bottle of vinegar a kitchen keeps.

In the kitchen

In a vinaigrette it holds the classic ratio of one part vinegar to three parts oil. Its neutrality lets the olive oil, garlic and herbs come through instead of covering them.

It is also the base for home preserves: turnip and carrot torshi, chillies, cracked olives. This is where its consistency matters most — a steady vinegar makes steady jars.

A few spoonfuls deglaze a pan after searing meat and lift the juices. A spoonful in the cooking water keeps green vegetables firm.

Outside the kitchen, diluted half and half with water, it descales kettles and taps and leaves windows streak-free.

Choosing it and keeping it

An alcohol vinegar keeps for a very long time without special care. Bottle closed, upright, in a cupboard: neither direct light nor the heat of a hob does it any good, but nothing else troubles it.

Avoid a metal cap on an opened bottle — acidity attacks metal over time.

For preserves, pour it over thoroughly dry vegetables into scalded jars. Leftover water dilutes the acidity, and it ruins a torshi far more often than the vinegar ever does.

Frequently asked questions

Can the same bottle be used for cooking and cleaning?: It is the same product, so yes. Many households simply keep two bottles, to avoid fetching the one under the sink when a salad is being made.
Should it be diluted?: In cooking, no: recipe ratios already account for its acidity. For cleaning, half water and half vinegar is enough in most cases.
Why does my torshi turn cloudy?: Most often because the vegetables or the jar were not perfectly dry, or because the salt used contained anti-caking additives. Dry everything carefully and choose a plain salt.