© Randal Oulton
Acidulated Water is cold water mixed with a small quantity of food-grade acid such as vinegar, lemon juice or another citrus juice or acid.
It’s used for dipping cut fruit or vegetables into, in order to stop them from turning an unsightly brown when they are exposed to air.
Acidulated water will not make food safer (e.g. kill all bacteria), because the quantity of acid added is not enough to actually pickle something.
The goal is just to prevent discoloration, not preservation.
Nor is the goal to influence the taste of the food item being treated.
for every 1 litre (2 pints / 4 cups / 32 oz) of water add either:
1 ½ tablespoons of vinegar OR
3 tablespoons of lemon juice OR
1 teaspoon citric acid OR
125 ml (½ cup / 4 oz) of white wine