Vinegar Dilution Calculator
Vinegar is sold at a range of concentrations: standard grocery store white distilled vinegar is 5% acetic acid, cleaning vinegar is 6% to 10%, and industrial vinegar (used in agriculture and commercial cleaning) can be 20% to 30%. If you have a high-concentration vinegar and need to reduce it to a specific strength, this calculator uses the dilution formula C1 x V1 = C2 x V2, where C1 and V1 are the starting concentration and volume, and C2 and V2 are the target concentration and final volume. The result shows how much water to add and the final volume. For food and canning purposes, USDA-tested recipes require vinegar at exactly 5% acidity; do not substitute home-diluted vinegar in canning recipes. For cleaning applications, 5% to 10% is typical. Handle vinegar above 10% with appropriate caution (gloves and eye protection) as it can irritate skin and eyes.
Common vinegar concentrations
| Vinegar type | Acetic acid % | Common use |
|---|---|---|
| Standard white distilled | 5% | Cooking, canning, pickling |
| Apple cider vinegar | 5% | Cooking, dressings, pickling |
| Cleaning vinegar | 6% to 10% | Household cleaning |
| Industrial vinegar | 20% to 30% | Agriculture, commercial cleaning |
Vinegar dilution: frequently asked questions
What is the formula for diluting vinegar?
The dilution formula is C1 x V1 = C2 x V2, where C1 is the starting concentration, V1 is the starting volume, C2 is the desired concentration, and V2 is the final volume. To find the water to add: V2 = (C1 x V1) / C2. Water to add = V2 - V1. For example, diluting 100 ml of 20% vinegar to 5%: V2 = (20 x 100) / 5 = 400 ml. Water to add = 400 - 100 = 300 ml.
What concentration is standard white vinegar?
Standard white distilled vinegar sold in US grocery stores is 5% acetic acid. This is also the concentration specified in USDA tested canning and pickling recipes. Cleaning vinegar is typically 6% to 10% acetic acid, and industrial or agricultural vinegar can be 20% to 30%. Never use concentrations above 5% for food canning without a tested recipe.
Is it safe to dilute 30% vinegar for cooking?
High-concentration vinegar (20% to 30%) is a corrosive substance and should be handled with caution: wear gloves and eye protection. It can be diluted to 5% for cooking or food use. However, USDA-tested canning recipes are formulated specifically for 5% acidity commercial vinegar. Using homemade dilutions in canning is not recommended because the acetic acid content of the starting material may vary, affecting safety.
Can I use this calculator for other solutions?
Yes. The C1V1 = C2V2 formula applies to any dilution where the solute concentration is expressed as a percentage by volume. It works for vinegar, alcohol solutions, bleach, hydrogen peroxide, and other household or laboratory solutions, provided the starting and target concentrations are in the same units.
What vinegar concentration do I need for pickling?
USDA-tested pickling recipes specify vinegar with at least 5% acidity. This level of acidity lowers the pH of the brine enough to prevent growth of harmful bacteria including Clostridium botulinum. Commercial white distilled vinegar and cider vinegar sold for canning are both labelled at 5% acidity. Do not use vinegar with unknown acidity for canning.
References
- USDA Complete Guide to Home Canning (2015): National Center for Home Food Preservation.
Reviewed by the CalculatorHub team, edited by James Graham, 14 June 2026. See our methodology.