Suyo Cucumber White Balsamic Vinegar

Cool, crisp and zippy, our Suyo Cucumber White Balsamic Vinegar captures the fresh essence of cucumber in a light, tart‑sweet vinegar. Made from white grape must and white wine vinegar infused with natural cucumber flavors, this balsamic brightens salads, marinades, shrubs, agua frescas and vinaigrettes. Its refreshing flavor pairs well with citrus and herb‑infused oils like Lemon, Garlic, Persian Lime and Baklouti Chili, adding a clean zing wherever you use it. Splash it over caprese salad, drizzle it into shrimp cocktail, or blend it into cocktails and mocktails for a summery twist. Once you taste its clean cucumber notes, you’ll reach for this bottle whenever you want a pop of cool, tangy freshness.

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How to Use It

• Salads & Vinaigrettes – Whisk with lemon or garlic olive oil for a crisp salad dressing; drizzle over cucumber or caprese salads for a refreshing finish.
• Marinades & Pickles – Combine with soy sauce, ginger and sesame oil to marinate shrimp, chicken or tofu; use in quick pickles or slaws for a tangy crunch.
• Cocktails & Mocktails – Add a splash to sparkling water, mojitos or margaritas; stir into agua frescas or iced teas for a cucumber twist.
• Seafood & Appetizers – Drizzle over ceviche, shrimp cocktail or sushi bowls; mix into crab or lobster salad for a bright accent.
• Vegetables & Grains – Toss roasted or grilled veggies with this balsamic; stir into grain salads or quinoa bowls.
• Glazes & Sauces – Reduce with honey or fruit preserves to glaze grilled chicken, salmon or pork; deglaze sauté pans for a quick pan sauce.

Perfect Pairings

This refreshing vinegar pairs beautifully with citrus and herb‑forward olive oils. Try it with Lemon Fused Olive Oil, Garlic Infused Olive Oil, Persian Lime Olive Oil or Baklouti Chili Olive Oil. These combinations create vibrant vinaigrettes and marinades that complement seafood, chicken and vegetables. It also works well with unflavoured extra‑virgin olive oil for a clean, classic dressing. For cocktails and mocktails, mix it with sparkling water, citrus juices and a touch of honey or simple syrup.

FAQs

1. What makes Suyo Cucumber balsamic different from regular white balsamic?
Suyo Cucumber White Balsamic infuses white balsamic vinegar with natural cucumber flavours, giving it a crisp, cooling quality. Unlike dark balsamic, it retains a clear appearance and has a lighter, brighter taste ideal for salads, drinks and light marinades.

2. Can I use this balsamic in drinks?
Absolutely! Its refreshing cucumber notes make it perfect for cocktails, mocktails, agua frescas and sparkling water. Try adding a tablespoon to a glass of sparkling water or muddling it with mint and lime in a mojito.

3. Does it contain sugar or artificial additives?
No. This vinegar is made from grape must, white wine vinegar and natural flavours with no added sugar or artificial colours. It contains naturally occurring sulfites and has only 10 calories per tablespoon.

Recipes to Inspire You

• Spicy Suyo Cucumber Salad – This Asian‑inspired salad uses crunchy cucumbers and scallions tossed in a dressing of Garlic Olive Oil, Suyo Cucumber Balsamic, soy sauce, sesame oil, sugar and chili crisp, then topped with sesame seeds. It’s sweet, savory and perfect for summer. Get the recipe.
• Cucumber Thyme & Lime Refresher – A refreshing drink made by steeping cucumber ribbons, lime slices and fresh thyme in chilled water with Suyo Cucumber Balsamic for an hour. Serve over ice and garnish with cucumber and herbs for a hydrating beverage. See how to make it.
• Suyo Chicken Salad Sandwich – Shredded chicken is mixed with mayonnaise, basil olive oil, celery, cucumber, bell pepper, Dijon mustard and a teaspoon of Suyo Cucumber Balsamic, then piled onto whole‑grain bread with lettuce and tomato. A bright and satisfying lunch. View the recipe.

With its clean cucumber flavor and crisp acidity, Suyo Cucumber White Balsamic Vinegar brings a refreshing twist to salads, drinks, marinades and more. Experiment with pairings and recipes to enjoy its versatility all year long.