How to Substitute for Citric Acid in a Recipe

Citric acid once came from lemons, but modern manufacturers create it from the fermentation of sugar with bacteria. As an additive to foods, citric acid acts as a preservative, activates baking soda or helps foods with pectin gel. If you are out of citric acid and your recipe requires it, you can find substitutions at your grocery store or in your pantry. Eastern European nations where citrus fruits do not grow use sour salt in their cooking to add tang and as a preservative. Sour salt yields the best tasting results, followed by lemon juice and finally vinegar. Use the latter as a last resort.

Things You'll Need

• Sour salt
• Lemon juice
• Vinegar

Instructions

1. Check your recipe for the amount of citric acid required.

2. Substitute an equal amount of sour salt for citric acid if not using lemon juice or vinegar. Look for sour salt in the Kosher section of specialty food stores or Eastern European food markets.

3. Replace each teaspoon of citric acid in the recipe with 4 tbsp. lemon juice, or use 8 tbsp. vinegar as a substitute for each teaspoon of citric acid required.

References

• "The Science of Good Food;" David Joachim, Andrew Schloss; 2008
• Iowa State University Extension Office: Acidifying Tomatoes
• Chow.com: Citrus Seasonings

Resources

• Foodista: Recipes with Sour Salt (Citric Acid)
• Cooks.com: Citric Acid Recipes