Another of Alice‘s “Reduce This” questions is about cleaning products:

How to reduce the amount of cleaning fluids I use, especially the ones which damage the environment the most? See my blog for an idea for free limescale remover…

Whenever I talk to anyone about this sort of thing, I always make a joke about how we’re being green (as opposed to just lazy) when we don’t keep our house all shiny and polished but there is some truth in it – a lot of people use a lot of chemicals to keep their house a lot “cleaner” than it really needs to be. (I’ve put cleaner in inverted commas because filling your house with harsh chemicals isn’t really health-clean either.)

My friend Katherine swears by E-Cloths and we use a lot of vinegar, soda crystals and borax here.

What do you use? Got any techniques to help cut down the amount of stuff you do use?

I’m not brand loyal about many things but orange squash has to be Robinsons (full sugar, none of that sugar-free or high juice nonsense), baked beans have to be Heinz and brown sauce has to be HP, or at the very least Daddies.

Every now and then, I try other things because I hate habits, particularly habits that benefit huge corporations and sometimes this works out but other times it leaves me with an almost entire bottle of brown sauce on our condiments shelf and a nasty taste in my mouth. It is not going back in my mouth again – at least not as brown sauce.

I would be tempted to try it in cooking where I need something to add to the flavour but don’t need it to taste exactly like brown sauce but I’m wondering what else it could be used for too.

Now, I know that brown sauce, which Wikipedia informs me is similar to steak sauce in the US, has at least one other use: I used to use it to make coins shiny when I was a kid and evidently had too much time on my hands — so that makes me think it could be used for other cleaning purposes. I suspect it’s mostly the vinegar, combined with a slight abrasiveness from the solid particles in the sauce, that does the cleaning – but the brownness might get in the way of that.

So any suggestions?

We’ve had an email from Nina:

What can I do with leftover pickled beetroot vinegar? We did the pickling ourselves in July and it seems a waste to throw the vinegar down the drain just two months later because we’ve eaten the beetroots – but we can’t use it for cleaning because it would dye everything pink!

Man, I love vinegar. Is there anything more delicious and versatile? But I agree the pink staining thing could be a bit of a problem here.

There are possible some cleaning things it could do where a pink stain or whatever wouldn’t be a problem – like removing rust from metals before painting – and studies have shown its worth as a herbicide.

Any other suggestions?