Apple cider vinegar
- Origin: comes from the alcohol of fermented apples
- Flavor: mild
- Use: suitable for a wide variety of recipes, a fruity way to spruce up salads and slaws
- Origin: made from fermented, distilled alcohol
- Flavor: very strong taste and smell.
- Use: commonly used for pickling, and you’ll find it in mustard, ketchup and salad dressings.
Red and white wine vinegars
- Origin: made from fermented wines
- Taste: red wine vinegar has a sharper taste
- Use: can be used interchangeably in recipes but as white wine vinegar is clear, it’s a good choice when you don’t want to affect the color of your recipe. Wine vinegars perk up the flavor of salad dressings and meat marinades.
- Origin: made in China and Japan from fermented rice wine
- Flavor: has a milder, sweeter taste than wine vinegars, one of the least acidic varieties
- Use: great for stir fry and Asian slaws, try a drizzle in your tomato sauce
- Origin: produced in the U.S. is made from fermented grape juice and grapes although traditional balsamic vinegar is made in Italy from aged, unfermented grape juice, making it more expensive
- Flavor: this dark-brown vinegar tends to have a sweet and sour taste
- Use: pairs well with savory and sweet dishes, reduce on the stove for a sweet flavor
- Flavor: pungent
- Use: perfect for flavorful fish
- Vinegar does not have to be refrigerated but should be tightly closed and stored in a cool, dark place. After opening, vinegar is good for a year, so you have plenty of time to try the many flavors. Toss after that time as flavors might begin to diminish.