Comparing Vinegars

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

White vinegar

  • 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.

Rice vinegar

  • 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

Balsamic vinegar

  • 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

Malt vinegar

  • 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.

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