Vinegar

Vinegar is a versatile ingredient with a sharp, tangy flavor profile, used to add acidity to dishes. It is not bound by seasonality, as it is a product of fermentation and available year-round. Vinegar is a staple in many cuisines, including European, Asian, and American, and is used in dressings, marinades, sauces, and as a preservative in pickling. Its culinary uses are vast, ranging from brightening flavors in salads to tenderizing meats.

Vinegar Synonyms

Acetic acid solution
sour wine
vinaigrette

Vinegar Substitutes

Different Forms/Types of Vinegar

Malt Vinegar

Brewed from malted barley, it has a strong, distinctive flavor, commonly used with fish and chips.

Rice Vinegar

Milder and sweeter than other vinegars, it's a staple in Asian cuisine, especially for sushi rice and stir-fries.

Sherry Vinegar

Aged vinegar from Spain with a complex, nutty flavor, often used in Spanish and Mediterranean dishes.

Balsamic Vinegar

A dark, concentrated vinegar originating from Italy, known for its rich, sweet flavor, ideal for glazes and salad dressings.

Red Wine Vinegar

Made from red wine, it has a bold, tangy taste perfect for vinaigrettes and marinades.

White Wine Vinegar

Fermented from white wine, it offers a lighter tang than red wine vinegar, great for chicken and fish dishes.

Apple Cider Vinegar

Made from fermented apple juice, it has a mellow, fruity flavor suitable for dressings, sauces, and chutneys.

Distilled White Vinegar

A clear, sharp vinegar often used for pickling, marinades, and cleaning due to its high acidity.

How to Choose Vinegar

When selecting vinegar, consider the intended use to match the flavor profile of the dish. For high-quality vinegar, look for ones with a clear appearance and no sediment. Artisanal or aged vinegars like balsamic should have a balanced sweetness and acidity. Always check the label for origin, especially for varieties like balsamic, which should come from Modena or Reggio Emilia in Italy. For apple cider vinegar, raw and unfiltered versions with 'the mother' are considered higher quality due to the presence of beneficial bacteria.

Cooking/Prep Tips for Vinegar

Vinegar is a versatile ingredient that can add brightness, acidity, and complexity to a variety of dishes. For intermediate and expert home cooks, it's important to consider the type of vinegar being used, as each has its own distinct flavor profile and level of acidity. For instance, balsamic vinegar is sweet and syrupy, ideal for reductions and glazes, while apple cider vinegar provides a fruity tang suitable for dressings and marinades. When cooking with vinegar, be mindful of its acidity; a little often goes a long way. It can be used to balance the richness of dishes, tenderize proteins in marinades, and provide a clean, sharp contrast in fatty or sweet recipes. Additionally, consider the timing of adding vinegar to your cooking; adding it too early can cause its flavor to dissipate, while adding it at the end can preserve its brightness.

Shelf Life of Vinegar

Vinegar should be stored in a cool, dark place away from direct sunlight to maintain its quality and flavor. Ensure the cap is tightly sealed to prevent oxidation and evaporation. Most vinegars have an indefinite shelf life due to their acidic nature, which acts as a natural preservative. However, some vinegars, like balsamic, can improve with age when stored properly. Once opened, it's best to use vinegar within a few years for optimal taste, although it will remain safe to consume beyond this time.

Recommended Brands for Vinegar

Malt Vinegar: Sarson's

Rice Vinegar: Marukan

Sherry Vinegar: Don Bruno

Balsamic Vinegar: Aceto Balsamico di Modena IGP

Red Wine Vinegar: Pompeian

White Wine Vinegar: Colavita

Apple Cider Vinegar: Bragg

Distilled White Vinegar: Heinz

Cooking Techniques for Vinegar

Pickling: Vinegar is the key ingredient in pickling, preserving, and adding flavor to vegetables and fruits. The acidity of vinegar inhibits bacterial growth, making it ideal for long-term storage of pickled goods.

Deglazing: Vinegar can be used to deglaze a pan after sautéing or searing meat, lifting the fond (browned bits) from the bottom of the pan to create a flavorful sauce or gravy.

Reductions: Reducing vinegar, especially balsamic, concentrates its flavors and creates a thicker, more syrupy consistency. This is often used as a finishing drizzle over dishes like roasted vegetables, meats, or fresh strawberries.

Popular Vinegar Recipes

Balsamic Glazed Caprese Chicken
Homemade Apple Cider Vinaigrette
Quick Pickled Vegetables

Vinegar Nutritional Information (100g)

fat: 0 g
fiber: 0 g
sugar: 0.04-0.93 g
protein: 0 g
calories: 18-21 kcal
carbohydrates: 0.04-0.93 g

Flavor Combinations

Vinegar pairs well with olive oil, mustard, and honey in dressings. It also complements fresh herbs like dill, parsley, and tarragon. In cooking, vinegar can cut through the richness of fatty meats like pork or duck, and it can add a refreshing zing to seafood dishes. Fruits like strawberries and peaches can be enhanced with a splash of balsamic vinegar, and it's also commonly used to balance the sweetness in tomato-based sauces.

Allergen Information

Vinegar is not a common allergen, but some individuals may have sensitivities to certain types of vinegar, especially those containing histamines or sulfites. People with such sensitivities should read labels carefully and may need to avoid certain vinegars.

Ingredient Comparisons

Recipes with Vinegar

Perfectly Crispy Homemade French Fries