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Vinegar

Also indexed as: Balsamic Vinegar

Vinegar adds a burst of flavor to a multitude of sauces, marinades, and dressings.

The word vinegar comes from the French vin meaning “wine” and aigre meaning “sour.” It’s named this way because more than 10,000 years ago, vinegar was “discovered” when a cask of wine, gone past its time, had turned sour. But wine isn’t the only thing that vinegar comes from. It is produced from many other sugar-containing products. Traditionally, whatever local sugar-containing food source was plentiful was turned into the predominant vinegar of a region: grapes in France and Italy; malt in England; rice throughout Asia; and apples in North America.

Varieties

Today, there is a wide variety of vinegars to choose from. They include:

Apple-cider vinegar

This traditional cider vinegar is made from freshly pressed apple juice that is allowed to ferment over a four- to six-week period at room temperature. Strongly acidic, quality cider vinegar has a bright, crisp flavor and tastes like the apples from which it was pressed. Apple-cider vinegar is used in dressings, sauces, condiments, marinades, and pickles.

Balsamic vinegar

Originally produced only in Modena, Italy, balsamic vinegar is now made in many places, chiefly in California. The best balsamic vinegar is made only from Trebbiano grapes. With a taste blending both sweet and sour, it has a dark color and is one of the most flavorful of vinegars. It can be sprinkled on cooked meats, salad greens, strawberries, peaches, and melons. There is also a white balsamic vinegar (a pale gold), which has a sharper twist to it than most darker balsamic varieties.

Malt vinegar

Made of sprouted and fermented barley, malt vinegar is too strongly flavored for salad dressings. However, when it is distilled to a clear white, instead of amber brown, it is excellent for pickling, and in England it is liberally splashed over fish and chips.

Rice vinegar

This vinegar, distilled from rice, has less of a sharp tang than cider vinegar, and just a hint of sweetness. The Japanese use it in making rice for sushi, in dipping sauces, and to create many pickled dishes. It is also good for marinating tofu (with soy sauce and ginger), and in grain and bean salads. Widely used in Asian dishes, rice vinegar is popular because it does not significantly alter the appearance of the food.

Umeboshi vinegar

Umeboshi vinegar is a pink brine with a deep cherry aroma and a fruity, sour flavor. It is a by-product produced when umeboshi (Japanese pickled plums) is made. Technically, it is not classified as a vinegar because it contains salt, but it is a good substitute for vinegar and salt in any recipe. It has a light, citric flavor and lends itself well to salad dressings and adding flavor to steamed vegetables.

White distilled vinegar

This vinegar is strong, acidic, and too sharp for dressings and regular cooking. Use it sparingly, or substitute lemon, tomato, or grapefruit juice in recipes where white vinegar is called for.

Wine vinegar

Wine vinegar—made from red, white, or rose wines—is an excellent condiment. These vinegars may be used interchangeably. They are flavorful, fruity, and combine well with salads, sauces, and dressings.

Sometimes wine vinegars have fruit or herbs, such as raspberry or tarragon, added to them. Raspberry vinegar can be sprinkled on fruit salads, used as a marinade or basting sauce for meats, added to your favorite salad dressing, or used by itself on salads or cooked vegetables. Herb vinegars are especially useful in salads and savory dishes.

In the Philippines and Indonesia, coconut and cane vinegars are popular, and in the Middle East, date vinegar is a favorite.

Buying and Storing Tips

The shelf life of vinegar is almost indefinite. Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White vinegar will remain virtually unchanged over an extended period of time. And, while some changes can be observed in other types of vinegars, such as color changes or the development of a haze or sediment, this is only an aesthetic change. The product can still be used with confidence.

Vinegar is best stored airtight in a cool, dark place.

Availability

Vinegar is widely available in most food markets. Specialty shops and natural foods stores may have a larger selection.

Preparation, uses, and tips

Vinegar is essential in making pickles, mustards, and vinaigrettes. It also adds a burst of flavor to a multitude of sauces, marinades, and dressings, as well as sweet-and-sour dishes and marinated herring.

For salads, the ideal proportion of oil to vinegar is generally thought to be three parts oil to one part vinegar; however, given the range of tastes and strengths of the many oils and vinegars, feel free to adjust these measures as needed.

When using vinegar in salads, don’t hesitate to use more than one variety. Vinegars can easily be combined. For example, you may want to use one as a base and another for its particular sharpness, sweetness, or flavor. Fresh lemon, orange, tangerine, grapefruit, and lime juices add a sparkly, clean, and fresh quality that combines well with vinegars.

Nutritional Highlights

Vinegar, cider, 1 cup (240g) (236.6ml)
Calories: 33.6
Protein: 0.0g
Carbohydrate: 14g
Total Fat: 0.0g
Fiber: 0.0g

*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value, based upon United States Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value. Nutritional information and daily nutritional guidelines may vary in different countries. Please consult the appropriate organization in your country for specific nutritional values and the recommended daily guidelines.