Stock your pantry with different types of vinegar, each of which is used in different ways. Learn about their canning with apple cider vinegar intensity and how to store them.
Linda Larsen is a journalist, quick-cooking and slow-cooking expert, and accomplished cookbook author with over 30 years of experience in testing and developing recipes. With so many kinds of vinegar to choose from, you may be asking yourself if you really need a bottle of each. From balsamic to apple cider to distilled white, each vinegar has a unique flavor and purpose in the kitchen, warranting the purchase of several different types. Once you decide which to buy and bring them home, you need to store them properly. All vinegar should be tightly closed and put in a cool, dark place. It’s best to buy high-quality vinegar, which can be expensive but they’re definitely worth the price. If you purchase them in very small quantities you’ll be more likely to use them within one year.
Balsamic vinegar can range in price depending on how pure it is and how long it has been aged. The longer it’s aged, the sweeter and thicker it gets—and the more expensive too. Feel free to buy several different types of balsamic vinegar for different uses. Less expensive kinds of vinegar are best for marinades and salad dressings where there are lots of other ingredients. The flavor may not be best on its own but it will work very nicely when combined with oil and seasonings. The really expensive types of balsamic vinegar that are aged for years in oak are ideal to drizzle over cheese and greens.
:max_bytes(150000):strip_icc():format(webp)/89968399-58ade5723df78c345be13797.jpg)
They can also be used as a garnish or finishing touch to many recipes. It would be a waste to use such a special vinegar in a salad dressing. White balsamic vinegar is also available. It’s perfect for a light-colored salad dressing. Red and white wine vinegar are more everyday vinegar.
They are good for salad dressings and marinades. Red wine vinegar is best used with heartier flavors and foods, like beef, pork, and vegetables. White wine vinegar is best for chicken and fish dishes and can be used in a pickling brine. Champagne vinegar is the lightest in flavor.