– 3 tbsp vinegar

CondimentsYear-round. Vinegar is a shelf-stable fermented product available consistently throughout the year.

Vinegar is low in calories and contains acetic acid, which may support digestion and blood sugar control. Most varieties contain minimal vitamins or minerals but may retain trace nutrients from their source material.

About

Vinegar is a sour liquid condiment produced through the fermentation of ethanol into acetic acid, typically derived from fruit juices, grains, or other carbohydrate sources. The term derives from the French "vin aigre" (sour wine). Vinegar is produced when acetic acid bacteria (Acetobacter) oxidize alcohol in the presence of oxygen, a process that can take weeks to months depending on the method and source material. The acidity level typically ranges from 4–8% acetic acid by volume. Common varieties include distilled white vinegar, apple cider vinegar, rice vinegar, wine vinegar (red and white), balsamic vinegar, and malt vinegar, each with distinct flavor profiles and production origins.

Culinary Uses

Vinegar serves as an essential souring agent and flavor enhancer across global cuisines. It is used in dressings, marinades, pickling, and preservation; in Asian cuisines, rice vinegar and black vinegar feature prominently in stir-fries and dipping sauces. Balsamic vinegar is foundational to Italian cooking, particularly for glazes and reductions. Vinegar brightens dishes by balancing rich, fatty, or sweet flavors and is used in ceviche, shrubs, sauces (like hollandaise and béarnaise), and condiments. Its acidity also serves functional roles in baking, where it reacts with baking soda to create lift, and in cooking egg white foams.

Forms & Preparations

Distilled white vinegar — Clear, neutral-flavored vinegar with 5–6% acidity; the standard for pickling, cleaning, and cooking applications requiring bright acidity without additional flavor notes.
Apple cider vinegar — Golden to amber liquid made from apple juice; slightly sweet and fruity with 5–6% acidity. Commonly used in dressings, marinades, and health preparations.
Rice vinegar — Mild, slightly sweet vinegar produced from fermented rice; 4–5% acidity. Essential in Asian cuisines for sushi rice, stir-fries, and condiments; milder than distilled vinegar.
Balsamic vinegar — Dark, complex vinegar aged in wooden barrels with deep, sweet-sour flavor and 6% acidity; ranges from young and sharp to aged and syrupy. Used for glazes, reductions, and finishing.
Wine vinegar (red or white) — Made from fermented wine; red vinegar is fuller-bodied and slightly sweet, while white wine vinegar is crisper. Both have 5–7% acidity and are used in Mediterranean cooking.
Malt vinegar — Produced from barley malt; brown, slightly sweet with earthy undertones and 5% acidity. Traditional in British and Northern European cuisines, particularly with fish and chips.