This versatile liquid is used in salad dressings, for pickling andfermenting foods, and even toclean your house.
Certain vinegar substitutes work better than others, depending on what you’re cooking.
Use this handy guide for when you’re making your next recipe and need a vinegar replacement stat.
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It has a distinctive brown color, syrupy body, and slight sweetness.
It’s often used sparingly to add mellow sweetness to Italian andMediterranean foods.
However, it’s also growing in popularity for use in salads and even desserts.
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Apple Cider Vinegar
Apple cider vinegaris made from fermented apple cider.
It’s mild with a subtle hint of apple flavor.
It’s the most versatile vinegar and makes a good substitute for almost any other.
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Fruit Vinegars
Fruit vinegars are usually mild in flavor and slightly sweet.
They pair well as dressings for salad and in chicken recipes.
Before making a substitution, consider the herb that flavors the vinegar.
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If you would use that particular herb in your recipe, herb vinegar is a great replacement.
The most common use of malt vinegar is served withfish and chips.
It’s best for only the most delicate dishes.
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White Balsamic Vinegar
White balsamic vinegar is made differently thanbalsamic vinegar.
White Vinegar
White vinegar is made from distilled grain alcohol and has a sour, harsh flavor.
As a result, it may overpower more delicate flavors in your cooking.
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Wine Vinegar
Wine vinegar (available in both white and red) tastes rich and fruity.
Either red or white makes a flavorful substitution in most dishes.
Wine vinegars are the most common choice forsalad vinaigrettes.
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Use your newfound vinegar replacement knowledge to make a new recipe.
Combine balsamic vinegar with wine for a unique twist on jelly.
Make your own gut-healthy fermented foods such asspicy kimchiorsauerkraut.
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You could also find a newvegetable or fruit to picklebeyond cucumbers.
Credit:Jake Sternquist
Credit:Jake Sternquist
