to keep in your pantry

11 types of vinegar

Whether it's your favorite french fry topping or your go-to household cleaner, odds are you have a bottle of vinegar on hand. Here are the 11 types of vinegar you should keep in your pantry.

1

DISTILLED WHITE
VINEGAR

Distilled white vinegar is inexpensive & ultra-versatile. Its uses range from pickling vegetables to cleaning around the house.

AMAZON

2

APPLE CIDER
VINEGAR

Apple cider vinegar is sour & a little sweet. You can use it anywhere you would use white vinegar, but it's commonly found in salad dressings and marinades.

AMAZON

3

rice vinegar

A staple in many East and Southeast Asian cuisines, rice vinegar is made from fermented rice and they range in color from clear to red to black.

AMAZON

4

RED WINE VINEGAR

Because it's more robust than other vinegars, it pairs well with red meats and if you want the best flavor, you don't want to buy the basement bottle.

AMAZON

5

WHITE WINE
VINEGAR

White wine vinegar is light & delicate tasting, so it's great for poultry dishes, refreshing salads, and to deglaze your sauté pan for a quick sauce.

AMAZON

6

CHAMPAGNE
VINEGAR

Champagne vinegar is even more delicate than white wine vinegar, with a fruity, floral flavor profile which makes excellent salad dressings.

BRIGHTLAND

7

BALSAMIC VINEGAR

Dark and syrupy, balsamic vinegar is made from grapes that have been cooked before being fermented. We suggest trying it drizzled over a caprese salad.

BRIGHTLAND

8

SHERRY VINEGAR

Sherry vinegar has a protected designation. It hails from the Cadiz province in Spain & must be aged for at least six months.

amazon

9

MALT VINEGAR

A requirement for fish and chips, malt vinegar starts with malted barley (like beer) and has a distinct toasty flavor with a hint of lemony acidity.

amazon

10

black vinegar

Black vinegar is a type of rice vinegar. It's integral in Chinese cuisine & prized for its earthy, umami flavor, which comes from a 6 month (or longer) aging process.

amazon

11

FRUIT VINEGARS

Because vinegar is a byproduct of fermentation, it can be made from any fermentable plant product & some of the most common varieties start with fruit.

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