Cider vinegar
Pronounced: VIHN-ih-ger
Nutrition
From the French vin aigre "sour wine," cider vinegar is made by bacterial activity that converts fermented liquid (cider) in to a weak solution of acetic acid.
Season
available year-round
How to store
Store in an airtight container in a cool, dark place. Unopened, it will keep indefinitely; once opened it will keep about 6 months.
Matches well with
This fruity vinegar is inexpensive and tangy. While it's not the best choice for vinaigrettes or delicate sauces, it works well in chutneys, hearty stews, and marinades. It's also used to make pickles, though it will darken light-colored fruits and vegetables.
Substitutions
Malt vinegar or white vinegar (a good choice for pickles) or wine vinegar (not for pickles)