You may be surprised to know that there are many different types of vinegar out there, and they don’t always do the same thing and can taste very different from each other. They only thing they have in common is that they are all tart. Below lists out for you the main types of vinegar and what they are generally used for.
Probably the most recognisable of all the vinegars. White vinegar is very harsh tasting and is best suited to pickling vegetables. It also makes an ideal cleaning product around the home, especially for windows.
Another very recognizable vinegar type, especially in chip shops. As its name implies, it has a malty taste. This vinegar is also very good for pickling or obviously using on your fish and chip supper.
Apple Cider Vinegar
As the name implies, this vinegar is made using apple cider giving it a tart and slightly fruity flavour to your food. It goes really well in salad dressings or marinades, especially for pork.
At first glance this looks more like a syrup than a vinegar. Balsamic is almost held in the same status as wine, as it can be aged for many years to give a more robust flavour. High end balsamic vinegars can cost a fair bit of money. Ageing can take anywhere from 6-25 years, and they are even stored in wooden casks, like red wine. The one you are most likely to see in your supermarket will probably only have been aged for about 6 months. Balsamic vinegar has a wonderful fruity taste that lends itself well to both savoury and sweet dishes. You can find it in salad dressings and drizzled on strawberries and ice-cream alike
As the name suggest, this is made from the sugars in rice and is essential in the sushi making process. It has a gentle flavour which makes it ideal for use with tender vegetables and fruits. It is very popular in Asian cooking and is widely used in stir fries and salads.