vinegar
Also known as: white vinegar
An acidic liquid made by fermenting alcohol into acetic acid; used in small amounts to add tang and brightness to dressings, marinades, sauces, and pickling brines. Different vinegars vary widely in sharpness and flavor, from the aggressive neutrality of distilled white vinegar to the fruitiness of a good red wine vinegar.
Buying guidance
Match the vinegar to the job rather than grabbing whatever's open -- distilled white vinegar is sharp and nearly flavorless (good for pickling), while wine, cider, rice, and balsamic vinegars each bring their own flavor and suit dressings and finishing better. Check the acidity percentage on the label if precise pickling safety matters; most culinary vinegars run 5%, but some specialty ones are lower.
Substitutions
- Rice vinegar -- milder and slightly sweet; use a bit more to match the acidity of white or cider vinegar.
- Red or white wine vinegar -- sharper and fruitier than distilled white vinegar; good in dressings, less neutral for pickling.
- Lemon or lime juice -- adds acidity plus a citrus flavor vinegar doesn't have; fine in dressings, not a safe substitute for vinegar's set acidity in canning or pickling.
Tips & common mistakes
Different vinegars vary so widely in sharpness that swapping one for another cup-for-cup -- balsamic for distilled white, say -- changes a dish's sweetness and acidity far more than swapping most other seasonings does; taste and adjust rather than substituting blindly.
Storage
Vinegar is essentially self-preserving and doesn't spoil the way other condiments do -- it keeps indefinitely at room temperature, opened or not. A harmless cloudy strand or film (called 'the mother') can form in unfiltered vinegar over time; it can simply be strained out and isn't a sign of spoilage.