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Newbie Question: White or Apple Cider Vinegar?

16 years ago

When recipes call for vinegar but don't specify which kind, should I be adding white or apple cider vinegar...or does it matter?

For example, I've been making Annie's Salsa for immediate consumption, but now I want to can some of that good stuff. The version of the recipe I have just calls for vinegar. I have been using white vinegar. Is that right? For some reason, I seem to think the default should be apple cider vinegar.

Thanks,

MT4K

PS I'm driving my family crazy with my new hobby!

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Comments (3)

readinglady
16 years ago
"driving my family crazy", LOL. They'll enjoy your hobby this winter!

What matters is that the vinegar is 5% acidity. Which kind, distilled or cider, is totally up to you. Some prefer white vinegar for light pickles and relishes to maintain the brightest color. It also has a sharper flavor.

Old-time farm cooks often chose apple cider vinegar, even if it did darken the product, because it has a softer, sweeter finish on the palate.

So it's totally a matter of individual preference. You could always divide a batch and try some of each. (Just be careful about measurement if it's salsa you're dividing.)

Carol
momto4kids
Original Author
16 years ago
Thank you Carol. I hoped that would be the answer!
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sautesmom Sacramento
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For Annie's salsa, I have been taking cider vinegar and adding chopped peaches/nectarines, and letting it stew in the fridge for as long as possible (my current batch is from last year, and I'm starting new now) It adds a wonderful flavor, even if you have to use a batch that has brewed only a short time.
I also use just the white vinegar when it wouldn't make much difference, like in my zucchini pickles.

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