Every pantry needs at least 2 or 3 types of vinegar. Vinegars are called for in many of the sauce recipes and they can add a punch to some of the bland soups and vegetables. Most vinaigrettes, marinades and salad dressings have vinegar in their recipe's as well. Many types of vinegar are interchangeable for instance: cider, red or white wine vinegars are similar enough to be used in each other’s place in most recipes. Let’s talk about a few kinds of vinegars and why they are a must for your pantry.
Cider vinegar or apple cider vinegar has a fruity, tart flavor that can be used in just about any recipe calling for vinegar. If you buy the raw apple cider vinegar you will notice some “floaties” in the bottle, they are called the “mother.” Raw vinegar is not as pretty as processed vinegar but the taste and health benefits make it so much better. Check out this website for health benefits. http://www.globalhealingcenter.com/natural-health/the-benefits-of-apple-cider-vineg
Balsamic vinegar is a sophisticated vinegar with a reddish brown color and a mellow flavor. This vinegar is not only great for sauces but makes a great dip for artisan breads. It’s also delicious over fresh tomatoes and basil.
Distilled vinegar is used for pickling and can also be used for cleaning purposes. If you haven’t, you should try making your own homemade cleaners. They are cheaper and less toxic. http://organizedhome.com/clean-house/pantry-recipes-homemade-cleaning-products
Rice vinegar is almost sweet in flavor and is great in Asian salads. We like to sprinkle it on cooked cabbage, spinach and green beans.
Red wine and white wine vinegars are what we use most often in our kitchen. They seem to work well in any recipe. These two vinegars are delicious in anything from marinades and soups to salad dressings. Red and white wine vinegar are exchangeable and work great as a flavor enhancer to chowders and bean soups.
White wine vinegar is what you would use if you were going to make your own fruit or herb vinegar. This is how it is done;
1. Combine vinegar with the fruit, garlic or herb of choice and simmer in a pan for just a couple of minutes.
2. Pour into sterile jars for 2 to 4 weeks.
3. Drain off the vinegar and pour into bottle for storage.
Vinegar's enhance so many dishes. Try using them on vegetables and in soups and tell your family to make dinner a priority because you have!