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Apple cider vinegar

Sauces, pastes & condiments · Vinegars

Apple cider vinegar

Golden, fruity vinegar fermented from apple cider, milder than white vinegar.

Also called: cider vinegar, elma sirkesi

A kind of vinegar

24 recipes with it

Photo: Veganbaking.net from USA, via Wikimedia Commons (CC-BY-SA-2.0)

What it is

Made by fermenting crushed apples into cider and then into vinegar. It is pale amber with a gentle apple fruitiness. Unfiltered versions are cloudy and may contain a harmless 'mother' of vinegar bacteria. It sits between sharp white vinegar and softer wine vinegar.

How it’s used

  • Coleslaw dressings and vinaigrettes
  • Pickles and chutneys
  • Barbecue sauces and pulled pork
  • With bicarbonate of soda to leaven vegan cakes
  • Brines and marinades

Characteristics

Taste
Tart with a soft apple sweetness.
Appearance
Clear golden or cloudy amber.
Sold as
liquid
Cooking uses
Mainly a seasoning, Usually eaten raw, Commonly cooked

Storage

Pantry-stable. Keeps well sealed in a cupboard; sediment or cloudiness is normal.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
21 kcal
Protein
0 g
Carbohydrate
0.93 g
Fat
0 g
Fibre
0 g
Sugars
0.4 g

USDA FoodData Central: Vinegar, cider.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Wine vinegar — White wine vinegar works 1:1 in dressings.
  • Lemon juice — In dressings and baking; fresher flavour.

Related ingredients

Recipes with apple cider vinegar

See all 24

12 more

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