With its lightly fruity, sharp tartness, apple cider vinegar pairs best with green salads and olive-oil dishes; mixed with olive oil, it forms the base of the classic vinaigrette, adding freshness without overpowering the salad's greens.
How is it used in salads and pickles?
Because it has a gentler tartness than white vinegar, apple cider vinegar is often chosen for dressing delicate greens like lettuce, rocket and spinach. In pickling, its faintly sweet note preserves cucumbers and peppers without masking their own flavour, which is why it is often preferred over white vinegar in homemade pickles.
How is it used in meat and chicken marinades?
Apple cider vinegar is used in chicken and red meat marinades as an acid that tenderises the meat's fibres; it is usually mixed with olive oil, garlic and herbs like thyme, with the meat left to sit in the mixture for at least 30 minutes. In dishes like grilled chicken wings or chops, this marinade both tenderises the meat and leaves a light tart aftertaste.
What role does it play in desserts?
Used alongside baking powder or baking soda in cakes and cookies, apple cider vinegar helps the batter rise lighter; its sharp taste mostly cooks off, so it is not noticeable in the finished product. A drizzle of a teaspoon of apple cider vinegar mixed with honey over apple desserts can work as a light sauce that balances the sweetness.
Is unfiltered vinegar (with the mother) used differently?
Unfiltered apple cider vinegar, which carries a cloudy sediment, should be shaken well before it goes into a salad dressing; since the sediment settles to the bottom, a spoonful taken without shaking can come out noticeably weaker than one taken from further up the jar. This kind of vinegar gives a slightly cloudier dressing than the filtered version, though it does not make a noticeable difference in flavour.
Which combinations should be avoided?
Apple cider vinegar is not the right choice next to very mild-flavoured dishes like raw fish or sushi; a softer, sweeter rice vinegar is used there instead, since apple vinegar's distinct fruity aroma can overpower the fish's delicate taste. Mixing it directly into very sweet, syrup-based desserts is also not recommended, as it can throw off the flavour balance.
Once opened, a bottle of apple cider vinegar keeps fine in a cool cupboard at room temperature; there is no need to refrigerate it, since its high acidity acts as its own preservative and an open bottle can stay good for months.
In red or white meat sautés, a teaspoon of apple cider vinegar added to the pan at the last moment can deglaze the browned bits stuck to the bottom for a quick pan sauce; this technique leaves a light tart note, especially in butter-based sauces.
The dark strands that settle at the bottom of a bottle of apple cider vinegar do not mean it has gone bad; they are a natural result of unfiltered production and do not affect how it can be used.