What Foods Pair Well with Apple Cider Vinegar?

Because of its mildly fruity, sharply tart flavor, apple cider vinegar pairs especially well with green salads and olive-oil-based dishes. Mixed with olive oil, it forms the basis of a classic vinaigrette and adds freshness without overpowering the salad greens.

How to use it in salads and pickles
Apple cider vinegar has a milder tartness than white vinegar, so it is often used in dressings for delicate greens such as lettuce, arugula, and spinach. In pickling, its slightly sweet note lets vegetables such as cucumbers and peppers keep their own flavor while the vinegar provides preserving acidity; for this reason, it is especially preferred to white vinegar in homemade pickles. For pickling, use only vinegar with at least 5% acidity; do not use homemade vinegar or vinegar of unknown acidity, and do not reduce the amount of vinegar in the recipe.

How to use it in meat and chicken marinades
Apple cider vinegar is used as an acid in chicken and red-meat marinades to tenderize the meat fibers. It is generally mixed with olive oil, garlic, and herbs such as thyme, and the meat is recommended to rest in the mixture in the refrigerator for at least 30 minutes. For dishes such as grilled chicken wings or chops, this marinade both tenderizes the meat and leaves a lightly tart aftertaste.

What role does it play in desserts?
When used with baking powder or baking soda in cake and cookie recipes, apple cider vinegar helps the batter rise more aerated. The vinegar’s tart taste largely evaporates during baking and is not noticeable in the finished product. A mixture of one 5 ml measure of apple cider vinegar and honey drizzled over apple desserts can also be used as a light sauce to balance their sweetness.

Is unfiltered apple cider vinegar (with the mother) used differently?
Unfiltered apple cider vinegar containing cloudy sediment should be shaken thoroughly before using it in salad dressing. Since the sediment settles at the bottom, 1 spoonful of vinegar taken without shaking may be much milder than vinegar taken from the top of the bottle. This vinegar produces a slightly cloudier dressing than filtered vinegar, but there is no noticeable difference in taste.

Which combinations should you avoid?
Apple cider vinegar is not recommended alongside delicately flavored raw fish or sushi; use milder, slightly sweet rice vinegar for these dishes because apple cider vinegar’s pronounced fruity aroma may overpower the fish’s delicate flavor. It is also not recommended to mix it directly with very sweet, syrupy desserts, as this can upset the balance of flavors. After opening, store the bottle of apple cider vinegar in a cool cupboard at room temperature; refrigeration is unnecessary because the vinegar’s high acidity acts as a preservative and an opened bottle can remain unspoiled for months. Adding one 5 ml measure of apple cider vinegar to red- or white-meat pan sauces at the last moment can also dissolve the browned bits left in the pan to make a sauce; this technique adds a light tart note, especially to butter sauces. Dark, stringy sediment at the bottom of apple cider vinegar does not mean it has spoiled; it is a natural result of unfiltered production and does not affect its use.