Ingredient Spotlight: Apple Cider Vinegar

We have a few family members and friends who swear by apple cider vinegar (or ACV, as they like to call it), drinking it by the tablespoonful and using it as a remedy for just about every ailment.

We might not go that far, but apple cider vinegar is certainly one of our pantry staples. Do you use apple cider vinegar?

Apple cider vinegar, also known simply as cider vinegar, is made from fermented apple cider. Filtered and pasteurized cider vinegar is clear and light brown in color, while unfiltered and unpasteurized versions (generally sold in health food stores) may be darker, cloudier, and may contain a mother (use this to make your own vinegar!).

This vinegar has a predominantly sour flavor with some fruity sweetness. It works well in many full-flavored marinades, chutneys, stews, and dishes with apples, pears, cabbage, onions, garlic, ginger, or pork. We especially like using it in coleslaw and refrigerator pickles, and we often add a splash to lentil soup.

Here are some recipes that use apple cider vinegar:

Apple-Beet Chutney adapted from Thomas Keller, from NY Times
Autumn Greens with Cider Vinaigrette, from Martha Stewart
D.I.Y. Horseradish Sauce, from The Kitchn
Kale Chips: How To Eat a Bunch of Kale in One Sitting, from The Kitchn
Straight Up: DIY Cocktail Onions, from The Kitchn
Winter Cooking: Apples, Cabbage, and Pork Chops, from The Kitchn

We also recommend using apple cider vinegar to get rid of fruit flies!

Do you have any favorite uses – cooking or otherwise – for apple cider vinegar?

Related: Vinegar: Does It Have a Shelf Life?

(Image: Katz Gravenstein Apple Cider Vinegar)