Vinegar

Plain reference guide to buying vinegar.

If you do not have a specific reason for buying vinegar, choose distilled white vinegar. It is inexpensive, widely available, and covers the broadest range of household and cooking uses.

What vinegar is (for buying purposes)

Vinegar is defined by what it is made from and how it is labeled, not by brand, age, or marketing language.

Most shelf confusion comes from similar names describing different products, or from products sold near vinegar that are not plain vinegar.

Buying by intended use

General household use

(cleaning, deodorizing, descaling, pickling, neutral acidity)

Distilled white vinegar.

Salads, dressings, and light acidity

White wine vinegar or apple cider vinegar. Either is acceptable.

Recipes that explicitly call for rice vinegar

Rice vinegar (unseasoned). Avoid bottles labeled seasoned, sweetened, or sushi.

Recipes calling for a dark vinegar without specifying which

Red wine vinegar.

Recipes that explicitly say balsamic

Balsamic vinegar. Avoid glazes, creams, or reductions.

Recipes that explicitly say malt

Malt vinegar.

Recipes that explicitly say sherry vinegar

Sherry vinegar. Buy only when required.

Buying by store type

Standard grocery store

Distilled white vinegar. Apple cider vinegar as a secondary option.

Natural or organic grocery

Apple cider vinegar. White or red wine vinegar as secondary options.

Ethnic or international market

Rice vinegar. Black vinegar as a secondary option. Avoid sweetened or seasoned bottles.

Specialty food store

Sherry vinegar. Wine vinegar as a secondary option.

Big-box or discount store

Distilled white vinegar. Larger containers are acceptable.

Vinegar types (label recognition)

If the label does not clearly identify the type, skip it.

What to ignore

These narrow use rather than expand it.

Default rule: when uncertain, return to distilled white vinegar.