How much vinegar do you use?

[Graybeard]

Is vinegar a regularly used ingredient in your cooking or have you had a bottle at the back of the shelf for years?

If you are a user is it just for salad dressings and such? What else can it be used in?

12 votes, 0 passes | Time left: Unlimited
	Yuck. Why would I?
	1 (8%)
	Yes, I use it a lot.
	8 (67%)
	Yes, use it occasionally.
	3 (25%)
	Never saw the need for it.
	0 (0%)
	0 DU members did not wish to select any of the options provided.
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[hobbit709]

1. I think I have a 16-oz bottle thats been on the shelf at least 5 years

[OriginalGeek]

2. I use red wine vinegar mostly

and I use it on italian subs. I eat a lot of those.

I also drizzle balsamic vinegar on a lot of things - salads especially but also asparagus, mixed in with olive oil as a bread dip, etc...

regular white vinegar and cucumber slices is a cool snack.


eta~ my wife sometimes cleans the coffee maker with it too...

[RebelOne]

3. I use it at least once a day.

I get hiccups daily and a sip of vinegar is the only remedy that works.

[Graybeard]

5. Katherine Hepburn drank it daily.

She claimed it was healthy and would "cure what ails ya".

Every morning she tossed back a double-shotglass of it.

[Liberal Veteran]

4. I have at least 5 different varieties of vinegar.

White vinegar for cleaning and such.

Balsamic vinegar, rice vinegar, red wine vinegar, cider vinegar for cooking.

[La Lioness Priyanka]

6. me too. i clean a lot with vinegar so i use a lot of it

i use it in food too.

indian chinese needs vinegar and goan dishes

[sarge43]

7. I put red wine vinegar in chili con carne. n/t

[HereSince1628]

8. Gotta have vinegar for sauerbraten marinade, homemade bbq, and homemade ketchup

And how do you eat fried fish without malt vinegar?

[Denninmi]

9. I'm in the "uses a lot" camp.

I try to always have a gallon of white and a gallon of cider on hand. I use maybe 2 gallons of white a year for ordinary use, plus one or two more in summer if I'm putting up pickles. I use a gallon of cider about every 2 months for ordinary use, and maybe 3-4-5 a summer if doing pickles. I also keep balsamic, rice, red wine, and malt on hand for specialty applications.

Vinegar has a lot of uses beside just salad dressings. Marinades and sauces for meats. Even to soak impurities out of fish, seafood, and poultry before cooking, about 1 cup to a gallon of water, along with a little salt. Also tenderizes.

[Enrique]

10. regular user

every day, in salad dressings, stir fry sauces and for black beans. The next time I make chili I'm going to try putting vinegar in it because Obama had it in his recipe, though it looked like he put way too much.

[lillypaddle]

13. Yes

I add a tablespoon to chili, and also to my homemade salsa.

[lillypaddle]

11. I mostly use balsamic vinegar

use it for salads, but also I add a quarter of a cup to spaghetti sauce instead of red wine. Has that hint of sweetness along with the acid you need.

But I add white vinegar to fresh green beans and potatoes (cooked in a roux), and to lentils.
I put it over canned tuna, too.

[Major Nikon]

12. I go through many gallons per year

I use white vinegar for all sorts of things, but never for cooking. I probably go through 2-3 gallons of just that.

I use several gallons of apple cider vinegar per year, mostly for brining.

I use about 3-4 bottles per year of balsamic vinegar. I keep two bottles on hand. One expensive, one not so much.

I keep a bottle of rice wine vinegar and regular white wine vinegar on hand.

[Kali]

14. I wouldn't say I use it a LOT but I keep several kinds around and do use it regularly.

cider, white, rice, wine and balsamic

[loli phabay]

15. yup lots, malt vinegar is devine on pizza or fries

just used crap loads of white vinegar and malt as we did 60 quarts of pickles. if i havent said it before use malt vinegar on pizza its devine.

[Honeycombe8]

16. I pour it down the sinks with baking soda, for a pipe wash.

I think it helps keep the pipes clean, just a bit, and it makes the sinks not have a smell.

The baking soda, when I pour the vinegar in, bubbles out. It's purty.

[fizzgig]

17. i use it a lot

white and baking soda for cleaning. also have balsamic, apple cider and red, rice and plum wine vinegars for cooking. stir fry, indian, tomato sauce, pasta salads, green salads. i love vinegar.

[noamnety]

18. tons

I got all these for four bucks at the market this year:



I used lots of vinegar to turn them into pickles, and I make pickled radish pods.
I make coleslaw with homemade mayo (that has vinegar in it), thinned with lots more vinegar.
My standard salad dressing is the mayo thinned with balsamic vinegar.
I also love green beans cooked in a bit of the balsamic.

[Lydia Leftcoast]

19. Vinegar gives me heartburn

in a way that no other sour substance does. It bugs me that some restaurants offer ONLY vinaigrette dressing. When I make salad dressing at home, I use lemon juice, which doesn't affect me in the same way.

I do use vinegar with baking soda for cleaning, though.

[Gidney N Cloyd]

28. Weird. I take apple cider vinegar to help with heartburn.

I keep a small bottle in the fridge and do half a shot sometimes when it hits me.

[Ya Basta]

20. Apple Cider Vinegar

I add 2 teaspoons of Bragg Organic Raw Unfiltered Apple Cider Vinegar to a small glass of V8-Fusion before I eat. It aids in digestion and does a good job at preventing heartburn. Has other health benefits as well. I found adding it to V8-Fusion hides the strong taste of it.

[TBF]

21. It's good for cleaning out the tea pot -

if you have a free standing kettle for boiling water deposits will build up. Clean it out with the white vinegar from time to time and it's good as new (my MIL taught me that tip - I'm a horrible cook but she is brilliant in the kitchen).

[Graybeard]

22. Pancakes.

What prompted this OP is a pancake recipe I came across that calls for vinegar. You put a couple of tablespoons vinegar in the milk and let it stand for a few minutes to get real sour. When you add it to the dry ingredients it reacts with the baking soda and results in light, fluffy pancakes.

I use it all the time now.

[jakeXT]

23. Pickled Pumpkins, Pickled Mushrooms and for cleaning

http://www.cookonashoestring.com/2010/11/22/easy-pickled-pumpkins-recipe/

http://www.enjoyyourcooking.com/appetizers-and-snacks/homemade-pickled-mushrooms.html

Usually with this mushroom
http://en.wikipedia.org/wiki/Boletus_badius

[HipChick]

24. Fish and Chips..

here in the UK...at least daily, if I had my way

[KT2000]

25. mostly for cleaning

general purpose, laundry (kills bacteria), windows floor, cat box etc.

[JitterbugPerfume]

26. I use it diluted to clean store bought produce

The vinegar kills mold and other nasties so the produce is cleaner and lasts longer. I have a neighbor that thinks Vinegar can cure about anything-----

[haele]

27. Gourmet Delights (California) makes an 18-year old barrel aged balsamic vinegar

In conjunction with one of the Temecula wineries that has won gold medals in Italy. It's sweet and syrupy with that bit of tang. They also make flavored vinegars (Laz loves the peach and balsamic vinegar), a wide range of olive oils and grapeseed oils, everything from California. Mix one tablespoon of the 18-year old balsamic with two tablespoons of their blood-orange infused olive oil and you get a "sauce" for a simple snack of shaved parmesan cheese and a bagette that is to die for.

And they're resonably priced. True balsamic vinegar from Italy (not the watered down stuff you get in supermarkets) usually is around $30.00 for a small bottle that's about a third of a liter or around 2 cups. This place sells it for $19 a bottle at the farmer's market

http://www.balsamicvinegaroliveoil.com/olive-oils-and-balsamic-vinegars.php

(Yeah, I'm trying to help the co-owner out - they do the farmer's markets as well as the brewing and milling for the vinegars and oils.)

Vinegar can be used with fruit, in cakes, and in marinades, "finishing sauces" where it can be used to deglazing pans and make the base for a jus, or to make all sorts of pickle. I used malt vinegar to make pickled cole-slaw with carrots, jicama, and red cabbage.
Sautee'd veggies, fish or chicken drizzled with a good flavored wine vinegar is really good. I've heard of vinegar used as a "ripple" in breads and ice cream.
If you get a good assortment of vinegars (which have differnet flavor profiles), you can use them to flavor pretty much anything.

Haele