Ready to use
Apple cider vinegar mid-pour into a clear glass bowl, showing its transparent golden-amber color.
Shows the liquid's distinctive golden-amber color and translucency that identify it at a glance, distinguishing it from clear white vinegar.
Vinegars
Apple Cider Vinegar
Fruity, mellow vinegar for dressings, brines, and slaws
Softer and fruitier than white vinegar, apple cider vinegar brightens slaws, brines, and dressings with a gentle apple tang. Shelf-stable at room temperature.
Apple cider vinegar (ACV) is made by fermenting apple cider twice — first to hard cider, then to vinegar — yielding an amber, fruit-forward acid that's gentler and more aromatic than distilled white vinegar. Cloudy 'with the mother' versions contain the living culture of fermentation. In the kitchen it brightens dressings, balances barbecue and slaw, deglazes pans, and stands in almost anywhere you'd use a mild vinegar; it's also a folk-remedy darling.
- Measured in
- ml
- Storage
- Room Temperature
Find it in
Types & varieties
Cloudy, contains live culture; prized by health-food cooks.
Clear and consistent for everyday cooking.
Diluted and flavored for sipping, not cooking.
How to use
Its apple-tinged tartness flatters pork, slaws, and Southern cooking. Use it in vinaigrettes, brines, and quick pickles, or to balance the sweetness of barbecue sauce.
- Coleslaw and cabbage dishes
- Pork and barbecue sauces
- Vinaigrettes and marinades
- Brines and quick pickles
How to store
A sealed bottle in a dark cupboard keeps essentially forever. The stringy 'mother' that may form in raw versions is harmless — strain it out or leave it in.
Common uses
Tips & pitfalls
- It's the classic acid for Southern slaws and vinegar-based barbecue.
- Substitute 1:1 for white wine vinegar when you want a fruitier note.
- Shake unfiltered bottles to redistribute the mother before pouring.
- Always dilute before drinking — straight ACV is hard on tooth enamel.
Nutrition
Energy
88 kJ · per 100 g
Where the calories come from
Protein
0g
0% DV
Carbs
0.9g
0% DV
Fat
0g
0% DV
Fiber
0g
0% DV
Sugars
0.4g
of which
Sodium
5mg
0% DV
Source · USDA FoodData Central · approx. Vinegar, cider
View on FDC →In the shops
Matched grocery products
€0.89Apple Cider Vinegar
BONPREU · l · Bonpreu
€0.90Apple Cider Vinegar
Hacendado · 1 L · Mercadona
€0.90Apple Cider Vinegar
BONPREU · l · Bonpreu
€1.25Organic Apple Cider Vinegar
BONPREU · l · Bonpreu
€2.99Unfiltered Organic Apple Cider Vinegar
BONPREU · l · Bonpreu
€2.39Borges Organic Unfiltered Apple Cider Vinegar
BORGES · l · Bonpreu
Good to know
- Flavor
- Fruity, mildly tart, faintly apple-sweet
- Acidity
- ~5% acetic acid
- Made from
- Twice-fermented apple cider
- Best for
- Dressings, slaws, barbecue, brines, marinades
- How to store
- Cool, dark cupboard, capped
- Shelf life
- Indefinite; 'mother' sediment is harmless
Substitutes
- White wine vinegar — Similar acidity, less fruity; swap 1:1.
- Rice vinegar — Milder and a touch sweet; good in dressings.
- Lemon juice — For brightness in cooking, not preserving.
Also called
ACV · vinagre de manzana
Appears in these dishes
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