“Mother” of vinegar will naturally occur in vinegar products as the result of the vinegar bacteria itself.
Mother is actually cellulose (a natural carbohydrate which is the fiber in foods like celery and lettuce)
produced by the harmless vinegar bacteria.
Today, most manufacturers pasteurize their product before bottling to prevent these bacteria from
forming Mother while sitting on the grocery store shelf.
After opening, you may notice Mother beginning to form.
Vinegar containing Mother is not harmful or spoiled. Just remove the sustance by filtering and
continue to enjoy the product. Read the label carefully to ensure you are purchasing original apple
cider vinegar, and not just a colored white distilled vinegar.
Recipes referencing apple cider vinegar generally refer to 5% solutions, so, again, read
the label carefully to ensure you are purchasing "the real deal."

This vinegar is made from matured apple juice, cider or apple pulp, and is allowed to ferment over a four- to six-week period at room temperature. It is a pale golden colour and has a subtle apple flavour. Cider vinegar is especially popular in apple growing regions in America and in Normandy in France. Uses: For pickling fruit, especially pears or peaches, in savoury recipes containing apples, salad dressings and marinades, sauces, condiments, and pickles. |
This vinegar is strong, acidic, and too sharp for dressings and regular cooking. Use it sparingly, or substitute lemon, tomato, or grapefruit juice in recipes where white vinegar is called for. |
This is a clear, white vinegar, also known as spirit vinegar, made by distilling ordinary malt vinegar to produce a very strong, colourless liquid high in acetic acid. It is less pungent than malt vinegar. Uses: In home-made pickles, and especially where the colour of the food needs to be retained for example, pickled pears. |
This vinegar, distilled from rice, has less of a sharp tang than cider vinegar, and just a hint of sweetness. Popular in Japanese and Chinese cooking, rice vinegar has a mild and relatively sweet flavour and can be red, white or dark amber in colour. Uses: Included in a variety of Oriental dishes and especially in dipping sauces and dressings. (does not significantly alter the appearance of the food.) |
Now made in many places, chiefly in California, the genuine Balsamic vinegar of Modena in northern Italy, has been produced for over 1000 years and is made from special grapes selected and harvested late in order to obtain a higher sugar content and stronger bouquet. The best balsamic vinegar is made only from Trebbiano grapes. It is a very dark brown colour and has a deep, rich flavour with hints of herbs and port. With a taste blending both sweet and sour, is one of the most flavorful of vinegars. Uses: In salad dressings and marinades or drizzled over pasta, grilled meat or fish and even over strawberries. It can be sprinkled on cooked meats, salad greens, strawberries, peaches, and melons. There is also a white balsamic vinegar (a pale gold), which has a sharper twist to it than most darker balsamic varieties.A little goes a long way so just add a few drops at a time. |
An Italian white wine vinegar, that has the same subtle, sweet flavour as the more widely available classic dark brown balsamic vinegar. It has a light and delicate aftertaste and a pure clean colour. Uses: White balsamic vinegar has the advantage over the classic variety in that it can be served with lighter coloured foods without discolouring them. It can be included in salad dressings, marinades and pale-coloured sauces. Or sprinkle over fish or chicken dishes or roasted vegetables to add extra flavour. To store: Keep in a cool, dark place and consume by the best before date. |
Made from malted barley, brown malted vinegar is coloured with caramel to give it its distinctive dark brown colour. It has a strong flavour. (too strongly flavored for salad dressings. Uses: When it is distilled to a clear white, instead of amber brown, it is excellent for pickling, and in England it is liberally splashed over fish and chips. |
A pale version of malt vinegar, this subtly flavoured malt adds a tang to a variety of savoury dishes. Uses: In salad dressings, sauces and marinades. |
This vinegar is made from matured white wine and selected herbs such as marjoram, flat leaf parsley, rosemary and thyme. Uses: Use with herb or chilli oil to make tasty salad dressings and marinades. |
With a rich and mellow flavour, sherry vinegar has a subtle tang and a delicious hint of sweetness. Use: Add to sauces and stews or use in dressings and marinades. |
Wine vinegar—made from red, white, or rose wines—is an excellent condiment. These vinegars may be used interchangeably. They are flavorful, fruity, and combine well with salads, sauces, and dressings. Sometimes wine vinegars have fruit or herbs, such as raspberry or tarragon, added to them. Raspberry vinegar can be sprinkled on fruit salads, used as a marinade or basting sauce for meats, added to your favorite salad dressing, or used by itself on salads or cooked vegetables. Herb vinegars are especially useful in salads and savory dishes. In the Philippines and Indonesia, coconut and cane vinegars are popular, and in the Middle East, date vinegar is a favorite. |
A traditional ingredient in French cuisine, white wine vinegar is a popular ingredient in many British dishes too. Uses: The main ingredient, along with olive oil in classic French dressing. It is also used in sauces and marinades. |
This vinegar is made from matured white wine, spices such as chilli, cardamom and peppercorns. Uses: In salad dressings and marinades where a subtle spicy flavour is required. |
A subtly flavoured white wine vinegar with a hint of fresh tarragon. Uses: In salad dressings and marinades, particularly good in fish and chicken dishes. |
This vinegar is made from matured red wine and has a rich, full flavour Uses: Red wine vinegar is often the best for cooking. Authentic French dressing should be made with red or white wine vinegar. It can also be used in sauces and marinades. |
A subtle pear-flavoured vinegar made from fermented pear juice (perry), this variety is similar to cider vinegar. Uses: In salad dressings and marinades, especially in recipes featuring pears or other fruits. |
Made from the sediment of Champagne and usually sold in corked bottles, Champagne vinegar, like the wine, is available in different vintages. Uses: In salad dressings. |










| Nutritional Highlights |
| Vinegar, cider, 1 cup (240g) (236.6ml) |
| Calories: 33.6 |
| Protein: 0.0g |
| Carbohydrate: 14g |
| Total Fat: 0.0g |
| Fiber: 0.0g |
| *Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value. Copyright © 2005 Healthnotes, Inc. All rights reserved. www.healthnotes.com The information presented in Foodnotes is for informational purposes only and was created by a team of U.S. registered dietitians and food experts. Consult your doctor, practitioner, and/or pharmacist for any health problem and before using any supplements, making dietary changes, or before making any changes in prescribed medications. Information expires December 2005. |
