Apple cider vinegar (or ACV for short) has skyrocketed in popularity in recent years, with its potential benefits making headlines.
But what sets it apart from white vinegar, and is it truly better?
I’ve got all of the important details for you – including key similarities and differences.
So, let’s dig in and decide which one you should choose!
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Apple cider vinegar: Apples or apple cider
White vinegar: It depends on the brand, but usually wheat, corn, or potatoes
Both have been fermented (and ACV at least is super easy to make)
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Apple cider vinegar: 2-3
White vinegar: 2.4-2.6
(Neutral is 7)
As you can see, these are both highly acidic!
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Apple cider vinegar: Amber, usually cloudy if it still has the “mother” – which has beneficial bacteria – still in it
White vinegar: Clear and colorless
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Apple cider vinegar: Strong, tangy, usually a little sweet
White vinegar: Very strong, sour and tart
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These vinegars don’t have all that much to them, so they’re an easy and healthy way to add flavor to any dish.
A single serving of apple cider vinegar and white vinegar has:
0-5 calories (most I’ve cooked with are 0)
0-1 grams of sugar (most are 0)
No fat of any kind
ACV usually has a little potassium since it’s made from apples, while white vinegar usually doesn’t have any vitamins or minerals.
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Apple cider vinegar: Great as the base for salad dressings, sauces, and marinades – also can be great for baking where it can give that hint of sour to balance out a sweeter dessert.
White vinegar: Excellent for pickling vegetables, also great for strong vinaigrettes, can serve as a leavening agent in baked goods
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Generally they’re good as substitutes for each other because they’re both highly acidic and very tart.
Of course, there are some flavor differences, so substitutions will alter your recipes a little bit on the edges.
But in my experience using both for cooking, they’re perfectly fine substitutes for each other.
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Both vinegars are shelf stable and do best when you store them in a cool, dark place.
Generally you’ll want to avoid direct sunlight and big temperature fluctuations (so – kitchen pantry or a cupboard is fine, garage or uninsulated attic is not).
Oh and don’t be surprised if there’s some sediment or cloudiness after longtime storage – that’s normal and doesn’t mean anything has gone “off.”
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This is a close one – both vinegars are great workhorses for most recipes.
I have a slight preference for ACV just because you get greater depth and complexity with the sweet/sour combination from the apples.
But your mileage may vary!
Go forth and use vinegar!
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