Ask the Local Cook: Does it matter what kind of vinegar I use?

One of the questions I was asked recently is whether vinegars are interchangeable–for example, if you don’t have the specific kind called for in a recipe. My answer was “it depends on the recipe.”

I know, how’s that for a specific answer LOL. If it’s being used as an acid in a recipe that already has a lot of other flavors going on, it really won’t matter. However they do taste different, so if you are making an oil and vinegar dressing, for example, you can substitute whatever vinegar you have on hand as long as you like the flavor.

One of my favorite things to do with herbs is to make flavored vinegar. I take a nice mellow vinegar such as white wine, shove a bunch of chive blossoms in a bottle, fill with vinegar, and in a couple of days voila!

The other thing to take into consideration is whether you are canning with it, because different vinegars have different acidity levels. You’ll want to make sure you choose one with the same or more acidity. Here’s a handy chart of vinegars and their common uses.

What are your favorite vinegars?

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