15 Types of Vinegar to Add a Splash of Taste to Your Favorite Dishes

Unlock the secret to adding depth and flavor to your meals with the right vinegar. From sweet to tangy, these 15 varieties each bring something unique to the table. Enhance salads, marinate meats, or pickle vegetables with vinegars that can transform your cooking. Explore this guide to discover versatile options, from everyday staples to more exotic finds, that will elevate your dishes.

White Vinegar

This sharp, clear vinegar is a household staple, known for its high acidity and versatility. Ideal for pickling, marinades, and adding a strong acidic kick to sauces, it’s also a go-to for cleaning.

Apple Cider Vinegar

Made from fermented apple juice, apple cider vinegar is fruity with a hint of sweetness. It shines in salad dressings, sauces, and marinades, and is also popular as a wellness tonic.

Balsamic Vinegar

Aged to perfection, balsamic vinegar offers a rich, sweet flavor that pairs well with roasted vegetables, salads, and even desserts. A drizzle over strawberries or ice cream can transform a simple dish.

Red Wine Vinegar

With a bold, tangy flavor, red wine vinegar is perfect for vinaigrettes, marinades, and Mediterranean dishes. It adds depth to stews and soups and brings balance to rich flavors.

White Wine Vinegar

Lighter and subtler than red wine vinegar, this is ideal for delicate sauces, fish dishes, and deglazing pans. Its mild acidity enhances the flavor of ingredients without overpowering them.

Rice Vinegar

Common in Asian cuisine, rice vinegar is mild and slightly sweet. It is a key ingredient in sushi rice, stir-fries, and pickled vegetables, and it balances flavors in dressings and sauces.

Champagne Vinegar

This delicate vinegar made from sparkling wine has a light, crisp taste. Use it in salads and seafood dishes or to add a refined touch to fruit salads and sauces.

Sherry Vinegar

Sherry vinegar, aged in oak barrels, has a nutty, complex flavor. It’s a favorite in Spanish cooking, often used to enhance the flavors of roasted vegetables, soups, and rich sauces.

Malt Vinegar

Known for its strong, hearty flavor, malt vinegar is a must for fish and chips. Made from fermented barley, it’s also used in pickling and as a condiment for fried foods.

Coconut Vinegar

Produced from coconut sap, this vinegar is mild and slightly tangy. Commonly used in Southeast Asian cuisine, it works well in dipping sauces, marinades, and even wellness drinks.

Palm Vinegar

This vinegar is derived from palm tree sap and has a sharp, slightly sweet flavor. It’s used in Filipino dishes like sinigang as a souring agent, as well as in marinades and dipping sauces.

Cane Vinegar

Made from fermented sugarcane juice, cane vinegar has a mild, clean taste. It’s a common ingredient in Filipino cuisine and is perfect for pickling, sweet-and-sour dishes, and tropical recipes.

Distilled Vinegar

Distilled vinegar is a highly purified form of vinegar with a neutral taste. It is often used for pickling and preserving foods, and its high acidity makes it ideal for cleaning and disinfecting.

Honey Vinegar

Made from fermented honey, this vinegar has a subtle sweetness balanced by a mild acidity. It’s fantastic for drizzling over fruits, adding to salad dressings, or creating unique marinades and glazes.

Beer Vinegar

Beer vinegar is produced from fermented beer, bringing a malty, slightly yeasty flavor to dishes. It’s great in hearty recipes like stews, marinades for grilled meats, and as a tangy twist in sauces.