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    Kitchen Dictionary: cider vinegar

    Pronounced: VIHN-ih-ger

    From the French vin aigre "sour wine," cider vinegar is made by bacterial activity that converts fermented liquid (cider) in to a weak solution of acetic acid.

    Ingredient

    Season: available year-round

    How to store: Store in an airtight container in a cool, dark place. Unopened, it will keep indefinitely; once opened it will keep about 6 months.

    Matches well with: This fruity vinegar is inexpensive and tangy. While it's not the best choice for vinaigrettes or delicate sauces, it works well in chutneys, hearty stews, and marinades. It's also used to make pickles, though it will darken light-colored fruits and vegetables.

    Substitutions: Malt vinegar or white vinegar (a good choice for pickles) or wine vinegar (not for pickles)

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    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 50
    Calories from Fat 0 (0%)
    Total Fat 0.0g 0%
    Saturated Fat 0.0g 0%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 0.0g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 11mg 0%
    Potassium 174mg 4%
    Total Carbohydrate 2.2g 0%
    Dietary Fiber 0.0g 0%
    Sugars 0.0g
    Protein 0.0g 0%

    How is this calculated?

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