As I gazed at the multiple shelves of vinegars at the market today, I wondered why one balsamic vinegar can be $6.99 for a larger bottle while another is $135 (not a typo!) for a teeny tiny bottle. And why so many different types of vinegar?

Vinegar is versatile

Generally speaking, I’m not one for an overly vinegar flavor in foods. I don’t like pickles, for example (pickle and ice cream jokes were completely lost on me when I was pregnant), and salad dressings have to have real flavors, not just vinegar flavor. While I appreciate the roles different vinegars can play in various recipes or dishes, particularly adding a balance of acidity, it’s not a go-to flavor for me.

That said, there’s something about a good, smooth aged balsamic vinegar lightly drizzled over heirloom tomatoes and fresh mozzarella that can’t be beat.

Vinegar is more than sour wine

The word “vinegar” derives from old French “vin aigre”, which means “sour wine.” Fermentation of wine, cider, beer, or fruit juice happens over time - preferably months for richer, smoother vinegars. Vinegars occur in almost every culture and culinary history, from the rice vinegar that is essential to sushi rice in Japan to malt vinegar served with fries (chips) in the British Isles and elsewhere. The type of vinegar is mostly a reference to the source ingredient: rice, wine, beer, and so on. Vinegars have been developed for food preservation as well as adding flavor to dishes. Did you know there is such a recipe as Vinegar Pie?

Balsamic vinegars can accent both sweet and savory dishes

Balsamic vinegars are especially interesting and popular. Originating in Italy, balsamic vinegars are fermented from the concentrated juice of white grapes and aged for a few to many years (hence the higher cost), producing the thick brown acidic yet sweet liquid that nicely complements so many dishes. Some balsamic vinegars are smooth enough to drizzle on ice cream! Try a good balsamic vinegar on fresh, ultra sweet strawberries or fresh figs for a real taste sensation. Balsamic vinegar is my standard vinegar for salad dressings; we always have two or three varieties on hand.

Fruit vinegar

A fun thing to do with white wine vinegar is to add a fruit syrup to it, thus making a fruit vinegar. This is as simple as cooking down some berries or other fruit with sugar (and water) to taste, then strain. Add to white wine vinegar (because it is mellower than regular white vinegar) and store in the refrigerator for use in salad dressings or marinades.

Recipe ideas featuring vinegar

Raspberry Poppy Seed Salad Dressing

1 egg, or equivalent of pasteurized egg substitute
1/4 c sugar
1 tbsp Dijon mustard
1/3 c red wine vinegar
1/3 c raspberry vinegar
1/2 tsp salt
3 tbsp grated onion, including juice from the grating
2 c oil (corn or canola)
3 tbsp poppy seeds

In a blender or food processor, combine egg, sugar, mustard, vinegars, salt and onion. Process or blend until smooth and well-incorporated. Carefully pour in the oil while the machine is running. Stir in the poppy seeds.

Apple Chicken

3 Granny Smith apples, cored, peeled, sliced thin, tossed with the juice of 1/2 a lemon
2 tbsp unsalted butter
1 tbsp sugar
4 boneless, skinless chicken breast halves, flattened, or cut into 8 thinner cutlets
1 small onion, finely chopped
1/4 c apple cider vinegar
1/4 c heavy cream
1/4 c chicken stock
1/2 tsp salt

Melt 1 tablespoon of butter in a skillet over medium-low heat. Saute the apples 5 to 7 minutes, or until they start to brown just a bit on the edges. Sprinkle with sugar, turn the heat to medium-high and continue to cook, stirring constantly, until the apples are lightly brown all over. Set aside.

Melt the remaining butter in the same skillet. Add the chicken and cook until each side is lightly golden, about 2 minutes a side. Set aside.

Add the onion to the still hot skillet, cover, and cook until it is soft and caramelized, 7 to 8 minutes. Uncover, add the vinegar to deglaze the pan. When the vinegar is cooked down to a syrup (about 1 minute later), add the cream, stock and salt. Return the chicken to the pan and simmer 3 to 5 minutes.

Remove the chicken again. Return the apples to the skillet and cook until the sauce has reduced, about 1 minute. Pour the sauce over the chicken and serve.

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