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preservation Favorite Vinegars to Use

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TV_LI_111

Hi All,
 
Wanted to see what types of vinegar's everyone likes to use when making a shelf stable, bottled hot sauce.
 
I've really only used white distilled and apple cider, but both are extremely strong. For the white distilled especially, it makes some new sauces I've been trying out, too vinegary, which is not what I'm going for. It just seems to over power everything.
 
I don't know if all vinegar's are good to use for shelf stable hot sauces, but I did just order some rice wine vinegar, and white wine vinegar, as I've been told rice wine is not as strong, and white wine is used in a sauce I use at home.
 
Does anyone have any recommendations on this? Is rice vinegar good to use? I've seen some very conflicting things on google. Some saying rice vinegar and rice wine vinegar are the same, some saying they are not.
 
Thanks in advance!
 
 
 
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Be careful buying white distilled, some are not made for cooking and are made for cleaning. Which one do you use?
 
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Big difference to the "Commercial" Vinegars to the Natural Vinegars, the natural ones are smoother so don't have the bite the commercial ones do. When using the "Live" ones they smooth with age like wine.
 
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A ton of sauces use ACV as well, I would assume you are using too much or your recipe is not cutting it enough. ACV seems to work well in fruit sauces. It's not my fave vinegar but have had a ton of great sauces with it.
 
You can't blame the vinegar when the 2 you mentioned are tried and true in sauces. But just taste others to see what you like.
 
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Here's another question, from someone who is ust getting into saucing:  Near my town, there's a shop that specializes in olive oils from all over the world, in addition to oils infused with different fruits and veggies.  They also sell vinegars that are infused.  On my shelf, I currently have (all infused white balsamics) Blueberry, Cranberry Pear, Honey Ginger, Black Mission Fig, Gravenstein Apple, and Pomegranate infused vinegars, all at least 6% acetic acid.  Last year, I made a red onion relish using the Black Mission Fig vinegar, to great success.
 
Has anyone used any of the "flavored" vinegars currently being sold at the "gourmet" olive oil shops in their sauce-making?  And, was it successful, in your opinion?
 
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nmlarson said:
Here's another question, from someone who is ust getting into saucing:  Near my town, there's a shop that specializes in olive oils from all over the world, in addition to oils infused with different fruits and veggies.  They also sell vinegars that are infused.  On my shelf, I currently have (all infused white balsamics) Blueberry, Cranberry Pear, Honey Ginger, Black Mission Fig, Gravenstein Apple, and Pomegranate infused vinegars, all at least 6% acetic acid.  Last year, I made a red onion relish using the Black Mission Fig vinegar, to great success.
 
Has anyone used any of the "flavored" vinegars currently being sold at the "gourmet" olive oil shops in their sauce-making?  And, was it successful, in your opinion?
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One of my Sister-in-Laws is into that, and sends us a variety infused oils and vinegars.  Tasty for cooking various things.  I have not made any sauces with any, as my Wife will kill me and burn the body.
 
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Chorizo857_62J said:
 
One of my Sister-in-Laws is into that, and sends us a variety infused oils and vinegars.  Tasty for cooking various things.  I have not made any sauces with any, as my Wife will kill me and burn the body.
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Yes, they're pretty salty, right?  I picked up the Blood Orange Olive Oil last time I was in.  Tasty stuff.  But, like you, I haven't cooked with it yet, only salad dressings.  The Dark Chocolate balsamic was killer on strawberries and vanilla ice cream......
 
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Edmick said:
I've been using apple cider vinegar in my tropical habanero sauce with a ph of 3.0 and the vinegar is barely noticeable. Just gotta find the right balance. There's also lime juice in it too which helps lower the ph without adding more vinegar
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I hear you!  With certain things I pickle, I'll reach for the ACV, too, as it's flavor is much less "harsh" than regular white vinegar.  
 
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nmlarson said:
Here's another question, from someone who is ust getting into saucing:  Near my town, there's a shop that specializes in olive oils from all over the world, in addition to oils infused with different fruits and veggies.  They also sell vinegars that are infused.  On my shelf, I currently have (all infused white balsamics) Blueberry, Cranberry Pear, Honey Ginger, Black Mission Fig, Gravenstein Apple, and Pomegranate infused vinegars, all at least 6% acetic acid.  Last year, I made a red onion relish using the Black Mission Fig vinegar, to great success.
 
Has anyone used any of the "flavored" vinegars currently being sold at the "gourmet" olive oil shops in their sauce-making?  And, was it successful, in your opinion?
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We have several of those store here in Tucson. They do carry a wide selection of EVOOs and balsamic infusions, however I think that using those vinager for sauce is one too exp naive and also too uppity. I would stick regular white or ACV.

I did however found this in my local $.99 store. And compared to the $24.99 8 oz bottle Alfonso's was selling its pretty legit.
 

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Elpicante said:
We have several of those store here in Tucson. They do carry a wide selection of EVOOs and balsamic infusions, however I think that using those vinager for sauce is one too exp naive and also too uppity. I would stick regular white or ACV.

I did however found this in my local $.99 store. And compared to the $24.99 8 oz bottle Alfonso's was selling its pretty legit.
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If you're making liters of sauce, then, yes, I agree! Small batch creations, however, might just be the ticket to use up those bottles gifted (that I wouldn't have chosen myself) or ones sitting there too long without being used quickly enough.
 
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I definitely try to pair the vinegar to the sauce, but never use any infused stuff.

Those gormey products are great for dashing on the organic greens while dining al fresco with the spouse's boss and her husband....
But I would not use them for any kind of scaled up sauce making.

If the sauce really needs some kind of infused vinegar, you can make it yourself at pennies on the dollar.
 
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salsalady said:
I definitely try to pair the vinegar to the sauce, but never use any infused stuff.

Those gormey products are great for dashing on the organic greens while dining al fresco with the spouse's boss and her husband....
But I would not use them for any kind of scaled up sauce making.

If the sauce really needs some kind of infused vinegar, you can make it yourself at pennies on the dollar.
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Fig vinegar is not infused, the vinegar is made from figs instead of corn, rice, cider, etc. It's popular in the middle east, seen raisin vinegar too. Infused and/or flavored is a different animal. The more control over individual ingredients, the better. For example, don't use garlic salt, use garlic and salt. So agree with the no to infused vinegars etc. for saucemaking, unless making a pot o' sauce at home for pasta etc. And always taste your vinegars. Some specialty ones may not work.
 
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Yes, good point on infused -v- (whatever) type of vinegar. Not the same products.
 
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