Great Pantry Investment: Vinegars
After following the Dietary Guidelines for decades, along with all of the nutrition research on optimal health and avoiding the risk of chronic disease, one thing sticks out. Eating fruits and veggies is so important!
One of the best ways to do that is to eat more salads. We love to dress our salads with simple ingredients that are free from added sugar, salt, gums, and preservatives.
This season, take the time to shop and invest in some delicious vinegars so you can toss your salad with a smidge of oil and vinegar. Or make a simple homemade jar dressing with yogurt, vinegar, and seasonings.
Yes, you can purchase store-brand vinegar and still achieve great success. However, cooking becomes more enjoyable when you have vinegar with a variety of flavors that is high in quality.
Here is a list of our favorites:
Gourmet red wine vinegar can range from the affordability of Colavita or Pompeian to the higher price of Banyuls or Lucini, which won an Epicurean award. It is all about what you can find in your grocery store. But red wine vinegar is a pantry staple. We like to use it in simple tossed salads with a tiny drizzle of extra-virgin olive oil.
Balsamic glaze: This is a reduction of balsamic vinegar, an aged vinegar with added sugar. By reducing the water content, it becomes thick, almost like chocolate syrup. It is a great drizzle for salads, vegetables, and pizza, among other dishes. We love it because it adds flavor without sodium to many of our favorite dishes.
Balsamic vinegar is also an excellent staple for tossing with salad, roasting veggies, or adding to tomato sauce. It is not as concentrated as a glaze, but it has a wonderful, mild, aged flavor that adds variety to the salad routine. Balsamic vinegar also comes in a white version that is milder in flavor.
White wine vinegar: This more mellow vinegar can be added to oil to make a quick vinaigrette that is lighter than one made with red wine vinegar. It blends well with shallots, garlic, and a hint of mustard to create a delicious, light vinaigrette. It is also light in color, so it won’t stain your salad bowl or overwhelm a mild lettuce. Champagne vinegar is also a similar workhorse if you want another white wine vinegar that can be used as a delicate topping for roasted chicken, as well as an ingredient in a homemade vinaigrette.
Japanese Rice Wine Vinegar: even milder than white wine vinegar, this is the option. We think it is one of the mildest in our kitchen. It is the perfect dipping sauce for air-fried items and pairs well with delicately tossed salads or almost any dressing.
Apple cider vinegar: This vinegar is excellent for use in “mocktails” or cocktails without alcohol. It is also wonderful to use in quick-pickling veggies like beets, cucumbers, or carrots. It is our favorite ingredient when we make our own barbecue sauce.
Black vinegar is an ancient Asian vinegar that is gaining popularity in the American culinary scene. It has a umami characteristic that makes it suitable for dipping dumplings, steamed veggies, and more.
Flavored or infused vinegars: You often see these labeled as “fig and balsamic” or “red wine and raspberry” vinegar, and they are traditional vinegars infused with fruit. You can make them or buy them. We like to shop for these in farmers’ markets and gourmet stores.
Distilled vinegar is a budget-friendly staple that can be added to beets to preserve their color, used to descale coffee machines, and employed to quick-pickle items like cucumbers.
While shopping for your own pantry, consider stocking up on high-quality, unique vinegars for holiday gifting to friends and family who love to cook.
