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Vinegar???

Rolling Egg
Rolling Egg Posts: 1,995
edited November -0001 in EggHead Forum
What is distilled colored vinegar? Not the same as white vinegar? I have a recipe that says distilled colored vinegar or substitute white. I haven't seen it in any stores.
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Comments

  • triehle98
    triehle98 Posts: 208
    You prolly wont see any of it in these local stores . the colored vinegar was phased outta the grocery stores a long time ago. My last recall of it was when my grandma had red and white vinegar when she canned. I have not been able to find it either . What are you working on ?
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    Vinegar should take the color of what ever it is made from. Apple cider vinegar is a the color of apple cider. Red wine vinegar = red and so on.

    I have not heard of colored vinegar, unless the user didn't remember they used apple cider and just called it colored.
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  • Mike in Abita
    Mike in Abita Posts: 3,302
    I learn something new every day. Thanks for the explanation
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    No it wasn't a mistake. It came from a well known authors cook book.
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  • Rolling Egg
    Rolling Egg Posts: 1,995
    just a vinegar sauce I'm making. You ever order the bulk?
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  • triehle98
    triehle98 Posts: 208
    i ordered it and am waiting for a tracking number . it wound up being 15 per # plus shipping , ill give you a total price per # and if you dont want to split it im sure ill use it all lol . when the stoker comes in you gotta come help me set it up if i cant figure it out .
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    In my part of the world (other than the wine, balsamic and so on, and so on types), I can get three “standard” types of vinegar. There is the white distilled, cider flavored distilled (brown) and the apple cider vinegar (brown).
    Got to wonder what the author was intending? But, OTOH, if they say “substitute white”
    I’m thinking I would use the distilled.
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  • Little Chef
    Little Chef Posts: 4,725
    I must agree! I would love to know the Circa of the cookbook. Distilled vinegar really adds NO flavor other than the absolute total pickling acidity....where as the others (cider, red wine, rice wine, balsamic, etc...) do provide a distinct and unique flavor. I suspect it was back in the days that food colorings were still popular and well accepted...but that is just my guess.
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  • Mr. & Mrs Potatohead
    Mr. & Mrs Potatohead Posts: 2,037
    I’m in your camp 100% LC!
    I love the different flavors of vinegars in main dishes, sides, dressings, sauces…The list goes on and on…
    I only use distilled for cleaning and do still use it for pickling fish, but that’s it.
    As a side thought: I remember reading something / somewhere (some 35 + years ago now) about using “REAL” cider vinegar when ever making chutney, pickles, relishes, ketchup, chili sauce types of things. I always have and I have to say I haven’t been let down yet.
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