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White vinegar has a number of household uses. Some people use it for cleaning, laundry and flushing out the coffee maker. It’s also been used for centuries to preserve food, especially vegetables.

But don’t let the strong vinegar odor turn you off from all vinegars. In fact, there are many different types that are both healthful and delicious. Many of them have a mild, pleasing taste that pairs well with a variety of foods. Some are even naturally sweet enough to dress up fruits and healthy desserts.

Vinegar is made when a liquid that contains starch and sugar is fermented. It comes from the French words “vin” and “aigre” which mean “sour wine.” The liquid ferments into alcohol, then ferments again into vinegar. It is believed that vinegar was made by chance thousands of years ago when some wine was left too long in its cask.

The right vinegar can add flavor without adding sodium, calories, fat or unhealthy additives. It can add acidity to soups and stews, or works well for marinating meat and vegetables.

Go beyond the standard vinegar and oil combination and check out these delicious vinegars in your next cooking experiment. There are dozens of types of vinegars, and some can be difficult to find except in specialty stores. The following types are generally easy to find in most stores.

Distilled white vinegar

The most common type seen in stores, it is made from fermented alcohol. White vinegar has a strong taste and odor and is great for making pickles, poached eggs and buttermilk.

Balsamic

Made from fermented grapes, balsamic becomes sweeter and almost like syrup the longer it ages. It adds flavor to pasta and vegetarian dishes and pairs well with fruit.

Apple cider vinegar

Made from fermented apples, apple cider vinegar is very versatile. It adds zest and subtle sweetness to salad dressings and slaws, as well as meat marinades.

Malt vinegar

This light brown vinegar, made from barley, is commonly used on french fries and fish and chips. Use it on healthier choices like baked potatoes and grilled chicken for a kick that’s not too overwhelming.

Red wine vinegar

This lively, strong tasting vinegar is ideal for meat marinades and dark sauces.

White wine vinegar

Don’t confuse this with distilled white vinegar. It is also much milder than red wine vinegar. White wine vinegar is great for those who want a subtle taste or who don’t want to change the color of their food.

Rice vinegar

Plain rice vinegar is mild and clean-tasting. It works well with most recipes that require vinegar without a strong taste, especially stir-fries and salad dressings.

Ingredients

1 cup carrots, cut into long, thin strips

2 cups bean sprouts

2 cups cucumber, seeded and cut into long, thin strips

1 cup minced scallions/green onions

1/2 cup chopped fresh cilantro

1/4 cup chopped fresh mint

8 rice paper wrappers (ask at your supermarket)

Directions

Toss first 6 ingredients in a large bowl. Soak one rice paper wrapper in warm water until soft (1 to 2 minutes). Shake off excess water. Place vegetable filling off-center on rice paper and fold like an egg roll (tuck sides to keep filling inside). Repeat with remaining vegetable filling and wrappers. Serve immediately.

Makes 8 servings. Per serving (1 roll): 70 calories, 1 g fat, 28 mg sodium, 2 g fiber, 3 g protein, 16 g carbohydrates

From the NIH Your Health Is Golden! Heart Health Promotion Activities for Vietnamese Communities

Ingredients:

1 cup pearl barley

1 medium tomato (chopped)

2 medium carrots (shredded)

1 medium red, orange or yellow bell pepper (seeded and chopped)

2 cups fresh spinach (chopped)

1-1/2 ounces orange juice

3 tablespoons olive or canola oil

2 tablespoons apple cider vinegar  (or any other mild vinegar)

1 teaspoon honey

Salt and freshly ground black pepper

Directions:

1. Bring a large pot of water to a boil. Add barley and cook, uncovered, until tender, about 40 minutes. Transfer to a large bowl.

2. Add the tomato, carrots, bell pepper and spinach, and stir to combine.

3. In a small bowl, whisk together the orange juice, olive or canola oil, vinegar, honey, salt and pepper. Pour the vinaigrette over the barley salad and mix thoroughly.

4. Refrigerate overnight for best results.

Servings: 4.

Calories: 294, Total Fat: 11 g, Saturated Fat: 2 g, Sodium: 81 mg, Total Carbohydrate: 44 g, Dietary Fiber: 8 g, Protein: 5 g

Source: USDA Mixing Bowl

Ingredients:

2 Tbsp olive oil

2 small onions, chopped

3 cloves garlic, chopped

1-1/4 cups zucchini, sliced

1 Tbsp oregano, dried

1 Tbsp basil, dried

1 8 oz can tomato sauce

1 6 oz can tomato paste*

2 medium tomatoes, chopped

1 cup water

Directions

1. In a medium skillet, heat oil. Sauté onions, garlic, and zucchini in oil for 5 minutes on medium heat.

2. Add remaining ingredients and simmer covered for 45 minutes. Serve over spaghetti.

Makes 6 servings; 3/4 cup each. Per Serving: 105 calories, 5 g fat, 0 mg cholesterol, 479 mg sodium*, 15 g carbohydrate, 4 g fiber, 3 g protein. *To reduce sodium, use a 6-oz can of low-sodium tomato paste. New sodium content for each serving is 253 mg.

Source: National Heart, Lung, and Blood Institute, YOUR GUIDE TO Lowering Your Blood Pressure With DASH – Recipes for Heart Health

Making family-sized recipes can provide you with leftovers (or “planned-overs”) for future meals. Freeze the remaining food in meal-sized containers. Be sure to label the containers with the contents and date to avoid “surprise meals” later.

Try using planned-overs in completely different recipes. For example, add leftover fruit to muffin, quick bread, or pancake batter. Freeze planned-over vegetables and use in stews, soups, and casseroles. Use extra bread to make French toast, bread pudding, or stuffing. Use planned-over meat in tacos, soup or stir-fry, or on salads.

Suggestions from the University of Nebraska-Lincoln Extension Service.