Vinegar is something we use often in our home, and I am sure many of you do to. It is a condiment we consume practically every day, and it has many uses beyond salads. Let us first take a look at the vinegar used in the kitchen.

All vinegars have an alcohol base, the nature of which determines the character of the particular vinegar. It is in the fermentation process that it becomes nonalcoholic.

Two of the most popular vinegars are distilled and cider. Distilled is fermented from grain alcohol, and it has a strong, sharp aroma. It is used primarily for cooking and pickling. It works well when making oil coleslaw and if you are not careful and use too much, the first bite of coleslaw will just about take your head off. Cider vinegar has a base of hard apple cider, and this gives it a full-body aroma with a hint of fruity flavor with sass. Its golden color can make dressing more attractive and many prefer cider when making relish.

Red wine vinegar has the full-bodied flavor from the wine in which it is made. Growing up Lutheran we never had red wine vinegar in the house as it was considered not right! Over the years, I have enjoyed the qualities of this vinegar for not only salad dressings but for general cooking such pork chops baked with a cranberry sauce. When combining meat with fruit, red wine is excellent to use. It also works well as a marinade; it is a fine tenderizer for tough meats. A favorite in our home is 2 parts vinegar to 1 part canola oil for a marinade.

Vinegar has been produced from many other sources besides wine or cider. Here are a few that we have tried in our home: pineapple, honey, coconut, maple syrup and beets. These unique vinegars are fun to use, and the pineapple one became a favorite for coleslaw.

When looking into the origin of vinegar, it is unclear. Some accounts say it goes back 10,000 years. One story says Cleopatra demonstrated the solvent property of vinegar by dissolving precious pearls in the liquid to win a wager that she could consume a fortune in a single meal!

When Hannibal crossed the Alps, he is said to have ordered the use of fire to heat great boulders that stood in his path; he then had them doused with vinegar, thus cracking and crumbling the stones.

In the Repnow household when the shower head was clogged, it was removed and soaked in vinegar. In no time, the full blast of the shower head was returned. The versatility of vinegar is amazing. Here are a few uses that we have used in our home. For fluffy meringue, add one-fourth teaspoon while vinegar to three eggs whites; a teaspoon of cider or white vinegar added to the water in which you plan to boil potatoes will keep them white. Put a little vinegar in a small glass bowl anywhere in the house to eliminate odors as it evaporates. Rub your hands with vinegar to remove the smell on onions or berry stains. Relieve thirst with a drink of a spoonful or two of apple cider vinegar in very cold water. Perk up any can soup or sauce with a teaspoon of red or rice vinegar. Get rid of fruit flies by setting out a small dish of undiluted vinegar. It will attract and drown them. Use vinegar in your final rinse for black washables. It removes soap residue that makes black clothes look dull, and we would not want this! Using vinegar in the rinse water for table linens and bed linens keeps them from yellowing in storage. (this really works!)

Did you know that there is an International Vinegar Museum in Roslyn, SD? It is the world’s first and only museum dedicated to the wonder of vinegar. It was created by Lawrence J. Diggs who is fondly known as the Vinegar Man. Check it out, and you will be amazed. The uses for vinegar are like the stars–simply endless.

We like to serve deviled eggs with Jan’s home-canned pickled beets. The contrast in color is most attractive and they pair well.

Deviled Eggs

When making deviled eggs, I like to try different vinegars. Give this a try and your deviled eggs will have them coming back for more.

6 hard cooked eggs, cut in half lengthwise

3 tablespoons of salad dressing or mayonnaise

1 teaspoon milk or cream

1 tablespoon vinegar

2 teaspoons prepared mustard or dry

1/4 teaspoon sugar

1/2 teaspoon salt

1/2 teaspoon Lawry’s Seasoning Salt

Remove egg yolks, save egg whites and wipe out with a cloth if necessary. Mash yolks until free of lumps. Add remaining ingredients; mix until smooth. Refill egg whites with egg mixture. Garnish the tops with dill, parsley, black olives and dust with paprika. This will yield 12 deviled eggs.