Also acts as a preservative, so I sub it in potato salad recipes for picnics. It also carries the flavors of herbs in cooking.
Vinegar is commonly used in food preparation, particularly in pickling processes, vinaigrettes, and other salad dressings. It is an ingredient in sauces such as mustard, ketchup, and mayonnaise. Vinegar is an essential component of chutneys. It is often used as a condiment. Marinades often contain vinegar.
Condiment for fish and chips - Britons commonly use malt vinegar (or non-brewed condiment) on chips; it may be used in other territories where British-style fish and chips are served.
Flavoring for potato chips - many American manufacturers of pre-packaged potato chips/crisps feature a variety flavored with vinegar and salt.
Condiment for french fries, particularly in the UK, Northeastern United States and universally across Canada (white or malt vinegar).
Vinegar pie - is a North American dessert made with a vinegar to one's taste.
Pickling - any vinegar can be used to pickle foods.
Cider vinegar and sauces - cider vinegar is not usually suitable for use in delicate sauces.
Substitute for lemon juice - cider vinegar can usually be substituted for lemon juice in recipes and obtain a pleasing effect.
Saucing roast lamb - pouring cider vinegar over the meat when roasting lamb, especially when combined with honey or when sliced onions have been added to the roasting pan, produces a tasty sauce.
Sweetened vinegar is used in the dish of Pork Knuckles and Ginger Stew which is made among Chinese people of Cantonese backgrounds to celebrate the arrival of a new child.
Sushi rice - Japanese use rice vinegar as an essential ingredient for sushi rice.
Red vinegar - Sometimes used in Chinese soups
Many remedies and treatments have been ascribed to vinegar over millennia in many different cultures. However, few have been verifiable using controlled medical trials and several that are effective to some extent have significant risks and side effects.
A scientific study published in 2006 concluded that a test group of rats fed with acetic acid (the main component of vinegar) had "significantly lower values for serum total cholesterol and triacylglycerols", among other health benefits.
Blood glucose control and diabetic management
Small amounts of vinegar (approx. 20 ml or two tablespoons of domestic vinegar) added to food, or taken along with a meal, have been shown by a number of medical trials to reduce the glycemic index of carbohydrate food for people with and without diabetes. This has also been expressed as lower glycemic index ratings in the region of 30%.
Multiple trials indicate that taking vinegar with food increases satiety (the feeling of fullness) and so reduces the amount of food consumed.Even a single application of vinegar can lead to reduced food intake for a whole day.