A Collection of Vinegars

I didn’t realise I had a ‘collection’ till I brought back four bottles of vinegar from Dubai in January – Cane, Palm, Mango and Lime.

It was the Mango that captivated me on the aisle at Carrefour. Set amongst the woody sheen of balsamic, the red and golden of wine vinegars and the milky white of palm and cane vinegars, I stopped to stare. Stare at the range of flavours from fruit and more.


The mango vinegar was a beautiful, bright orange colour and you know how I love my mangoes. I imagined it in a lovely vinagrette with lime zest and coconut oil. And even mayonnaise.

And so it was that I got home and behold, a whole cupboard fill of vinegars. but my cupboards are height challenged (just like I am…) and in the end, I gave up one wine rack for them.

What do I have by way of vinegar? A lot. Wine vinegars, fruit ones, homemade-infused ones and some not even pictured.

How do I use them? In various ways from cooking to baking, to condiments, cleaning….

My white vinegar I use in cleaning, washing vegetables when I remember, for volcano experiments and for making red velvet cakes.

When I made my agbalumo infused vinegar, I added another use.


I’ve used balsamic in dressings, on fruit and ice creams. Its rich, sweet and syrupy flavour goes with many things. And like wine, you can find variations from sweet to not so sweet.

My apple cider vinegar is the one vinegar I’ve used most often, in the chocolate dump it all cake. Occasionally, I’ve used it to wash my hair in the hope that it would clarify it.

I have a friend who swears by it as a body balance supplement / system cleanse – a teaspoon or tablespoon in a glass of water first thing.

I should try it…


The wine vinegar ive used in salad dressings. And the Rice wine one is popular in my Asian dips of soy sauce and chilies as well as pickles. Especially quick cucumber pickles.


I haven’t ‘burst’ open these bottles yet but they are popular in the Philippines and you can bet I’m going to explore what and how they’re used.


I love my Sherry vinegar. For quick pickles too, particularly onions. And the cider vinegar is a distilled version of the Braggs. I like to save it for cooking and my Braggs for baking ☺.


And these – fruity vinegars which I want to use in marinades and drinks and all sorts of things.


These are the vinegars that made me think Agbalumo vinegar would work.

And it does.


I don’t think I’ll be buying anymore vinegars for a while.

What do you do with your vinegars?[wpurp-searchable-recipe]A Collection of Vinegars – – – [/wpurp-searchable-recipe]

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