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The Best Apple Cider Vinegar

Mellow, punchy, sweet, subtle: Could we find a cider vinegar that has it all?

Top Pick

WinnerHeinz Filtered Apple Cider Vinegar

With just the right amount of acidity, this familiar vinegar was “sharp” and “punchy,” with a subtle “floral” fruitiness. It was brightest in barbecue sauce and slaw, where its “refreshing” tanginess countered the intensity of other ingredients. “I’d let this enliven my barbecue any day,” said one taster. (Heinz also sells a gallon-sized product marketed as apple cider vinegar, but it is different from our winner and made by adding apple flavoring to distilled vinegar. If you buy cider vinegar in bulk containers, we recommend checking the label and avoid purchasing products that say "flavored distilled.")
Style: FilteredSugar: 0%Acidity: 5.1%Price at Time of Testing: $2.79 for 16 fl oz ($0.17 per fl oz)
With just the right amount of acidity, this familiar vinegar was “sharp” and “punchy,” with a subtle “floral” fruitiness. It was brightest in barbecue sauce and slaw, where its “refreshing” tanginess countered the intensity of other ingredients. “I’d let this enliven my barbecue any day,” said one taster. (Heinz also sells a gallon-sized product marketed as apple cider vinegar, but it is different from our winner and made by adding apple flavoring to distilled vinegar. If you buy cider vinegar in bulk containers, we recommend checking the label and avoid purchasing products that say "flavored distilled.")
Style: FilteredSugar: 0%Acidity: 5.1%Price at Time of Testing: $2.79 for 16 fl oz ($0.17 per fl oz)

What You Need to Know

Just as Italy is known for balsamic vinegar and Spain for sherry vinegar, America has a vinegar to lay claim to: apple cider vinegar. Cider vinegar is a natural byproduct of apple cider—left to sit long enough, the sugar in the apples will convert to alcohol and then to acetic acid. Cider vinegar has been around since at least 2500 BC, and it has been produced in the United States since the colonial days. Before the advent of refrigeration, most American homes kept cider vinegar on hand for preserving, cooking, and cleaning.

These days, we use apple cider vinegar for a comparatively mellow, slightly sweet kick of acidity in glazes, slaws, and sauces. We’re particularly keen on using it in fall dishes, where the apple notes complement other seasonal ingredients. Since we last tasted apple cider vinegar, our former winning product by French manufacturer Maille has become hard to find in the United States. We wanted to see if there was a better, more widely available option.

six cups of apple cider vinegar ready to be tasted
After our former winner became difficult to find in the United States, we set out to find a readily available apple cider vinegar with the perfect balance of sweetness and acidity. To gauge that balance, we had 21 panelists taste the vinegars in pan sauce.

We rounded up six American-made cider vinegars and asked 21 America’s Test Kitchen staffers to sample the products plain, cooked into a pan sauce, stirred into coleslaw, and mixed into a barbecue sauce. Every vinegar we tried worked fine. That said, tasters zeroed in on some characteristics that separate vinegar that’s “fine” from vinegar that’s really good.

Cider will convert naturally to vinegar with time, but manufacturers typically speed up the process by adding a “mother,” which is bacteria from an established vinegar. Once all the alcohol is converted to acid (there’s no measurable alcohol in vinegar), the vinegar is either filtered to remove the cloudy sediment of leftover mother or bottled unfiltered. In the plain tasting, testers could visually identify the unfiltered vinegars by their darker, hazier appearance and small floating particles. While tasters didn’t notice any difference in consistency when tasting filtered and unfiltered products, many thought the unfiltered vinegars were slightly more complex—fruity, floral, and appley—when sampled straight.

groups of volunteers tasting apple cider vinegar
Filtered and unfiltered cider vinegar were easily distinguishable from each other in plain tastings, with some commenters noting that the latter have more complexity.

These nuances were still prominent when we tasted the vinegars in a subtle pan sauce, where tasters preferred the fruitiness and slightly funky liveliness of unfiltered products. But the lines between filtered and unfiltered started to blur when we tried the vinegars in barbecue sauce and slaw, punchy foods with lots of competing flavors. In these applications, tasters wanted a bright, bold kick of tartness and preferred products they perceived as more acidic—regardless of whether they were filtered or unfiltered.

But more acidity wasn’t always a good thing. One product was slightly too tangy and overwhelmed the mellow pan sauce with its harsher tartness. To get a better read on acidity, we sent the vinegars to an independent lab for analysis. There was no clear correlation between acidity and whether the vinegars were filtered or not. All the products contained between 5.0 percent and 5.3 percent acid, with tasters giving the edge to products that fell in the middle, at around 5.1 percent acid. Though this may seem like a relatively small range, our science editor confirmed that it’s actually pretty significant when measuring acidity. Products with any less acid lacked brightness in more flavorful recipes, while vinegars that were more acidic overpowered delicate dishes. Products that met in the middle worked well in every recipe we tried, lending a lively bite to edgier dishes without washing out the mellower ones.

apple cider vinegar in a mason jar being tested for its aciditytwo testers looking at a computer while testing the acidity of apple cider vinegar

Before sending samples to an independent lab for evaluation, we conducted some in-house pH testing to better understand the products’ differences in acidity and to see how those differences correlated with tasters’ preferences.

The one exception was our runner-up, which, at 5.3 percent acid, was the most acidic product in the lineup. Lab tests showed, however, that this was the only vinegar we tasted that was also measurably sweet, at 1.4 percent sugar compared with 0 percent in every other product. Manufacturers don’t add sugar to vinegar; instead, this product’s manufacturer likely started with a sweeter cider and stopped fermentation before all the sugars were converted to acid. Tasters thought the extra sugar in this vinegar helped amplify its apple flavor and temper its higher acidity.

Our favorite was a well-rounded, versatile vinegar that worked well in every recipe. Fortunately, it’s also the one you’re most likely to encounter at the supermarket. Heinz Filtered Apple Cider Vinegar enlivened pan sauce, tempered sweet slaw, and balanced barbecue sauce with its bright, moderate acidity and clear apple notes. It’s also one of the cheapest cider products we found, proving that you don’t have to shell out extra for great apple cider vinegar.

  • Straight from the bottle
  • Cook into Vinegar-Tarragon Pan Sauce
  • Whisk into White Barbecue Sauce
  • Toss into Sweet and Tangy Coleslaw
  • Send to lab to analyze acidity and sugar content

  • Filtered
  • Moderate acidity
  • Prominent apple notes
03:44

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Everything We Tested

Recommended

WinnerHeinz Filtered Apple Cider Vinegar

With just the right amount of acidity, this familiar vinegar was “sharp” and “punchy,” with a subtle “floral” fruitiness. It was brightest in barbecue sauce and slaw, where its “refreshing” tanginess countered the intensity of other ingredients. “I’d let this enliven my barbecue any day,” said one taster. (Heinz also sells a gallon-sized product marketed as apple cider vinegar, but it is different from our winner and made by adding apple flavoring to distilled vinegar. If you buy cider vinegar in bulk containers, we recommend checking the label and avoid purchasing products that say "flavored distilled.")
Style: FilteredSugar: 0%Acidity: 5.1%Price at Time of Testing: $2.79 for 16 fl oz ($0.17 per fl oz)
With just the right amount of acidity, this familiar vinegar was “sharp” and “punchy,” with a subtle “floral” fruitiness. It was brightest in barbecue sauce and slaw, where its “refreshing” tanginess countered the intensity of other ingredients. “I’d let this enliven my barbecue any day,” said one taster. (Heinz also sells a gallon-sized product marketed as apple cider vinegar, but it is different from our winner and made by adding apple flavoring to distilled vinegar. If you buy cider vinegar in bulk containers, we recommend checking the label and avoid purchasing products that say "flavored distilled.")
Style: FilteredSugar: 0%Acidity: 5.1%Price at Time of Testing: $2.79 for 16 fl oz ($0.17 per fl oz)

White House Apple Cider Vinegar

With a “bright” punch of acidity and just a hint of sugar, this filtered vinegar had a “juicy,” “almost drinkable” sweetness and “vibrant” notes of “green apple.” Tasters thought this vinegar added a “lively” zippiness and “subtle sweetness” that “balanced” other flavors in pan sauce and barbecue sauce. It was also the cheapest vinegar in the bunch.
Style: FilteredSugar: 1.4%Acidity: 5.3%Price at Time of Testing: $1.59 for 16 fl oz ($0.10 per fl oz)
With a “bright” punch of acidity and just a hint of sugar, this filtered vinegar had a “juicy,” “almost drinkable” sweetness and “vibrant” notes of “green apple.” Tasters thought this vinegar added a “lively” zippiness and “subtle sweetness” that “balanced” other flavors in pan sauce and barbecue sauce. It was also the cheapest vinegar in the bunch.
Style: FilteredSugar: 1.4%Acidity: 5.3%Price at Time of Testing: $1.59 for 16 fl oz ($0.10 per fl oz)

Bragg Organic Apple Cider Vinegar

This unfiltered vinegar emerged at the top of the pack in pan sauce, where its “boozy,” “zesty” apple flavor lent a complex “zing.” While these “slightly funky” notes were lost in slaw and barbecue sauce, most tasters appreciated this product’s “lively” acidity and “sweet apple finish.”
Style: UnfilteredSugar: 0%Acidity: 5.1%Price at Time of Testing: $3.99 for 16 fl oz ($0.25 per fl oz)
This unfiltered vinegar emerged at the top of the pack in pan sauce, where its “boozy,” “zesty” apple flavor lent a complex “zing.” While these “slightly funky” notes were lost in slaw and barbecue sauce, most tasters appreciated this product’s “lively” acidity and “sweet apple finish.”
Style: UnfilteredSugar: 0%Acidity: 5.1%Price at Time of Testing: $3.99 for 16 fl oz ($0.25 per fl oz)

Spectrum Naturals Organic Unpasteurized Apple Cider Vinegar Filtered

This “very pale” vinegar was “almost white in color” and had a “mellow” flavor to match. Though tasters thought this product was “clean,” “bright,” and “pleasantly crisp,” some lamented that it “lacked complexity.” Still, this “middle of the road” vinegar worked decently in every recipe we tried.
Style: FilteredSugar: 0%Acidity: 5.0%Price at Time of Testing: $3.99 for 16 fl oz ($0.25 per fl oz)
This “very pale” vinegar was “almost white in color” and had a “mellow” flavor to match. Though tasters thought this product was “clean,” “bright,” and “pleasantly crisp,” some lamented that it “lacked complexity.” Still, this “middle of the road” vinegar worked decently in every recipe we tried.
Style: FilteredSugar: 0%Acidity: 5.0%Price at Time of Testing: $3.99 for 16 fl oz ($0.25 per fl oz)

Spectrum Naturals Organic Unpasteurized Apple Cider Vinegar Unfiltered

When sampled plain and in pan sauce, this unfiltered vinegar was “mellow” and “fruity,” with delicate hints of “melon,” “cantaloupe,” and “sweet apple.” These nuances were much subtler, however, when we tasted the vinegar in punchy recipes like slaw and barbecue sauce, where this product was still “bright” and “balanced” but also a tad “dull.” This vinegar won’t ruin your recipes, but there are better choices.
Price at Time of Testing: $3.49 for 16 fl oz ($0.22 per fl oz)
When sampled plain and in pan sauce, this unfiltered vinegar was “mellow” and “fruity,” with delicate hints of “melon,” “cantaloupe,” and “sweet apple.” These nuances were much subtler, however, when we tasted the vinegar in punchy recipes like slaw and barbecue sauce, where this product was still “bright” and “balanced” but also a tad “dull.” This vinegar won’t ruin your recipes, but there are better choices.
Price at Time of Testing: $3.49 for 16 fl oz ($0.22 per fl oz)

Eden Organic Apple Cider Vinegar

This unfiltered vinegar had plenty of acidity but no sweetness to balance it out. While its “bold” tartness was deemed “bright” in barbecue sauce, tasters found it a tiny bit “harsh” in pan sauce. Tasters were also mixed about its “boozy,” “fermented” notes, which added a polarizing “effervescence” to pan sauce that some tasters liked and others didn’t.
Style: Lightly filteredSugar: 0%Acidity: 5.2%Price at Time of Testing: $3.59 for 16 fl oz ($0.22 per fl oz)
This unfiltered vinegar had plenty of acidity but no sweetness to balance it out. While its “bold” tartness was deemed “bright” in barbecue sauce, tasters found it a tiny bit “harsh” in pan sauce. Tasters were also mixed about its “boozy,” “fermented” notes, which added a polarizing “effervescence” to pan sauce that some tasters liked and others didn’t.
Style: Lightly filteredSugar: 0%Acidity: 5.2%Price at Time of Testing: $3.59 for 16 fl oz ($0.22 per fl oz)

*All products reviewed by America’s Test Kitchen are independently chosen, researched, and reviewed by our editors. We buy products for testing at retail locations and do not accept unsolicited samples for testing. We list suggested sources for recommended products as a convenience to our readers but do not endorse specific retailers. When you choose to purchase our editorial recommendations from the links we provide, we may earn an affiliate commission. Prices are subject to change.

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