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But all vinegar isn't created equal. The flavor and function vary greatly, so it's important to know a little bit about the options.
Apple cider vinegar is mild and inexpensive and very popular for everyday use, from salad dressing to barbecue sauce. Since it is mild, it's a good choice for marinating fish or chicken
Distilled (white) vinegar is made from grain alcohol and has a very sharp, unpleasant taste. Use it in very small quantities; it's best to add a bit to milk to 'create' a buttermilk substitute, or for cleaning purposes. (To make buttermilk, add 2 tablespoons vinegar to a cup of regular milk. Stir and let stand 5 minutes to curdle. Use in most recipes that require buttermilk.)
Red and white wine vinegars are more 'everyday' vinegars. They are good for salad dressings and marinades. White wine goes well with chicken and fish dishes and red wine vinegar is used with heartier flavors and foods, like beef, pork, and vegetables.
Balsamic vinegar is aged for a longer period of time. The longer it's aged, the sweeter the thicker and the more expensive it gets. Less-expensive balsamic vinegars are used for marinades and salad dressings where there are lots of other ingredients. Pricier balsamic vinegars are drizzled over cheese and greens as an appetizer, or used as a finishing touch to many recipes.
Rice vinegar is the mildest of all, with much less acidity than other vinegars. It's often used in Asian or Chinese cooking.
Store vinegar tightly closed in a cool, dark place. Lemon and lime juices can be substituted for many vinegars but don't use them in place of balsamic vinegar, because you won't get the same depth of flavor.
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You have to wonder who ever thought of using vinegar—spoiled fruit juice—in cooking. It's a stroke of genius, but it sure isn't something that seems obvious.Vinegar is the base for many salad dressings, marinades and can turn milk into buttermilk. Home remedies using vinegar abound. 
