Cider vinegar may be made from apple pulp or soured cider. The result tastes of apples and honey, milder than malt vinegar but slightly stronger than white wine vinegar. It is particularly associated with the cooking of apple-growing and cider-making.
Use cider vinegar in salad dressings, cold sauces, marinades, court bouillon, deglazing and sweet-sour dishes. It is a popular choice for pickling, especially fruit and vegetable chutneys to which it will give a relatively strong taste and colour.