Apple cider vinegar
Apple cider vinegar is made by fermenting apple juice first into alcohol and then into acetic acid, giving it a fruity, mildly sharp tang compared to plain white vinegar. It is used in dressings, marinades, pickling, and some baking recipes where its acidity reacts with baking soda. Unfiltered versions may contain visible sediment known as the mother.
Select an ingredient to see the weight
grams
| Unit | Grams |
|---|---|
| AU cup (250ml) | 250.0 g |
| US cup (240ml) | 240.0 g |
| EU cup (250ml) | 250.0 g |
| AU tablespoon (20ml) | 20.0 g |
| US tablespoon (14.8ml) | 14.8 g |
| Teaspoon (5ml) | 5.0 g |