We have had lots of people ask why we use raw apple cider vinegar in our recipes instead of distilled vinegar (sometimes also referred to as white vinegar or malt vinegar). Distilled vinegar is made from the fermentation of distilled alcohol that is often made from corn. It can also sometimes be made from petroleum, yikes! (https://www.fda.gov/ICECI/ComplianceManuals/CompliancePolicyGuidanceManual/ucm074550.htm)
Apple cider vinegar is made from apples that are made first into a cider and then is allowed to ferment into vinegar (https://www.thehealthyhomeeconomist.com/make-raw-apple-cider-vinegar/). It is possible to make your own apple cider vinegar, but if you choose to purchase it, we look for organic, raw, unfiltered apple cider vinegar. Apple cider vinegar, when left raw, has nutrients that have not been destroyed by heat. We also like to look for vinegar in glass jars as vinegar can and does leach plastic. You may notice that your canned goods may have a slightly cloudy appearance versus those that use distilled vinegar, but the health benefits are worth it.