All About Apple cider vinegar
Your complete guide to apple cider vinegar - discover how to store it properly, identify when it's gone bad, and find the best substitutes for your recipes.
How Long Does Apple cider vinegar Last?
Storage times and freshness tips for apple cider vinegar in different conditions.
Safety first: This guide provides general information. When in doubt, throw it out! Trust your senses and err on the side of caution. If something smells, looks, or tastes off, don't consume it.
Unopened, at room temperatureIndefinite for safety; best quality 2-5 years from production date.
Signs of Spoilage
True spoilage is extremely rare due to high acidity. Look for visible mold growth (highly unlikely), or a significantly putrid, non-vinegar odor that is clearly off.
How to Check
Visually inspect for any signs of mold or unusual discoloration. Perform a smell test; it should have a strong, acidic, apple-like aroma. If it smells distinctly foul or rotten, it may be compromised.
Storage Tips
Store in a cool, dark place away from direct sunlight and heat to maintain optimal quality. The 'best by' date typically refers to peak quality, not safety.
Opened, at room temperatureIndefinite for safety; best quality 1-2 years after opening.
Signs of Spoilage
Formation of a 'mother' (a gelatinous, cloudy mass) is common in unfiltered/unpasteurized apple cider vinegar and is NOT a sign of spoilage; it indicates continued fermentation and is safe to consume. True spoilage signs are extremely rare but would include visible mold on the surface (not the 'mother'), or a very strong, putrid, non-vinegar odor that is clearly unpleasant.
How to Check
Visually inspect for any surface mold (distinct from the 'mother'). Perform a smell test; it should retain its characteristic acidic, apple-like aroma. If it has a truly off, rotten, or chemical smell, it might be compromised. A small taste test can confirm if the flavor is unpleasantly altered beyond its normal tartness.
Storage Tips
Keep the bottle tightly capped to prevent excessive air exposure, which can accelerate 'mother' formation and slight flavor changes. While not strictly necessary for safety, refrigerating opened apple cider vinegar can help slow down the formation of the 'mother' and maintain its peak flavor profile for a longer period, especially for unpasteurized varieties.