Our 5 Bestselling Vinegars (and How People Actually Use Them)

If you think vinegar is just for salads, you’re missing out. These are the bottles that don’t last long on my shelf — not because I’m selling them (though that happens too), but because people actually use them at home. And I get it. They make food taste brighter, fresher, and just… better.

Here are five vinegars that keep showing up in carts (and on my table).

Mango Pulp Vinegar

Yes, I’m talking about this one again. Mango Pulp Vinegar still surprises me with how good it is. Fruity, a little tangy, and somehow perfect on everything.

How people use it:

• A splash in seltzer = the easiest mocktail ever

• Over salmon (seriously, try it)

• Tossed with greens and fruit for a salad that feels special

• Mixed with Meyer Lemon Olive Oil for a tropical dressing

• Drizzled over roasted veggies when they need some pep

Lemon Cucumber White Balsamic

This one tastes like summer in a bottle. Light, crisp, and refreshing.

How people use it:

• With Basil Olive Oil for a garden-fresh salad

• In seltzer with mint → fancy spa water at home

• Over cucumbers, tomatoes, or grilled zucchini

• In a marinade for shrimp or chicken

• To lighten up coleslaw without drowning it in mayo

Traditional Balsamic

The classic. Thick, sweet, tangy — and always dependable.

How people use it:

• Drizzled on caprese salad (tomatoes, mozzarella, basil)

• Over roasted Brussels sprouts or carrots

• Paired with Tuscan Herb Olive Oil for the ultimate bread dip

• On fresh strawberries (or vanilla ice cream)

• A finishing touch on grilled steak

Strawberry White Balsamic

The one that makes people say, “Wait, vinegar can taste like this?” It’s bright, sweet, and works way beyond salad.

How people use it:

• With Meyer Lemon Olive Oil for a vinaigrette that never misses

• Over goat cheese or brie with crackers

• Tossed into fruit salad for a little zing

• Splashed into sparkling water or cocktails

• Brushed on grilled chicken or pork

Marc de Champagne Vinegar

This one feels a little fancy — crisp, elegant, and subtle. It’s what you reach for when you’d normally grab white wine vinegar, but want something better.

How people use it:

• With Garlic Olive Oil for an easy dressing

• In potato salad (it brightens everything)

• Drizzled over roasted asparagus

• A splash on seafood right before serving

• Stirred into pan sauces to cut through richness

Wrap-Up

These are the vinegars people actually buy again and again. They make food taste more interesting, and they save you from boring salads.

If you’re looking to try something new, start with one of these. Just be warned — you’ll probably end up keeping two or three in your pantry.

👉 Shop Vinegars