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Vinegar is a combination of acetic acid and water made by a two-step fermentation process. First, yeast feed on the sugar or starch of any liquid from a plant food such as fruits, whole grains, potatoes, or rice. This liquid ferments into alcohol. The alcohol is then exposed to oxygen and the acetic acid bacteria Acetobacter to ferment again over weeks or months, forming vinegar. (Source: https://nutritionsource.hsph.harvard.edu/food-features/vinegar/)
Vinegar is a fermented product and has an “almost indefinite” shelf life according to the Vinegar Institute. “Because of its acid nature, vinegar is self-preserving and does not need refrigeration. White distilled vinegar will remain virtually unchanged over an extended period of time. And while changes can be observed in other types of vinegars, such as color or the development of a haze or sediment, this is only an aesthetic change. The product can still be used and enjoyed with confidence.” The main component of vinegar, acetic acid, is relatively stable under the right conditions.
Because there are few organic compounds to cause random reactions affecting the quality of white distilled vinegar, StillTasty concurs that commercially prepared white distilled vinegar keeps indefinitely. Like white vinegar, commercially prepared cider, malt, balsamic, rice, wine, and flavored vinegars are also safe indefinitely. However, over time, the appearance and flavor of non-white vinegars may start to change. Most of these changes are harmless if the vinegar has been stored properly.
To maximize the shelf life of all vinegars, store them in a cool, dark cupboard away from direct heat or sunlight. Vinegar should only be stored in glass, plastic, or non-reactive containers. It is important that the lid is secured and replaced immediately after use to reduce the amount of oxygen coming in contact with the vinegar. The acidity of vinegar does not change unless moisture or water gets into the container.
