From The Food Encyclopedia by Jacques Rolland and Carol Sherman
Also apple cider vinegar. This vinegar is made from apple pulp, whose sugar is converted to alcohol and then to acetic acid, just as with all vinegars. Homemade cider vinegar is cloudy, while commercial types are crystal clear, due to filtering. It's used for general cooking purposes and also makes an excellent substitute for rice vinegar in Chinese cooking. See also vinegar.
