If there was one product I would always recommend you keep, it’s apple cider vinegar (ACV) no doubt. It is probably the most useful liquid I know of after water and lemon juice. But, before you run down the street to get some, make sure its unpasteurized ACV with the ‘mother’.
The word ‘mother’ refers to strands of proteins, enzymes and friendly bacteria that can often give the vinegar a muddy-like appearance especially at the base of the bottle.
The mother segment is the culture that is usually used to begin the next batch of vinegar. A lot of vinegar manufacturers filter or pasteurize this out so that their products look nicer on the shelf. Do yourself a favour and leave those brands on the shelf.