The difference is a process called filtration. Clear vinegar has been filtered and often pasteurized to remove all solid particles and the “Mother” bacteria, resulting in a shelf-stable, sparkling liquid. Cloudy vinegar is unfiltered and raw; it still contains the “Mother,” which consists of beneficial enzymes and proteins that give the vinegar a murky appearance. Clear, filtered vinegar is preferable to use with laundry and cleaning, as well as pickling with spices. When it’s unfiltered and cloudy, vinegar is ideal for health tonics, oxymels, shrubs and dressings because it has retained the nutrient profile of its ingredients.