Apple Cider Vinegar substitutes
The best substitute for apple cider vinegar is white wine vinegar: 1:1. Same acidity and the closest all-round match. Cleaner and less fruity, which shows in a dressing but never in a braise or a batter.
Why it matters. A fruity vinegar around 5 percent acidity, used to brighten dressings, cut through fat in braises and activate baking soda. Without an acid the soda in a batter has nothing to react with.
BestWhite wine vinegar
●●●●●1:1
Keeps the acid and flavour roles.
Same acidity and the closest all-round match. Cleaner and less fruity, which shows in a dressing but never in a braise or a batter.
Rice vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Milder and faintly sweet, so the dish comes out gentler. Add a splash more if you need the same bite.
Sherry vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Similar acidity with more nutty depth. It darkens pale dishes, so watch it in a light slaw.
Red wine vinegar
●●●●○1:1
Keeps the acid and flavour roles.
Sharper and fruity in a different direction, and it tints anything pale pink. Fine in a braise, a slaw or a marinade.
Lemon juice
●●●●○1:1
Keeps the acid and flavour roles.
Similar strength, so it activates baking soda just as reliably, but the flavour is citrus rather than fermented and it fades within a day in a dressing.
Distilled white vinegar
●●●○○Use 3/4 the amount and make up the difference with water
Keeps the acid role; loses flavour.
Stronger and much harsher, which is why it needs diluting. It gives you the acidity but essentially no flavour of its own.
Balsamic vinegar
●●○○○Use 3/4 the amount and cut sugar elsewhere in the recipe
Keeps the acid and flavour roles.
Much sweeter, syrupy and very dark, so it changes both the colour and the sugar balance. A last resort in baking.
Other acid substitutes
Measuring by weight instead? Use the kitchen converter.