What can I use instead of apple cider vinegar? We found some of the best replacements for apple cider vinegar are cane vinegar, white wine vinegar, coconut vinegar, champagne vinegar, rice wine vinegar, apricot vinegar, malt vinegar, and balsamic vinegar.
Apple cider vinegar is used in many different recipes and for various reasons. It is used for enhancing flavors, preserving, marinades, or baking.
However, you will find there is an alternative that can easily replace apple cider vinegar if you run out or need a cheaper option.
The Best Apple Cider Vinegar Substitutes
Cane vinegar can easily substitute apple cider vinegar in many recipes.
As the name suggests, cane vinegar is made from fermented sugar cane juices and ranges from dark yellow to golden brown, aged three to six months.
Highly prized in the Philippines, this vinegar is made by fermenting cane juices in a traditional way of allowing bacteria to activate and naturally ferment the juices in earthen pots.
Cane vinegar has a mild, mellow flavor that is less sour than apple cider vinegar. It has no residual sugar, so it is not sweeter than other vinegar and can easily be used as a replacement.
Thanks to its mild notes and lack of sourness, cane vinegar is used in baking and fruit salads to brighten the elements. It’s also ideal to use in sauces and dressings.
Use cane vinegar in a 1:1 ratio when substituting it for apple cider vinegar.
White Wine Vinegar
White wine vinegar is a versatile and cheaper substitute for apple cider vinegar.
White wine vinegar is a fermented wine that has been oxidized into an acid.
White vinegar dates back to ancient Babylonians, that not only used it for medicinal purposes but also used it for cooking and preserving.
The taste of white wine vinegar is mellow with low acidity. It has a fairly neutral taste but is slightly sweeter, with the wine offering a fruity nuance.
Its low acidity makes it ideal for creating rich hollandaise or béarnaise sauces. It is also mild enough to create bright vinaigrettes for salads and, thanks to the neutral flavors, is suitable for baking.
White wine vinegar can substitute for apple cider vinegar with a 1:1 ratio. In addition, you might want to add a dash of lemon juice to elevate the tartness and add a fruitier note to the recipe.
Coconut vinegar is fast becoming popular in the West, and we believe it is the perfect substitute for apple cider vinegar.
Coconut vinegar is produced from the sap of coconut flowers. The juices are naturally fermented for eight to twelve months with a cloudy white appearance, producing coconut vinegar.
It is a staple in southeastern Asia and Indian cuisine, forming an integral ingredient in many dishes.
Milder than apple cider vinegar, it still has a fruity flavor with a sharp, acidic taste that adds a nice hint of sweetness to the recipe and also has a tart note.
It is used in sauces as a souring agent or added to casseroles and foods as a flavor enhancer.
Coconut vinegar replaces apple cider vinegar in a 1:1 ratio.
Champagne vinegar is not as well-known but makes a delightful substitute for apple cider vinegar.
Champagne vinegar is made from extracted sediment and a little bit of liquid removed from champagne wine, then aged in oak barrels for one to two years.
It hails from the Champagne region of France, where champagne is made from Chardonnay and Pinot Noir grapes.
It has a pleasant mild taste with good acidity. It is often described as fruity and floral, with hints of vanilla aromas and woody notes from the oak barrels.
Its subtle tartness makes a delightfully light vinaigrette and is perfect for making homemade mayonnaise, hollandaise, and buérre blanc.
It’s a light and subtle vinegar that substitutes apple cider vinegar in a 2:1 ratio.
Unseasoned Rice Wine Vinegar
If you enjoy slightly sweeter vinegar, rice wine vinegar is a perfect substitute for apple cider vinegar.
Made from fermenting the starch and sugar in rice using acetic acid bacteria, you will find there is no difference between the flavors or intensity of rice wine vinegar and rice vinegar.
The roots of rice wine vinegar are found in east and Southeast Asia. They are prevalent in Chinese, Japanese, Korean, and Vietnamese cuisine.
Leaning to a sweeter taste than its European counterparts, it is mild with less acidity and a nice fruity note.
Its sweet, delicate flavors make it ideal for seasoning rice dishes, especially sushi rice. It’s also a great addition to fish and vegetables or as a dipping sauce.
Due to the sweetness, we suggest substituting it in a 1:1 ratio and adding extra as needed.
Apricot vinegar is a great fruity substitute for apple cider vinegar.
Apricot vinegar is made using either ripe or dried apricots. The juices or apricot wine is fermented with sugar and produces apricot vinegar.
Vinegar has come along from ancient times, but the increased demand for fruity vinegar started in Europe and has grown in popularity worldwide.
Apricot vinegar is very fruity with a base note of apricot flavors. It is sweet with mild acidity and sour notes.
Apricot vinegar is perfect for enhancing fruity desserts or brightening fruit salads.
Use apricot vinegar in a 1:1 ratio when substituting it for apple cider vinegar, bearing in mind that the flavors have a pronounced apricot savor.
Malt vinegar is another substitute that you can use in place of apple cider vinegar.
It is vinegar made from malted grains of barley – the same grains used for making beer. A double fermentation process creates ales before becoming soured and forming vinegar.
The British love their beer, so the root of malt vinegar is firmly rooted in the British Isles. Hundreds of years ago, they discovered beer made an excellent condiment for food when it passed its drinking age and turned sour.
Malt vinegar has a tart flavor with lemony notes and a roasted nutty profile with traces of caramel.
It makes for a perfect topping for fish and chips or added with grape seed or sesame seed oil for a salad dressing. It’s also ideal to use malt vinegar for pickling.
It can easily be used in a 1:1 ratio to substitute for apple cider vinegar.
You can substitute apple cider vinegar with balsamic vinegar, depending on the use.
Modern balsamic vinegar is made using grape must with added wine vinegar and aged from two months to three years.
Originating in Italy, authentic balsamic vinegar is made exclusively in Modena and Reggio Emilia and is under the protected designation of origin (PDO).
The taste can vary depending on the age and type of balsamic vinegar you choose. Still, balsamic vinegar is sweet with intense flavors and tartness.
Balsamic vinegar can be used for marinades, to enhance casseroles’ flavor, or simply splashed over salads for an intense flavor. It is also great in sauces or used as a condiment poured directly over pork, chicken, or pasta.
We suggest starting with a 1:2 ratio of balsamic to apple cider vinegar. It is sweeter and more intense, so start with less, taste, and add as needed.