Important Vinegar Substitutions That Will Save Your Recipes (2024)
There's a multitude of options for vinegar at the grocery store, from apple cider vinegar to herbal-infused specialty varieties. This versatile liquid is used in salad dressings, for pickling and fermenting foods, and even to clean your house. But if you've got (among others) white vinegar, balsamic vinegar, and white balsamic vinegar in the pantry, they aren't all interchangeable. Certain vinegar substitutes work better than others, depending on what you're cooking. Use this handy guide for when you're making your next recipe and need a vinegar replacement stat.
Vinegar Substitute Guide
When substituting different kinds of vinegar for one another, you can generally use a 1:1 ratio for the amount of vinegar in the recipe. Use this guide on types of vinegar to choose one most similar to the vinegar called for in your recipe.
Balsamic vinegar is made from white Trebbiano grape juice and barrel-aged for many years (as few as three years and some at least 25 years!). It has a distinctive brown color, syrupy body, and slight sweetness. It's often used sparingly to add mellow sweetness to Italian and Mediterranean foods. However, it's also growing in popularity for use in salads and even desserts. This specialty vinegar is best used in dishes that call for it specifically (like this fan-favorite balsamic chicken recipe).
Balsamic vinegar substitute: For 1 tablespoon, substitute 1 tablespoon cider vinegar or red wine vinegar plus ½ teaspoon sugar.
Apple cider vinegar is made from fermented apple cider. It's mild with a subtle hint of apple flavor. It's the most versatile vinegar and makes a good substitute for almost any other.
Apple cider vinegar substitute: Your best apple cider vinegar 1:1 substitutes are rice wine vinegar, distilled white vinegar, or white wine vinegar. If you only have red wine vinegar, use about 1 tsp. extra per tablespoon used since it's a bit lighter.
Fruit vinegars are usually mild in flavor and slightly sweet. They pair well as dressings for salad and in chicken recipes.
Fruit vinegar substitute: If you don't have a specific fruit vinegar for a recipe, apple cider vinegar or a wine vinegar should make a good replacement.
Herb vinegars, infused with fresh herbs while the vinegar is still warm, are savory but subtle. Before making a substitution, consider the herb that flavors the vinegar. If you would use that particular herb in your recipe, herb vinegar is a great replacement.
Herb vinegar substitute: Herb vinegars aren't common ingredients in your everyday recipes, so you could substitute herb vinegar with cider, white, malt, or wine vinegar.
Malt vinegar is made from malted barley and is mild and sweet, making it a good substitute. However, if you substitute malt vinegar for a more robust variety, such as white vinegar, you may wish to add a bit more than called for in the recipe (just a tablespoon or so should do the trick). The most common use of malt vinegar is served with fish and chips.
Malt vinegar substitute: Apple cider vinegar or lemon juice are your best options for malt vinegar substitutes.
Rice vinegar is the sweetest, most subdued vinegar, made from rice wine or sake. It's best for only the most delicate dishes.
Rice vinegar substitute: There isn't a great substitute for rice vinegar. Try replacing rice vinegar with white wine vinegar or apple cider vinegar if you're in a pinch. Add ¼ tsp. sugar per tablespoon you're swapping out.
White balsamic vinegar is made differently than balsamic vinegar. The grapes are pressure-cooked to prevent the caramelized color of balsamic vinegar and aged for a much shorter time (only 1 year) in uncharred barrels to keep the color light.
White balsamic vinegar substitute: Substitute white balsamic vinegar with white wine vinegar or rice wine vinegar to prevent color changes in your recipe.
White vinegar is made from distilled grain alcohol and has a sour, harsh flavor. As a result, it may overpower more delicate flavors in your cooking.
White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.
Wine vinegar (available in both white and red) tastes rich and fruity. Either red or white makes a flavorful substitution in most dishes. However, don't use red wine vinegar in dishes that contain pale, light ingredients because it may discolor them. Wine vinegars are the most common choice for salad vinaigrettes.
Wine vinegar substitute: The best substitutes for wine vinegars are apple cider vinegar, white balsamic, or white vinegar.
Use your newfound vinegar replacement knowledge to make a new recipe. Combine balsamic vinegar with wine for a unique twist on jelly. Make your own gut-healthy fermented foods such as spicy kimchi or sauerkraut. You could also find a new vegetable or fruit to pickle beyond cucumbers.
White vinegar substitute: If you need a different vinegar to substitute for white vinegar, use apple cider vinegar or malt vinegar. You could also swap in lemon or lime juice, depending on your recipe. When you're canning or pickling, there are no comparable substitutes.
You don't want to inadvertently lower the acidity of a recipe that you'll be storing long term. For 1 tablespoon of white vinegar, swap in 1 tablespoon of either lemon juice, lime juice, cider vinegar, or malt vinegar.
White and cider vinegars for preserving are standardized to 5% acidity. Increasingly, store brands of vinegar are available with 4% acidity, so be sure to read the label! If you choose a vinegar with 4% or lower acidity, it may not be strong enough to safely preserve food.
How to Use It: That neutral flavor profile makes it the most versatile vinegar of the bunch — that's why its uses literally run the gamut from cooking to cleaning.
There are other household acids than can substitute for vinegar in some cases, normally in cooking situations. Lemon juice and lime juice are both acidic. Some cooking applications are in hollandaise sauce (or béarnaise sauce), mock buttermilk, salad dressings, jams and jellies, and some baked goods.
Lime juice. Lime juice is the best substitute for lemon juice, as it can be used as a one-to-one replacement and has a very similar taste and acidity level ( 5 ). ...
"When I'm creating a new recipe and feel like it needs a little something more, I often find myself reaching for a bottle of rice vinegar," Smith told American Express Essentials. "It typically has lower acidity than other types of vinegar, which means you get more flavor with less of a tart 'bite.
White vinegar is 100% biodegradable and is made of vegan and non-toxic ingredients, ensuring that buying it and using it will not have any negative effects on the environment or within your home.
As a staple in cleaning rather than cooking, distilled white vinegar offers potent cleaning properties due to its high acidity. While not typically used in culinary applications due to its harsh flavor, it shines as a natural and eco-friendly cleaning agent.
Subway uses red wine vinegar and blended olive oil (canola oil blended with extra virgin olive oil) but you really should try different things, I myself like a little balsamic vinegar and a garlic infused oil. There isn't a special sandwich oil or vinegar.
Grain-based black vinegar (醋, cù) is a fixture of Chinese pantries that adds a rich, slightly sweet, tangy flavor to raw salads and cooked dishes. The same Maillard reaction that turns your onions into sweet, concentrated slivers of caramelized flavor is responsible for black vinegar's deep umami.
On the other hand, distilled vinegar, often simply referred to as white vinegar, is made through the fermentation of grain alcohol. It's called ``distilled'' vinegar because the process of making it involves the distillation of alcohol, and it is often considered the purest form of vinegar.
Proponents of apple cider vinegar claim that it has numerous health benefits and that drinking a small amount or taking a supplement before meals helps curb appetite and burn fat.
What does vinegar do as a cooking agent? First and foremost, it is used to flavor. Depending on the variety, vinegar can bring a sour, tangy, sweet, mild, malty, woody or even buttery flavor to your dish. It can also be used to color or discolor foods.
a little baking soda (a pinch at a time) will help tone down the pH harshness (bitterness) a little water, broth or other suitable liquid to dilute the vinegar. a little oil (if it works in the recipe) to dilute the vinegar, and/or. a little sugar (if it works in the recipe)
Lemon or lime juice are the two most common substitutes for white vinegar. You can also use rice vinegar, apple cider vinegar or malt vinegar but the taste of your sauce might be a tad different.
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