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.
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.
One teaspoon (5 grams) of citric acid is equal in acidity to about 1/2 cup (120 ml) of lemon juice. Dissolve a 1/2 teaspoon citric acid in 2 tablespoons of water and use in place of 2 tablespoons lemon juice or vinegar.
I consider cider vinegar a good, all-purpose vinegar. It's inexpensive, versatile and not quite as aggressive as white vinegar because of its subtle, but not overpowering, fruitiness. It works just as well uncooked, such as in vinaigrettes or pickles, as it does cooked. Try it in barbecue sauces or glazes.
Lemon juice is naturally tart and acidic—which means it's an ideal substitute for apple cider vinegar. Use it in dressings, sauces or any time you need a splash of acidity. Any citrus juice will add brightness to a dish, but orange juice is slightly sweeter than the other citrusy contenders.
The difference between the two is that muriatic acid is a strong acid and vinegar is a weak acid. Muriatic acid is strong because it is very good at transferring an H+ ion to a water molecule. In a 6 M solution of hydrochloric acid, 99.996% of the HCl molecules react with water to form H3O+ and Cl- ions.
In contrast, cleaning vinegar is 94 percent water and 6 percent acetic acid. While a 1 percent difference doesn't seem like a big deal, it actually is. That extra 1 percent of acid in undiluted cleaning vinegar amplifies its power and makes it 20 percent stronger than white vinegar.
This kind of vinegar is one of the most versatile. There are several culinary uses for white vinegar's intense, sharp flavor. An ingredient in ketchup, white vinegar is also used for hard-boiling eggs and to make mashed potatoes stay a bright white shade.
The condiment is an inky-black rice vinegar aged for a malty, woody, and smoky flavor. It is made from rice (usually glutinous), or sorghum, or in some combination of those, sometimes including wheat and millet. Black vinegar was traditionally aged in clay pots.
"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.
Lemon Juice: Freshly squeezed lemon juice can be used as a substitute for vinegar in pizza sauce. It adds a bright and citrusy flavor. Start with a smaller amount and adjust according to your preference.
For more pronounced sour balance issues, try honey, sugar, or cream and if all that fails a pinch of bicarbonate of soda will bring some alkaline to the dish to neutralise the acidity. For dishes that are a bit too tart, use sugar, honey or maple syrup to tone down the flavour.
It is used to flavor dishes — often to add a brightness or a “punchy” flavor to whatever you are making — and as a preserving and pickling agent to keep foods fresh.
It's delicious as is, but when reduced down, it adds the most amazing burst of flavor to any dish. We love it drizzled over juicy, fresh tomatoes, creamy hummus, or on salads containing crisp greens.
Acids play an important role in baking by adding tart flavor and can actually affect the chemical reactions that occur during the baking process. Lemon juice, vinegar, and acidic dairy ingredients like buttermilk are trusted baking ingredients for these reasons, but citric acid powder is an economical substitute.
The reason cleaning vinegar is more effective than white vinegar comes down to acidity level. The acid in vinegar is what cuts through grease and grime, removes sticky residue and fights soap scum. White vinegar has 5 percent acidity; while cleaning vinegar, on the other hand, has 6 percent.
No, they are different. The Hydrochloric acid with formula HCLis strong acid. It is made up of hydrogen and chlorine. Vinegar is a liquid that consists of acetic acid (CH3COOH) and water.
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