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cider vinegar substitutions?

l
lisaf Jan 4, 2007 05:04 PM

I have a recipe that calls for 3/4 cup of cider vinegar to deglaze. Only have regular white and red wine vinegar in the house. Is it ok to substitute or must I run to the store for cider vinegar?

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  1. k
    KTinNYC Jan 4, 2007 05:12 PM

    I'd substitute 1/2 cup red wine vinegar and 1/4 cup water.

    1. MMRuth Jan 4, 2007 05:14 PM

      You could also use some sherry vinegar and water. I can't stand cider vinegar and always substitute a different vinegar - the choice depends on what else is in the recipe.

      1. thunderbug84 Jan 4, 2007 05:20 PM

        If I were you I'd go out and buy some Champagne vinegar. Its a great thing to have on hand and a really good substitute for cider vinegar. I'm with MMRuth in that I dont really care for cider. If you really dont want to go to the store, I'd go with 2/3 cup red.

        2 Replies
        1. re: thunderbug84
          MMRuth Jan 4, 2007 05:36 PM

          I also like Champagne vinegar for a lot of things - great for a salad dressing with chopped chives.

          1. re: thunderbug84
            m
            MakingSense Jan 4, 2007 07:54 PM

            Try some white wine vinegar. I adore champagne vinegar but it is expensive to use for general cooking. Plain white is a cleaning product. Red wine will change the color of things. I agree about cider vinegar; sometimes it seems harsh and I don't want that apple/fruity flavor.

          2. Candy Jan 4, 2007 05:47 PM

            What are you making?

            1. Karl S Jan 4, 2007 06:11 PM

              OP only has white or red. No other options.

              I'd second the diluted red vinegar approach as a pinch substitution. White vinegar lacks any fruit tone whatsoever.

              1. l
                lisaf Jan 4, 2007 06:32 PM

                Pulled pork in a crock pot. I went with the red wine vinegar, figure it works in brisket, so it should be fine. Working from home today and wanted to get dinner going without a trip to the market. The sauce tasted ok to me.

                3 Replies
                1. re: lisaf
                  Candy Jan 4, 2007 07:17 PM

                  I probably would have used the white but if it tastes fine to you then that is all that counts.

                  1. re: Candy
                    King of Northern Blvd Jan 4, 2007 08:35 PM

                    I would have used the white as well.

                  2. re: lisaf
                    adamclyde Jan 4, 2007 07:41 PM

                    ahh... cider vinegar really is great for pulled pork. Do you have apple juice? Diluting some apple juice with a bit of white vinegar works well. Along with a healthy splash of tabasco and it could be a real winner...

                  3. f
                    Fleur Jan 4, 2007 09:24 PM

                    The Apple Cider Vinegar from the grocery store is pretty harsh and awful. I agree totally that regular white vinegar is a cleaning product, and should never be used in salad dressings or cooking. A good White Wine Vinegar can be used instead of HEINZ , but is not a substitute for Cider Vinegar. If you don't like the taste of real ACV, I agree with the OP, use Champagne Vinegar or Sherry Vinegar.
                    If you can find an artisanal ACV try it. It is not made from an acidic base diluted, it is made from real cider, like any good wine vinegar. It is wonderful and ads a special something to pork dishes, and salads made with bacon.

                    I buy mine at SAHADI'S or FAIRWAY and a bottle lasts a long time.

                    1 Reply
                    1. re: Fleur
                      Candy Jan 4, 2007 10:24 PM

                      You cannot make good full strength pepper vinegar with white wine vinegar. Flavor will just be wrong.

                    2. m
                      MakingSense Jan 5, 2007 04:33 PM

                      Plain white vinegar is just acetic acid. Cleaning and science projects. Ick.
                      All the others impart some flavor and, in some cases, color. The quality can determine if the flavor is better or worse. Apple cider is fruity, more so than white or red wine. I also keep fig, banyuls, sugar cane, sherry, champagne and a few others. But substituting will change the flavor of a dish - often dramatically.

                      2 Replies
                      1. re: MakingSense
                        jayt90 Jan 5, 2007 05:24 PM

                        We may all agree how vile white vinegar is, but it is used by the tankful in commercial preparations, such as Helmann's mayo or Gulden mustard.

                        1. re: jayt90
                          m
                          MakingSense Jan 5, 2007 05:47 PM

                          because it carries no flavor of its own to interfere with the other ingredients. That's the only time to use it in a home recipe.

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