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Jan 4, 2007 05:04 PM

cider vinegar substitutions?

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

    1. 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. 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

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

          1. re: thunderbug84

            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. What are you making?

            1. 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.