Substitute for Apple Cider Vinegar
A fruity, mildly flavored vinegar used in dressings, marinades, and as a buttermilk substitute ingredient.
The Best Substitute
The Professor's top pick for replacing apple cider vinegar is White Wine Vinegar at a ratio of 1 tablespoon white wine vinegar = 1 tablespoon apple cider vinegar. This works well for dressings, marinades, baking, pickling. There are 2 total substitutes listed below, each suited for different situations. Scroll down for complete details on every option, including what to use each one for and what to avoid.
Best Substitutes
White Wine Vinegar
Flavor impact: Slightly sharper and less fruity. Works in any recipe where ACV provides acidity rather than specific flavor.
Dairy-freeLemon Juice
Flavor impact: Adds citrus brightness instead of fruity vinegar flavor. Works well in most cooking and baking applications.
Dairy-free
White wine vinegar is the closest in acidity and behavior. Lemon juice works too, especially in baking where the acid is activating baking soda. Either is fine for making a buttermilk substitute.
Frequently Asked Questions
ACV is self-preserving due to its acidity. It is safe indefinitely but may develop a cloudy sediment (the 'mother') over time. This is normal and harmless; some people consider it beneficial.
The Bottom Line
If you are out of apple cider vinegar, the best all-around substitute is white wine vinegar. Pay attention to the ratio, since substitutes rarely work at exactly 1:1. Consider what role apple cider vinegar plays in your recipe; whether it provides flavor, texture, acidity, or structure; and choose the substitute that best fills that specific role. When in doubt, start with less and adjust to taste.
Source: Culinary reference | Last verified: March 19, 2026 | Our methodology