What can I use as a white vinegar substitute?

In this short article, we will answer the question “What can I use as a white vinegar substitute?”, show you contextual information about white vinegar, and its benefits and will show you how to choose the right vinegar.

What can I use as a white vinegar substitute?

See below for some options to use to substitute white vinegar:

Other vinegar

White vinegar can be substituted in the same proportion as cider or malt vinegar, which has a similar flavour. Both are excellent replacements for white vinegar because they have a milder flavour and can be used to make sauces and remove stains from cookware. 

As long as the acidity is at least 5%, as stated on the product box, you can also utilise them to make preserves. Be careful that some fruits and vegetables may get discoloured when canned due to the darker hue of cider and malt vinegar.

Lemon or lime juice

White vinegar can be replaced with lemon juice for two reasons: first, lemon juice adds taste to food and, second, it has a natural acidity that is similar to vinegar. They do, however, have a definite citrus flavour, so exercise caution to avoid altering the flavour of your recipe.


White dry wine, in particular, is an effective substitute for white vinegar due to its acidic qualities. 

Because of the depth of flavour it provides, it is wonderful for creating sauces and eliminating burnt spots from a pan but not for canning. Wait for the wine’s alcohol to completely evaporate, which should take around a minute.

What is white vinegar?

White vinegar normally contains 4 to 7% acetic acid and 93 to 96% water, while there are varieties with higher acetic acid concentrations for cleaning or agricultural uses. Grain alcohol is most frequently fermented to create it. 

White vinegar is used in cooking for pickling, baking, marinating, and cheese. If you’re using it for the first time, start with little amounts because the flavour is potent.

What advantages does white vinegar have?

Because of its high acetic acid concentration, white vinegar may provide several health advantages, including the ability to control blood sugar, help people manage their weight, lower their cholesterol, and fight bacteria. 

For many domestic surfaces, white vinegar can be a useful cleaning agent. Additionally, it can be used to help you cut fresh flowers and manage weeds in your garden. The use of too much white vinegar can be detrimental, even though it is normally safe.

What effects can too much white vinegar consumption have?

The symptoms of inflammatory disorders in the upper gastrointestinal system, such as heartburn or indigestion, might be made worse by excessive vinegar use. Too much acidic food consumption, like vinegar, might weaken dental enamel. 

According to several studies, white vinegar may be worse for your teeth than other vinegar varieties. In addition, several studies indicate that adding vinegar to some blood sugar and cardiac drugs may have unfavourable effects. 

Low potassium levels and low blood sugar are two examples of this.

How do I select the best vinegar?

Each form of vinegar is acceptable for a variety of culinary preparations, so it’s important to consider if the intensity of each type corresponds to the flavour of the dish when selecting the right vinegar. See our advice to assist you in selecting the ideal vinegar:

Balsamic vinegar:

In addition to risottos, meats, smoked fish, and even sweets, dark vinegar is used in the manufacture of salad dressings, to season vegetables, or to enhance sauces from the bottom of cooking. It also has a strong aroma and dense texture.

Apple vinegar

Apple cider vinegar, which is produced by fermenting a variety of apple juices, has the lowest acidity. As a result, it is necessary for making cold meals like salads and preserves. Additionally, apple cider vinegar is a great accent to sweet and sour foods.

Alcohol vinegar

This form of vinegar, produced by acetic fermentation of aqueous alcohol solutions derived from drinkable ethyl alcohol, has a very potent flavour but limited nutritional benefits. It is used to make preserves and seasonings and is also a useful cleaning product.

Champagne vinegar

The National Association of Vinegar Industries claims that the product has an elegant flavour, much like the beverage it derives from. This kind of vinegar is frequently used to prepare cooked vegetables and has a little sweet flavour.

White wine vinegar

Red or white wine may be used to make it. This kind of product is the most popular after alcohol vinegar. 

When cooking fish, white wine vinegar can take the place of lemon. On the other hand, red wine vinegar has a stronger flavour and is best for dressing salads and prepping meats.

Rice vinegar

It has a moderate flavour and is readily available in Asian grocery stores. It is heavily utilised in Asian cooking, particularly when making sushi and rice.


In this short article, we answered the question “What can I use as a white vinegar substitute?”, have shown you contextual information about white vinegar, and its benefits and showed you how to choose the right vinegar.