White vinegar is a kitchen staple, known for its sharp, clean acidity and crystal-clear appearance. It’s incredibly versatile—used for pickling, cleaning, baking, and brightening up recipes. But if you run out, don’t worry! There are several excellent substitutes that can step in, each with its own unique qualities. Here’s a guide to the best white vinegar alternatives and how to use them.
Last update on 2025-08-13. We earn a commission if you make a purchase, at no additional cost to you.
Your Best Bet: Champagne Vinegar
Champagne vinegar is made from fermented champagne, giving it a delicate, crisp acidity that’s lighter than most other vinegars. Its subtle flavor profile is the closest match to white vinegar’s clean taste, making it a top choice for most recipes.
- How to use: Substitute champagne vinegar in a 1:1 ratio for white vinegar. It’s perfect for salad dressings, mayonnaise, light pickling, and deglazing pans. Its gentle acidity won’t overpower delicate dishes.
- Tip: If you need a stronger acidic punch, you can add a splash more to taste, but start with equal amounts.
A Decent Second Choice: White Wine Vinegar
White wine vinegar is made from fermented white wine and offers a mild, slightly fruity tang. While it’s a bit more aromatic than white vinegar, its flavor is still gentle enough for most uses.
- How to use: Use white wine vinegar in equal measure for white vinegar in marinades, sauces, vinaigrettes, and pickling. Its pale color ensures your dishes stay visually appealing.
- Tip: The subtle grape notes can enhance salad dressings and lighter sauces, but may be noticeable in very neutral recipes.
In a Pinch: Malt Vinegar
Malt vinegar is made from malted barley and ale, giving it a unique, toasty flavor. Light malt vinegar is the best option here, as it’s less likely to alter the color or taste of your dish compared to the darker variety.
- How to use: Substitute light malt vinegar in a 1:1 ratio for white vinegar in savory recipes, pickles, and condiments. Its acidity is slightly lower, so you may want to use a bit more for extra tang.
- Tip: Avoid dark malt vinegar for recipes where color matters, and be aware of its distinctive malty undertones.
Other Alternatives
Rice Vinegar
Rice vinegar (especially the unseasoned kind) is a gentle, slightly sweet vinegar commonly used in Asian cuisine. It’s less acidic than white vinegar, making it a good choice for those who prefer a milder tang.
- How to use: Substitute unseasoned rice vinegar in a 1:1 ratio for white vinegar in salad dressings, marinades, and sushi rice. For pickling, you may need to use a bit more to achieve the same level of acidity.
- Tip: Avoid seasoned rice vinegar, which contains added sugar and salt that can alter your recipe’s flavor balance.
Apple Cider Vinegar
Apple cider vinegar is made from fermented apple juice and has a fruity, tangy flavor. While it’s more robust than white vinegar, it can work well in many recipes.
- How to use: Substitute apple cider vinegar in equal measure for white vinegar in baking, salad dressings, and marinades. Its amber color may slightly tint light dishes.
- Tip: The apple notes can complement sweet or savory recipes, but may not be ideal for pickling where a neutral flavor is preferred.
Lemon or Lime Juice
Lemon or lime juice can provide the acidity needed in a pinch, though they bring their own citrusy flavors.
- How to use: Use lemon or lime juice in a 1:1 ratio for white vinegar in dressings, marinades, and baking. Adjust other liquids in your recipe as needed.
- Tip: The fresh, zesty flavor is great for brightening up dishes, but may not be suitable for recipes where a neutral acid is required.
Sherry Vinegar
Sherry vinegar is made from sherry wine and has a complex, nutty flavor with moderate acidity. It’s less sharp than white vinegar but can add depth to recipes.
- How to use: Substitute sherry vinegar in equal measure for white vinegar in vinaigrettes, sauces, and marinades.
- Tip: Its distinctive flavor works best in Mediterranean or Spanish-inspired dishes.
Distilled Red Vinegar
Distilled red vinegar is similar in acidity to white vinegar but has a slight red hue and a touch more flavor.
- How to use: Use in a 1:1 ratio for white vinegar in savory dishes, but be mindful of the color in light recipes.
In summary:
While white vinegar is hard to beat for its pure, sharp acidity, these substitutes can step in for most recipes. Choose the one that best matches your dish’s needs, and don’t be afraid to experiment—sometimes a new vinegar can add a delightful twist!