To replicate ACV’s fruity acidity, look for acid that comes from… other fruits. Lemon is mildest here, and therefore more versatile. It has a similarly low pH too. Half a lemon makes about 1 tablespoon, so if your recipe calls for 1 tablespoon of apple cider vinegar, replace it with 1 tablespoon of lemon juice / the juice of half a lemon. Ditto for lime, though keep in mind lime does have a more distinct flavour.
If you like the taste of red wine vinegar, then you can use it as an ACV substitute too; but that does change the flavor profile even more distinctly than white wine or white wine vinegar. Ditto for sherry vinegar, or even malt vinegar, which is made from barley . If you don’t mind that shift, or want to get creative, go for it and report back in the comments. In the meantime, here are some recipes that include apple cider vinegar, which you can feel free to replace with the aforementioned subs.
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