The best substitute will depend upon its use in the recipe and the flavor desired. Basically, you can substitute any other vinegar in its place in equal parts. Common substitutions are:
White wine vinegar
Red wine vinegar
Combination of white and red wine vinegar
3 parts white wine vinegar and 1 part apple juice.
Technically, yes. As apple cider ages, it turns into apple cider vinegar. But you shouldn't substitute them for each other!
Yes. The apple cider flavor will be much milder than with the tarragon.
To trade cider a recipe, one cup of apple juice to one tablespoon apple cider vinegar is a reasonable substitute. However, this will not act the same as apple cider.
Yes, you can. Coconut vinegar is similar to other vinegars, and also includes "the mother," or organism culture often touted as a benefit of apple cider vinegar.
apple cider vinegar tablets are different to apple cider vinegar because they are tablets
No, you wouldn't end up with the same taste at all. How about applesauce, or do you have another fruit juice in your pantry?
Yes, apple cider vinegar is an acid. Shall I hence the word "vinegar." Apple cider vinegar has vinegar in it which means its automatically an acid.
Malt vinegar, white wine vinegar, white spirit vinegar. Spirit vinegar doesn't taste as good as any of the brewed vinegars. The closest substitute is probably white wine vinegar mixed with an equal quantity of apple juice. Failing that, mix apple juice with malt vinegar. Red wine vinegar would give a taste that you might not want.
the type of vinegar that has a bigger reaction to baking soda out of this to type apple cider or white distilled vinegar is white distilled vinegar.
Yes, apple cider vinegar and cider vinegar are the same thing and is made from fermented apples.
If you mean white vinegar as opposed to apple cider vinegar I would think there is very little difference from the viewpoint of baking soda's effectiveness as a raising agent in baking. As a cleaning agent white vinegar would work better with baking soda as it has no colour, less odour and less stickiness than cider vinegar. If you mean apple cider as opposed to apple cider vinegar, then white vinegar would be more effective with baking soda as a raising agent. The baking soda would still interact with the acidity of the cider and the apply flavour of the cider would add a little something to the taste but as there would be more acid in a volume of vinegar than in an equal volume of cider the vinegar would work better with the soda. The effervesence in the cider would be released for the most part while mixing the batter rather than during the cooking process.
Yes, cider vinegar and apple cider vinegar are the same thing.