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Sure. It will taste a little different, but fundamentally, the main thing is the acid - you'll just get some extra flavor (which you may or may not consider an improvement) from white wine, cider, red wine, rice, malt or balsamic vinegar, rather than white.


Out of necessity, I've used apple cider vinegar in sweet and sour and was pleasantly surprised with the results. There will be a difference in taste, but it wasn't a deal breaker.

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