100 grams of apple cider vinegar is about 6.8 tablespoons. One tablespoon of apple cider vinegar weighs about 14.8 g, and one teaspoon is about 4.9 g. It is the vinegar that does double duty: sharp enough for dressings and pickles, and mild enough to activate baking soda in a cake without leaving a vinegar taste.
All figures on this page are approximate, and they come from USDA, measured poured. Vinegar fermented from apple cider, about 5% acidity. Dressings, pickling, marinades and baking. When a recipe has to work the first time, verify with a kitchen scale.
How the measurement works
The figure on this page comes from USDA, measured poured. One US cup is 16 tablespoons, so every figure here is the cup weight of 237 g divided by 16, rounded to one decimal place. Vinegar fermented from apple cider, about 5% acidity. Dressings, pickling, marinades and baking.
All results on this page are approximate. Ingredient weights vary with brand, humidity, temperature and how firmly you pack the spoon, so when a recipe has to work the first time, weigh the ingredient on a kitchen scale and use the numbers here as a guide.
Conversion table
| Amount | Grams of apple cider vinegar |
|---|---|
| 1 teaspoon | 4.9 g |
| 1 tablespoon | 14.8 g |
| 2 tablespoons | 29.6 g |
| 3 tablespoons | 44.4 g |
| 4 tablespoons | 59.2 g |
| 5 tablespoons | 74.1 g |
| 6 tablespoons | 88.9 g |
| 8 tablespoons | 118.5 g |
| 10 tablespoons | 148.1 g |
| 12 tablespoons | 177.8 g |
| 1 cup (16 tablespoons) | 237 g |
| 100 g | 6.8 tablespoons |
One tablespoon is one sixteenth of a cup, so every figure above is simply the cup weight divided by 16, rounded to one decimal place. The last row is the headline figure for this page: 100 g of apple cider vinegar is about 6.8 tablespoons. All figures are approximate; verify with a kitchen scale when it matters.
Three real kitchen examples
A vinaigrette for a grain salad
A vinaigrette for a grain salad uses 3 tablespoons of apple cider vinegar, about 44.4 g, whisked with olive oil, honey and mustard. The vinegar gives the dressing a fruity sharpness that suits roasted squash and grains better than white vinegar would, and it should be whisked with the oil until the dressing thickens slightly. Three spoonfuls dresses a salad for four.
A pickle for red onions
A quick pickle for red onions uses 8 tablespoons of apple cider vinegar, about 118.5 g, heated with sugar and salt until the sugar dissolves. The vinegar pickles the onions in about an hour, turning them pink and tangy, and the pickled onions keep in the fridge for two weeks. Eight spoonfuls is enough for two red onions, and the pickle liquid should be poured over the onions while it is still hot.
A vegan chocolate cake
A vegan chocolate cake uses 2 tablespoons of apple cider vinegar, about 29.6 g, stirred into the batter with baking soda. The vinegar reacts with the soda and makes the cake rise without eggs, and the vinegar taste bakes away completely. Two spoonfuls is enough for a single layer cake, and the batter should go into the oven at once, because the reaction starts as soon as the vinegar meets the soda.
Getting it right in your kitchen
Apple cider vinegar matters because it is a mild, fruity acid with two very different jobs. In dressings, pickles and marinades, its sharpness brightens flavour and preserves food. In baking, its acidity reacts with baking soda to make cakes rise, which is why vegan cakes use it instead of eggs. At 237 g per cup, a tablespoon weighs about 14.8 g, so 100 g is about 6.8 tablespoons, the same as water, because vinegar is almost entirely water. The practical thing to know is its strength: at about 5 percent acidity, it is sharp enough to pickle and to activate baking soda, but mild enough that a tablespoon in a dressing does not overpower the oil.
When should you weigh apple cider vinegar instead of measuring it in tablespoons? Whenever the recipe has to work the first time, and whenever the amount is large. A kitchen scale costs less than a single failed cake, and it removes the biggest source of variation in home cooking: the way ingredients pack into a spoon or a cup. Put the bowl on the scale, press tare, and add the apple cider vinegar until the display shows the number you need. There is nothing to wash afterwards except the bowl, and the result is the same every time. For small amounts, a level spoon is accurate enough, but for anything where precision matters, the scale is the tool to reach for.
Storage. Cool, dark cupboard, up to 2 years.
- Use apple cider vinegar for dressings and vegan baking; white vinegar for neutral pickling.
- Never drink it undiluted; always dilute it in water or food.
- Store in a cool, dark cupboard, where it lasts up to 2 years.
Frequently asked questions
How many tablespoons is 100 grams of apple cider vinegar?
100 grams of apple cider vinegar is about 6.8 tablespoons, poured, using the USDA value of 237 g per cup. One tablespoon weighs about 14.8 g. The figure is approximate, so verify with a kitchen scale when the recipe matters.
How many grams is 1 tablespoon of apple cider vinegar?
One tablespoon of apple cider vinegar weighs about 14.8 g, and one teaspoon is about 4.9 g. Vinegar is almost entirely water, so it weighs the same as water per spoonful.
Can I use apple cider vinegar instead of white vinegar?
Yes, in most recipes, though the flavour differs: apple cider vinegar is fruity and mild, while white vinegar is neutral and sharper. For dressings and vegan baking, apple cider vinegar is the better choice. For pickling cucumbers, where a neutral flavour is wanted, white vinegar is better.
Why do vegan cakes use vinegar?
Vinegar reacts with baking soda to release carbon dioxide, which makes the cake rise without eggs. The vinegar taste bakes away completely, so the cake tastes of chocolate or vanilla, not vinegar. Two tablespoons of vinegar with a teaspoon of baking soda is the usual amount for a single layer cake.
How long does apple cider vinegar keep?
Up to 2 years in a cool, dark cupboard, sealed. It does not go off in the usual sense, because it is already acidic, but it loses flavour with heat and light. A cloudy sediment in the bottle is normal; it is the mother, and it is harmless.
Common mistakes to avoid
The most common mistake is using apple cider vinegar in a recipe that needs white vinegar, where its fruity flavour shows; white vinegar is neutral and better for pickling cucumbers. The second mistake is drinking it undiluted, which can damage tooth enamel and irritate the throat; always dilute it. The third mistake is adding it to a cream sauce, where the acid makes the cream split; add it at the end, off the heat. Finally, do not store it on a sunny shelf, because light degrades it; keep it in a cool, dark cupboard, where it lasts up to 2 years.