Yes, cider vinegar and apple cider vinegar are the same thing.
You can substitute with Champagne vinegar, White wine vinegar, Cider vinegar, Rice wine vinegar. I would start with half of what the recipe calls for. If your recipe calls for 2 Tbsp. you should add 1 Tbsp. and taste first before adding more. You can always add more but you can't take it out.
Red wine vinegar, if you have it.
Yes, you can. Make sure you use half or less than what the recipe calls for, don't use it for canning, and don't use it for beverages.
Ordinary vinegar - or a mixture of white wine and ordinary vinegar.
Only if the recipe calls for it.
nothing really, but if you drink it it will taste like vinger that has been put lemon. and i guess it cleans your system
Concentrated
You didn't seal the jars. The most common method is water bath canning. No matter if the recipe calls for vinegar, it still needs to be sealed. See your canning instructions for more information.Simply, the mixture didn't get hot enough to make pickles. And simple pickling doesn't destroy all bacteria. So take the time to water seal your jars next time.
It depends. You need it when it calls for it in a recipe or when you are trying to classify a mineral to see if it bubbles in vinegar. You can use vinegar from science to playing. I guess it is whatever you feel like doing with it.
If the recipe calls for vinegar, red balsamic vinegar will give it a different and distinctive character, which many will find delicious (some will find it "weird", of course.)
If you are following a recipe that calls for Apple butter then no...you can't use apple jelly...different, texture, different taste, different ingrediants but if you are creating your own recipe then yes you can use whatever you like...just be prepared because creating your own recipe will make it your fault if it comes out nasty! However the only way to learn is to try!
pooh