You could use any 5% or stronger vinegar. If you have other more neutral vinegars like distilled white or better yet, white wine, I'd probably go with those rather than the cider. I'm not sure the cider is the best bet with the basil in particular.

Carol

Mea culpa, Carol and thank you for your quick answer. It was the red wine that I needed 1 1/3 C and I did have that and the red wine vinegar amount I had was perfect.

Thank you so much!

jude

Mea culpa might be a little extreme for such a small "sin"!

Glad you had what you needed. It's always a frustration to run out of the crucial ingredient.

Carol

There are "small sins"? I thought all mine were big....they always seem to be...to me.-)

jude