In Jain dharma, most types of vinegar (including apple cider vinegar) are not recommended and are generally avoided, for two main reasons:

1. Fermentation = many tiny living beings

- Vinegar is produced by fermentation. - In Jain aahār-niyam, fermented foods and drinks are avoided because in their making and storage, countless microorganisms (sūkṣma jīv) are generated and destroyed. - That goes against the principle of ahimsā (non‑violence).

1. Often linked with preservatives / long storage

- Vinegar is usually stored for long periods, sometimes with added preservatives. - Jain food ideally is fresh, simple, and minimally processed, taken in daylight.

So, from a Jain viewpoint (both Śvetāmbara and Digambara lay traditions):

• Best and safest:

- Avoid apple cider vinegar and all other vinegars in daily use (in salads, pickles, drinks, etc.).

• If you have already taken specific vows (like “no fermented food”, Chaturmās niyam, Paryushan rules, Aatham/Chaudas discipline), then it becomes strictly not allowed for you.

If you are using apple cider vinegar only for health reasons, a more Jain‑aligned approach is:

• Prefer fresh lemon juice, jeera water, warm water, or other non‑fermented natural options after consulting a doctor/vaidya.

For a simple overview of Jain food rules and why fermentation and vinegar are avoided, you can read more here