If the vinegar is in the recipe as part of a marinade, you can swap it for another acid - wine, a little lemon juice or other citrus, or another type of vinegar. If the vinegar is important to the glaze, then I'd go with balsamic vinegar if you have it. Or something else that will give a tang to your glaze. Not sure what you're making, but hopefully some of these will work with the other flavors in your meal.
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