We love products that serve multiple purposes, and our Organic Apple Cider Vinegar is one of them.
There are endless ways to cook with apple cider vinegar, and you’ll be glad to know that ours is raw, unfiltered and each bottle is made with the “mother,” a combination of enzymes, proteins, and probiotic bacteria. But we also love it for its non-culinary uses. Here are just a few ways to start your love affair with apple cider vinegar.
Once you know the basics to homemade dressing, you’ll never go back to store-bought. Vinaigrette dressings are three parts oil to one part vinegar or other acid. Herbs, spices, and sweeteners are then added according to the oil and vinegar profile you’ve chosen and the ingredients being dressed. Balsamic and red wine vinegars are often used in vinaigrettes, and they are great choices when you want a powerful flavor profile. When you want the zing but with a more subtle flavor, apple cider vinegar is a great choice.
We often see recipes for buttermilk pancakes, biscuits, and other baked goods. But for those avoiding dairy, it’s a cinch to make a version of non-dairy buttermilk. Just add one tablespoon of apple cider vinegar to one cup of your favorite dairy-free “milk,” preferably choosing one with a creamy consistency.
Distilled white vinegar has a neutral flavor and so is often the vinegar of choice when pickling. However, the tangy fruity flavor of apple cider vinegar is a great complement when pickling certain foods, including white and red onions, beets, fennel, and red and green cabbage.
For a quick and pretty red onion pickle, whisk together in a saucepan (with no heat on yet): one cup of water, 1/2 cup of apple cider vinegar, 1 1/2 teaspoons of salt and one tablespoon of sugar until the sugar and salt dissolve. Bring the brine mixture to a simmer (the brine needs to reach a boiling point for proper preservation). Place one red onion, thinly sliced, into a jar that has been thoroughly washed with hot soapy water and completely dried and has a tight-fitting lid. Pour the brine over the onions, packing them down to submerge if necessary. Leave at room temperature until the jar is no longer warm to the touch, then cover and refrigerate. The pickled onions should keep up to one month when properly refrigerated.