Apple cider vinegar is more than just a pantry staple, it’s a versatile ingredient with a wide range of uses. Many people swear by starting their morning with a tablespoon of ACV mixed with filtered warm water.
This simple drink is thought to aid digestion, support immunity, and improve overall well-being. And it’s fairly easy to make at home with Wendyl Nissen’s tried and true recipe.
Personally I love it in salad dressings, try adding a splash to your favourite dressing recipe for a tangy, health-boosting twist.
Have a go at making it yourself to save money, as it can be quite expensive to buy. All you need is a bit of time and patience.
Wendyl’s Apple Cider Vinegar
Enough cooking apples to fill a regular sized bucket
Filtered boiling water
3 cups white sugar
Boil enough water to fill a plastic bucket. Let cool. Wash, chop and roughly process the apples – skins, cores and all – in your food processor. Add the filtered cooled water and the apples to the bucket. Cover with a tea-towel or loose lid and stir daily for a week.
At the end of the week, strain and add the sugar to the liquid. Stir to dissolve.
Pour into a clean bucket and leave in a cool cupboard for two months. When the “mother” (a sort of leather translucent skin) forms on top of the liquid, your apple cider vinegar is ready to strain.
Bottle and enjoy!
Click here for fourteen ways to use apple cider vinegar.
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