How To Cook With Apple Cider Vinegar Recipes

HOW TO COOK WITH APPLE CIDER VINEGAR

Steps:

• Make the brine. In a large pot, combine the vinegar, water, and salt. Place the pot on your stovetop and bring it to a boil. Simmer the brine for five minutes and then remove it from the heat. Allow it to cool for a few minutes.
• Place the dill and cucumbers in a jar. Thoroughly wash and dry the cucumbers and dill. Then place the pickles upright in a large mason jar. The pickles should come within ½ inch (1.27 cm) of the top of the jar. Finally, insert the dill sprigs in amongst the pickles. You can also slice the cucumbers and pickle them as spears. You can also add cloves of garlic, onion, or other vegetables to the jar for some added flavor.
• Fill the jar with brine. Once you have your cucumbers arranged, fill the jar to the top with brine. Be sure to tap the jar a few times on a flat surface to remove any air bubbles. Without canning, the pickles will be good for a few weeks. However, if you properly can them and do not open them, the pickles can stay good for a few years. Let the pickles set for at least 48 hours to get the best flavor.

APPLE CIDER VINAIGRETTE

Steps:

• Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.

APPLE CIDER VINEGAR RECIPE BY TASTY

Steps:

• Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
• Cover the peels completely with the water.
• Add the sugar and stir.
• Make sure your scraps are completely covered with water.
• Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
• Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
• When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
• Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
• Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
• The apple cider vinegar will keep for about a year in the refrigerator.
• Enjoy!

APPLE CIDER VINEGAR

Steps:

• Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace.
• Add the hydrated yeast or the wild yeast starter to the jar. Alternatively, if wild fermenting, skip to step 4.
• Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
• Place in an environment where the temperature is between 55° and 65°F. Wild yeasts seem to do better at this temperature range. Unlike some active commercial yeasts, wild yeasts are typically slow to start, so don't expect to see bubbles for a couple of days or more.
• At 7 to 10 days, add the raw vinegar. Replace the cover on the jar. Store on your counter or in another spot that is 75° to 86°F.
• Check the vinegar in a month, when you should have nice acidity. However, it may take an additional month or two to fully develop, especially if your environment is cooler.
• Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors.