Living near the apple capital of the south (Ellijay, GA.) all things apple are used everyday in my neck of the woods, including apple cider vinegar. Touted as a miraculous liquid by some, I just like the flavor and using it in everyday food prep. Give some of these 5 ways to use apple cider vinegar in your kitchen a try and if you get a miracle to go along with the tangy flavor, so be it.
Fried Food Dip
Southerners love fried foods, everyone knows that, but we don’t necessarily like the greasy taste or after-taste. Apple cider vinegar works like a charm to cut through the grease and add even more flavor to fried foods when used as a dip. French fries and fried onion rings taste especially good after a dip in good ole ACV and any other fried food you may normally dip in ketchup or mustard tastes even better after a dip in apple cider vinegar.
Use apple cider vinegar in your favorite vinaigrette recipe along with a drizzle of honey for sweetness. Dress your favorite cooked greens, like kale, collards or turnips, with a light shaking of ACV just before serving.
Make a quick pickled vegetable side dish to serve with a grilled or baked meat for a healthy, low-calorie dinner. Pour apple cider vinegar in a quart jar, add a 2 tablespoons of sugar and a teaspoon of salt, secure lid and shake well. Add any chopped vegetable picked fresh from your garden (or freshly bought) like green beans, onions, radishes, carrots, celery or peppers and let marinate in the pickling juice while you prepare the rest of the meal. The veggies will have a pickled flavored and pair well with meat. Strain the pickling liquid for more quick pickling and store in refrigerator for up to a month.
After browning chicken, beef or pork, pour apple cider vinegar in the hot skillet to deglaze the pan and create a quick pan sauce to spoon over top of the meat. Add ½ cup of diced apples, fresh or dried, for additional texture and flavor for the pan sauce.
You can add even more flavor to apple cider vinegar by placing your favorite herb or whole spices in the bottle. Steep herbs or spices in a covered bottle of ACV for 2 weeks in the refrigerator. Strain and use within a month.