If the only time you reach for apple cider vinegar is when you’re whipping up a tasty vinaigrette, you’re missing out. Apple cider vinegar has loads of uses beyond the salad bowl. Known as ACV among aficionados, apple cider vinegar is basically apple cider that’s fermented. The fermentation process results in a vinegar packed with probiotics and enzymes. You’ll often hear people speak of using ACV with “the mother,” which refers to a murky, globular substance found in the bottom of organic, unfiltered ACV. The mother contains beneficial bacteria and strands of proteins and enzymes—all good stuff for your body.
Eliminate weeds with a DIY blend of ½ gallon apple cider vinegar, ¼ cup salt and 1 teaspoon dish soap. This type of weed killer doesn’t kill plant roots—just any leaf it touches. Apply to young seedlings for best killing results. Use care not to let spray drift onto plants you want, because this brew kills plants indiscriminately.
Reduce body temperature by wiping skin down with apple cider vinegar diluted in water (adjust the ratio as needed up to 50 percent water and ACV). Apply the water-ACV blend to arms, legs and torso to bring down fevers fast. ACV also helps cool sunburns. Apply ACV with a cool cloth to red skin, or fill a lukewarm bath with 1 cup ACV and ¼ cup coconut oil for a cooling soak.
Apple cider vinegar brings natural healing to skin cells, helping to prevent break-outs and reduce acne scarring (thanks to its anti-inflammatory qualities). It has antibacterial properties that help eliminate acne-causing bacteria. For a simple toner, steep fresh curly parsley in boiling water for roughly 10 minutes (parsley helps boost collagen production). Mix one-quarter to one-half cup of cooled, drained parsley water with ½ teaspoon unpasteurized ACV and up to 20 drops of tea tree oil (antifungal, antiviral). Store in a cool, dry place for daily use. Stash in the fridge for long-term storage (several weeks). Apply with a cotton ball, or use a spray bottle to spritz on skin.
Mix equal parts unpasteurized ACV and water in a clean spray bottle. Use this mixture to cut through grease, clean up grime and wipe out bacteria. The smell disappears as the vinegar evaporates. This cleaner is ideal for stove tops, counters, sinks and laundry room surfaces. It’s great for cleaning up metal tea kettles and the plastic touch pad on microwave and stove control panels. It also makes cleaning the inside of a microwave super easy. Spritz it inside the microwave on all surfaces, heat for 25 seconds, and wipe with a paper towel.
Start by spreading the hummus on the inside of the pita. Then, stuff it with ingredients, placing the largest elements in the bottom of the pita first and the smallest elements last.
Garnish with parsley. Optional: Add a drizzle of balsamic vinegar for a tangy touch.
Who doesn't wish for more counter space in a kitchen? This little nook with an extra cabinet is a place to stash often-used oils and vinegars, fruit, veggies and just about anything. A hanging pot holder above makes the space extra functional, stashing cookware within reach but not taking up room in cabinets or shelves.
Wrap the eggs in small snippets of herbs and tie them off tightly in six inch sections of panty hose. Add the spices, vinegar and water to the pot and whisk to combine. Add the eggs and simmer on low heat for approximately 20 minutes. Remove the eggs with tongs and set aside to cool. Cut the pantyhose off and rinse under water.
A cross between a cabbage plant and a turnip, rutabagas have a longer growing season than both of those (about four weeks longer) but the extra time is worth it. The flavor is sweet yet savory and milder than turnips. Try it in a root vegetable gratin, mashed with carrots or roasted with a topping of fresh parsley and apple cider vinegar.
An ornate wood surround frames the stove area in this traditional kitchen, while stunning wine storage is tucked away in the adjoining room. Mediterranean influences seep into the details through the ornate carving on the stove surround and thick molding on the cream cabinetry. Small drawers in the surround are perfect for storing easy-to-reach spices and herbs, while a small shelf provides easy access to oils and vinegars.
An ornate, custom wood surround frames the stove area with an arch-shaped opening in this traditional kitchen. Paired with a stunning tile backsplash, the color and detail reminiscent of Italian finery. Small drawers in the surround are perfect for storing easy-to-reach spices and herbs while a small shelf provides easy access to oils and vinegars. The cream cabinetry lets the special design of the surround breath and be eye-catching.
A backyard patio/pool combination from Kane Landscapes features a fountain, entertainment areas and a raised patio of concrete, stone veneer, rectangular Penn and Bluestone. To maintain the natural beauty of your stone surfaces, do not use abrasive cleaners (like tub & tile products), vinegar or other acid cleaners. Instead use a recommended clearer from the manufacturer and you can also preserve the stone’s color with a stone sealer.
Fresh greens, herbed goat cheese and citrus notes are featured in this flavorful springtime salad. For the dressing, you'll need: ½ cup orange juice, ¼ cup white wine vinegar and ¼ cup olive oil. For the salad, you'll need: 6 ounces of mixed baby lettuces, 1 avocado cut into wedges, 4 ounces crumbled herbed goat cheese, 1 navel orange sliced in rounds or segments and fresh herbs like flat leaf parsley, cilantro and thyme.
Most gardeners are used to growing beets as whole plants and harvesting the green leafy tops for stir-frys and other uses. But after the greens are gone, you can easily make a meal out of the large beetroots which are packed with healthy antioxidants. They are delicious roasted with some balsamic vinegar. Grow them from seeds in pots or in moist fertile soil after the last frost.
An unexpected dessert to add to your holiday brunch this season is a New Zealand classic known as pavlova. After beating egg whites and salt to a rigid consistency, pavlova is made by folding in corn flour, vanilla, caster sugar and white vinegar, then slow-baking the mixture until it takes on a meringue-like appearance. It is then garnished with fresh fruit, usually cranberries, and served on a cake stand.
Forget about store bought horseradish sauce. You can make your own from plants or root cuttings placed in well drained soil in the spring or fall. The cold-hardy perennial is one of the easiest to grow edible plants and when it is minced up with a little cider vinegar and beet juice, it adds a flavorful zing to mayonnaise, salsa, hummus or sushi (use it instead of wasabi paste).