Apple Cider Vinegar 2: A Culinary Essential

by Deborah English — January 8, 2008

Super-healthy, earth-friendly, and incredibly versatile, apple cider vinegar is an essential ingredient in my house. I use it regularly as a tonic and digestive, as a natural remedy, and I dilute a capful in water each morning and night in which to wash my face. As well, I mix it with a little baking soda and water to clean and disinfect every surface in my house. However, it is in my cooking that apple cider vinegar gets a real workout.

Here are my favorite ways to use organic apple cider vinegar in my kitchen:

• Salt alternative -- Most of us eat way too much salt! Adding a little apple cider vinegar to your cooking boosts flavor and vitality to your food.
• Tasty steamed vegetables-- Adding 1Tbps of vinegar to the water equals vibrant, flavorsome vegetables. No need for salt!
• Perfect poached eggs -- Splash a little cider vinegar into the pan and your eggs will retain their shape.
• Lovely boiled eggs -- Put a tablespoon of cider vinegar into the water to stop the whites leaking out of shell cracks.
• Chemical-free fruit and vegetables -- Soak non-organic fruit and vegetables in water laced with apple cider vinegar (1Tbps to the gallon) to help remove chemical spray residues.
• Prevent browning in cut fruit -- If you must pre-cut and store fruit such as apples and pears, spray with a diluted mix of apple cider vinegar and water (1Tbps to the gallon) and store in the fridge.
• Add magic to casseroles and pasta sauces -- A little apple cider vinegar added to any casserole and pasta sauce can be the difference between "ho-hum-hum-drum" and "spectacular!"
• For fluffier rice -- Add a teaspoon of apple cider vinegar to the cooking water.