So many wonderful things apple cider vinegar can do! Check out this list:
7 Uses and Benefits of Apple Cider Vinegar
- A tablespoon of apple cider vinegar in 8 oz of warm water drunk first thing in the morning to help relieve symptoms of arthritis and stiff joints.
- A tablespoon of apple cider vinegar in your water bottle sipped all day to rehydrate your cells faster than plain water.
- Adding apple cider vinegar to your chickens’ water helps make their eggshells harder, helps maintain their digestive health, helps with respiratory ailments, and increases egg production. Just mix 4 teaspoons of mineral-rich raw, unfiltered apple cider vinegar to a gallon of their drinking water.
- A tablespoon of apple cider vinegar in water gives you the minerals of the apple: calcium, magnesium and more. In fact, calcium and iron are taken in by the body more readily when ingested with acidic food — apple cider vinegar, tomatoes, oats (yes, oats!), all citrus, and even fats and meats — are acidic or acidifying.
- Try a ¼ cup of plain apple cider vinegar or peppermint-infused vinegar in a tub of lukewarm water to relieve the itch of athlete’s foot and fungus.
- Cool a fever or hot flash by dabbing the vinegar on your pulse points, forehead, back of the neck and knees.
- Sipping a tablespoon of raw, unfiltered apple cider vinegar mixed in 8 oz of water helps relieve heartburn and acid reflux.
Want extra vitamins and minerals? Make and use herbal vinegars!
Vinegar acts as a solvent to extract vitamins and minerals from herbs and fruit as well as the essential oils and flavors. The acidic nature of vinegar releases the iron and calcium and makes them easy for our bodies to take them into our cells. Pregnant mothers, women during menses and menopause, growing teens, those dealing with health issues such as iron deficiencies, arthritis and bone loss, are nourished by the liberal use of plant vinegars. Many people report having more long lasting energy and an overall feeling of well being with continued use of herbal vinegars.
To make your own mineral-rich herbal vinegar:
Finely chop edible wild and garden plants of your choice. Pack the plant material tightly into a pint jar. Fill completely with apple cider vinegar. Add a layer of waxed paper between the jar and lid (if metal lid) to keep the lid from rusting. Let the mix stand on your counter for 3 weeks to a month. Strain and enjoy!
– Peppermint and red clover.
– Garlic, onion, oregano, thyme and parsley.
– Nettles, yellow dock leaf or root, dandelion leaf and root.
– Blueberries and raspberries
– Chives, dill, and basil
– Wild or garden violet leaves, oxeye daisy flowers and leaves, pineapple weed flowers
– Chickweed, lambsquarters, and nasturtium flowers
– Motherwort and Mugwort
– Lavender flowers and fennel leaves, flowers or seeds
Drizzle your vinegars on:
- Cold noodle salads, stir fry, fruit, spinach and/or field green salads, cooked greens.
- Marinate seafood, pork, chicken, beets and other vegetables. Makes an ideal marinade!
- Mix with ketchup, mustard, brown sugar or molasses, hot peppers, chopped onions and garlic for a delicious homemade BBQ sauce.
- Combine with olive oil for dipping crusty bread!
Here’s a recipe for tasty pickled Dandelion flower buds. Now, there’s a great way to “get rid of” your weeds!!!
Pickled Dandelion Flower Buds
Dandelion flower buds, tightly closed (not ones that have simply closed up for the night, but ones that have not yet opened.)
1 clove garlic, chopped
3 tablespoons minced onion
1 teaspoon fresh ginger, chopped
Tamari or Soy Sauce
Apple Cider Vinegar
(amounts depending on the size of jar)
Put garlic, onions and ginger in the bottom of the jar. Fill with dandelion buds about a third of the way up. Add another half-inch of garlic, onions and ginger. Add another third of dandelion buds. More garlic, onions, ginger, and then fill jar with dandelion buds.
Pour 1 part tamari or soy sauce to 3 parts apple cider vinegar into the jar. Cover with a plastic lid or put a bit of waxed paper between dandelions and metal lid so the vinegar will not rust your lid shut!
Let it sit for 3 weeks on your counter. No need to ever refrigerate your pickled buds. Use as a condiment like any pickle, mix into tuna, egg, green or potato salad and enjoy straight from the jar!