Apple Cider Vinegar is growing in popularity and for many good reasons. The health benefits make it a perfect addition to your daily nutrition. Here are some tried and true favorite recipes that will make adding apple cider vinegar fun and easy.


Sweet Onion Dressing

In a blender, combine vinegar, sugar, onion, celery salt, mustard, and black pepper. Process until smooth. With blender on lowest speed, gradually add oil in a steady stream until the dressing thickens. Transfer to a jar or sealable container. Store for up to 2 weeks in the refrigerator.

Liven up a mixed green salad or spread on a sub sandwich. It also works for dipping or drizzling on ham and pork chops, or tenderloin.


Apple Cider Vinegar Hummus

Toss all ingredients into a blender. Blend until smooth. Serve with your favorites including carrots, pita chips, or pretzels.


Skin Toner

Mix equal parts ACV and water in a closable container (ie. an old water bottle). Wash your face as usual, then use this mixture as a toner.

Pour a little on a cotton ball and apply to your face. This toner restores pH balance and keeps the outer layer of your skin (the acid mantle) nice and healthy which is what gives your skin that bright, glowy look.


Tailgating Firecracker BBQ Sauce

  • 1/2 cup hot sauce, such as Frank’s Red Hot
  • 3/4 cup packed light brown sugar
  • 1 Tbsp Eniva Apple Cider Vinegar
  • 2 cloves garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon red pepper flakes

Place ingredients in a medium saucepan over medium heat. Bring to a boil, stirring to dissolve the sugar.

Reduce the heat to low and simmer until slightly thickened, about 10 minutes. Remove from the heat. The sauce will thicken slightly as it cools.

This sweet, tangy, slightly spicy sauce is quick and easy to make. It goes great on shrimp, salmon, and other firm fish. It also makes a fantastic glaze on chicken breasts and thighs (especially skin-on, cooked crispy), and boneless pork chops/medallions.


Tangy Cucumber Salad

  • 2 – 3 cups raw unfiltered Eniva Apple Cider Vinegar
  • 1/2 cup peeled and diced horseradish
  • 1/2 cup peeled and diced garlic
  • 1/2 cup peeled and diced onion
  • 1/4 cup peeled and diced ginger
  • 1/4 cup peeled and diced turmeric
  • 1 habanero, split in half
  • 1 orange, quartered and thinly sliced crosswise
  • 1/2 lemon, quartered and thinly sliced crosswise
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 1 teaspoon black peppercorns
  • 1/4 cup raw honey, or more to taste

Place the vinegar, oil, sugar, salt, and a few grinds of pepper in a large bowl and whisk to combine. Thinly slice the cucumbers crosswise. Place them in the bowl and add the herbs. Toss to combine.

Cover and refrigerate for at least 30 minutes or overnight to allow the flavors to meld. Taste and season with salt and pepper as needed before serving.


Fire Cider

  • 2 – 3 cups raw unfiltered Eniva Apple Cider Vinegar
  • 1/2 cup peeled and diced horseradish
  • 1/2 cup peeled and diced garlic
  • 1/2 cup peeled and diced onion
  • 1/4 cup peeled and diced ginger
  • 1/4 cup peeled and diced turmeric
  • 1 habanero, split in half
  • 1 orange, quartered and thinly sliced crosswise
  • 1/2 lemon, quartered and thinly sliced crosswise
  • 1/2 cup chopped parsley
  • 2 tablespoons chopped rosemary
  • 2 tablespoons chopped thyme
  • 1 teaspoon black peppercorns
  • 1/4 cup raw honey, or more to taste

Not for the faint of heart, this fiery concoction has been revered for generations as a simple and effective tonic. Fire Cider can be sipped on its own, mixed with other beverages, or used in cooking.
   As a folk remedy, Fire Cider packs a potent punch that is immune-boosting, antibacterial, antiviral, congestion clearing, and warming.

Place all of the vegetables, fruits, herbs, and spices in a clean 1-quart jar. Fill the jar with vinegar, covering all the ingredients and making sure there are no air bubbles. Cap the jar. If using a metal lid, place a piece of parchment or wax paper between the jar and the lid to prevent corrosion from the vinegar.

Shake well. Let the jar sit for 3 – 6 weeks, shaking daily (or as often as you remember). Strain the vinegar into a clean jar. Add honey to taste. Refrigerate and use within a year.