Apple cider vinegar has many uses, but one of the easiest ways to up your daily intake is to use it in your cooking. It adds a new dimension to otherwise bland recipes, and is so versatile it can be included in everything from salads to condiments to main meals and even in desserts and drinks. I have compiled an amazing selection of Salad Dressings and Condiments recipes to whet your appetite and get you started in the kitchen as you embark on your apple cider vinegar journey.

Salad Dressings with Apple Cider Vinegar
Salad Dressings with Apple Cider Vinegar

Homemade Salad Dressing

I like the clean flavor of olive oil with apple cider vinegar. The sweetener will help you soften the “bite” of this amount of vinegar, if you prefer.

Yields: ¾ cup

Ingredients:

  • ½ cup olive oil
  • ⅓ cup organic apple cider vinegar
  • ¼ teaspoon salt
  • 1 teaspoon raw organic honey or maple syrup (optional)
  • 1 garlic clove, crushed
  • ½ teaspoon dry mustard
  • ½ teaspoon paprika
  • ¼ teaspoon black pepper

Directions:

1.   Combine all the ingredients in a jar, shake, and serve. Do not refrigerate.

Sweet and Sour Sauce

Yields: about 3 cups

Ingredients:

  • ¼ cup organic apple cider vinegar
  • ¾ cup vegetable broth
  • 1 tablespoon tomato paste
  • 1 tablespoon soy sauce
  • 1 tablespoon molasses or maple syrup
  • ¼ cup Sucanat
  • 1 (7-ounce) can crushed pineapple
  • 1 tablespoon cornstarch
  • ¼ cup water

Directions:

  1. Mix all the ingredients in a medium saucepan.
  2. Bring to a boil and then simmer until thickened.
  3. Store in the fridge until needed.

Barbecue Sauce

Yields: 3 quarts

Ingredients:

  • 4 cups vegetable stock
  • 3 (14-ounce) bottles chili sauce
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1½ cups organic apple cider vinegar
  • 1 garlic clove
  • 4 teaspoons salt
  • 6 tablespoons lemon juice
  • 2 cups olive oil
  • ½ cup organic plain flour
  • ½ cup cold water

Directions:

  1. Combine all the ingredients, except the flour and cold water, in a large saucepan and cook slowly for about 30 minutes.
  2. Whisk together the flour and cold water, then stir the mixture into the sauce to thicken it.
  3. Store in bottles in the fridge until needed.

Zesty Mustard

If you’ve never made your own mustard before, try this simple recipe. You can experiment with adding chopped fresh herbs and crushed garlic for a different flavor dimension if you like.

Yields: about 3 cups

Ingredients:

  • 1 cup organic apple cider vinegar
  • 1 cup dry mustard
  • 2 eggs, beaten
  • ½ cup rapadura
  • Pinch of salt

Directions:

  1. Combine the apple cider vinegar and mustard in a glass bowl, then cover and let stand overnight. Pour the mixture into a medium saucepan and stir in the remaining ingredients.
  2. Bring to a slow boil, stirring constantly.
  3. Cook until thick, then cool and refrigerate.
  4. Keeps for about 4 weeks.

Note: Try adding some whole mustard seeds for a different texture.

Red Pepper Jam

Yields: about 3 cups

Ingredients:

  • 1 cup organic apple cider vinegar
  • 1 cup dry mustard
  • 2 eggs, beaten
  • ½ cup rapadura
  • Pinch of salt

Directions:

  1. Combine the apple cider vinegar and mustard in a glass bowl, then cover and let stand overnight.
  2. Pour the mixture into a medium saucepan and stir in the remaining ingredients.
  3. Bring to a slow boil, stirring constantly.
  4. Cook until thick, then cool and refrigerate.
  5. Keeps for about 4 weeks.

Note: Try adding some whole mustard seeds for a different texture.

Red Pepper Jam

Yields: about 14 half-pints

Ingredients:

  • 12 large red bell peppers
  • 1 tablespoon sea salt
  • 3 cups rapadura
  • 2 cups organic apple cider vinegar

Directions:

  1. Wash the peppers, remove the seeds, and cut them into quarters.
  2. Add the red peppers to the food processor and mince finely.
  3. Sprinkle with the salt and allow to stand for 4 hours.
  4. Drain the pepper mixture and add the rapadura and apple cider vinegar.
  5. Cook over a medium heat until thick, about 1 hour.
  6. Pour into hot, sterilized half-pint jars, and seal with sterilized canning lids.
  7. Use as desired.

Dill Pickles

Yields: 1 quart

Ingredients:

  • 1 quart of cucumbers, approximately 3–4 inches in length
  • 1 teaspoon mustard seeds
  • 1 cup organic apple cider vinegar
  • 2 cups water
  • 1 tablespoon coarse sea salt
  • 1 teaspoon dill seed, or 3 heads fresh dill

Directions:

  1. Scrub the cucumbers well and pack into hot, sterilized canning jars.
  2. Add either the dill seed or heads of fresh dill.
  3. Combine the rest of the ingredients in a saucepan to make the brine and bring to a boil over a medium high heat.
  4. Immediately ladle the brine over the cucumbers, filling the jars to within ½ an inch of the top of the rim.
  5. Top with sterilized caps and rings, and seal tightly.
  6. Cool away from drafts.
  7. Serve as desired.

Pickled Apples

These make a delicious accompaniment to winter meals.

Yields: 7 pints

Ingredients:

  • 4 cups organic apple cider vinegar
  • 2 cups water
  • 6 cups rapadura
  • 2 tablespoons whole cloves
  • 4 cinnamon sticks, broken into bits
  • 8 pounds small apples, cored and peeled

Directions:

  1. Combine the apple cider vinegar, water, and rapadura in a large stock pot.
  2. Wrap the cloves and cinnamon sticks in cheesecloth or place them in a stainless steel tea strainer submerged in the liquid. (Do not use aluminum.)
  3. Boil until the rapadura has dissolved, then add the whole apples and simmer until tender, about 30 minutes.
  4. Remove the pot from the heat and let it sit for 12 to 18 hours so the flavors will meld.
  5. Pack the apples into 7 sterilized pint jars.
  6. Remove the spices from the syrup, then bring the syrup back to a boil.
  7. Once boiling, remove from the heat and ladle into the jars to about a ¼ inch from the top.
  8. Cover with canning lids and process in boiling water for 10 minutes.
  9. Remove the jars and cool on a thick towel or wire rack.
  10. Be sure the lids have scaled completely before storing.

 

Strawberry Vinaigrette

This unusual dressing is the perfect accompaniment to a kale, spinach, or arugula based salad.

Yields: about 2 cups

Ingredients:

  • 10 ounces sugar-free strawberry preserves
  • ½ cup fresh strawberries
  • ¼ cup water
  • ¼ cup organic apple cider vinegar
  • ¼ cup macadamia oil (or substitute olive oil)
  • 3 teaspoons honey
  • 2 teaspoons chia seeds

Directions:

  1. Place all the ingredients into the blender and purèe to your desired consistency by adding more or less water.
  2. Refrigerate before using.
  3. Use within 3 days.

Simple Apple Cider Vinaigrette

This simple vinaigrette is incredibly versatile. Not just content to liven up salad greens, you can use this as a sauce for seafood, green vegetables, and poultry.

Yields: about 2 cups

Ingredients:

  • 1 cup organic apple cider vinegar
  • 1 cup olive oil
  • ½ cup freshly squeezed lemon juice
  • ½ cup cilantro, roughly chopped
  • 4 tablespoons Dijon mustard
  • 1 tablespoon mild curry powder (optional)
  • 1 garlic clove, peeled

Directions:

  1. Place the apple cider vinegar, lemon juice, cilantro, Dijon mustard, curry powder, and garlic clove into your food processor and blend until well combined.
  2. Now slowly, with the blender still running, pour in the olive oil and pulse continuously until the dressing has emulsified.
  3. Store in the fridge and use as needed.
  4. Keeps for 4–5 days.

Holiday Jam

Try this gently spiced festive cranberry jam all year round.

Yields: 5 pints

Ingredients:

  • 12 cups fresh cranberries
  • 3 cups organic apple cider vinegar
  • 2 cups organic granulated sugar (or sugar substitute)
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Juice of 2 oranges
  • Zest of 1 orange
  • 2 tablespoons cinnamon
  • 1 tablespoon grated ginger
  • 1 teaspoon nutmeg
  • ½ teaspoon ground cloves

Directions:

  1. Combine the cranberries and all the other liquid ingredients and zest in a pot. Make sure it is a fairly big one as this jam can bubble over when heated.
  2. Bring the pot to the boil and remove any foam that settles on the top from the fruit.
  3. Cook for about 15 minutes or until the cranberries pop, then add the spices and mix in well.
  4. Cook until the jam is quite thick, stirring often.
  5. Spoon the jam into sterilized jam jars and seal them, then process them in a boiling water bath for 10 minutes.
  6. Store in a cool place and use within a week once opened.

Sage and Caramelized Onion Relish

Yields: 1 Serving

Ingredients:

  • 2 onions, chopped
  • 3 tablespoons organic apple cider vinegar
  • 2 tablespoons raw honey
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 tablespoons fresh sage, chopped
  • Salt and pepper to taste

Directions:

  1. Heat up the butter and olive oil in a saucepan over a medium heat.
  2. Add the onions and sauté for about 5 minutes, until they are just beginning to soften, then stir in the remaining ingredients.
  3. Cover and cook over a low heat for a further 20 minutes, stirring occasionally.
  4. Now remove the lid, and increase the heat to medium high. Cook, stirring often, for another 20 minutes or until the onions are golden and caramelized.
  5. Season with salt and pepper and then remove from the heat and allow to cool down.
  6. Serve with pork, turnips, or roast ham or simply on some healthy bread; however you prefer, it’s delicious!

Classic Strawberry Jam

Yields: 1 pint

Ingredients:

  • 3 cups fresh strawberries, chopped
  • 1 cup sweet red wine
  • 1 cup rapadura
  • 2 tablespoons organic apple cider vinegar
  • 2 tablespoons fresh ginger, grated
  • 2 tablespoons cinnamon

Directions:

  1. Place the strawberries in a bowl and pour over the red wine. Allow the strawberries to marinate for about 10 minutes, then transfer the whole mixture to a large heavy-bottomed saucepan.
  2. Bring to a boil and as soon as it starts, add the remaining ingredients and give everything a good stir to combine.
  3. Reduce the heat to medium and boil until the jam starts to thicken. Stir the mixture every 10 minutes to prevent it from sticking and/or burning.
  4. Once the jam has thickened, remove it from the heat and decant into sterilized canning jars.
    Store it in the fridge.

Fig Chutney

Yields: about 1½ cups

Ingredients:

  • 1 cup dried figs, roughly chopped
  • ½ cup fig preserves
  • ½ cup balsamic vinegar
  • ¼ cup honey
  • 1 onion, chopped
  • 2 tablespoons organic apple cider vinegar
  • 1 tablespoon butter
  • 1 tablespoon fresh thyme, chopped
  • Salt and pepper to taste

Directions:

  1. Melt the butter in a large saucepan and sauté the onion until soft, about 5 minutes.
  2. Add the figs, balsamic, apple cider vinegar, honey, salt, and pepper and bring to a boil, then reduce the heat and simmer for about 15 minutes or until most of the liquid has evaporated, stirring occasionally.
  3. Remove the pan from the heat and stir in the preserves and thyme, cover and allow to cool for half an hour.
  4. Best served immediately, but will hold for up to a week in an airtight container in the fridge.
  5. Serve with roasted pork for a real taste sensation!

Spicy Apple Jam

This versatile jam is delicious spread onto muffins, crumpets, and toast, or as a side to a pork dish.

Yields: about 4 cups

Ingredients:

  • 4 pounds apples, peeled, cored and chopped
  • 2 cups organic apple cider vinegar
  • ½ cup honey or maple syrup
  • 3 tablespoons cinnamon
  • 1 tablespoon nutmeg
  • 1 tablespoon allspice
  • 1 teaspoon ground cloves

Directions:

  1. Place the apples, apple cider vinegar, and honey into a large pot and cook over a low heat until soft. This can take some time so be patient.
  2. Once the apples are soft and the liquid has been absorbed, pass the apple mixture through a sieve to get rid of any clumps.
  3. Place the apple pulp into a clean saucepan and stir in all the spices until well mixed.
  4. Now cook the apple pulp over a medium heat until it has thickened, then decant the jam into sterilized jars.
  5. Once sealed, process them in a boiling water bath for 10 minutes.
  6. Enjoy as desired.

Piccalilli

Yields: about 6 cups

Ingredients:

  • 2 pounds cauliflower, cut into florets
  • 3 cups organic apple cider vinegar
  • 1 ½ cups green beans, ends trimmed and cut into 1-inch lengths
  • ½ cup rapadura
  • ½ cup organic plain flour
  • ¼ cup cooking salt
  • ¼ cup water
  • 1 red onion, roughly chopped
  • 1 red pepper, seeds removed and roughly chopped
  • 2 cucumbers, peeled, quartered and cut into 1-inch cubes
  • 6 garlic cloves, minced
  • 1 tablespoon mustard seeds
  • 1 tablespoon mustard powder
  • 1 tablespoon fresh ginger, grated
  • 2 teaspoons turmeric

Directions:

  1. Mix the vegetables together in a bowl and sprinkle them with ⅓ of the salt, then leave them to drain for 1 hour. Rinse, drain well, and repeat another two times.
  2. Combine the apple cider vinegar, rapadura, garlic, and ginger in a saucepan and bring to a boil, stirring, until all the rapadura has dissolved.
  3. Once the liquid is ready, add the veggies, cover, and bring to a boil again. Once boiling, remove the lid, reduce the heat, and simmer for a further 10 minutes.
  4. Place the mustard powder, mustard seeds, flour, and water in a bowl and stir together to make a paste.
  5. Add the paste to the pot of vegetables and stir it in well. Allow to cook until the mixture begins to thicken.
  6. Ladle the piccalilli into sterilized canning jars and seal while it is still hot.
  7. A firm favorite!

Pickled Onions

Serve these delicious tangy onions as is, or jazz up this basic recipe with your choice of flavors, spices, and herbs. Some fabulous additions include cinnamon, red pepper flakes, chili powder, garlic, mustard seeds, bay leaves, ginger, coriander, fennel, or cumin to name a few. Have fun experimenting!

Yields: 3 cups

Ingredients:

  • 3 red onions, peeled, halved, and thinly sliced
  • 1 cup organic apple cider vinegar
  • ½ cup freshly squeezed lime juice
  • ¼ cup rapadura
  • 8 whole cloves
  • 2 tablespoons salt

Directions:

  1. Separate the onions into their individual half rings and place them into a large bowl.
  2. Pour enough boiling water over them to just cover them and leave them for 20 seconds and then drain.
  3. Place the onions into jars.
  4. Place the cloves into a saucepan and heat over a medium heat until fragrant and then whisk in the remaining ingredients.
  5. Bring the brining liquid to a gentle simmer and stir until the rapadura and salt have dissolved.
  6. Pour the brine over the onions.
  7. Allow the jars to stand at room temperature until they are cool, then seal and place in the fridge until needed.
  8. These onions hold for 2 weeks in the fridge but I doubt that they will last that long–they are totally addictive!