What is ricotta cheese made from? Ricotta - what is it? Soft ricotta cheese: recipe

The most common fruit in our country is, of course, apples. Hundreds of varieties of apples are grown in all regions and, in addition to being eaten fresh, they are also actively used in cooking. So, different different dishes from apples are relevant for our housewives in any season.

Of course, depending on the variety, apples can be completely different recipes use in cooking. You can start with soups. For example, in vegetable lean soups sometimes the pulp of sour apples is added: in small quantity and purely for taste, but still. Also, apples are actively used in salads that differ in appearance and composition.

Apple dishes: quick and tasty recipes with photos are presented with a wide variety of salads, so I would like to dwell on them separately. Again, first of all, various fruit salads come to mind. Apples will be a great addition to them; they can be served with absolutely any dressing: natural yogurt or condensed, honey, melted chocolate, caramel. Just remember that apples quickly darken when they come into contact with air, so in any salad they need to be additionally sprinkled with lemon juice.

Other apple recipes are delicious and simple salads- These are the main dishes. Apples go well, first of all, with poultry. So, if you need to make a heavy salad that will feed many men at the table, you can consider this light, yet filling combination. This salad, regardless of what additional ingredients are used for it, can be safely seasoned with mayonnaise.

Regarding vegetable salads, then apples can also be safely added to them. By the way, usually such recipes are excellent options for proper healthy eating during fasting. But, surprisingly, apple recipes can also be found in the “main dishes” section. Of course, here this ingredient is most often used to stuff poultry. How poultry and apples go well together has already been mentioned in the description of this section.

With this section on our website, you no longer need to think long about apple dishes: quick and tasty recipes with photos to prepare. Just choose a dish and start implementing your bold or classic culinary ideas.

26.07.2019

Kefir jellied pie with apples in the oven

Ingredients: kefir, sour cream, egg, flour, baking powder, vanilla sugar, apple, vegetable oil

Tasty and aromatic, fluffy and appetizing - all this is about the apple pie baked according to this recipe, with kefir jellied dough. You will be pleasantly surprised by the ease of preparing this pastry.
Ingredients:
- 70 ml kefir;
- 70 g sour cream;
- 2 eggs;
- 5 tbsp. flour;
- 1 tsp. baking powder;
- 1 apple;
- 1 tbsp. l. vegetable oil.

10.12.2018

Apple pie "Invisible" that melts in your mouth

Ingredients: flour, apples, sugar, milk, vegetable oil, eggs, baking powder, butter

Apple pie is a pastry that is ideal for a family tea party. Prepare it according to our recipe - you will be delighted with its taste and appearance!

Ingredients:
- flour – 70 g;
- peeled apples – 400 g;
- sugar – 70 g;
- milk – 80 ml;
- vegetable oil – 2 tbsp;
- eggs – 2 pcs;
- baking powder – 1 tsp.

For filling:
- sugar – 80 g;
- egg – 1 pc;
- butter - 50 gr.

23.07.2018

Mimosa salad with apple without potatoes

Ingredients: canned food, apple, carrots, onion, potatoes, egg, cheese, mayonnaise

There are a lot of recipes for Mimosa salad. Today I will tell you how to prepare a very tasty and simple Mimosa salad without potatoes with cheese and apple.

Ingredients:

- 1-2 cans of canned food “Sardine”,
- 1 apple,
- 3 carrots,
- 1 onion,
- 3-4 potatoes,
- 5 eggs,
- 100 grams of cheese,
- mayonnaise.

02.07.2018

Apple compote

Ingredients: apples, sugar, water

Compote made from whole apples for the winter turns out very tasty and beautiful. We recommend preparing it in a 3-liter jar - this way there will definitely be enough compote for everyone! And, believe me, there will be a lot of them!

Ingredients:
- apples - about 11 small pieces;
- sugar - 300 gr;
- water.

28.06.2018

Charlotte with apples in the Polaris multicooker

Ingredients: egg, sugar, flour, vanillin, cinnamon, soda, apple

I recently bought myself a Polaris multicooker and it has become my indispensable assistant in the kitchen. The tastiest thing is this charlotte with apples.

Ingredients:

- 3-4 eggs,
- a glass of sugar,
- a glass of flour,
- 1 gram of vanillin,
- half tsp cinnamon,
- 1 tsp. soda,
- 1-2 apples.

20.06.2018

Simple and delicious bulk apple pie "Three glasses"

Ingredients: sugar, semolina, flour, vanilla sugar, baking powder, salt, butter, apple, lemon juice, cinnamon

Housewives have always loved bulk pies - after all, they are very simple and easy to prepare. And this pastry - with apples - will be no exception. You will certainly appreciate how fast the cake preparation process is and how delicious the result is.

Ingredients:
For dry mixture:
- sugar – 1 glass;
- semolina – 1 glass;
- flour – 1 glass;
- vanilla sugar – 10 g;
- baking powder - 2 tsp;
- salt – 1 pinch;
- butter – 100 gr.
For the filling:
- apples – 1-1.2 kg;
- lemon juice - 1-2 tbsp;
- cinnamon - optional.

26.05.2018

Compote of plums and apples for the winter

Ingredients: apple, plum, sugar, water

Ingredients:

- 2-3 apples,
- 200 grams of plums,
- 200 grams of sugar,
- 2.5 liters of water.

03.05.2018

Filo dough strudel with apples

Ingredients: water, salt, vinegar, oil, flour, starch, apple, nut, cinnamon, lemon juice, sugar

Usually strudel is made with store-bought phyllo dough, but this is for the weak. Today I will teach you how to prepare phyllo dough and use it to bake the most delicious strudel with apples and cinnamon.

Ingredients:

- 180 ml. water,
- half tsp salt,
- 2 tsp. wine vinegar,
- 10 tsp. sunflower oil,
- 350 grams of flour,
- 50 grams of corn starch,
- 3 apples,
- 100 grams walnuts,
- 1 tsp. cinnamon,
- 2 tbsp. lemon juice,
- 3 tbsp. Sahara,
- 1 tbsp. powdered sugar.

25.04.2018

Salad "Pomegranate bracelet" with beef

Ingredients: beef, potatoes, carrots, apple, beets, pomegranate, mayonnaise

I make a salad for almost every holiday." Garnet bracelet"What I like most is this salad with beef. It's easy to prepare and quite quick.

Ingredients:

- 300-350 grams of beef,
- 2-3 potatoes,
- 1 carrot,
- 1 apple,
- 2 beets,
- 1 pomegranate,
- 200 grams of mayonnaise.

24.03.2018

Lenten pie with apples

Ingredients: water, flour, yeast, sugar, salt, butter, apple, lemon

I suggest you prepare a very tasty and easy-to-prepare Lenten pie with apples. The recipe is very simple and quick.

Ingredients:

- a glass of water,
- 2.5-3 cups of flour,
- 20 grams of yeast,
- 2 tbsp. Sahara,
- a pinch of salt,
- 60 ml. vegetable oil,
- 1-2 apples,
- half a lemon,
- 2-3 tbsp. vanilla sugar.

19.03.2018

Pie Charlotte with apples

Ingredients: eggs, powder, sugar, flour, apples, butter, lemon juice

Pie Charlotte with apples - ideal option for a cozy family tea party. It is very quick and easy to prepare, it always turns out and everyone without exception likes it: both adults and children.

Ingredients:
- eggs - 3 pcs;
- sugar - 170 gr;
- wheat flour - 170 gr;
- apples - 1-2 pcs;
- butter - 10 g;
- lemon juice - 1 tsp.

10.03.2018

Apple water with cinnamon

Ingredients: water, cinnamon, apple

If you want to boost your metabolism, I suggest you drink this delicious apple cinnamon water. Preparing this water is very simple.

Ingredients:

- 1 liter of water,
- cinnamon stick,
- 2 apples.

10.03.2018

apple pie

Ingredients: flour, butter, sugar, milk, apple, salt, cinnamon

Be sure to try this very tasty apple pie, which outshone even charlotte. The recipe is very simple and quick.

Ingredients:

- 200 grams of flour,
- 150 grams of butter,
- 180 grams of sugar,
- 5 tbsp. milk,
- 4 apples,
- a pinch of salt,
- 1 tsp. cinnamon.

07.03.2018

Charlotte with pumpkin and apples

Ingredients: egg, flour, sugar, baking powder, cinnamon, pumpkin, apple, butter, nut

Charlotte with pumpkin and apples is a pastry that everyone always likes. It will go perfectly with a cozy family tea party! We will be happy to share with you how to prepare this aromatic charlotte.

Ingredients:
- 3 eggs;
- 1 glass of flour;
- 1 glass of sugar;
- 0.5 tsp. baking powder;
- 0.5 tsp. cinnamon;
- 100 grams of pumpkin;
- 2 apples;
- 1 tsp. vegetable oil;
- 0.3 tsp ground nutmeg.

17.02.2018

Mannik on kefir

Ingredients: semolina, kefir, sugar, egg, apple

This manna is dietary. I described in detail the recipe for making a delicious low-calorie pie. Be sure to prepare this manna, its taste will pleasantly surprise you.

Ingredients:

- 250 grams of semolina,
- 500 ml. kefir,
- 100 grams of sugar,
- 1 egg,
- 1 apple.

Apple cider vinegar is also widely used in everyday life as a preservative. winter preparations, and in folk dietetics - someone uses it for treatment or weight loss (although the proven effectiveness of such methods for getting rid of excess weight is questionable!). You can buy apple cider vinegar at almost any grocery store. But which vinegar is better to take, how do you know whether it is natural or synthesized? Can you trust the manufacturers and what is written on the bottle label? Is it possible to make natural apple cider vinegar at home yourself?

In this publication, we will tell you how to prepare apple cider vinegar at home using simple recipes, in a volume sufficient for family use. Even the taste of homemade natural vinegar is much more aromatic than store-bought vinegar, and we can’t even talk about its usefulness, because you control the preparation process yourself.

Natural apple vinegar is suitable for compresses, rubbing, and other cosmetic and hygiene procedures. Apple cider vinegar is also used to treat hair, because it makes hair shiny and manageable, regulates the PH of the scalp, and to a certain extent helps get rid of dandruff. The composition of natural apple cider vinegar includes organic acids, phenolic substances, a certain amount of sugars, aldehydes, esters of microelements transferred from raw materials, as well as those formed as a result of the metabolism of acetic acid bacteria (ACB) in the process of making apple cider vinegar.

How is homemade apple cider vinegar different from factory-made apple cider vinegar?

The industrial version of apple cider vinegar, firstly, contains a higher percentage of acid - usually 6 percent, and in the home version it does not exceed 4%. Secondly, the homemade version of apple cider vinegar is absolutely natural and environmentally friendly pure product, without adding synthetic flavors and dyes.

Thirdly, perhaps you are solving the problem of using substandard apples or, instead of throwing away the extra fruit. Finally, you can try to do this from purchased inexpensive market apples to see everything in practice. We will try to tell you in detail how to make apple cider vinegar at home with your own hands.

Basic rules for making apple vinegar at home

Natural homemade apple cider vinegar is prepared from ripe, juicy sweet apples, possibly from trimmed, but high-quality, rot-free pieces. Whereas in industrial production For this purpose, the peel and cores are used.

To make natural apple cider vinegar at home, you can use both apple pulp and apple juice. It is preferable to choose the sweetest, ripe and even overripe apples for vinegar, otherwise it becomes necessary to add sugar.

In addition to the pulp or juice of apples, sugar is used, which can be replaced with honey. There are recipes for apple cider vinegar without sugar. Other recipes call for adding fresh or dry bread yeast, slices of black bread or rye crackers.

Vinegar is a product of fermentation of apple material, juice or apple pulp diluted with water. During the fermentation process, alcohol is formed, which as a result is converted into acetic acid, which leads to the formation of a specific film on the surface of the wort, similar to kombucha. This formation is called a vinegar uterus and cannot be removed.

Apple vinegar can be produced at home either in three-liter glass jars or in glass bottles or carboys, thanks to the narrow necks of which they can be easily filled with sealing wax or paraffin for impeccable long-term storage.

1. Quick recipe for homemade apple cider vinegar

Apple vinegar according to this recipe will be ready for use in a month. To make apple cider vinegar at home, in addition to the apples themselves, you will need regular sugar, the amount of which depends on the sweetness of the apples. For sour apples you will need twice as much as for sweet varieties.

Ingredients:

• sweet ripe apples - 3 kilograms;
• granulated sugar - 150 grams;
• drinking water.

By quick recipe Homemade apple cider vinegar is prepared as follows:

• Finely chop the thoroughly washed apples and crush them until smooth with a masher.
• Place the apple mass in a stainless steel pan or a new enamel one and, covering it with granulated sugar, add water so that the apple mass is covered 4 centimeters above.
• Bring the contents of the pan over low heat, stirring occasionally, to 70 degrees C and remove from heat.
• Place the container with vinegar wort in a warm place, avoiding direct contact sun rays.
• During the fermentation process, it is necessary to stir the vinegar material twice a day to avoid drying out its top layer.
• After 14 days, strain the vinegar material through gauze folded in three layers, and pour the resulting aromatic liquid into a sterile glass container of a larger volume, without adding at least 5-7 centimeters to the top, leaving space for the liquid to rise during subsequent fermentation.
• The vinegar is kept in this glass container for two weeks, after which it, now ready, is carefully poured into a suitable sterile glass container, without adding at least 2-3 centimeters to the top.
• Pour the cloudy sediment remaining in the preliminary container into a small glass container. Through certain time, when all the remaining liquid has settled well, you can separate it by carefully filtering it through gauze folded in 4-5 layers and distribute it among the already filled bottles.

For high-quality storage, bottles with homemade apple cider vinegar are sealed with strong corks, and bottles sealed with them can be dipped with the closed neck into melted paraffin. These products can be stored indoors, in a dark and cool place.

2. Apple bite according to Jarvis's recipe

The process of preparing apple cider vinegar at home according to the recipe of the American doctor Jarvis takes a long time, but the reward is a product that is useful in composition.

Ingredients:

• sweet ripe apples - 2 kilograms;
• drinking water - 2 liters;
• natural honey - 200 grams initially and 100 grams again;
• fresh yeast - 20 grams;
• stale rye bread - 40 grams;

At home, according to Jarvis's recipe, apple cider vinegar is prepared as follows:

1. Pass whole washed apples with seeds and core through a meat grinder or grate on a coarse grater.
2. Place applesauce in prepared clean glass jars and fill with the specified amount of drinking water.
3. Add the amount of yeast, honey and rye crackers specified in the recipe in equal proportions, which will speed up the fermentation of the wort.
4. Cover cloth napkin container with wort and place in a dark, warm place at an optimal temperature of 30 degrees C.
5. Fermentation continues for 10 days, but there is a need to stir it three times a day. wooden spoon or a spatula.
6. After the required period has passed, strain the liquid through a gauze filter and measure its exact volume.
7. Add and stir 50 grams of sugar or honey for each liter of volume and return to a dark and warm place for 50 days, after which the product will become absolutely transparent and ready for bottling for storage.

This one differs from previous recipes in that its starting material is fresh juice of sweet and ripe apples, the quantity of which is indicated approximately based on their juiciness and the required volume of such vinegar.

The only ingredient in this natural apple cider vinegar recipe is two kilograms of sweet, ripe apples. Plus, to make apple cider vinegar at home, you will need a juicer or blender.

Apple cider vinegar from apple juice classic recipe prepare like this:

1. Cut the washed ripe apples into pieces and leave them in the air until they oxidize and turn brown.
2. Turn the darkened apple pieces through a juicer or meat grinder and squeeze out the juice through cheesecloth.
3. Pour the resulting juice into a strong glass bottle with plenty of space for fermentation, and put a hermetically sealed medical glove on its neck.
4. Place the bottle in a warm place.
5. Under the influence of gas, the glove should inflate as much as possible and then remove it. The fermentation process of juice can last from weeks to one and a half months.
6. Pour the fermented wort into a wide clay or wooden bowl along with the vinegar mother so that the space necessary for fermentation remains, at least 10 centimeters to the surface of the dish. And the fermentation itself takes place under a non-hermetic lid or cloth for a week.

After one and a half to two months, fermentation will be completed and the apple cider vinegar will become transparent and ready for final bottling after filtering into a container for storage under a hard stopper and preferably in the refrigerator.

4. Rustic recipe for apple cider vinegar with honey

The process of preparing rustic apple cider vinegar is similar to Jarvis’s recipe, only without adding black bread to the container with apples and water, but natural honey is used.

Ingredients:

• fresh sweet apples - 1 kilogram;
• cold boiling water - 1 liter;
• natural honey - 200 grams;
• sugar - 100 grams;
• dry yeast - 20 grams.

Apple cider vinegar village recipe Here’s how to prepare honey using honey at home:

1. Cut the washed apples into large pieces and pass through a meat grinder, juicer or grate to obtain natural apple juice with pulp.
2. Place the resulting applesauce or juice with pulp in a container suitable for fermentation, pour in the amount of water and add yeast and honey.
3. Stir the mixture with a wooden spoon and place the container with it in a warm place for fermentation for 10 days, covered with a cloth and stir the wort twice a day.
4. At the end of the wort fermentation process, strain it, squeeze out the cake and combine with the squeezed liquid.
5. Pour the wort into a wide-necked container, add sugar, stir until it dissolves and place again in a warm place until final fermentation for one and a half to two months.

As soon as the vinegar becomes light and transparent, it is ready and should, after straining from the sediment, be poured into glass bottles for storage under a hard stopper.

5. A simple recipe for homemade apple cider vinegar with sugar

Preparing such vinegar at home is really not difficult: the necessary ingredients are available and heat for normal fermentation.

Ingredients:

• ripe sweet apples - 2 kilograms;
• sugar -200 grams;
• cold boiling water - one and a half liters.

Apple cider vinegar according to a simple recipe at home is prepared as follows:

1. Grind the apples with peel and core.
2. Place the resulting puree in a suitable glass container, add half a portion of sugar, pour in the required amount of cold boiling water and mix everything.
3. Place the container with the wort in a warm place, cover with a cloth and leave to ferment for 3 weeks, during which you need to stir it 2-3 times daily.
4. After three weeks, strain the wort, add the remaining sugar, stir and pour not to the top into jars, leaving them to ferment for 2 months.
5. When apple cider vinegar becomes clear, it should be filtered for further use and storage and poured into glass bottles with a hard cap.

6. Recipe for apple cider vinegar with yeast dough

With the participation of yeast, apple cider vinegar ferments much faster. If you have no objections to yeast, then you should try making apple vinegar using this recipe.

Ingredients:

• ripe and sweet apples -1.5-2 kilograms;
• granulated sugar - 1 teaspoon;
• dry active yeast - 1/4 teaspoon;
• Warm drinking water - a few tablespoons.

At home, according to my grandmother’s recipe, prepare apple cider vinegar as follows:

1. Wash the apples and, after squeezing the juice, pour it into a clay or glass container.
2. Dilute a mixture of granulated sugar and dry yeast in a bowl with 2-3 tablespoons of water, place in a warm place to allow the dough to rise.
3. As soon as it is ready: foams and rises, pour it into the apple cider vinegar wort.
4. Place a medical rubber glove on the neck of the bottle and leave it in a warm place for 4 weeks.

At the end of 4 weeks, remove the glove and continue fermenting vinegar with access to oxygen for another 2 months.

With all the simplicity of preparing apple cider vinegar at home, you need to remember that the vinegar uterus (a substance consisting of cellulose and acetic acid bacteria, formed during the fermentation of alcohol-containing liquids in apple pulp, this “transparent mushroom” converts alcohols into acetic acid with the help of oxygen from the air) should be protected to more quickly obtain the required amount of vinegar. In addition, it increases the beneficial properties of apple cider vinegar and gives it a pleasant taste as a food seasoning.

There is experience using apple cider vinegar, and it is also sometimes added to massage mixtures. But in all of these cases there may be contraindications associated with individual intolerance and diseases, for example, of the gastrointestinal tract: ulcers, gastritis with increased acidity, hepatitis; pyelonephritis and urolithiasis.

Cooking apple dishes is a pleasure. Apples add additional sweetness, and this quality allows them to be widely used in baking and dessert dishes, or add sourness, which enriches dishes with additional taste and aroma.

Compotes, preserves and marmalade are made from apples, they are soaked in barrels, dried, aromatic vinegar is infused on apples and all kinds of wines, liqueurs and liqueurs are prepared. There simply isn’t enough pages to list all the dishes that can be prepared from apples and with the addition of apples! Apples go well with almost all vegetables, both fresh and baked. Salads with apples are the first dish for slimming citizens, because apples have many beneficial properties. Regular potatoes baked with apples become a delicacy. Apple pies, pies, dumplings and charlottes have long taken their place of honor in our cuisine, and modern recipes of Western and Eastern cuisine have added to this list various apple tarts and pies, apples in caramel, Chinese “silk” apples and many other delicious and yet uncomplicated cooking.

Sour apples go perfectly with meat, especially fatty, heavy meat. Russian cuisine is replete with recipes for dishes made from pork, duck, and goose - apples add a pleasant sourness and spicy aroma to the meat. Recently, chicken is increasingly being cooked with apples - a clear influence of Indian cuisine. Apple chutney also came from there - a wonderful spicy sauce that can be served with almost any dish.

The Culinary Eden website invites you to plunge into apple heaven and prepare a variety of apple dishes.

Ingredients:
800-900 g apples,
400 g puff pastry (any kind)
2 eggs
100-150 g sugar.

Preparation:
Roll out the finished product puff pastry into a layer 5 mm thick and cut into squares of such a size that you can wrap a medium-sized apple in each. Peel the apples and remove the core and seeds with a special device. Place the apples in the middle of each square, pour sugar inside the apples, brush the dough with beaten egg and glue the ends on top of the apple like an envelope. Place in an oven preheated to 180°C.

Ingredients:
300 g flour,
1 kg apples,
2-3 tbsp. Sahara,
½ tsp. ground cinnamon,
2 tbsp. semolina,
2 eggs.

Preparation:
Grate the peeled apples on a fine grater, add sugar and cinnamon, eggs, semolina and add enough flour to make a homogeneous dough. Fry as usual in hot vegetable oil until golden brown. Serve sprinkled with powdered sugar.

Ingredients:
1 egg,
2 tbsp. butter,
2 tbsp. Sahara,
3 tbsp. sour cream,
4 tbsp. vodka (cognac or rum),
60 g flour,
3-4 apples,
lemon zest,
a pinch of salt.

Preparation:
Melt the butter, combine with sugar, salt, egg and lemon zest. Add sour cream, flour and vodka. Stir until smooth. The dough should be as thick as low-fat sour cream. If it turns out too thick, add vodka. Peel the apples, remove the core with a special device and cut into rings 1 cm thick. Dip the apple rings in the batter and fry in a large amount of hot vegetable oil. Post it on paper towel so that excess fat is absorbed. Serve hot with tea.

Ingredients:
3-5 sour apples,
3 eggs
1 stack Sahara,
1 stack flour,
½ tsp. soda,
a pinch of salt.

Preparation:
Peel and core the apples. Cut into slices. Place the apples in a greased pan and sprinkle with sugar. You can sprinkle with ground cinnamon. Beat eggs with sugar and a pinch of salt, gradually add flour and soda and mix well until a homogeneous mass of sour cream is obtained. Pour over the apples and place the pan in an oven preheated to 180°C. Check readiness wooden stick. Turn the finished charlotte onto a flat dish and sprinkle with powdered sugar.

Ingredients:
1 stack flour,
1 stack semolina,
1 tsp baking powder,
100 g butter,
800-900 g apples.

Preparation:
Mix flour, semolina and baking powder in a bowl. Grate the peeled apples on a coarse grater. Grease a baking dish with butter, place half of the flour mixture on the bottom, lay out the apples and cover them with the remaining flour and semolina. Place pieces of butter on top. Place the pan in an oven preheated to 180-200°C for 25-30 minutes. Bake until golden brown crust.

Ingredients:
3 stacks flour,
½ cup cold water,
2 eggs
½ tsp. salt.
Filling:
1 kg apples,
¾ stack. Sahara.

Preparation:
Peel and seed the apples, chop finely and cover with sugar for 15 minutes. Knead the dough, roll it into a thin layer and cut into squares measuring 5x5 cm. Place the filling in the middle of each square, fold it into triangles and pinch the edges. Boil in boiling salted water. Serve with melted butter and liquid honey.

Ingredients:
2.5-3 cups. apples, diced
2 tbsp. dry yeast,
½ cup milk,
½ cup Sahara,
½ tsp. salt,
2 ¼ cups. flour,
2 tbsp. ground cinnamon,
1 stack seedless raisins.

Preparation:
Mix warm milk, yeast and sugar and let stand. Combine sifted flour, cinnamon and salt. When the yeast rises, mix it with flour and knead the dough. Add raisins and apples, stir and leave to rise warm place. Place the risen dough into greased pans and leave to proof for another couple of hours. Place in an oven preheated to 170-180°C for 1 hour. Grease the finished bread with butter, leave in the pans for 15 minutes, then remove and cool.

Bacon with apples

Ingredients:
450-500 g bacon,
2 tbsp. butter,
2 apples,
2 onions,
greens - to taste.

Preparation:
Cut the bacon into slices, the onion into half rings, core and peel the apples and cut into thick slices, chop the greens. Melt the butter in a frying pan, add the bacon and fry for 1-2 minutes over high heat. Add the onion, cook for about a minute, add the apples and cover. Simmer without reducing heat for 5-7 minutes. Serve sprinkled with herbs.

Ingredients:
1 small lean chicken
4 tbsp. butter,
2 onions,
4 sweet apples,
2 tbsp. flour,
3-4 stacks. water or broth
salt, pepper - to taste.

Preparation:
Trim the meat from the chicken, cut into pieces and fry in butter until golden brown. Place the chicken, put chopped onion in a frying pan and fry until transparent, add flour, stir and add water or broth. Mix well, add salt and pepper and heat for 1 minute. Place chicken pieces, sliced ​​and seeded apples into the boiling sauce, cover with a lid and simmer, reducing heat, until tender, about 30-40 minutes. Before serving, place the chicken on a plate and blend the sauce using a blender. Serve with a side dish of rice.

Chicken wings with apples

Ingredients:
10-12 wings,
1 kg apples,
3-4 tbsp. curry powder,
3-4 tbsp. vegetable oil,
salt, pepper

Preparation:
Rub the prepared wings with a mixture of curry and salt and place in the refrigerator. Meanwhile, peel the apples and cut into slices. Heat the oil in a frying pan, add the wings and fry over high heat until golden brown on one side. Turn the wings over, place the apples on top and continue frying until golden brown. As soon as the wings are browned, stir the ingredients, cover with a lid and reduce the heat to low. Cook for 15-20 minutes until the apples are soft.

Beef roll with apples

Ingredients:
2 kg beef pulp,
4 green apples,
2 tbsp. vegetable oil,
3 tbsp. butter,
150 ml dry white wine,
2 onions,
100 g walnuts,
fresh mint, marjoram, salt - to taste.

Preparation:
Dry the prepared meat, place on a cutting board and sharp knife make a deep cut without cutting the piece completely. Turn the meat over, open it along the cut and also, without reaching the end, cut the halves of the piece. Open the meat like a book, cover with film and beat into a thin layer. Mix vegetable oil, 100 ml of wine, salt, pepper and marjoram, brush the meat layer with the resulting marinade and place it in the mold. Place in the refrigerator overnight. Cut the onion into thin half rings, the apples into small cubes, chop the nuts, chop the mint. Fry the onion in butter for 5 minutes, add apples, nuts and mint, pour in the remaining wine and simmer for 2-3 minutes. Remove from heat and cool. Remove the meat from the marinade, dry it, place it on the table and spread the filling over it. Roll, tie, place on a wire rack with a tray and brush with butter on all sides. Place in an oven preheated to 200°C for 1.5 hours. While cooking, baste the roll with the juices released.

Forshmak with apples

Ingredients:
500 g herring fillet,
100 g onion,
150-200 g apples,
100 g white bread without crusts,
100 g butter,
50 ml 3% vinegar,
1 tsp ground black pepper.

Preparation:
Pass the herring through a meat grinder. Peel the apples and cut into small cubes. Chop the onion as well. Soak the bread in warm water, squeeze and add to the apples and onions. Pass through a meat grinder along with the herring. Add cold butter and pepper and knead well. Place in a herring bowl and season with vinegar.

Salad with apples and celery

Ingredients:
2 sweet and sour apples,
1 fresh cucumber
1 stalk of celery,
100 g walnuts,
5-7 tbsp. vegetable oil,
2 tbsp. apple cider vinegar,
1 tsp Sahara,
salt, ground white pepper - to taste.

Preparation:
Peel the cucumber and cut into strips. Cut the celery into thin slices. Peel the apples and also cut into strips. Prepare a dressing from oil, vinegar, salt and pepper and season the salad. Add chopped nuts and let it brew for 10 minutes. This salad is good for those who are watching their figure.

Stewed potatoes with chicken and apples

Ingredients:
1 medium chicken
1 kg potatoes,
3 apples,
2 onions,
1 carrot,
4-5 tbsp. sour cream,
4-5 tbsp. mayonnaise,
50-100 g cheese,
garlic - to taste.

Preparation:
Cut the chicken into pieces, add salt and pepper and fry in vegetable oil until golden brown. Place in a duckling bowl, place onion, cut into half rings, and carrots, grated on a coarse grater (half the amount of onions and carrots) on top. Mix sour cream with mayonnaise and pour over vegetables. Cut the potatoes into slices, add salt and pepper, add the remaining onions and carrots and sliced ​​apples. Add approximately 500 ml water. IN sour cream sauce add grated cheese and garlic, passed through a press, and pour over the apples. Place in an oven heated to 180-200°C and cook covered for about an hour (or more - depending on the oven).

Ingredients:
3 kg apples,
2 kg sugar,
2 stacks apple cider vinegar,
2 stacks water,
4 tsp ground coriander,
15-20 cardamom grains,
2 tsp ground ginger,

1 tsp ground cinnamon.

Preparation:
Make syrup from sugar, water and vinegar, boil it for 10 minutes. Cut the apples into large slices and remove the core. Dip the apples into the syrup, add spices and cook over medium heat for an hour. The finished jam should be dark golden and translucent. Place the jam in sterilized dry jars and seal. You will get 7-8 0.5-liter jars. This jam goes well with fried meat and adds originality to familiar dishes.

Apple chutney (Indian dish)

Ingredients:
2 kg apples,
½ cup water,
¼ cup melted butter,
2 tsp ground red pepper,
1 tsp ground nutmeg,
¼ tsp. ground cloves,
1 tsp turmeric,
1 tsp ground ginger,
1 tsp ground cinnamon,
6 stacks Sahara.
Massala:
1 tbsp. melted butter,
1 tsp ground cumin,
1 tsp ground red pepper.

Preparation:
Peel and core the apples. Cut into slices, add water and put on fire. Cook until done. For 1 tbsp. fry cumin and ground red pepper in ghee until browned. Add all the spices specified in the recipe, stir, add apples and cook over high heat until the liquid evaporates. Add sugar, stir until completely dissolved and remove from heat. Cool. This sauce is served with meat.

On our website you can always find other apple dishes, both traditional and exotic.

Bon appetit and new culinary discoveries!

Larisa Shuftaykina

The seasoning is easy to prepare. There is no need to carry out complex manipulations; the raw materials used are inexpensive and accessible. However, finishing the job requires patience and step-by-step implementation of the recipe. On average, vinegar matures for two months.

Composition, benefits, contraindications

Dr. Jarvis, an American naturopath who devoted his life to the study of traditional methods of treatment, wrote a single work on the benefits of natural vinegar. He recommended drinking a glass of water with one tablespoon of vinegar every day to maintain alertness and health. Thanks to the popularizing doctor, apple cider vinegar began to be valued not only for its taste, but also for its medicinal qualities.

Natural homemade apple cider vinegar contains acetic, citric, oxalic, lactic acids, enzymes, vitamins, chemical elements. During the fermentation process, amino acids are synthesized in vinegar. Active substances help digestion and blood circulation, strengthen muscles and vascular walls. The table describes the beneficial effects on human health.

Table - Chemical composition and beneficial properties of natural apple cider vinegar

Compound	Effect on the body
Potassium	- Relieves cramps, swelling; - helps the work of muscles, bones, tendons; - maintains water-salt and acid-base balances
Calcium	- Part of bone and muscle tissue; - affects blood clotting; - participates in protein synthesis
Magnesium	- Improves memory; - stimulates brain activity; - improves mood, relieves anxiety
Sodium	- Participates in water-salt balance; - maintains normal blood circulation; - stimulates the production of gastric juice
Phosphorus	- Forms the human body; - promotes growth; - is a source of vital energy
Copper	- Converts iron into hemoglobin; - synthesizes endorphins; - promotes collagen formation
Iron	- Promotes the absorption of B vitamins; - carries oxygen;
Zinc	- Heals wounds; - promotes brain activity; - forms bones
Manganese	- Regulates blood glucose levels; - promotes the restoration and development of cartilage and bone tissue; - participates in lipid metabolism, controlling fat deposits
Selenium	- Part of enzymes and hormones; - promotes sperm production; - strengthens the immune system
Vitamin A	- Regulates protein synthesis; - slows down the aging process, stimulates cell growth and division; - forms teeth and bones
Vitamin B1	- Tones the intestinal muscles; - reduces negative influence tobacco and alcohol; - stimulates brain activity, improves memory and mood
Vitamin B2	- Regulates the functioning of the thyroid gland; - protects the retina from ultraviolet radiation; - participates in metabolism
Vitamin B6	- Helps absorb proteins and fats; - relieves cramps, muscle numbness; - is a diuretic
Vitamin C	- Helps fight viruses; - strengthens nails, hair, teeth; - makes the walls of blood vessels elastic
Vitamin E	- Regenerates tissue; - makes the skin elastic; - participates in the synthesis of hormones

Vinegar is an acid that can harm the body. First of all, people with high stomach acidity should use the product carefully. Gastritis, heartburn, ulcers, nephrosis are contraindications. Acid has a detrimental effect on tooth enamel. It is not recommended to give dishes with vinegar to children under 14 years of age.

5 Homemade Apple Cider Vinegar Recipes

To prepare apple cider vinegar at home, you need to prepare large glass and enamel containers, ripe apples, boiled water and granulated sugar. This is enough to obtain a clear and aromatic vinegar solution after two months. Before becoming part of a dish, the product must go through the following stages of formation:

• alcoholic fermentation- sucrose is converted into ethyl alcohol;
• vinegar fermentation- alcohol turns into acid;
• filtration - sediment is retained, only clear liquid is drained.

With sugar

Description . Apple cider vinegar made from chopped apples is easy to make at home. You can do without yeast; the apples will ferment naturally. The process is long, but does not require active intervention; the bite practically does itself. Both sour and sweet varieties of apples are suitable. Great option- “Antonovka” is a moderately sour, but pleasant-tasting apple. Based on the sweetness of the fruit, the amount of granulated sugar per 1 kg of fruit is calculated: 50 g for sweet apples and 100 g for sour apples. Water is taken in sufficient volume to cover the fruit 3-4 cm higher.

What you will need:

• apples - 2 kg;
• sugar - 100 g;
• hot water (70 °C).

How to do

1. Quarter the washed apples and cut out the seeds.
2. Grate along with the skin.
3. Place the puree in an enamel container.
4. Pour in water, add granulated sugar.
5. Cover the neck of the pan with several layers of gauze or any other fabric that allows air to pass through and traps insects and debris.
6. Leave for two weeks in a warm, dark room or wrap in black plastic.
7. Stir the mixture twice every day with a wooden spoon.
8. Strain the liquid after 14 days and pour into glass jars, leaving 5-7 cm to the neck.
9. Tighten with gauze and wait another two weeks.
10. Strain and bottle into clean, dry bottles.

Determining the readiness of vinegar is easy. The liquid stops “playing” and becomes light and transparent.

From juice

Description . An economical way to make vinegar is from home-squeezed apple juice. The recipe includes only fresh apples and is prepared without water or granulated sugar. For successful fermentation, you need to take sweet and ripe varieties. You will also need a blender or juicer, glass bottles, an enamel saucepan and gauze.

What you will need:

• apples - 2 kg.

How to do

1. Cut the washed apples into pieces.
2. Leave in air until brown.
3. Pass the slices through a juicer or grind into porridge with a blender.
4. Pour the juice into a glass jar, not reaching the edge of the neck 5-7 cm.
5. Place a medical glove over the neck.
6. Place in a warm (20°C) dark place.
7. Wait for the glove to inflate (this happens after about a week).
8. Remove the glove and pour the liquid, along with the film formed on the surface, into an enamel pan, leaving a space of 10 cm to the edge.
9. Cover the edges of the pan with gauze and leave in a warm, dark place for one and a half to two months.
10. As soon as sediment appears and the liquid becomes clearer, filter the resulting vinegar and pour into bottles.

To reduce fermentation time, you can use wine starter, yeast, granulated sugar or ready-made vinegar. Any of these products is added directly to the juice.

On the vinegar uterus

Description . The process is much simpler if you use a recipe for making apple cider vinegar with a ready-made vinegar mother. This is the same film of yeast that forms on the surface during natural fermentation of juice. The matka can be used for a second batch of vinegar, which will be ready in three to four weeks. The film can be quite wide and dense, resembling kombucha or jellyfish. The reused uterus, which has become denser, can be preserved in a small amount of vinegar until next time. Handle the queen carefully; she may die if the jar is moved suddenly. If during the cooking process the queen sank and fermentation did not occur (a new film did not form on the surface), then the apples were treated with chemicals. Therefore, it is better to use fruits grown on your own plot.

What you will need:

• apples - 1 kg;
• vinegar mother;
• granulated sugar - 100 g;
• water.

How to do

1. Cut the washed apples into slices and, without cutting out the seeds, pass through a juicer.
2. Fill the remaining spin with water, stir and squeeze through a cloth.
3. Add the resulting liquid to the previously squeezed juice.
4. Add granulated sugar and dissolve completely.
5. Fill the glass jar about three-quarters full.
6. Carefully place the uterus inside.
7. Fold the gauze in three layers and tighten the neck of the jar.
8. Place in a dark, warm place for three weeks.
9. Remove the uterus, strain off the vinegar, and discard the resulting sediment.

The juice can be squeezed out using a meat grinder. Roll the slices and squeeze the resulting mass through cheesecloth. It is more effective to hang the “bag” of applesauce over the container and leave it overnight.

From cake

Description . A simple way to make apple cider vinegar at home from the pulp remaining after preparing apple juice. The result is waste-free production.

What you will need:

• fresh cake - 1 kg;
• granulated sugar - 100 g;
• water (70 °C) - 1.5 l.

How to do

1. Place the apple juice in a glass container.
2. Cover with granulated sugar.
3. Pour in water to cover the contents by 3-4 cm, not reaching the edge of the container by 5-7 cm.
4. Tighten the neck with gauze.
5. Place in a dark, warm place for two to three months.
6. Drain and strain the resulting vinegar.
7. Bottle.

From Dr. Jarvis

Description . Dr. Jarvis in his book offered his own recipe for apple cider vinegar at home. According to Jarvis, yeast and rye bread are used for fermentation. The components are designed for a liter of liquid, so to prepare a double portion, the proportions are doubled.

What you will need:

• apples - 800 g;
• water - 1 l;
• honey - 100 g;
• bread yeast - 10 g;
• dry black bread - 20 g.

How to do

1. Wash the apples, cut into slices and pass through a meat grinder.
2. Place the puree in a glass container and pour in water, leaving 10 cm to the edge.
3. Add yeast, bread crumbs, and honey.
4. Cover with a cloth and leave in a warm (20-30°C) dark place for ten days.
5. Stir the mixture three times a day with a wooden spoon.
6. Strain the liquid and pour into an enamel container.
7. Cover again with gauze and place in a warm, dark place for 40-50 days.
8. Filter the cleared liquid and pour into bottles.

Vinegar is stored at room temperature under sealed boiled stoppers. If long-term storage is planned, the cork can be sealed with wax.

Product Application

Judging by the reviews, some consumers consider vinegar to be practically a panacea for all diseases and universal cosmetic product. Natural apple cider vinegar is drunk to strengthen blood vessels, rubbed into temples to relieve headaches, and added to face masks and shampoos. Vinegar can be used in three directions.

1. Cooking. First of all, apple cider vinegar is made at home to obtain a natural seasoning. Meat, fish, and vegetables are marinated in aromatic, alcohol-free apple cider vinegar. The vinegar solution gives a pleasant sour taste to fresh vegetable salad. Unlike industrial table vinegar, apple seasoning has a pleasant subtle aroma.
2. Cosmetology. Helps brighten and soften the skin. To get rid of acne, it is recommended to wipe the skin with a solution: two teaspoons in half a glass of water. A warm bath with a glass of vinegar will help restore strength and renew the epidermis. It is not recommended to lie in the bath for more than 20 minutes. Vinegar conditioner will make your hair soft and shiny and strengthen the roots. Dissolve a tablespoon of apple cider vinegar in 1 liter cool water and rinse your hair after each wash.
3. Medicine. To improve general condition Followers of traditional medicine recommend drinking a glass of honey-vinegar cocktail every day. A teaspoon of ingredients is diluted in warm water. Rub the apple solution on your legs for varicose veins. To relieve a sore throat, gargle with water and vinegar in a 1:1 ratio. Vinegar helps to quickly cool the body, so it is recommended to rub the patient at elevated temperatures.

It is not recommended to drink vinegar on an empty stomach, even in diluted form. Before using the product for medical purposes, you should consult your doctor, especially if you have chronic diseases. When using, you need to follow the dosage, dilute it correctly and not overuse it.

Knowing how to make apple cider vinegar at home, you can completely abandon the store-bought vinegar solution. A natural product made from juicy ripe apples will complement the dish and preserve health and beauty.

Reviews: “Promotes the breakdown of fats and carbohydrates”

I haven’t done anything with the vinegar mother yet, and it’s not really clear to me what can be done with it or made from it, nothing is really written anywhere. I found it
“….a very valuable and useful formation called the “vinegar queen.” It is considered a miracle cure, a spoon of which can alleviate the patient’s condition even in cases where vinegar itself does not help. This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes.

At the same time, they write everywhere that it is very tender, you can’t even move dishes with it from place to place, it dies immediately (and this is true), how then can you pinch off pieces from it. A friend came to see me and I poured her some vinegar from a jar (I didn’t want to go into the basement for pre-packaged vinegar). The vinegar queen immediately began to sink to the bottom, and after a day it became clear that she had died. But a week later, when I wanted to strain the vinegar and throw away the dead queen, I saw that a film had formed in the jar again, i.e. new vinegar queen. So about 4 of them settled to the bottom of the jar, and it looks like a multi-layered kombucha, and all because of my sluggishness (I don’t have time to throw away the dead one before a new one is born).

Sanovna, http://www.forumdacha.ru/forum/viewtopic.php?t=3411

Apple cider vinegar contains valuable minerals (for example, a lot of potassium, which is necessary for work nervous system) and organic acids: acetic, malic, citric, oxalic and others. Hence the effect: apple cider vinegar reduces appetite (including the desire for sweets), stimulates metabolism and promotes the breakdown of fats and carbohydrates. Of course, all this is individual: some people use vinegar to lose weight before their eyes, others improve their skin condition, and for others, there is no effect at all.

It is better to use homemade apple cider vinegar. To do this, take apples (overripe ones are possible), wash them thoroughly and chop them finely, then put them in an enamel pan and fill them with hot (60-70 degrees) water. The water should be 3-4 cm above the level of the apples. Add sugar (at the rate of 50g sugar per 1kg of sweet apples and 100g per 1kg of sour apples) and place the pan for 2 weeks in a warm place, but not in the sun. Be sure to stir 2-3 times a day to prevent a crust from forming. After 2 weeks, strain the liquid through cheesecloth folded in 2-3 layers and pour into glass jars (it is better not to add 5-7 cm to the jars) for fermentation for another 2 weeks.

Bat, http://www.forum.kalor.ru/recept-yablochnogo-uksusa-t584.html

I would like to offer, if anyone is interested, a recipe for apple cider vinegar, which I have been using for a very long time. This was just the first time I made vinegar from apples. For each liter of fresh apple juice, add 70-80 grams of sugar and stir. Pour the juice into 0.5 liter bottles 3/4 full. Add 10 crushed raspberries or 15 white currants (whole) to each bottle. I don’t wash the berries to preserve the wild yeast. I plug the bottles with cotton wool. The juice ferments for 2 weeks. 25-28 heat. Then I filter it and again into 0.5 liter bottles. I add 1 tbsp to each bottle. l. apple cider vinegar, but you can add wine (as indicated in the recipe). I leave it in a warm place for 2 months, capping the bottles. The vinegar is strong and can last for years. To get rid of a herd of midges, I drop fairy (or any dishwashing liquid) into a container of water and pour a spoonful of apple cider vinegar (can be grape, the main thing is a slight smell) wine bottle leave a little wine, they will also sink well. One year I tried using honey instead of sugar, but it didn’t work.

Arci, http://www.povarenok.ru/recipes/show/110479/

Vinegar is a product obtained as a result of fermentation; vinegar made from apples is especially popular. Due to its beneficial properties, this product is widely used in cosmetology, cooking, and folk medicine for certain ailments.

The world learned about the healing properties of this liquid thanks to the doctor Jarvis, who wrote a book dedicated to the treatment traditional methods. He gave apple cider vinegar special attention, describing how it works for various diseases.

Of course, nowadays you can buy apple cider vinegar everywhere, but the product prepared at home will be the most vitamin-rich and delicious. Read this article to learn how to make apple cider vinegar.

Concept

Apple cider vinegar is a completely natural product. It is obtained by fermenting apple juice without adding chemical additives. During this transformation from sweet juice to sour vinegar, the beneficial properties inherent in apples are not lost, and even new beneficial properties are added due to the appearance of organic acids.

Due to its natural nature, this vinegar may have sediment at the bottom of the bottle, this applies even to a purchased product. When purchasing, read the composition information; vinegar should contain nothing except water and malic acid. The strength of store-bought vinegar should also not exceed 6%.

Composition and properties

The beneficial properties of apple cider vinegar are explained by the unique composition of the product. It contains the most important minerals and trace elements (calcium, magnesium, iron, sodium, copper, sulfur, silicon, phosphorus), as well as acetic, oxalic-acetic, lactic, citric acid, valuable ballast substances for the body, a number of amino acids, enzymes and vitamins (A, C, E, P, B vitamins).

The benefits of apple cider vinegar primarily lie in its anti-inflammatory and analgesic effects:

• reduces blood pressure;
• relieves migraine attacks;
• reduces swelling and pain due to sore throat, runny nose, arthritis;
• normalizes intestinal microflora;
• accelerates the healing of wounds and various skin lesions;
• increases immunity;
• improves blood circulation.

The healing properties of apple cider vinegar are used in many areas of our lives, such as cosmetology, dentistry, medicine, dietetics and others. Naturally, a self-prepared product will be more effective and safer. The recipe for homemade apple cider vinegar will be described below.

fb.ru

Making apple cider vinegar at home

Homemade natural vinegar is prepared from real ripe apples (as opposed to industrial vinegar, which is based on apple waste: peels, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best suited for making vinegar. You will have to add sour apples to the base more sugar. Fruits must be ripe; overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of rotting on the apples.

Sugar is the second essential component of vinegar (although there are recipes without sugar). Granulated sugar can be replaced with honey. Additionally, some homemade apple vinegar recipes include live or dry yeast, rye crackers, or black bread.

Vinegar is obtained by fermenting apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. During natural fermentation, a foam or film resembling kombucha forms on the surface of the wort. This is a vinegar queen and should never be removed.

It is convenient to prepare vinegar in a three-liter glass container. However, you can also take glass bottles. It is easier to fill their necks with paraffin to preserve the finished product for a long time.

zhenskoe-mnenie.ru

Classic recipe for apple cider vinegar without sugar

For a simple homemade apple cider vinegar recipe, you need to choose ripe and sweet apples.

Preparation:

1.Wash the apples and cut into large pieces. Leave it outdoors.

2. After a short time, squeeze out the juice from the darkened pieces.

3. Place the resulting liquid in a glass container and put a medical glove with a puncture in one finger on top of the neck. It should remain in a warm, dark place in this state for up to 6 days.

4.Once the glove is heavily inflated, it’s time to drain the fermenting apple cider vinegar from the juice into a wide bowl, after which the fermentation rate increases. This dish should be covered with a loose towel and sent to a dark place with a temperature of +27 degrees for 2 months.

5. When a thick sediment appears, the apple mass is filtered through cheesecloth and packaged in bottles. Store later in a cool place.

During fermentation, a film of acetic acid bacteria forms on the surface of the apple mass, which does not need to be removed. This is what makes it possible to create such a product.

glav-dacha.ru

Without yeast

Due to the lack of yeast at home or simply unwillingness to use it, a recipe for making apple cider vinegar at home without yeast is provided. To obtain the desired product, the apples must be thoroughly chopped and a lot of sugar should be added.

Preparation:

1. Turn apples into small pieces and place them in a saucepan or basin. Pour boiled cooled water on top so that it completely covers the fruit slices.

2. Send sugar there. The calculation of its amount is based on the volume of water: a quarter glass of sugar per 1 liter of water. Mix, cover with a towel and send to a warm place for fermentation.

3. After a week, strain the mixture using gauze.

4. Pour the filtered liquid into a bowl or basin again, cover with a towel and wait another 1.5 months. Pour into glass bottles and close. Store in a cool place.

Fermentation of apple cider vinegar is a process in which trace elements of starch and sugar are converted into ethanol and carbon dioxide. This process is also called fermentation.

glav-dacha.ru

Nna sugar and cold water

Preparing (aging) vinegar according to this recipe also takes a lot of time, but the result is worth it.

Ingredients:

• Apples – 3 kg,
• Cold water - 3 liters,
• Sugar – 400 g.

Preparation:

1. Remove cores, dark spots and wormholes from apples.
2. Cut the fruits into small pieces.
3. Place them in a glass or enamel bowl. You can use either a bottle with a fairly wide neck or a large saucepan.
4. Pour cold, unboiled water over the chopped apples, add sugar and mix everything. Tie the container with gauze and place it in a dark place.
5. While the apples remain on the surface, stir them periodically with a wooden spoon, and when they finally sink to the bottom, it is better not to touch them anymore. Fermentation takes 3 months, sometimes it may take another 5-6 days.

An indicator that the vinegar is ready is the complete transparency of the liquid and the absence of a sharp fusel odor.

Strain the finished vinegar into a clean container and leave it for a couple more days to settle. Strain carefully again and bottle. Store in a cool, dark place.

With sugar and hot water

In the previous recipe we poured apples cold water, and in this case we suggest you try the “hot” method. In this case, much less sugar will be needed. True, only sweet and very ripe fruits are suitable for making this type of vinegar. But it only takes a month to prepare.

Ingredients:

• Sweet apples – 2 kg,
• Sugar – 100 g,
• Hot water - depending on the situation (it should cover the apples by 4 cm).

Preparation:

1. Wash the apples and cut them into very small pieces (you don’t have to remove the core, but remove the tails, wormholes and dark spots need to get rid of it).
2. Place in an enamel pan or three-liter jar, add sugar and mix everything. Pour hot (70-80 degrees) boiled water so that it covers the apples by 4 cm.
3. Cover the container with gauze, place in a warm, dark place and stir the apple mass with a wooden spoon 2-3 times a day. The first fermentation lasts two weeks.
4. After the specified time has passed, strain the liquid into a clean container, leaving 7-8 cm to the top so that during fermentation the vinegar does not overflow. Cover the dish with gauze folded in several layers, secure with an elastic band and place again in a dark place. The second fermentation also lasts two weeks. Sometimes it may take another 2-3 days for the product to reach the desired condition.
5. After the vinegar stops “playing” and becomes clear, carefully pour it into bottles (leaving 1.5-2 cm to the top), seal them carefully and store them in a dark place at room temperature.

Tip: After you close the bottle with a natural or plastic cork, fill it with paraffin. This is necessary for better preservation of the vinegar prepared according to this recipe.

Vinegar prepared according to this recipe has a very original taste, since yeast, black bread and honey are used for sourdough.

Ingredients:

• Apples – 3 kg,
• Warm water - 3 liters,
• Honey – 900 g (600+300),
• Black bread (crackers) – 120 g,
• Yeast (dry) – 60 g.

Preparation:

1. Peel the apples from tails, wormholes and dark spots (the core does not need to be removed), cut into pieces and pass through a meat grinder. If this unit is not available, then chop the fruits on a coarse grater.
2. Place the resulting mass in a large enamel pan and fill with warm boiled water. Add 600 g of honey, black bread crackers and yeast, mix everything.
3. Cover the container with gauze and place in a warm, dark place. Stir the contents of the pan with a wooden spoon three times a day. Primary fermentation takes 10 days.
4. After this, strain the fermented mixture into a clean, wide-necked container, add another 300 grams of honey to the liquid and stir. Cover the container with gauze folded 3-4 times, secure with an elastic band and place the vinegar again in a warm, dark place.
5. The second stage of fermentation will take about 50 days. This time there is no need to stir anything, even moving the dishes with vinegar is not recommended.
6. After the specified time has passed and the vinegar becomes clear, strain it again and pour it into bottles, for example, wine bottles, with natural corks. Store at a temperature of +4-8 degrees.

Recipe option: when preparing this apple cider vinegar, you can not use yeast, but simply increase the amount of black bread by one and a half times and add a handful of raisins. Alternatively, for the second fermentation you can replace the honey (300g) with the same amount of sugar.

healthystyle.info

Homemade apple juice vinegar

Another option for apple vinegar at home involves using juice rather than apple pulp. The number of apples indicated is approximate, it can be changed depending on the required quantity finished product.

Ingredients: two kilograms of apples.

Cooking method:

1. Cut sweet ripe apples into large pieces and leave in the open air to oxidize.
2. When the pieces darken, you need to squeeze the juice out of them using a juicer. You can simply grate the apples, put them in cheesecloth and squeeze them.
3. Pour the resulting juice into glass bottle, put a medical rubber glove on the neck.
4. Keep the bottle in a dark place at a temperature of 30 degrees.
5. The glove will inflate when exposed to gas. When it swells to its maximum, it needs to be removed. You can't tell in advance how long you'll have to wait. The process can take from a week to a month and a half.
6. Pour the wort along with the vinegar mother into a wide bowl, preferably made of clay or wood. With a large area of ​​contact with air, fermentation will proceed faster. Between the surface of the liquid and the top of the dish there should be approximately 10 cm, at least seven.
7. Cover the surface of the container with a woven napkin or folded gauze.
8. Wait until fermentation is complete (homemade apple vinegar will become transparent and the bubbling will stop completely). Approximate time– from one and a half to two months.
9. Filter, bottle and store in a cool place, maybe in the refrigerator.

zhenskoe-mnenie.ru

Recipe for different varieties of apples with sugar

Now different varieties of apples will do. Two kilograms of fruits taken from trees, one and a half liters of raw cold water and sugar - that’s what you need for this recipe. The amount of sugar will vary depending on the varieties of apples used. For sour apples you need three hundred grams of sugar, and for sweet apples one hundred grams will be enough.

• Now take a coarse grater and grate the apples, without first removing the peel and core.
• Place in a saucepan, add the specified amount of water, add only half the amount of sugar.
• Mix everything with a wooden spoon. Do not close the container with a lid on top, cover it with any material that allows air to pass through. Otherwise, the fermentation process may be delayed or may not begin at all.
• Do not leave the container unattended for three weeks; the contents must be stirred periodically.
• Then strain, add the remaining half of the sugar, stir until it is completely dissolved and pour the resulting liquid into the jars. Cover the jars again with napkins and set them aside to continue preparing the vinegar; the fermentation process should continue.
• At first it will take place quite violently; by the end of the process, the liquid will acquire a light shade, and will soon become completely transparent. Fermentation has reached its completion stage. Vinegar can be used for its intended purpose. First, you will need to strain it again, pour it into clean bottles, seal it and place it in the cold.

Ancient recipe

This recipe is very economical, because even overripe apples will be used.

They are thoroughly washed, first cut as small as possible, and then pounded. The result was apple porridge or puree with pieces of fruit. Now it is transferred to a pan with an enamel coating. Such dishes will not allow oxidation products to disrupt the vinegar preparation process. Pour hot water over the resulting apple mixture.

To be precise and measure the water temperature, it should be seventy degrees Celsius. Water is poured a few centimeters above the level of the apple mixture. For sweet apples, use fifty grams of granulated sugar per kilogram. For sour apples - one hundred grams.

The pan should be in a warm and dark place, which should provide normal conditions for the fermentation process. The contents are stirred periodically. After two weeks, the apple cider vinegar stock is filtered and poured into jars, but not to the very neck. Leave it for another two weeks. Now that the vinegar is ready, it is poured into containers in which it will be stored. The resulting product must not be shaken. The resulting sediment can be filtered.

Store vinegar in the cellar, on the balcony, in the refrigerator.

Juice recipe on dough

1. Using a juicer, separate the liquid from the pulp. In order for the fermentation process to occur very quickly, you can add one fourth of a teaspoon of dry yeast, a teaspoon of sugar, diluted in warm water. This will be a dough.
2. It is prepared in a separate bowl and poured into the squeezed juice only when it begins to foam and rise. If you have rye bread in the house, then the added rye crust can also speed up the fermentation process.
3. The neck of the jar with the contents can be closed by wearing a medical glove. Air should not enter the container. Carbon dioxide will accumulate in the glove; if too much of it accumulates, it can tear it. A replacement needs to be made, but the process should continue for exactly a month.
4. During this period of time, the sugar in the apples should turn into alcohol. You will get young apple wine, let it ferment for another two months in the warmth. When you feel that the pungent odor disappears as a result of fermentation, you can talk about the readiness of the resulting finished product.

Vinegar prepared at home is natural. It can be used in cooking and to treat many diseases.

Industrial vinegar is highly acidic and will need to be diluted before use. a large number water. We should not forget that in industrial production, only apple waste is used to produce vinegar: peel and core. Its strength is 4-5 percent; homemade vinegar has a lower strength.

From rejected apples

Apples that are suitable are those that are considered substandard when harvested.

• The fruits are washed thoroughly, finely chopped, and placed in a container.
• The amount of sugar is calculated in this way: for one kilogram of very fructose-rich apples you need to add only fifty grams of sugar, twice as much if the apples taste very sour.
• The water with which the apples are poured should be hot, but it should not be brought to boiling water.
• Avoiding exposure to sunlight, place the pan with apples in a warm place.
• Once every two days, the mass must be mixed, not allowing it to form a dry top crust.
• When half a month has passed, the liquid is filtered and poured into jars for further fermentation. After two weeks, you can taste the vinegar and use it at your discretion.

Store this product in bottles in the room.

Jarvis's recipe

The recipe from the American doctor Jarvis involves the use of additional ingredients when preparing apple vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.

Ingredients:

• two kilograms of apples;
• two liters of water;
• two hundred grams of natural honey (plus about another hundred grams in the second fermentation phase);
• twenty grams of live yeast;
• forty grams of dried rye bread.

Cooking method:

1. Grate the washed apples on the coarse side of a grater, without removing the peel, seeds and membranes. You can simply pass the fruit through a meat grinder.
2. Place the puree in suitable glass jars and add enough water. Instead of glass containers, you can take an enamel pan.
3. Add honey, yeast and crackers - they will speed up fermentation.
4. Cover the dishes with a cloth and place in a warm, dark place. It is advisable that the air temperature be 30 degrees.
5. The pre-fermentation period is ten days. The wort must be stirred three times a day with a wooden spatula or spoon.
6. Strain the future vinegar through a gauze filter and weigh.
7. For each liter of base, put fifty grams of honey or sugar, mix, cover with gauze and put back in a warm and dark place.
8. The fermentation process will be long, at least 50 days. The signal of its completion will be the transparency of the finished product.

Unusual apple cider vinegar recipe

Unusual, simple and also at home:

• Cut sweet ripe apples into large pieces and leave until dark. Oxygen will oxidize the iron present in the fruit pulp.
• Now the juice is squeezed out of these apples and poured into a bottle. The neck is decorated with a balloon. The warmth and darkness will cause the apples to start fermenting. The ball above the bottle will begin to increase in size.
• This can last up to six weeks. Then the fully inflated ball is removed, the fermented liquid is poured once again for the next fermentation and left for forty or even sixty days.
• The liquid will bubble strongly, so it is not recommended to pour it to the very top, otherwise it will splash out. When the peculiar “boiling” stops, the liquid turns from cloudy to clear, the vinegar completes its last stage.

It is perfectly stored at a temperature of 15 degrees. Storing vinegar for longer increases its beneficial properties.

From cake

According to the recipe provided, to get approximately 1 liter of vinegar, you need to prepare 1.5 kg of overripe apples. This description provides for the use of yeast in an amount of 10 grams per 100 grams of mixture.

Preparation:

1. Wash the fruits, remove rotten areas. Grind the apple pieces in a meat grinder or grater.

2. Pour the same amount of grated apples warm water. Send the yeast according to the recipe there. Cover the top of the dish loosely with a cloth. Move the semi-finished product to a warm, dark room for 10 days. Every day you need to stir the entire mixture.

3. After these days, mix the applesauce and strain through cheesecloth. You can add some pleasant and mild flavor to the resulting liquid. Apple cider vinegar, a recipe with honey, provides exactly the desired delicate taste. To do this, add 50 grams of honey to 1 liter of apple mass.

Covering it again with gauze, send it to a dark place for fermentation for 1.5 months. After the set period, pour the clear apple liquid into bottles and close.

To know that apple cider vinegar is prepared correctly, you need to look at the bottom of the bottle. If you find a substance similar to jellyfish or mucus there, then everything is prepared correctly. This is a cluster beneficial bacteria- probiotics and enzymes. They give vinegar additional beneficial qualities.

What is vinegar queen

The main component of apple cider vinegar is fermented apple juice. How apples are sweeter, the higher the alcohol content in the wort and the easier it is for acetic acid to form.

A thick, whitish, foamy film may form on top of the vinegar, called vinegar mother or yeast film. The healing properties of this film are three times higher than medicinal properties apple cider vinegar itself.

Sometimes a “vinegar mother” may be added to the raw material - the most valuable thing in vinegar. This is the name given to the foam or slimy mass that can be seen on the surface of apple juice or wine when they ferment. “Vinegar mother” has three times greater healing properties than vinegar itself and alleviates even those diseases where ordinary apple cider vinegar does not work (for pain in joints, infection with worms, skin lesions).

1. “Vinegar queens” are quite capricious. Sometimes they die if the vessel with fermented juice is moved to another place.
2. This film can be either smooth, tender and thin, or dense, hard, collected in numerous folds that cover the entire surface of the wine.
3. The wine under the film often remains completely clear at first, but as the disease progresses, when the old layers begin to tear off and settle to the bottom, the wine becomes cloudy.
4. The vinegar uterus looks like swollen gelatin - monolithic, slightly transparent. If vinegar is stored for several years, then the uterus can take up the entire volume of the dishes. But you can squeeze out some of the vinegar from it.

Addition:

The foamy film or slimy mass on the surface of vinegar is not mold, but a very valuable and useful formation called the “vinegar queen.” It is considered a miracle cure, one spoon of which can alleviate the patient’s condition even in cases where vinegar itself does not help.

This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes. If you are not put off by the somewhat unusual appearance and consistency of the “vinegar mother,” eat just a spoonful to feel its beneficial effects for yourself.

hnh.ru

The vinegar queen should be protected in order to be used to quickly obtain a new portion of the bite. It speeds up the fermentation process, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

You can use apple cider vinegar for poisoning, high fever, cough, and bruises. The product can be added to massage mixtures. In addition, natural apple vinegar helps you lose weight. However, for gastritis with high acidity, ulcers, hepatitis, pyelonephritis, urolithiasis, ingestion is prohibited.

prokalorijnost.ru

Possible problems during cooking

Making vinegar can be fraught with a number of difficulties - however, all of them can be avoided. We will try to determine how to make apple cider vinegar at home if you encounter one of these problems.

Souring does not begin

More than one week has passed, but the expected sour smell and cloudy film on the surface still does not appear? There are several possible solutions:

• wait some more;
• add a yeast mother to the wort (read about it in the corresponding section of the article);
• increase the temperature - the optimal temperature for the formation of vinegar is 26-35 ° C;
• forcibly infect the wort with acetic acid bacteria.

Infection with acetobacter is caused by fruit flies, which carry these microorganisms on their legs. You can breed flies by cutting an apple and simply leaving it on the table. The method is radical and not acceptable to everyone, but it is effective.

It turns out cloudy

This happens, and quite often. Options for eliminating the problem: filtration through cotton wool, exposure, filtration, filtration again and again. If you are too lazy to bother with the filter, take only clear, well-clarified wine. However, cloudy vinegar is in no way inferior to light vinegar except for aesthetics.

Insufficient acetic acid content

The reason is either the souring has not yet finished, or you took too weak a wine. Acetobacters feed on alcohol. So how do you make homemade vinegar from apples that haven't fermented enough ethylene?

Regular sweet apples contain about 12% sugar, which gives us about 7% alcohol in wine. With further vinegar souring, these 7° will turn into 5% vinegar - what you need for kitchen purposes! Accordingly, with the right technology, vinegar will not require either yeast or additional sugar.

And a little about yeast. In most cases, these same 7° can be fermented without yeast - that is, with wild yeast contained on the apples themselves and in the air. If for some reason the “savages” refuse to work, the wort will have to be artificially infected.

But I ask you, do not take baker’s yeast - it is only suitable for sugar moonshine! Buy special wine or cider bottles at a wine shop - 1.5 grams of CKD per liter of juice will be enough.

therumdiary.ru

Health benefits of apple cider vinegar

The most famous property of apple cider vinegar is the removal of waste and toxins from the body. But its role in the digestive process does not end there. It promotes the synthesis of digestive enzymes in the body and stimulates the secretion of gastric juice.

And the fact that apple cider vinegar normalizes the acid-base balance in the body was first proven by D.S. Jarvis. Thanks to this property, apple cider vinegar promotes rapid restoration of strength in a person weakened after illness or stress. The scientist believed that this folk remedy is especially useful in combination with a special diet - the use of fish, seafood, grains and vegetables and the limitation of meat and fats. This combination therapy gives a good effect in the treatment of obesity.

Since apple cider vinegar is primarily an acid, it is especially useful for those who have insufficient secretory function of the stomach and metabolic disorders. As a result of the action of malic acid, the alkaline reaction in the body is neutralized, and the acidic reaction does not occur. The body produces glycogen, which helps improve performance.

1. The content of other amino acids and vitamins gives apple cider vinegar anti-inflammatory and analgesic properties that help reduce blood pressure, relieve migraine attacks, irritability, reduce swelling and pain in arthritis, sore throat, runny nose, normalize intestinal flora, heal wounds and other skin lesions, and increase immunity .
2. In addition, apple cider vinegar increases blood clotting and improves blood circulation. Thanks to the potassium contained in vinegar, a person who takes diluted apple cider vinegar daily returns to normal.
3. The role of apple cider vinegar in the prevention and treatment of dysbiosis is enormous. Indeed, vinegar is a natural preservative, that is, it has a strong antibacterial and antifungal effect. Once in the intestines, vinegar destroys harmful bacteria and fungi, creating good conditions for the development of beneficial microflora.
4. As a result of the breakdown of fats and proteins, apple cider vinegar reduces the load on digestive system when eating meat.
5. Apple cider vinegar is a natural antibiotic, so its therapeutic use promotes recovery from various diseases and the prevention of infectious diseases.
6. The vitamins and minerals contained in apple cider vinegar make it a good general tonic that restores the immune and nervous status of the body.

folk-med.ru

What is it used for?

Apple cider vinegar is used in cooking for preparing salads and baking, and for winter preparations.

For cosmetic purposes. Used to strengthen hair, care for skin, and to reduce excess weight. They take baths with him.

Due to the large number useful substances included in homemade vinegar, it is used as an ingredient in many recipes for the treatment of diseases such as:

• elevated temperature,
• poisoning,
• cough,
• bruises,
• skin diseases.

Real, natural apple cider vinegar works wonders when used correctly.

polzaili.ru

Medicinal properties

1. At high temperatures, mix apple cider vinegar and vodka in equal quantities, soak woolen socks or knee socks in this solution, wring them out and put them on your feet.
2. Sit like this for a while, then go to bed and wrap yourself up well, the moisture begins to evaporate and the temperature quickly drops.
3. You can wipe the whole body with the same solution, first the arms, then the legs, chest, back, chills appear and the temperature drops. After this, you need to warm up well under the blanket.

In case of food poisoning, you need to take a teaspoon of vinegar in a glass of water, mix and take one teaspoon every 5 minutes and drink the entire glass within four hours. Then prepare a second glass of apple cider vinegar solution and take two teaspoons every five minutes.

For coughs, mix 1/2 cup honey, a teaspoon of aloe juice and three tablespoons of apple cider vinegar. Take this mixture 2 teaspoons 3-4 times a day before meals.

Vinegar is also used for such a serious disease as shingles, for which the affected area of ​​skin is washed with undiluted vinegar four times a day.

For a bruise, warm 1/4 cup of apple cider vinegar a little to dissolve 1/2 teaspoon of salt. Soak a gauze pad in this solution, apply it to the bruised area and bandage it; when the bandage dries, repeat the procedure.

1. A massage with apple cider vinegar improves blood circulation, cleanses, refreshes, smoothes and tones it.
2. It is advisable to perform the massage after a bath or shower, so that the skin is clean, take 2 tablespoons of natural apple cider vinegar per liter of water, wet a regular sponge or a piece of soft cloth and wipe the entire body with the resulting acidified water.
3. There is no need to dry yourself immediately; the body should dry a little in the air, then rub with a terry towel.

irinazaytseva.ru

Admission rules

Apple cider vinegar should be taken only in diluted form, no more than 1-3 tsp. a glass of warm water immediately before each meal.

If you add vinegar to hot water and add a spoonful of honey, you get an excellent vitamin tea. Vinegar made from apples is useful to add to salads. This product goes well with vegetable oils.

When purchasing, pay attention to the label. Only an organic and unfiltered product will bring real benefits to your body. If the container is transparent, look for a foggy residue on the bottom. It is in this sediment that the therapeutic power of apple cider vinegar lies.

poleznenko.ru

Harm

• It is also impossible not to take into account contraindications to the use of apple cider vinegar. Despite all the usefulness and safety of this remedy, it is not recommended for patients with metabolic disorders of uric acid salts.
• Also, if the patient has peptic ulcer stomach and duodenum, gastritis (in hypersecretory form), chronic or acute hepatitis, chronic and acute nephritis, urolithiasis, nephrosis, treatment with vinegar is contraindicated.
• Although 6% apple cider vinegar in an amount of 1 tablespoon dissolved in water cannot cause significant harm to health, it should be borne in mind that, like any acid, vinegar can corrode tooth enamel and change the stomach environment from alkaline to acidic ( in some cases causing damage to the gastric mucosa) when taken on an empty stomach.

Everything is good in moderation, so you cannot uncontrollably increase the concentration of apple cider vinegar during treatment. This can cause serious harm to your health. Do not treat with this remedy for too long a time.

pitanielife.ru

Use in the kitchen

Most often in cooking it is used in marinades and sauces, as a seasoning, as well as in homemade rolls.

Thanks to its bactericidal properties, apple cider vinegar can be used to disinfect vegetables and fruits, especially in summer, when the danger of intestinal infections increases sharply.

Therefore, apple cider vinegar in the kitchen is used not only in cooking, but also for disinfecting dishes and kitchen utensils.

It is good to use for marinating before cooking meat. This will make the meat softer, tastier and protect you from infections.

Apple cider vinegar is used in the kitchen to increase the shelf life of meat and fish. And if you need to store them in the refrigerator for several days, wrap it in a cloth moistened with apple cider vinegar and half-and-half water.

To prepare marinades, allspice, dill seeds, garlic, juniper berries and other aromatic herbs used in cooking are added to apple cider vinegar. When infused, their aroma and beneficial properties complement those of vinegar.

You can choose the vinegar seasonings that you like best.

Among other things, apple cider vinegar perfectly removes odors when cooking, especially the smell of fish: sprinkle fish (especially sea fish) with vinegar before cooking, and you will get rid of the unpleasant smell in the kitchen.

• Thanks to this property, apple cider vinegar can remove bad smell in the refrigerator or kitchen cabinet - simply wipe the inside with a cloth soaked in vinegar.
• If you didn’t guess with the amount of pepper, and the dish turned out to be very spicy, pour apple cider vinegar into it - just a teaspoon, and the taste will improve significantly.
• And you can even get rid of house ants if you spray the places where they accumulate and their paths of movement with apple cider vinegar diluted in half with water.
• This is how apple cider vinegar has found its use in the kitchen. It’s also possible to descale a kettle by boiling it with apple cider vinegar: the scale will go away and there will be no chemicals left in the kettle.

Apple cider vinegar, the use of which makes our lives easier, can easily be prepared by ourselves.

vita-jizn.net

Myths

All types of vinegar are the same

Many people think of apple cider vinegar as just vinegar made from apples, but there are two varieties: filtered and unfiltered. If you want to use the most natural option or prepare homemade sauces based on this product, unfiltered is suitable for you.

• If you see that the vinegar is very clear and light, most likely it has been highly processed and filtered, so that some of the beneficial properties of the product have already been lost.
• You want one that appears slightly cloudy and brownish, because every good thing about apples remains the same in this vinegar.
• Keep this in mind when purchasing. The store usually has a wide selection that will allow you to find exactly what you want.

Apple cider vinegar tastes terrible

It is understandable that no one will drink undiluted vinegar, no matter how healthy it is. However, this does not mean that it should be avoided or simply tolerated for its unpleasant taste.

There are many ways to transform this product and make it quite a nice option.

1. For example, you can make salad dressing or mix vinegar with honey.
2. You can also make different sauces or add vinegar to fruit cocktails. Don't be afraid to experiment and you can easily make apple cider vinegar a regular part of your diet.

Apple cider vinegar can help cure diabetes

It's no surprise that many people consider apple cider vinegar an effective remedy for diabetics, as it is great at stabilizing glucose levels and helping prevent dangerous spikes in blood sugar. Nevertheless, vinegar is simply useful, it is not a medicine.

There are no scientific evidence that consuming this product will help eliminate the need for insulin and other medications.

If you want to try apple cider vinegar, be sure to consult your doctor first. Remember that this natural remedy cannot be a panacea, so you should not try to treat it yourself, abandoning other remedies.

No particular health benefits

• This is another common myth: Some people claim that apple cider vinegar has no benefits at all. In fact, it has many excellent properties.
• It has been proven to lower blood pressure, help improve digestion, combat a runny nose, and even eliminate rashes.

This is a specialist-approved product with antibacterial and antifungal properties. Don't believe those who claim that apple cider vinegar has no benefits, this is absolutely not the case.

Apple cider vinegar may not harm you

Yes, apple cider vinegar is indeed incredibly beneficial, but this does not mean that this product does not have any side effects. Try to always use it correctly. If vinegar is not diluted, it can damage tooth enamel. If you get too much vinegar, you can reduce potassium levels in your body. Always be careful when using this product and monitor your condition, because only then can you benefit from vinegar.

The strong smell and acidic properties may make you think that apple cider vinegar is harmful to the skin, but this is a completely wrong idea.

1. Apple cider vinegar can be used as a facial tonic by diluting it with water, and you can even use it as a makeup remover.
2. This doesn't mean you should completely give up your usual cosmetics, just don't underestimate the power of vinegar to treat skin with acne and scars after inflammation.
3. Even stars like Miranda Kerr, Megan Fox and Katy Perry claim to use apple cider vinegar. Be sure to try it - and you will be able to see from your own experience how much it is effective remedy.

It is a cancer protection agent

There are many studies that show that apple cider vinegar can help fight cancer, however, the data is not entirely clear. Moreover, the information is quite contradictory.

Some studies show that drinking apple cider vinegar reduces the risk of esophageal cancer, while others suggest that it may increase the risk of bladder cancer. It's safe to say that apple cider vinegar cleanses the digestive tract, however, this does not mean that you will be completely protected from bowel cancer.

One way or another, this does not mean that it is not worth trying at all, it is just a reaction to this product purely individual, as are the results of its use.

• Yes, apple cider vinegar is made from apples, but don't think that drinking it will give the same results as eating fruit.
• Distillation and processing means that the fiber and vitamin C that apples contain are missing from the vinegar.
• Do not think that apples and vinegar made from them have equal effects on your body.

You can only drink apple cider vinegar

Contrary to popular belief, you can use apple cider vinegar for more than just food. It has many beauty benefits and is also one of the best natural cleansers known to man, all because of its excellent antimicrobial properties.

This is a very effective product for neutralizing odors and controlling weeds.

You can even take a bath by adding apple cider vinegar to your water! There are a huge number of methods, just try and don’t be afraid to look for the one that suits you best. You will never regret starting to use apple cider vinegar if you do it right and carefully.