Tarragon Cider Vinegar Recipe

Tarragon Flavoured Apple Cider Vinegar Recipe

The quantities here are to make half a litre of tarragon cider vinegar, but you can scale up or down quite easily.

Ingredients

500ml apple cider vinegar
2 or 3 sprigs of fresh tarragon,  less than the height of the bottle, washed if necessary and well dried
1 sprig of tarragon for bottle identification (needed later)

Method

Heat the apple cider vinegar in a saucepan till just warm but not boiling (about 40°C). The slight heat helps brings the volatile oils containing the flavour out into the liquid. It’s not essential, but I think you get a fuller flavour if you do this.

Pop the tarragon sprigs into your chosen bottle and pour on the warmed vinegar. Cap the bottle and pop it on a sunny windowsill. Shake gently every day or so and leave for 2-3 weeks.

Take out the tarragon sprigs and replace with the fresh sprig to identify the bottle. Or just label the bottle. With some herbs you may need to strain the vinegar through muslin or a coffee filter before you re-bottle.

Uses & variations

The tarragon flavoured apple cider  vinegar is great used in vinaigrettes, mayonnaise , partnered with all kinds of green beans, fish and chicken.

You can use any fresh herb you like with this technique. It’s also great for capturing the flavour of edible flowers such as lavender, pinks, nasturtiums, elderflowers, primroses, violets and roses.

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Apple Cider Vinegar and Honey

Honegar - apple cider vinegar + honey

Honeygar - apple cider vinegar + honey

Four parts Apple cider vinegar and one part honey is the recipe for ‘Honeygar’, an age old remedy for arthritis and other ailments of the body which has acquired a new generation of devotees in recent years, although there are no conclusive tests which prove that the intake of apple cider vinegar in the form of honeygar has any effect. Try telling that to people like Sir Ranulph Fiennes, the veteran Everest and polar explorer who has been described as The World’s Greatest Living Explorer.   Sir Ranulph Fiennes is convinced of the effectiveness of Honeygar to ward off the potentially crippling effects and pain of arthritis, a disease to which he began to feel the first twinges back in the 1980′s. Every day he takes three tablespoons of the apple cider vinegar and honey mixture in a mug of hot cold or warm water. As a result he claims, he has never felt the need to consult his doctor about arthritis and does not combine Honeygar with any conventional arthritis medicine. From time to time he lapsed from the honeygar routine and within a few months the arthritis returned. Then when he went back on the doses, it gradually subsided again, and it is this which has convinced him further of the link between the old remedy and his own condition.

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Quinoa and fennel salad with cider vinegar

This recipe for Quinoa and fennel with cider vinegar makes a tasty little salad that’s a meal in its own right.

Quinoa is an ancient food plant from which the seeds are cooked and eaten as a grain. It’s full of vegetable protein as well as roughage and nutrients so makes a great substitute for rice, barley, buckwheat and couscous.

The apple cider vinegar is used to add a zingy acidic taste to the calcium rich salad and the water juices from the fennel are absorbed by the quinoa giving a magnificent aniseed aroma to the whole dish.

  • 3 medium fennel bulbs
  • 75ml olive oil
  • 3 tbsp apple cider vinegar
  • Salt and black pepper
  • 150g quinoa seeds
  • 300g broad beans (fresh or frozen)
  • 1 green chilli, deseeded and chopped
  • 1½ tsp ground cumin
  • 25g chopped dill
  • 25g chopped mint
  • 25g chopped coriander
  • 1 lime with unwaxed skin

Roughly chop the fennel bulbs into large chunks and simmer in a saucepan covered with water for about 5 minutes until it just starts to soften. Remove the fennel chunks with a slotted spoon and add the quinoa plus enough boiled water from a kettle to cover the grains with an inch of liquid above. Bring back to the boil and simmer for about 8 minutes then remove the lid and turn off the heat. The quinoa should absorb all or most of the liquid and be softened but with still a bit of texture remaining.

Blanch the broad beans for a minute in fresh boiling water then drain and refresh with cold water. Remove the skins if you feel like it, and place in a bowl with the quinoa and fennel.

Combine all the remaining ingredients, the oil and vinegar, spices and herbs to make a salad dressing including the lime juice and zest, then pour over the salad and mix.

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Aspall Cyder Vinegar

Aspall Cyder Vinegar 2 by AndyRob
Aspall Cyder Vinegar 2, a photo by AndyRob on Flickr.

Aspall’s cyder vinegar is a well known UK brand of apple cider vinegar made in East Anglie by a tradtional family business that has grown quite large. The cider vinegar can be found in regular supermarkets and health food shops in both the organic and non-organic forms. This isn’t raw apple cider vinegar with the mother though, but it does make good salad dressings and is great in cooking, eg for deglazing the pan after frying steaks.

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Hello Apple Cider Vinegar world!

Welcome to the Apple Cider Vinegar blog. This is our first post.

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