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Confused about when to use apple cider vinegar? Just think about how you want to use it!
Apple cider vinegar is often just called cider vinegar. It is made by fermenting apple cider and then letting the oxygen interact with it. This turns the alcohol into acetic acid. It contains vitamin C, vitamin E, vitamin A, vitamins Bl, B2, B6, and vitamin P. It also has minerals such as manganese, iron, calcium, sodium, magnesium, sulphuric, copper, phosphorus, chlorine, and fluorine. Many people believe from experience that it is beneficial to over-all health. It has a golden color and smells a bit like apples and tastes tangy. Cider vinegar is common and inexpensive. It's mild and used in salad dressings, for marinating, and as a cooking ingredient in recipes. It is good for pickling and preserving as long as it has 5% acidity that is needed to preserve (check the label). When making flavored vinegars, fruits (such as raspberries, strawberries, peaches, pears, etc) blend well with cider vinegar. But they can also be blended with white distilled vinegar.
Click for more information: white distilled vinegar
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