5 Recipes that Use Apple Cider Vinegar

Apple cider vinegar is great for cooking because of its versatility. It’s more than just your regular vinegar. This article is dedicated to a variety of recipes that you can easily follow and do at home.

1. Grilled Halibut with Vinaigrette

Serve this when you have your in-laws over and they’ll love you for it.

Ingredients

  • 2 halibut fillets (roughly 4 ounces each)
  • 1 large gold beet (peeled, boiled, diced)
  • 1 large beet (peeled, boiled, diced)
  • ¼ cup farro
  • 1 crisp apple (diced)
  • 2 tbsp. extra-virgin olive oil
  • 1 tbsp. apple cider vinegar
  • 2 tbsp. pistachios (chopped)
  • 2 scallions (sliced)
  • Salt & pepper

How to Prepare

  • Season halibut with salt and pepper. Brush with oil. Set aside.
  • In a large saucepan, boil 2 quarts salted water and cook beets until tender (approximately 30 to 40 minutes). Allow the beets to cool down at room temperature before you peel and slice them.
  • In a saucepan, cook farro with 1 cup salted water, simmer until tender or until water has been absorbed (approximately 20 minutes).
  • In a large salad bowl, whisk ACV, olive oil, scallions, and pistachios. Add beets, farro, and apples. Toss gently. Set aside.
  • Grill halibut fillet over medium to high heat (roughly 5 minutes on each side).
  • Divide the farro salad into 2 plates and top with a piece of grilled halibut. Garnish with sliced scallions.

2. Brussels Sprouts Slaw with a Twist

Ingredients

  • 2 pounds Brussels sprouts (sliced thinly with a food processor)
  • ¾ pound thick-cut bacon (chopped into half-inch pieces)
  • 2 green apples (peeled, coarsely grated, squeezed dry)
  • 4 tbsp. unsalted butter
  • 1 tsp fresh thyme leave
  • 1 tsp. fresh ginger (minced)
  • 1 tbsp. apple cider vinegar
  • 1 pinch of salt
  • Freshly ground black pepper

How to Prepare

  • In a skillet, cook bacon until crisp, over medium to high heat. Drain excess oil. Save the bacon fat for later.
  • Turn the heat up to high, on the same skillet, add 2 tbsps. of butter and 2 tbsps. of bacon fat.
  • Add half of the Brussels sprouts. Cook until soft, stirring often.
  • Add salt and pepper to taste. Remove and set aside. Cook the remaining Brussels sprouts in the remaining 2 tbsps. butter and 2 tsp. bacon fat.
  • Add the first batch of cooked sprouts. And then add the apples, ginger, thyme, and ACV. Stir until the apples are heated, roughly 1 to 2 minutes.
  • Arrange the slaw on a platter. Top with cooked bacon before serving.

3. Garden Salad with Salmon

Try using salmon in your salad instead of chicken. It’s healthy as salmon is rich in omega-3 fatty acids and other essential vitamins.

Ingredients

  • 1 cup canned salmon (coarsely chopped)
  • 1 cup fennel bulb (diced)
  • 1 cup cucumber (diced)
  • 1 cup red onions (diced)
  • 2 tbsps. olive oil
  • 3 tbsps. apple cider vinegar

How to Prepare

  • Combine all ingredients in a large salad bowl.
  • Gently toss and serve.

4. Not Your Ordinary Deviled Egg

Here’s a different take on a classic.

Ingredients

  • 6 eggs
  • 1 cup apple cider vinegar
  • 1 can/jar pickled beets (16-oz)
  • 1 tsp. Dijon mustard
  • 1/3 cup brown sugar
  • 1 tbsp. mayonnaise
  • 1 tsp. salt
  • 1 tbsp. peppercorns
  • ½ tsp. curry powder
  • 2 tbsps. olive oil
  • 1 tbsp. vinegar
  • Salt & ground pepper
  • Fresh rosemary (chopped)

How to Prepare

  • Hard boil the eggs and peel off shells. Set aside.
  • How to make the brine: In a bowl or jar, put the pickled beets. Add apple cider vinegar, peppercorns, salt, and sugar. Stir well.
  • Add the eggs to the brine. Cover and place in the refrigerator for about 12 hours. You may keep the eggs in the brine for up to 3 days. Keeping the eggs longer in the brine will give you a sourer and pinker (in color). Ideally, 16 hours in the refrigerator would get good results.
  • Slice the eggs in half. Scoop out all the yolks and place in another bowl. Add mustard, curry, mayonnaise, olive oil, and vinegar into the yolks. Mix well and mash until you get a smooth consistency. Add water if the mixture becomes too stiff. Add salt and ground pepper for flavor.
  • With a pastry bag (alternative: regular plastic bag), pipe of the yolk mixture into the hollow in each of the eggs.
  • Garnish with rosemary on top.

5. Cabbage Salad with Vinaigrette

This recipe would make a good side dish to your favorite steak or another meat dish.

Ingredients

  • 5 cups red cabbage (thinly sliced)
  • 4 oz. lettuce (sliced into strips or torn)
  • 2 medium-sized carrots (sliced into ribbons, using a vegetable peeler)
  • 2 medium-sized apples, use the crisp variety, like Gala, Sweet Tango, (diced)
  • 2 cauliflower (finely chopped)
  • ½ cup scallions (thinly sliced)
  • 1 ½ tbsps. mayonnaise
  • 3 tbsps. canola oil (you can also use safflower, vegetable, or mild nut oil)
  • ½ tsp. brown sugar
  • 3 tbsps. apple cider vinegar
  • ¼ tsp. Dijon mustard
  • 5 grinds freshly ground pepper
  • A pinch of sea salt
  • ½ cup toasted pepitas

How to Prepare

  • In a large salad (mixing) bowl, mix together lettuce, cabbage, carrots, cauliflower, apples, and scallions. Toss until the carrots are tangled with the cabbage shreds and lettuce leaves, and the apples and cauliflower settle throughout, instead of getting stuck at the bottom of the bowl.
  • In a different bowl, whisk mayonnaise and oil until smooth. Add mustard and sugar, and whisk again. Lastly, add in vinegar, salt, and pepper until it emulsifies into a dressing.
  • Pour the vinaigrette over your beets salad, top with pepitas, and toss again.
  • Serve immediately.