When I posted about making fruit scrap vinegar, there were questions about how we use it.
My love of unfiltered vinegar “with the mother” started when we got chickens about 5 years ago. Someone suggested adding a little vinegar “with the mother” to their water to keep them healthy. I had never heard of “mother” when talking about vinegar so I began doing research and learned about Bragg Apple Cider Vinegar. We were able to find it at Whole Foods back then but now, Wal-Mart and our local Kroger both have it.
Supposedly, raw, unfiltered fruit vinegars have health benefits. If you aren’t familiar with those stated benefits, please read through some of the Bragg website. Someone recommended a drink which consists of about 2 tablespoons cider vinegar, a bit of honey and water as a healthy drink to have three times a day. The first couple of times we made it, I had a hard time getting it down but then I looked forward to it and I often drink this now with my meals instead of a Dr. Pepper. If I go a few days without drinking it, I begin to crave it. I’m not sure about any health benefits but I’m going to trust that it’s better than drinking Dr. Pepper.
I start with a little honey, add some warm water to dissolve the honey, then I’ll add a little mint, the cider, some ice and fill the glass with water.
We also use fruit vinegar to add to olive oil and a few spices to make our own salad dressings but most of the vinegar we use is simply for the drinks shown above.
One thing you should never use homemade vinegars for is canning and pickling. The acidity of the homemade vinegars may not be right for pickling and canning but the homemade vinegars are great for drinks and salad dressing!