Benefits of Apple Cider Vinegar 

There are so many benefits of apple cider vinegar that it makes it worth your while to learn how to make it; at least know some of the many apple cider vinegar uses. Besides the thousands of recipes to use it in such as pickles, there are thousands more uses for cider vinegar for your health and for cleaning.

This information is nothing new; it also dates back to ancient times. Since these early times a daily vinegar cocktail has been used by many for keeping good health.

Health Benefits of Apple Cider Vinegar

I am one who believes there are a huge number of benefits of apple cider vinegar. When I was young, my mother always had apple cider vinegar on hand; I mean gallons. She used it for cleaning everything from windows to washing everything in the house. We never had all the cleaning chemicals like people do today. Vinegar left the windows, appliances and mirrors shining. Mom also used vinegar because it makes a great natural disinfectant.

I am also one who believes in the many health benefits of apple cider vinegar. When I was young, in the summertime we used to go to the community swimming pool. In Ohio we were so “white” all winter long. We didn’t have much sun and it was too cold to go out in the sun when it was out so by spring we all looked pale. Well, the first time at the pool and being in the sun for a few hours, we were burnt and very red. The only thing we had to put on our burn was apple cider vinegar; it was so cool and soothing even though we smelled “pickled”. It would also ease the itching when the burn started to heal. I cannot tell you all the reasons we used vinegar but it seems it was a common treatment for everything.

Most people can give you their own stories of the health benefits of apple cider vinegar. These include everything from easing an upset stomach, relieving coughs and sore throats, soothing sore feet, easing leg cramps to aiding in digestion. Digestion, this brings me to another story which I tell often. During the hurricane season in Florida, sometimes my nephew would come inland and stay with me. One day he asked if I had anything for heartburn. I replied that I had “chemicals” and I had “natural” remedies. He answered that he would try the “natural”. I poured a tablespoon full of apple cider vinegar and instructed him to down it in one gulp. Of course, this was followed with a couple of coughs!

Afterwards, I asked my nephew if his heartburn was gone. Immediately he answered, “Yes, and if wasn’t he was sure not to tell me!” We all had a good laugh and every time we are together we still can laugh at that moment. Even my nephew has learned about the health benefits of apple cider vinegar. Here is how you can make your own.

Crush the cut up ripe apples in a large crock as you would in making hard cider. You can include bruised apples or ones which have fallen to the ground. Cover with warm water; tie several layers of cheesecloth over the top of the crock to keep out dust and bugs. Keep this in a warm place (60 to 80F degrees) for 4 to 6 months. When it tastes strong enough strain, bottle and cork vinegar. NOTE: A wine testing kit can be purchased to test the acidity strength; it should be five percent. The following are some good recipes to use your vinegar in.


  • 2 Cups sugar
  • 2 Egg yolks (Save egg whites for meringue)
  • 4 Tablespoons butter
  • 2 Cups cold water
  • 6 Tablespoons flour
  • 10 Tablespoons vinegar
  • 1 Teaspoon lemon extract

Combine sugar, beaten yolks, butter, cold water, flour and vinegar in saucepan; cook until thick.

Stir in lemon extract; pour into unbaked pie shells.

Bake at 325 about 35 minutes or until a sharp knife inserted in center comes out clean.

Whip egg whites with 2 tablespoons sugar until stiff and spread over hot pies.

Bake until meringue is golden brown; cool completely before cutting.

VINEGAR CHOCOLATE CAKE RECIPE with peanut butter frosting

  • 3 Cups flour
  • 2 Cups sugar
  • 6 Tablespoons cocoa powder
  • 2 Teaspoons baking soda
  • ½ Teaspoon salt
  • ¾ Cup vegetable oil
  • 2 Tablespoons vinegar
  • 1 Teaspoon vanilla
  • 2 Cups cold water

Sift first 5 ingredients in an ungreased 9 X 13 inch cake baking pan.

Make a well in center of dry ingredients; add oil, vinegar, water and vanilla.

Mix until well blended.

Bake in preheated oven at 350F degrees for 25 to 30 minutes or until pick comes out clean.

Cool completely and then frost with peanut butter frosting.

Peanut Butter Frosting

  • 2 Tablespoons flour
  • ¼ Teaspoon salt
  • 1 to 2 Tablespoons milk
  • 2 Cups powdered sugar
  • 4 Tablespoons softened butter
  • ½ Cup peanut butter

Combine and mix all ingredients except milk; add milk until desired spreading consistency.


  • 1 Cup brown packed sugar
  • 1 Cup softened butter
  • 2 Tablespoons vinegar
  • 1/8 Teaspoon salt
  • ½ Cup chopped pecans

Combine and blend sugar, butter, vinegar and salt.

Cook over high until mixture reaches hard ball stage 270F degrees. (Mixture forms a hard ball when a little is dropped in cold water if thermometer is not available)

Butter 8 inch square cake pan; sprinkle with the pecans.

Pour candy over the nuts; let cool then break into pieces.


  • 6 Boneless chicken breast halves
  • 1/3 Cup finely chopped onion
  • ¾ Cup ketchup
  • ½ Cup water
  • 1/3 Cup vinegar
  • 3 Tablespoons brown sugar
  • 1 Tablespoon Worcestershire sauce
  • 1 Teaspoon ground mustard
  • ¼ Teaspoon salt
  • 1/8 Teaspoon pepper

Lightly brown chicken breast in skillet; transfer to a lightly greased 9 X 13 inch baking pan.

Cook onion in skillet over medium heat until tender; stir in remaining ingredients.

Bring mixture to a boil; reduce heat and simmer 15 minutes uncovered.

Pour mixture over chicken breasts and bake uncovered for 45 to 55 minutes or until chicken is done.


This chutney recipe is a great way to receive some of the benefits of apple cider vinegar by adding to favorite dishes.

  • 5 Cups chopped firm green tomatoes
  • 1 Seeded diced lemon
  • 1 Clove minced garlic
  • 2 ¼ Cups dark brown sugar
  • 1 ½ Cups seedless raisins
  • 3 Ounces chopped crystallized ginger
  • 1 ½ Teaspoons salt
  • ¼ Teaspoon cayenne pepper
  • 2 Cups vinegar
  • 2 Seeded red peppers minced

Simmer all ingredients until just tomatoes are tender.

Put into hot sterilized jars and seal.