This is not Cider Vinegar
A guide to Apple Vinegar
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From a tasty apple slaw to chimichurri or quick pickled onions, our Apple Vinegar is the versatile, fresh flavoured vinegar that you need in your cupboard. Made by our fifth generation vinegar supplier, it is blended with fresh apple juice for a crisp flavour with perfectly balanced acidity.
We have also put together a guide on how our Apple vinegar is made, and what makes it different from Apple Cider Vinegar, take a read here!
BBQ Sauce
Ingredients: 120ml Ketchup, 60ml rice vinegar, 60 ml apple juice, 30ml Apple Vinegar, 60g brown sugar, 30ml Worcestershire sauce or soy sauce, 1 teaspoon Dijon mustard, 1/2tsp minced garlic, 1/4 tsp pepper, 1/4tsp cayenne pepper.
Method: In a saucepan, combine all the ingredients, bring to a boil over medium-high heat, reduce the heat and simmer, uncovered, for 10 to 15 minutes or until it thickens and reduces. Stir frequently. Allow sauce to cool and pour into sterilized glass jar.
Hot Apple Tea
Ingredients: 350ml water, 2 tbsp fresh lemon juice, 2tbsp Apple Vinegar, 1tbsp honey, 1tsp cinnamon.
Method: Combine all ingredients together in a pan and gently heat until simmering. Serve warm.
Apple Moscow Mule
Ingredients: 50ml Apple Vinegar, 50ml vodka, 1 wedge of fresh lime, ginger beer to top, ice to serve.
Method: Add vodka and Apple vinegar to a glass, squeeze the fresh lime into a glass then add the wedge, fill glass with ice cubes. Top up drink with ginger beer and stir to mix.
Apple & Cabbage Slaw
Ingredients: ½ small shredded red cabbage, ½ small shredded white cabbage, 2 grated apples, 5tbsp mayonnaise, 5tbsp plain yoghurt, 2tsp Apple vinegar, Salt and pepper.
Method: Add the shredded ingredients to a bowl and season with salt and pepper. Mix the mayonnaise, yoghurt and vinegar in a bowl and season with salt, mix well. Add the dressing to the cabbage mix and use tongs or a sturdy spoon to mix and combine so that nothing is left dry.
Salad Dressing
Ingredients: 100ml Apple vinegar, 200ml Early Harvest Extra Virgin Olive Oil, 50g Whole grain Mustard, 30ml runny honey, salt and pepper.
Method: Add all the ingredients to a sterilised glass jar and shake until emulsified. Taste and season with salt and pepper.
Pickled Cabbage
Ingredients: 260g Apple Vinegar, 670g Water, 120g sugar, 32g salt, 1 Garlic clove, 1 inch piece of ginger peeled and thickly sliced, 2tsp Fennel seeds, 1tsp Caraway seeds, ½ white or red cabbage, 2 Carrots
Method: Combine the first 8 ingredients in a saucepan and bring to the boil. Turn off, allow to cool. Clean and sterilise your jars. Finely shred the cabbage and carrots using a knife or mandoline, place in a bowl, and sprinkle with salt, toss and leave for 15 mins. Add veg mixture to jars and cover with the cool liquid. Seal and leave for 24 hours.
Baked Beans
Ingredients: 4 tbsp Early Harvest Olive Oil, 2 finely chopped garlic cloves, 1 finely diced small red onion, 2 tins chopped tomatoes, 3tbsp Apple Vinegar, 1tbsp soy sauce, ½tsp Sweet Smoked Paprika, 1 drained tin butter beans, Salt and pepper.
Method: Heat an oven to 180C/Fan 160C non-fan. Place a large ovenproof pan on a medium heat, add Olive Oil, garlic, onion, salt and pepper, cook for 15 minutes until soft. Add remaining ingredients, stir well and simmer. Add butter beans to sauce and stir to combine, place in the oven and cook for 35 minutes so that a nice crust has formed around the edges, then remove the beans from the oven and serve.
Apple Chutney
Ingredients: 225g chopped onions, 900g cored and chopped apples, 15g/½oz ground coriander, 15g paprika, 15g mixed spice, 15g salt, 340g granulated sugar, 200ml Apple vinegar, 225ml malt vinegar.
Method: Add all the ingredients to a large pan, bring to the boil until the sugar has dissolved. Simmer for2 hours, until cooked and of desired consistency. Pour into sterilised jars and leave to cool. Store in a cool, dark place for two months before eating.
Tangy Cucumber Salad
Ingredients: 2 cucumbers, 2 finely sliced spring onions, pinch of sugar, 60ml Apple vinegar, small handful chopped fresh mint, 60ml Early Harvest Extra Virgin Olive Oil, salt and pepper.
Method: Slice your cucumbers in half lengthways then cut into thin half-moons, place in a bowl with the spring onions and mint. Mix the sugar, Apple vinegar and Olive Oil together in a small bowl. Season to taste with Salt and Pepper. Add the dressing to the vegetables and mix to combine.
Pineapple Salsa
Ingredients: 250g finely chopped fresh pineapple, 1 finely diced red pepper, ½ small chopped red onion, 2 tbsp fresh chopped coriander, 1 finely chopped small chilli, ½ tsp salt, 1 tbsp fresh lime juice, 1 tbsp Apple Vinegar.
Method: Either mix all ingredients in a small bowl, or lightly pulse in a blender until desired consistency is reached.
Quick Apple Pickled Onions
Ingredients: 250ml Apple Vinegar, 2tbsp sugar, 1/4tsp salt, 3 red onions finely sliced.
Method: Mix the vinegar, sugar, and salt until dissolved. Place onions in a clean, sterilised jar and cover with the vinegar mixture. Leave for at least one hour.
Dressed Steamed Vegetables
Ingredients: 500g carrots, beetroot or greens of your choice. 1tbsp Apple Vinegar, a drizzle of Olive Oil, Salt and pepper.
Prepare and cook vegetables by steaming them. Once cooked toss with Apple vinegar and Olive Oil, season with salt and pepper and serve.
Chimichurri
Ingredients: 20g finely chopped fresh flatleaf parsley, 1tbsp finely chopped fresh oregano leaves, 2 crushed garlic cloves, 1 long finely chopped red chilli, 2 tbsp Apple Vinegar, ½ tsp salt, 125ml Early Harvest Extra Virgin Olive Oil, 1/4tsp pepper.
Method: Add ingredients to a blender, pulse until combines with a fine, but not completely smooth consistency. Leave to stand for an hour, the use to dress grilled vegetables, fish or meat.
Celeriac Remoulade
Ingredients: 7tbsp mayonnaise, 3 tbsp Dijon mustard, 1tbsp Apple vinegar, 650g grated celeriac, salt and pepper.
Method: Mix the mayonnaise, mustard, and vinegar together, season with salt and pepper. Stir the grated celeriac into the mixture and serve on toast.
Apple Vinegar Pan Sauce
After sautéing or roasting a piece of meat in a pan, pour off the fat, leaving about 1tbsp for flavour. Return the pan to the heat and add the vinegar to cover the pan by about 1/2cm. Scrape the caramelized bits at the bottom and cook the liquid until it reduces by half, then add stock (or butter, cream or olive oil) and reduce to make a sauce, then season with salt and pepper.