Apple cider vineger

“*=* Always Thinking *=*”

Level 8

Since: Nov 12

Greensburg, IN

#1 Aug 25, 2014
Unless you’ve been living under a rock, chances are you’ve heard about the much-touted health benefits of vinegar—in particular, apple cider vinegar. The ancient condiment—the earliest known use of vinegar dates back more than 10,000 years and has been used as both food and medicine—is enjoying a real resurgence lately. “Cleansing diets and juicing have become so popular, and I think that’s created the recent buzz around vinegar,” says Bonnie Taub-Dix, registered dietitian and author of “Read It Before You Eat It.”

“Goddess in my own little world”

Since: May 07

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#2 Aug 25, 2014
The health benefits of cider vinegar is nothing new, but it has recently gained more attention. I prefer the "mother" of vinegars - BRAGG. It's organic, raw, unfiltered and unpasteurized. In its denatured form, it's healthier then the processed version we're all so familiar with. Never take it straight from the bottle though as vinegar is strong and can burn the lining of your throat and esophagus. ACV can help with indigestion, heartburn or GERD and can have other medicinal properties as well. Just start small and dilute with enough water or other beverage. If diluting with juice, remember that juice is acidic and mixed with the vinegar, can be caustic.

“Goddess in my own little world”

Since: May 07

Location hidden

#3 Aug 25, 2014
Correction: Should be - In its denatured form, it's less healthier then the organic version.

Level 6

Since: Apr 12

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#4 Aug 25, 2014
Thanks for your input. I drink it daily, few drops in a glass of Luke warm water. I feel great. An
Irish old lady told me about it few years ago and I can't thank her enough. God bless her. Please
Add your input if you know it's benefits.

“Groooovin'”

Since: Feb 14

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#5 Aug 25, 2014
...and..a MOONSHINE Chaser!!!

“Hi!”

Level 2

Since: Jun 12

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#6 Aug 25, 2014
Pickled Red Onions

1 medium red onion, thinly sliced
½ cup apple cider vinegar
1 cup warm water
1 tablespoon sugar
1½ teaspoons Kosher salt
INSTRUCTIONS
Combine vinegar, water, sugar, and salt in a medium bowl. Whisk together until sugar and salt is fully dissolved.
Place onion in a jar or bowl (I like to use a mason jar). Pour vinegar mixture over the onions and let sit at room temperature for at least 1 hour if you're in a rush. Preferably, cover jar or bowl and place in refrigerator for at least 1 day. Pickled onions will last for a few weeks stored in the refrigerator.
Use pickled onions to top tacos, nachos, sandwiches, salads, and more!

Level 6

Since: Apr 12

Location hidden

#7 Aug 25, 2014
Petal Power wrote:
...and..a MOONSHINE Chaser!!!
Sir this is not a place of jokes. Explain it in English.

Level 6

Since: Apr 12

Location hidden

#8 Aug 25, 2014
Brandiiiiiiii thanks for your recipe. I love pickled onions.

“Hi!”

Level 2

Since: Jun 12

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#9 Aug 25, 2014
Humhainna wrote:
Brandiiiiiiii thanks for your recipe. I love pickled onions.
You are welcome!

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