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How to Make Apple Cider Vinegar at Home

Apple Cider Vinegar with Mother Preparation Method


  • A box of apples.

Preparation Method

  • Bring fresh apples, cut them and put them in a glass jar, tightly closed and leave them for thirty days.
  • Remove the lid from the jar and close it with a cloth that allows air to enter, and leave it for fifty days or more, as the liquid begins to form at the bottom of the jar.
  • Squeeze the apples with your hands or put them in a cloth and squeeze them to get all the liquid out. Store the vinegar in a jar for use.

Quinoa Salad with Apple Cider Vinegar

Preparation time: 30 minutes; Cooking time: 30 minutes; Serves 4 people

The Ingredients

  • Four cups of fresh arugula (wild rocket).
  • A third of a cup of olive oil.
  • A cup of quinoa.
  • A tablespoon of honey.
  • Two cups of fresh lettuce.
  • Half a cup of each: roasted almonds, cranberries.
  • Two tablespoons of apple cider vinegar.
  • A bunch of coriander, small in size.
  • Two beetroot slices.
  • Two carrots coarsely grated.
  • Half a teaspoon of salt.
  • Juice of half an orange.
  • A piece of apple, sliced.
  • Lemon juice.

Preparation Method

  • Rinse the quinoa under the tap in a small strainer, and filter it from the water.
  • Fry the quinoa in a saucepan over a medium heat with a little oil, then add warm water to it and cover it completely, reduce the heat and leave it for half an hour until it is cooked.
  • Mix all the chopped vegetables together, and add each of: carrots, apples, cranberries and beetroots in a large bowl and stir them together.
  • Put a little marinade on the vegetables and stir them, add an amount of the seasoning also to the quinoa, then add them to some and stir them together.
  • Serve the salad in a serving dish and decorate it with almond slices.
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Chicken Quesadilla with Apple Cider Vinegar

Preparation time: 30 minutes; cooking time: 30 minutes; serves seven people


  • A tablespoon each of: tomato paste, chili and corn oil.
  • Two boneless chicken breasts, cut into cubes.
  • A cup of shredded cheddar cheese.
  • Two tablespoons of apple cider vinegar.
  • Half a teaspoon each of: black pepper, dried coriander, salt, cinnamon and cumin.
  • Six loaves of tortilla chips.
  • A clove of crushed garlic.
  • Four tablespoons of sour cream or labneh.
  • A finely chopped onion.
  • A package of corn.
  • Half a century of red pepper, cut into squares.

How To Prepare

  • Mix: tomato paste, spices, chicken, chili and vinegar together in a large bowl, then cover and put in the refrigerator for thirty minutes.
  • Put the oil in a saucepan on the fire until it heats up, then add the chopped onion to fry it, add the seasoned chicken and stir it until it dries up a little.
  • Add garlic and red pepper to the pot and stir until it wilts, then add the corn and stir it with them and remove the pot from the fire.
  • Put a tortilla chip in a frying pan greased with a spoonful of labneh and put it on medium heat, then add an appropriate amount of the chicken mixture, sprinkle a little cheese on it and cover it with a second layer of tortilla with pressure on it.
  • Leave the tortilla until it is brown, then turn it on the other side and brown it, and put a spoonful of labneh on the top layer of it with a quantity of the chicken mixture and sprinkle it with cheese also while covering it with a third piece of tortilla to form layers and fry it as before.
  • Put the roasted quesadillas on a plate and put them in the warm oven, cut into quarters and serve hot.

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