I'm not a huge fan of apple cider, warm or cold, so I stayed away from the cider vinegars that I used to see at the bulk store and the health food store. I think the reasoning behind my buying some for the first time many years ago was the retro glass jug it came in (not the one pictured above), sort of like a magician's apothecary vessel holding misting potion, AND the cheap price (I believe $2.99 for 3L) for something natural, aged in wood, unpasteurized and naturally fermented. Who could resist the temptation?
Apple Cider Vinegar (ACV) soon became a regular in my ever growing assortment of vinegars and oils. I liked the tangy almost harsh taste; it has none of the sweetness of a balsamic vinegar. I think it's more like a wine vinegar, slightly fruity with musk tones. I actually bought this particular batch for my dog, Simon. I feed him a raw food dinner and the apple cider vinegar is supposed to have numerous pet benefits: adding it to raw ground beef reduces any bacteria the meat may contain; it is also a natural flea preventative and it makes coats shiny and healthy.
ACV is an age-old folk remedy for a staggering away of common ailments: pet and environmental allergies; high cholesterol; sinus infections; the flu; chronic fatigue; candida; sore throats; itchy dry skin conditions like dermatitis; and even arthritis (helps the last one in animals too). I wondered how ACV could be a positive medicine for candida when typically you are encouraged to avoid alcohol and acid during a high yeast growth period because it kills off the good bacteria. Over on the website Earth Clinic Folk Remedies I found an explanation: "Apple Cider Vinegar in itself is alkaline because of its "ash" content, which means if the apple cider vinegar was burned, what is left over becomes ash. When you check for the pH of that ash and dissolve it with water, the content is alkaline. Whenever our body digests anything, it undergoes oxidation, which is similar to burning and the end result is that you can determine whether the end product was alkaline or acid. Apple Cider Vinegar has anti-fungal, anti-bacterial, and anti-viral properties, primarily coming from the malic acid and acetic acid portion of the vinegar. Apple cider vinegar acts as a buffer in the body because the acetic acid reacts with base or acid compounds to form an acetate, therefore rendering them chemically bioavailable for the body's utilization. Additionally, Apple Cider Vinegar can reduce the toxicity of certain compounds by converting the toxin into an acetate compound, which is less toxic. This is why they are ideal for insect bites and certain skin allergies. While Apple Cider vinegar in itself is considered alkaline, a chemically pure vinegar (acetic acid) is neither acid nor basic forming as it leaves no ash as the entire portion, when burned evaporates completely".
Potato Salad with Apple Cider Vinegar Dressing
1/2 cup apple cider vinegar
1/2 cup olive oil
2 tablespoons dijon mustard
3 large garlic cloves, minced
3 tablespoons capers, rinsed, drained and chopped
1 tablespoon each fresh marjoram and fresh thyme, chopped
As far as the potato salad goes, you can prepare it however you like. For this very basic picnic table potato salad dish, I simply boil 3 pounds of small red skinned potatoes until they break apart when pierced with a fork. I drain them, place them in a large ceramic platter, and coat with the dressing while they are still warm/hot. The ACV seems like a high ration with the olive oil (i.e. half to half) but because it gets soaked into the potatoes, it seems less vinegary and instead adds a welcome punch. I chop up some red onion and toss that in to. The fresh herbs carry the rest of it.