Type what you have

Ingredients

• ✓ apple cider vinegar
• sugar
• water

Instructions

1. 1 In a saucepan, stir together the sugar, water and vinegar. Bring to a full rolling boil over medium-high heat. Continue to boil for about 15 minutes, or until the mixture turns a deep golden brown, or use a candy thermometer. The temperature should reach 300 degrees F (149 degrees C). Remove from the heat, and pour onto two well buttered heavy dinner plates.
2. 2 When the candy begins to harden, pull from around the edges of the plates. Stretch into long ropes and cut into pieces with kitchen scissors, giving each piece a twist. Cool completely before storing in an airtight tin. Be careful! The candy will be very hot while pulling and cutting.

By John J Pacheco

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• water
• grapeseed oil
• vanilla extract

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5-inch loaf pan.
2. 2 Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix in water, grapeseed oil, vanilla extract, and apple cider vinegar. Mix together until smooth. Pour batter into the prepared loaf pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.

By Rita

Ingredients

• ✓ apple cider vinegar
• lemon flavored gelatin mix
• lime flavored gelatin mix
• water
• celery
• green olive
• carrot

Instructions

1. 1 Gather the ingredients.
2. 2 In a large bowl, stir together the lemon gelatin mix, lime gelatin mix, and boiling water until gelatin has dissolved. Stir in the apple cider vinegar, cover, and refrigerate for about 1 hour to thicken.
3. 3 When the gelatin is thick but not set, stir in the celery, olives, and carrot so they are evenly dispersed throughout.
4. 4 Pour into a 1 quart mold and refrigerate until firm, at least 3 hours. To serve, unmold onto a plate.

By Maureen Kilzer

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• sugar
• cocoa powder
• baking soda
• salt
• vegan buttery spread
• soy milk
• coffee
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch round cake pan.
2. 2 Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl, whisking until smooth. Cut in buttery spread using a pastry cutter or 2 knives until it is the size of small peas and flour mixture is evenly coated.
3. 3 Pour soy milk, coffee, vinegar, and vanilla extract into the bowl. Blend with an electric mixer until smooth; beat for 2 minutes more. Pour batter into the prepared pan.
4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for at least 10 minutes before inverting onto a wire rack or serving plate.

By Julia Skala

Ingredients

• ✓ apple cider vinegar
• apple
• sugar
• brown sugar
• egg
• vanilla extract
• butter
• all-purpose flour
• cocoa powder
• baking powder
• cinnamon
• nutmeg
• sea salt
• all-purpose flour
• chocolate chip

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan and dust with flour.
2. 2 Place apples in a bowl and sprinkle with vinegar. Set aside.
3. 3 Whisk white sugar, brown sugar, eggs, and vanilla extract together in a large bowl until well combined and pale brown. Add melted butter and whisk until smooth. Add flour, cocoa powder, baking powder, cinnamon, nutmeg, and salt. Whisk until brownie batter is well combined.
4. 4 Sprinkle 2 tablespoons flour over apples in the bowl and toss to coat. Fold floured apples and chocolate chips into the brownie batter; batter will be thick. Spread batter evenly into the prepared pan.
5. 5 Bake in the preheated oven until top is no longer shiny and a toothpick inserted in the center comes out clean, about 30 minutes, but check after 25 minutes and do not overbake.

By Karen Chow

Ingredients

• ✓ apple cider vinegar
• almond milk
• all-purpose flour
• sugar
• baking powder
• baking soda
• salt
• coconut oil
• vanilla extract

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin pans or line with 18 paper baking cups.
2. 2 Pour apple cider vinegar into a 2-cup measuring cup. Fill with almond milk to make 1 1/2 cups. Let stand until curdled, about 5 minutes.
3. 3 Whisk together flour, sugar, baking powder, baking soda, and salt in a large bowl. Whisk together almond milk mixture, coconut oil, and vanilla in a separate bowl. Pour wet ingredients into dry ingredients and stir just until blended. Spoon batter evenly into the prepared cups.
4. 4 Bake in the preheated oven until tops spring back when lightly pressed, 15 to 20 minutes. Cool in the pan set over a wire rack.
5. 5 Arrange cooled cupcakes on a serving platter. Frost with desired frosting.

By cornfairy

Ingredients

• ✓ apple cider vinegar
• cinnamon
• cream cheese frosting
• walnut
• clove
• nutmeg
• cinnamon
• baking soda
• baking powder
• rolled oat
• all-purpose flour
• pumpkin puree
• vanilla extract
• butter
• vegetable oil
• brown sugar
• sugar
• milk

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Pour the milk into a small bowl, and stir in the vinegar. Set aside.
2. 2 Mix the flour together with rolled oats, baking powder, baking soda, cinnamon, nutmeg, and cloves in a bowl.
3. 3 Beat the white sugar, brown sugar, vegetable oil, butter, milk mixture, and vanilla together in a mixing bowl until smooth and well blended. Add the pumpkin and beat again until smooth. Gradually stir in the flour mixture until evenly blended. Mix in the walnuts. Pour the batter into the prepared baking dish.
4. 4 Bake in preheated oven until the top is golden brown and a toothpick inserted in the center comes out clean, about 45 minutes. Cool on a rack.
5. 5 Meanwhile, mix the frosting with 1/4 teaspoon cinnamon in a bowl. When the cake is completely cool, spread over the top.

By Jessica B

Ingredients

• ✓ apple cider vinegar
• whole wheat flour
• brown sugar
• cocoa powder
• baking soda
• salt
• water
• banana
• canola oil
• chocolate chip
• peanut butter
• margarine
• coconut milk
• vanilla extract
• confectioners' sugar

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 24 muffin cups or line with paper liners.
2. 2 Whisk whole wheat flour, brown sugar, cocoa powder, and salt together in a large bowl.
3. 3 Stir water, banana, canola oil, and apple cider vinegar together in a separate bowl; add to flour mixture and blend until batter is smooth. Stir in chocolate chips. Pour batter into prepared muffin cups.
4. 4 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Transfer cupcakes to wire wracks to cool completely.
5. 5 Beat peanut butter and margarine together in a bowl with an electric mixer; add coconut milk and vanilla. Gradually beat confectioners' sugar into peanut butter mixture until icing is well-mixed.
6. 6 Top cooled cupcakes with icing.

By Roxieheart

Ingredients

• ✓ apple cider vinegar
• shortening
• white sugar
• egg
• cocoa powder
• red food coloring
• self-rising flour
• salt
• buttermilk
• vanilla extract
• baking soda
• margarine
• confectioners' sugar
• vanilla extract
• walnut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10 inch cake pans.
2. 2 Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Room-temperature eggs should be added one at a time, allowing each egg to blend into the shortening mixture before adding the next. Mix the cocoa and red food coloring in a separate bowl and stir into the shortening mixture. Combine the flour and salt. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Stir in vanilla extract. In another separate bowl, mix the vinegar and baking soda. Fold in the vinegar mixture while fizzing; mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack before frosting.
4. 4 To make frosting: Cream together margarine and confectioner's sugar, then add vanilla extract. Beat until light and fluffy. Frost cooled cake and sprinkle with walnuts.

By SNEAKIEME

Ingredients

• ✓ apple cider vinegar
• ✓ apple cider vinegar
• water
• egg
• walnut
• raisin
• allspice
• nutmeg
• clove
• salt
• vanilla extract
• cinnamon
• brown sugar
• all-purpose flour
• lemon
• apple
• ice water
• water
• salt
• butter
• all-purpose flour

Instructions

1. 1 Combine flour, butter, and salt in a food processor. Pulse until mixture resembles coarse crumbs.
2. 2 Stir water and vinegar together in a bowl.
3. 3 Pour 1/2 the water mixture into the flour mixture in the food processor. Pulse to combine. Pour in remaining water mixture and pulse until dough just starts to come together but is still crumbly.
4. 4 Turn dough out onto a wooden surface. Pat into a round shape and cut into 3 equal pieces. Form each into a disc about 5 inches wide, wrap each in plastic wrap, and refrigerate until ready to use.
5. 5 Toss apples and lemon juice together in a bowl. Sprinkle flour over apples and toss to coat. Gently mix in brown sugar, cinnamon, vanilla extract, salt, cloves, nutmeg, and allspice until apples are thoroughly coated. Fold in raisins and walnuts.
6. 6 Preheat the oven to 350 degrees F (175 degrees C).
7. 7 Flour a work surface and roll out 2 of the 3 dough pieces into a rectangle about 12x18 inches in size and about 1/4-inch thick. Gently place crust into a 10x15-inch jelly roll pan and press dough into corners. Trim excess dough so there is only 1 inch of overhang on all sides. Gently fold overhanging dough underneath itself and crimp along all edges of the pan. Use a fork to poke indentations sporadically in the bottom of the crust to prevent bubbling.
8. 8 Pour filling into the crust and spread out evenly.
9. 9 Roll out remaining dough piece on a floured surface to 1/4-inch thickness. Use decorative cookie cutters to cut out several pieces of pie dough and place cut-outs on top of filling in a pattern.
10. 10 Beat egg and water together in a bowl. Gently brush egg wash over the edges of the pie crust and on the pie crust cut-outs.
11. 11 Bake in the preheated oven until crust is golden brown and apples are soft when gently pierced with a knife, 55 to 65 minutes. Allow to cool completely before cutting and serving, about 30 minutes.

By Kim

Ingredients

• ✓ apple cider vinegar
• sugar
• heavy cream
• salt
• cinnamon
• baking powder
• butter
• brown sugar
• all-purpose flour
• brown sugar
• maple syrup
• butter
• lemon
• apple
• pastry
• brown sugar
• bacon

Instructions

1. 1 Preheat oven to 400 degrees F (200 degrees C). Place bacon on a baking sheet and sprinkle 1 tablespoon brown sugar over the top.
2. 2 Bake in the preheated oven until crisp, 10 to 20 minutes.
3. 3 Line a 9-inch springform pan with pie crust pastry; refrigerate.
4. 4 Combine apples and lemon juice in a bowl and toss to coat.
5. 5 Melt 1/4 cup butter in a large skillet over medium-low heat; add maple syrup and 1/3 cup brown sugar. Bring to a boil, lower heat, and simmer until mixture is reduced by half, about 5 minutes. Carefully add apples and stir well to coat. Cook until apples just start to soften and get a bit of color on them, about 5 minutes. Return the apples to the bowl leaving behind the sweet syrup.
6. 6 Stir vinegar into sweet syrup; simmer until syrup is reduced and consistency of maple syrup, about 5 minutes. Carefully pour syrup over the apples. Cool for 10 minutes.
7. 7 Combine flour, 1/4 cup brown sugar, 1/4 cup unsalted butter, baking powder, cinnamon, and salt in a food processor; pulse until crumbly. Break bacon into pieces, add to food processor, and pulse until combined with the crumble.
8. 8 Tip apples into the pie crust in the springform pan. Fold dough over part of the apple filling to form an edge. Crimp the edges between your fingers. Top the apple filling with the crumble. Brush crust with cream and top with white sugar.
9. 9 Bake pie in the preheated oven until the juices bubble and the crust is deeply golden, about 1 hour. If the crust starts to brown too quickly turn the oven down to 350 degrees F (175 degrees C).

By Ashley Baron Rodriguez

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• all-purpose flour
• white whole wheat flour
• whole wheat flour
• cornstarch
• baking soda
• soy milk
• coconut oil
• sugar
• egg
• vanilla extract
• confectioners' sugar
• milk
• lemon juice
• coconut flakes

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Butter and flour an 8x5-inch loaf pan.
2. 2 Sift 1 cup plus 3 tablespoons all-purpose flour, 1 cup plus 3 tablespoons whole wheat flour, cornstarch, and baking soda together into a bowl.
3. 3 Mix soy milk and vinegar together in a small bowl. Let stand until curdled.
4. 4 Beat coconut oil in a stand mixer fitted with the paddle attachment until creamy. Add sugar and beat on medium speed until light and fluffy. Reduce speed to medium-low and beat in eggs one at a time. Scrape down the sides and bottom of the bowl. Stir in soy milk and vanilla on low speed. Add the flour mixture 1/2 cup at a time, mixing on low speed until batter is smooth.
5. 5 Pour batter into the prepared loaf pan.
6. 6 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Place pan on a wire rack on its side and cool for about 10 minutes.
7. 7 Combine 1 cup confectioners' sugar, 2 tablespoons milk, and lemon juice in a small bowl to make glaze. Add more sugar or milk to reach the desired consistency.
8. 8 Remove cake from the loaf pan. Drizzle glaze on top. Sprinkle coconut flakes evenly over the top.

By cookieworshipper

Ingredients

• ✓ apple cider vinegar
• white sugar
• vanilla extract
• butter
• all-purpose flour
• milk
• vanilla extract
• salt
• buttermilk
• cocoa powder
• water
• red food coloring
• egg
• white sugar
• vegetable shortening
• baking soda
• cake flour

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda.
2. 2 Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture.
3. 3 Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans.
4. 4 Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely.
5. 5 To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.

By Lisa Miller

Ingredients

• ✓ apple cider vinegar
• self-rising flour
• cocoa powder
• salt
• baking soda
• vegetable shortening
• white sugar
• egg
• blue food coloring
• blueberry extract
• buttermilk
• butter
• confectioners' sugar
• blueberry extract
• walnut

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch cake pans. Whisk the flour, cocoa powder, salt, and baking soda together in a bowl.
2. 2 Beat the shortening and white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each egg to blend into the mixture before adding the next. Beat in the food coloring, 1 teaspoon blueberry extract, and apple cider vinegar with the last egg. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Pour the batter into prepared pans.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 Beat the butter with the confectioners' sugar until smooth. Beat in 1 teaspoon of blueberry extract, then whip until light and fluffy. Once cake has cooled, spread with icing, and sprinkle with chopped walnuts.

By MrsAtterSon

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• white sugar
• cocoa powder
• baking powder
• espresso powder
• baking soda
• salt
• almond milk
• canola oil
• vanilla extract
• confectioners' sugar
• green tea powder
• almond extract
• vanilla extract
• almond milk

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
2. 2 Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
3. 3 Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
4. 4 While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
5. 5 Allow cupcakes to cool completely before icing, about 1 hour.

By Sandra Garth

Ingredients

• ✓ apple cider vinegar
• coconut oil
• all-purpose baking flour
• pumpkin pie spice
• baking powder
• baking soda
• salt
• almond milk
• pumpkin puree
• coconut sugar
• olive oil
• vanilla extract
• powdered sugar
• almond milk
• maple syrup
• pumpkin pie spice

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a donut pan with coconut oil.
2. 2 Sift flour, pumpkin pie spice, baking powder, baking soda, and salt together into a large bowl. Stir in almond milk, pumpkin puree, coconut sugar, olive oil, cider vinegar, and vanilla until well combined. Transfer batter to a zip-top bag.
3. 3 Snip off one corner of the bag and pipe batter into the prepared donut pan. If batter is looking a little uneven, carefully shake or tap the pan to settle it.
4. 4 Bake in the preheated oven until a toothpick inserted in the center of the donuts comes out clean, about 18 minutes. Cool in the pan for 15 minutes, then remove donuts to a wire rack and cool to room temperature, about 20 more minutes.
5. 5 Meanwhile, whisk powdered sugar, almond milk, maple syrup, and pumpkin pie spice in a bowl until smooth.
6. 6 Dip cooled donuts into the icing to coat. Refrigerate until icing has set, about 30 minutes.

By Happy as a Yam

Ingredients

• ✓ apple cider vinegar
• soy milk
• all-purpose flour
• sugar
• baking soda
• baking powder
• salt
• canola oil
• water
• lemon juice
• vanilla extract
• almond extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8x8-inch baking dish.
2. 2 Stir soy milk and vinegar together in a large glass measuring cup.
3. 3 Whisk flour, sugar, baking soda, baking powder, and salt together in a bowl.
4. 4 Briskly stir canola oil, water, lemon juice, vanilla extract, and almond extract into soy milk mixture using a fork; stir into flour mixture until batter is lump-free. Pour batter into the prepared baking dish.
5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes.

By Christine

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• sugar
• baking powder
• apple pie spice
• salt
• applesauce
• sparkling apple cider
• butter
• egg
• powdered sugar
• apple pie spice
• apple cider
• caramel extract

Instructions

1. 1 Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
2. 2 Combine flour, sugar, baking powder, apple pie spice, and salt in a large bowl. Whisk together.
3. 3 Combine applesauce, sparkling apple cider, melted butter, egg, and vinegar in a small bowl; whisk until well combined. Add wet ingredients to the dry ingredients using a spatula and blend until just combined. Using a spring-hinged ice cream scoop, fill each individual cavity of the silicone donut mold with 2 tablespoons batter. Place mold into the air fryer basket.
4. 4 Decrease temperature to 350 degrees F (175 degrees C) and cook for 8 minutes. Carefully turn out the donut bites and cook for an additional 2 minutes.
5. 5 Remove donut bites from the basket when done and let cool completely on a wire rack before glazing, about 30 minutes.
6. 6 Combine powdered sugar and apple pie spice in a small bowl and whisk together. Add sparkling apple cider and caramel extract; whisk together until the glaze is smooth.
7. 7 Dip each donut bite into the glaze, rolling it so that all sides are covered with the glaze. Set on a wire rack to allow the glaze to dry and harden before eating.

By thedailygourmet

Ingredients

• ✓ apple cider vinegar
• cooking spray
• almond milk
• vegan margarine
• white sugar
• all-purpose flour
• baking powder
• vanilla extract
• peach
• brown sugar
• white sugar
• cornstarch
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch square baking pan with cooking spray.
2. 2 Combine almond milk and vinegar in a small bowl; set aside about 5 minutes.
3. 3 Beat margarine and 2 tablespoons white sugar together in a large bowl with an electric mixer until creamy. Cut in flour and baking powder using a fork or pastry blender until mixture resembles coarse crumbs. Stir in almond milk mixture and vanilla extract until just combined; set aside biscuit mixture.
4. 4 Toss peaches, brown sugar, ¼ cup white sugar, cornstarch, and cinnamon together in a bowl to coat; transfer to the prepared pan. Top with biscuit mixture.
5. 5 Bake in the preheated oven until biscuit tops are lightly browned, 40 to 45 minutes. Serve warm.

By My Hot Southern Mess

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• white sugar
• cocoa powder
• baking soda
• salt
• water
• vegetable oil
• egg
• vanilla extract
• cream cheese
• semisweet chocolate chip
• walnut

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
2. 2 Whisk flour, 1 cup sugar, cocoa powder, baking soda, and ½ teaspoon salt together in a large bowl. Add water, oil, eggs, vinegar, and vanilla extract; mix well. Divide batter among the prepared muffin cups.
3. 3 Beat cream cheese, remaining ⅓ cup sugar, and remaining ⅛ teaspoon salt together in a separate bowl with an electric mixer until well combined; fold in chocolate chips. Drop filling by tablespoonfuls into center of batter for each cupcake; sprinkle with walnuts.
4. 4 Bake in the preheated oven until a toothpick inserted into centers comes out clean, 25 to 30 minutes. Cool in the tins for 10 minutes before transferring to a wire rack to cool completely.

By Rachel Hagedorn

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• white sugar
• cinnamon
• salt
• cream of tartar
• butter
• water
• apple
• white sugar
• all-purpose flour
• cinnamon
• salt

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Position rack in the bottom third of oven.
2. 2 Whisk 2 ½ cups flour, 2 tablespoons sugar, 1 teaspoon cinnamon, 1 ½ teaspoons salt, and cream of tartar in a large bowl. Drizzle in butter; stir until just combined and crumbly.
3. 3 Transfer 1 ¼ cups crust mixture to a separate bowl; add ¼ cup sugar and 1 teaspoon cinnamon. Knead with your fingertips until well combined but still crumbly. Cover with plastic wrap; freeze crumb topping until ready to use.
4. 4 Pour vinegar and water into remaining crust mixture; mix to form a dough. Transfer to a lightly floured work surface; knead until smooth. Press dough into the bottom and up sides of a 9-inch pie plate using a flat-bottomed measuring cup to smooth the bottom crust; crimp edges with a lightly floured fork. Freeze until ready to use.
5. 5 Toss apples, ½ cup sugar, 3 tablespoons flour, 1 teaspoon cinnamon, and ¼ teaspoon sea salt together in a large bowl. Pile into crust; cover with crumb topping.
6. 6 Bake on the bottom rack in the preheated oven until lightly browned, about 20 minutes. Reduce oven temperature to 350 degrees F (174 degrees C). Rotate pie 180 degrees.
7. 7 Continue baking until crust is golden brown, about 50 minutes more, covering crust with aluminum foil or a pie shield halfway through. Cool on a wire rack before slicing, about 1 hour.

By Ashley Baron Rodriguez

Ingredients

• ✓ apple cider vinegar
• all-purpose flour
• white sugar
• baking powder
• salt
• butter
• egg yolk
• vanilla extract
• blueberry
• raspberry
• blackberry
• white sugar
• cornstarch
• lemon juice
• lemon zest
• cayenne pepper

Instructions

1. 1 Gather the ingredients. Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Make crumble: Combine flour, sugar, baking powder, and salt in a large bowl. Whisk until thoroughly combined. Grate in frozen butter, stopping occasionally to toss butter into flour mixture until coated.
3. 3 Stir in egg yolks and vanilla with a fork until egg is mostly absorbed. Add 1 teaspoon vinegar; mix briefly. Use your hands to finish mixing, squeezing until clumps form, but mixture remains mostly dry. Add more vinegar if needed. Set crumble aside.
4. 4 Make filling: Combine blueberries, raspberries, and blackberries in another large bowl. Add sugar, cornstarch, lemon juice, lemon zest, and cayenne pepper. Mix until well combined and sugar and cornstarch are mostly dissolved.
5. 5 Place about 1/2 of the crumble mixture into the bottom of a 2-quart baking dish. Press mixture down using a flat cup until well compacted. Spread berry filling on top. Sprinkle remaining crumble mixture over berries, squeezing some of the crumble into clumps.
6. 6 Bake in the preheated oven until top is beautifully browned and berry filling bubbles, 40 to 45 minutes. Let cool to room temperature before serving, about 30 minutes.

By John Mitzewich

Ingredients

• ✓ apple cider vinegar
• water
• egg
• salt
• nutmeg
• almond extract
• cinnamon
• vanilla extract
• lemon juice
• cornstarch
• maple syrup
• ground cherry
• blueberry
• blackberry
• sour cherry
• water
• butter
• salt
• maple syrup
• whole wheat flour

Instructions

1. 1 Combine flour, 2 tablespoons maple syrup, and ½ teaspoon salt in the bowl of a food processor; pulse to combine. Add butter; pulse until mixture has the texture of coarse sand.
2. 2 Mix 9 tablespoons cold water and vinegar together in a small measuring cup; add ½ to the food processor and pulse a few times. Add remaining ½ vinegar mixture; pulse until dough slightly comes together. Divide dough in half; wrap each piece in plastic wrap and form into discs. Refrigerate for at least 1 hour.
3. 3 Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with aluminum foil; place a 9-inch pie plate on top. Set aside.
4. 4 Combine sour cherries, blackberries, blueberries, and ground cherries in a large bowl. Whisk 1 cup maple syrup, cornstarch, lemon juice, vanilla, cinnamon, almond extract, nutmeg, and ¼ teaspoon salt together in a bowl until smooth; pour over berries and toss to combine. Set filling aside.
5. 5 Roll out 1 pie dough disc on a lightly floured surface into a 12-inch circle. Place bottom crust in pie plate. Roll out remaining 1 pie dough disc into a 12-inch circle; cut into 1-inch strips. Pour filling into crust. Moisten the rim of the pie with a small amount of water. Start with the longest strips and lay the first 2 in an X in the center of the pie. Alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Use the shortest strips for the edges of the lattice. Remove any excess overhanging dough; crimp edges to seal.
6. 6 Whisk egg and 1 tablespoon water together in a small bowl until well combined; lightly brush over pie crust. Cover edges of pie crust with aluminum foil to prevent overbrowning.
7. 7 Bake in the preheated oven for 35 minutes. Remove the foil; continue baking until crust is golden and filling is bubbling, 30 to 40 minutes more. Cool completely before serving.

By Kim

Ingredients

• ✓ apple cider vinegar
• water
• thyme

Instructions

1. 1 Combine vinegar, water, and thyme in a multi-functional pressure cooker (such as Instant Pot). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 0 minutes. Allow 5 minutes for pressure to build.
2. 2 Release pressure carefully using the quick-release method according to manufacturer's instructions, about 3 minutes. Let sit for 1 hour to steep.
3. 3 Strain liquid into a clean bottle. Apply to your clean face with cotton pads twice a day, making sure to avoid the eyes.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• red potato
• sea salt

Instructions

1. 1 Place vinegar in a large soup pot and bring to a boil. Add potatoes and boil for 5 minutes. Remove from heat, cover, and let sit for 30 minutes.
2. 2 Line a baking sheet with paper towels. Drain potatoes but do not rinse. Arrange potato slices on the baking sheet, making sure none are overlapping. Cover the top of the potatoes with paper towels. Repeat layers until all potatoes have been dried.
3. 3 Preheat an air fryer oven to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place the basket rack in the top slot. This will act as a shield so that the fan does not blow the chips around once they start to fry.
4. 4 Arrange potatoes slices on the remaining 3 racks and lightly sprinkle with salt. Place racks in the air fryer oven and cook for 10 minutes. Remove the top rack of chips and transfer chips to a plate. Set timer for 2 more minutes and then remove the next highest rack of chips. Set timer for 1 minute for the final rack of chips. Serve immediately.

By Soup Loving Nicole

Ingredients

• ✓ apple cider vinegar
• dijon mustard
• olive oil
• granular sucralose sweetener

Instructions

1. 1 Place vinegar, Dijon mustard, oil, and sugar substitute into a jar with a tight-fitting lid. Close the jar, and shake vigorously to blend. Refrigerate until chilled before using.

By THYMEFORME

Ingredients

• ✓ apple cider vinegar
• mayonnaise
• garlic
• salt

Instructions

1. 1 Place mayonnaise, vinegar, garlic, and salt in a blender; blend until smooth.

By shmu

Ingredients

• ✓ apple cider vinegar
• sugar
• salt
• pepper

Instructions

1. 1 In a medium size jar with a tight fitting lid, combine sugar, vinegar and salt and pepper. Cover tightly and shake for approximately thirty seconds. If necessary, add a few drops of water to thin out dressing. Pour on your favorite salad.

By M DK

Ingredients

• ✓ apple cider vinegar
• vegetable oil
• honey
• garlic

Instructions

1. 1 In a container, combine oil, vinegar, honey, and garlic. Cover, and shake until blended. Set aside for 45 minutes, to allow flavors to combine. Shake again before serving.

By Dawn V.

Ingredients

• ✓ apple cider vinegar
• white sugar
• dill pickle

Instructions

1. 1 Stir sugar and cider vinegar together in a large bowl until sugar is dissolved. Add pickle slices and stir to coat.
2. 2 Pour pickles into a clean jar and seal. Store in refrigerator, flipping the jar daily, for 1 week.

By crimsontide