Fairchild's ACV Recipe

ACV MOCKTAIL WITH ORANGE & MINT

Recipe:

• ½ large navel orange, freshly juiced (plus extra slices for serving)
• 1 tablespoon fresh lemon juice
• 2 teaspoons Fairchild’s Organic Apple Cider Vinegar
• 1 – 2 teaspoons raw, unblended honey (adjust to taste)
• 5 – 6 fresh mint leaves
• 1 cup sparkling water
• Ice cubes

Optional: Lightly bruise the mint leaves before adding to release more aroma.

 

SPARKLING RASPBERRY LIME

Recipe:

• 2 teaspoons raspberry preserves or jam
• 1 tablespoon Fairchild’s Organic Apple Cider Vinegar
• 1 teaspoon lime juice
• A pinch of sea salt
• 12 oz (350ml) unsweetened, unflavoured soda water, chilled
• Ice cubes
• Garnish: Fresh lime slices and/or raspberries

Tip: Stir the raspberry preserves well with the ACV and lime juice before adding soda water to ensure a smooth, well-balanced drink.

Recipe by: Whole Food Bellies

 

GINGER ACV MOCKTAIL

Recipe:

• 2 tablespoons Fairchild’s Organic Apple Cider Vinegar
• 1 cup sparkling water
• 1 teaspoon fresh ginger, grated
• Ice cubes (optional)
• Lemon slices or mint leaves for garnish (optional)

 

GRAPEFRUIT APPLE CIDER VINEGAR DRINK

Recipe:

• 120 ml fresh grapefruit juice
• 2 tablespoons Fairchild’s Organic Apple Cider Vinegar
• 250 ml cold water or sparkling water
• 1-2 teaspoons raw and unblended honey
• Ice cubes
• Grapefruit slices

 

BLUEBERRY MINT ACV SPARKLER

Recipe:

• 10 fresh mint leaves
• 1 tablespoon Fairchild’s Organic Apple Cider Vinegar
• 1 tablespoon raw and unblended honey
• 1 teaspoon lime juice
• 1/3 cup blueberries (fresh or frozen), plus extra for garnish
• Sparkling water

 

FLAVOURFUL MEAT MARINADE

Recipe:

• ½ cup Fairchild’s Organic Apple Cider Vinegar
• 2 tablespoons olive oil
• 1 teaspoon minced garlic
• Sea salt & pepper, to taste

Tip: Marinate your meat for at least 30 minutes (or overnight for deeper flavour) before cooking.

 

TASTY SALAD DRESSING

Recipe:

• ¼ cup Fairchild’s Organic Apple Cider Vinegar
• ¼ cup extra virgin olive oil
• ½ teaspoon Dijon mustard
• Sea salt & pepper, to taste

Tip: Whisk all ingredients together until well combined, or shake in a jar for a quick and easy dressing.

 

FIRE CIDER

Ingredients:

• 1 quart (4 cups) Fairchild’s Organic Apple Cider Vinegar
• About 1/3 cup grated horseradish
• About 1/3 cup grated fresh ginger root
• 1/4 cup peeled and diced turmeric root (or 2 tablespoons dried turmeric powder)
• 6 cloves garlic, minced
• 1/2 cup onion, peeled and diced
• 1–2 cayenne peppers, halved
• 1 large lemon, sliced with rind on
• 2 tablespoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
• 2 tablespoons fresh thyme, chopped (or 1 teaspoon dried thyme)
• 1/2 cup fresh parsley, chopped
• 1 cinnamon stick, a few allspice berries, and a few whole cloves (optional)
• 1 teaspoon black peppercorns
• 1/4 cup raw honey

Instructions:

1. Add all ingredients except the honey into a large clean glass jar.
2. Pour the apple cider vinegar over the ingredients until fully covered.
3. Seal the jar tightly and shake gently.
4. Store in a cool, dark place for 3–4 weeks, shaking the jar once daily.
5. After infusing, strain the mixture through a fine sieve or cheesecloth into a clean bottle or jar.
6. Stir in the raw honey and adjust to taste.
7. Refrigerate and enjoy as a wellness tonic, salad dressing base, or flavourful ingredient in recipes.

Suggested Use:

Take 1–2 tablespoons daily, or dilute with warm water for a soothing drink.

 

CUCUMBER SALAD

Recipe:

• 2 large cucumbers, thinly sliced
• 2 tablespoons fresh dill, chopped
• 2 tablespoons fresh parsley, chopped
• ¼ red onion, thinly sliced

Dressing:

• 3 tablespoons Fairchild’s Organic Apple Cider Vinegar
• 1 tablespoon olive oil
• 1 teaspoon raw and unblended honey
• Salt and black pepper, to taste
• Toss and let it marinate in the fridge for 30 minutes

 

POACHED EGGS WITH ACV

Instructions:

• Fill a saucepan with 4 cups of water and bring it to a gentle simmer.
• Add 1–2 teaspoons of Fairchild’s Organic Apple Cider Vinegar. This helps the egg whites set more quickly for perfectly poached eggs.
• Crack each egg into a small cup or ramekin.
• Gently slide the egg into the simmering water.
• Cook for 3–4 minutes for soft, runny yolks, or slightly longer for firmer yolks.
• Carefully lift the egg out using a slotted spoon.
• Season to taste, plate, and enjoy on toast, salads, or your favourite breakfast dishes.

 

QUICK PICKLES WITH ACV

Ingredients:

• 1 cup Fairchild’s Organic Apple Cider Vinegar
• 1 cup water
• 1-2 teaspoons salt
• 1-2 teaspoons sugar (optional)
• Your choice of veggies: cucumbers, carrots, radishes, or onions

Instructions:

• In a small pot, combine the apple cider vinegar, water, salt, and sugar. Bring to a gentle boil and stir until dissolved.
• Pack your chosen vegetables tightly into a clean jar and add any preferred spices.
• Carefully pour the hot brine over the vegetables, ensuring they are fully submerged.
• Allow the jar to cool to room temperature, then seal and refrigerate.
• Your quick pickles will be ready in 1–2 days — tangy, crisp, and perfect for snacking, sandwiches, salads, or as a topping for your favourite dishes.

 

QUICK PICKLED RED ONIONS

Ingredients

• 1 large red onion, thinly sliced
• ½ cup Fairchild’s Organic Apple Cider Vinegar
• ½ cup water
• 1 tbsp raw, unblended honey (or maple syrup)
• 1 tsp sea salt

Directions

• Thinly slice the red onion and place it in a clean glass jar or container.
• In a small bowl or measuring cup, whisk together the Fairchild’s Organic Apple Cider Vinegar, water, honey, and sea salt until dissolved.
• Pour the pickling liquid over the onions, ensuring they are fully submerged.
• Let the onions sit at room temperature for 30 minutes, or refrigerate for at least 1 hour for a stronger flavour.
• Serve as a topping for salads, sandwiches, tacos, burgers, grain bowls, or wraps.

Storage: Keep refrigerated in an airtight container for up to 2 weeks.

Tip: Add a few peppercorns, garlic slices, or fresh herbs for extra flavour.