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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)

 

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.

 

POACHED EGGS WITH ACV

Instructions:

  1. Fill a saucepan with 4 cups of water and bring it to a gentle simmer.
  2. Add 1–2 teaspoons of Fairchild’s Organic Apple Cider Vinegar. This helps the egg whites set more quickly for perfectly poached eggs.
  3. Crack each egg into a small cup or ramekin.
  4. Gently slide the egg into the simmering water.
  5. Cook for 3–4 minutes for soft, runny yolks, or slightly longer for firmer yolks.
  6. Carefully lift the egg out using a slotted spoon.
  7. 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:

  1. In a small pot, combine the apple cider vinegar, water, salt, and sugar. Bring to a gentle boil and stir until dissolved.
  2. Pack your chosen vegetables tightly into a clean jar and add any preferred spices.
  3. Carefully pour the hot brine over the vegetables, ensuring they are fully submerged.
  4. Allow the jar to cool to room temperature, then seal and refrigerate.
  5. 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.