A smart, tart addition to your pantry
Stored in a BPA free bottle
Unfiltered and unpasteurized, made with "the mother"

Don’t settle for second best in your kitchen—keep your pantry stocked with Swanson Certified Organic Apple Cider Vinegar. Ordinary vinegar may be fine for cleaning, but it can never match the wholesome goodness of raw, unprocessed organic apple cider vinegar. The difference is easy to see and taste. Made exclusively from organically grown apples, our apple cider vinegar is raw, unfiltered and unpasteurized, the way nature intended. That means it still has the “mother,” a natural complex of proteins, enzymes, fiber and friendly bacteria that give it a cloudy appearance. And the flavor stands out because apple cider vinegar contains malic acid, in addition to the acetic acid found in regular vinegar, providing a unique, tangy twist that makes it great for use in marinades, salad dressings, pickling, roasted or steamed vegetables—anywhere you would ordinarily use regular vinegar. See below for some great recipes!

Quick and Easy Apple Cider Vinaigrette

Ingredients:

3/4 cup Swanson Organic Extra Virgin Olive Oil
1/4 cup Swanson Organic Apple Cider Vinegar
Freshly ground Swanson Organic Whole Black Peppercorns (to taste)
Swanson Ultra Himalayan Crystal Salt (to taste)
1/2 tsp Swanson Organic Garlic Powder
1/2 tsp Swanson Organic Oregano Flakes

Directions:

Combine apple cider vinegar and spices in small mixing bowl. Gradually whisk in olive oil until thoroughly blended.

Apple Cider Vinegar Marinade

Ingredients:

2 cups Swanson Organic Apple Cider Vinegar
1/2 cup Swanson Organic Extra Virgin Olive Oil
2 Tbsp soy sauce
2 tsp Arizona Pepper Products Organic Jalapeño Pepper Sauce
2 tsp Swanson Organic Cayenne Pepper
1 Tbsp Annie's Organic Worcestershire Sauce
1 tsp Swanson Ultra Himalayan Crystal Salt
1/2 tsp Swanson Organic Garlic Powder

Directions:

Combine all ingredients in blender and blend well. Allow marinade to sit for at least one hour for flavors to meld prior to using. Reserve 1 cup of marinade for basting. Marinate meat or poultry for at least 3 hours before cooking.

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