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How to Make Apple Cider Vinegar Not Taste so Bad

Research shows that Apple Cider Vinegar aids with weight loss and helps regulate blood sugar. Some studies also suggest that it may improve heart health.

But for many, the health benefits it offers aren’t worth the awful taste it leaves in the mouth. 

Luckily, there are ways to mask the characteristic sour taste of vinegar, and learning how to make Apple Cider Vinegar not taste so bad isn’t tough.

How to Make Apple Cider Vinegar Not Taste so Bad

We did the legwork for you and shortlisted the most effective methods.

apple cider vinegar

#1 Dilute With Water and Mix in a Natural Sweetener

Diluting Apple Cider Vinegar (ACV) with water can help tone down its flavor. But you can go a step further and mask the taste with an all-natural sweetener.

Raw honey and maple syrup are excellent choices and hide the flavor of the vinegar amazingly well. All you have to do is stir in one tablespoon of either sweetener into your glass of ACV water.

Honey is rich in anti-oxidants, and its potassium and vitamin B6 content make your drink a lot healthier. Mixing in maple syrup in your drink or meal will supply your body with calcium, potassium, and zinc it needs to stay healthy and strong.

#2 Make a Spicy Tonic

Spices balance the acidic flavor of Apple Cider Vinegar beautifully. If you don’t think mixing in a bit of honey or maple syrup will do the trick, you can try making a spicy tonic.

To make a spicy tonic, mix ACV with honey, ginger, cayenne pepper, turmeric, lemon, ground cinnamon, and black pepper. Then pour in about eight ounces of warm water and mix everything in. Enjoy!

#3 Make a Smoothie

If morning smoothies are your thing, slipping in a teaspoon (or two) of Apple Cider Vinegar in them every morning will make them a lot more nutritious.

Plus, the fruits or veggies you add to your smoothie will dial down the strong flavor of the vinegar effectively.

We recommend mixing the vinegar into fruit smoothies or adding some alcoholic beverages to Apple Cider Vinegar since those mask the acidic notes of the vinegar exceptionally well.

#4 Drizzle Over Salad

If you like a nice dressing with your salad, you can ditch the unhealthy ones for an Apple Cider Vinegar-based homemade salad dressing. 

Blending ACV with a shallot, some olive oil, Dijon, honey, and seasoning is one simple way to make a dressing that lasts you a week. However, there are many other ways of incorporating ACV in salad dressing you can find all over the internet.

Spices and salad with vinegar

#6 Quick-Pickle With ACV

You don’t have to can veggies for days to make pickles. 

To enjoy a savory ACV-infused veggie pickle, mix it with water, two teaspoons of salt, and a touch of sugar. Transfer the mixture into a mason jar and slide in vegetables of your choice – onion, cucumber, carrots, bell peppers – anything you like.

Store the jar in the fridge for at least 12 hours before enjoying the pickle. The vegetables will stay fresh in the refrigerator for a week.

#6 Make Some Sauerkraut

The natural tart of sauerkraut complements the flavor of ACV well, making it a lot more than just bearable to consume.

Making sauerkraut with Apple Cider Vinegar is a lot easier than you’d think:

  • Chop up half a cabbage into thin shreds and put them in a large bowl.
  • Add five teaspoons of salt, preferably course-grained. Begin working the salt into the cabbage strips. 
  • When the cabbage begins releasing moisture, toss in some red chili flakes, yellow mustard seeds, caraway seeds, or whatever seasoning you like into the bowl.
  • Transfer the strips into mason jars along with the liquid in the bowl. Leave some room for weighing the cabbage down.
  • Add two teaspoons of ACV into every jar. 
  • Weigh the cabbage down. You can use a clean stone, extra cabbage, or even a plastic bag filled with water for this. Secure pieces of cheesecloth tightly on the top of the mason jars.
  • Press down on the cabbage every day, and skim off the residue on the cheesecloth.
  • Taste the cabbage every three days. Once it reaches your preferred taste, get rid of the weight on top and store the sauerkraut in your fridge. The cabbage tastes best after one week of fermentation.

Sauerkraut can be refrigerated for two months, so you can enjoy the ACV-infused veggies for weeks before needing to make another batch.

Mistakes to Avoid With Apple Cider Vinegar

#1 Don’t Do Shots

Apple Cider Vinegar is highly acidic, and drinking it without diluting it will damage (read: burn) the membranes in your mouth. The ACV may also erode your tooth enamel.

Always water down Apple Cider Vinegar before consuming, mixing in at most one tablespoon of it in a glass of water. Also, it is recommended to wash the ACV down a glass of water. Eating something after gulping ACV down is also a good idea.

If you want to brush your teeth, wait for at least 30 minutes after consumption.

#2 Buy Mother Strands

The “mother strand” of Apple Cider Vinegar has the probiotics and nutrients that offer the health benefits the food is renowned for.

Buying any bottle of ACV you see isn’t the right thing to do. Do your due diligence and buy only high-quality ACV.

#3 Don’t Heat It

Boiling and sauteing Apple Cider Vinegar kills the good bacteria in it. Mixing it in hot tea or drizzling some in hot soup will likely take away its health benefits.

Frequently Asked Questions

Do Apple Cider Vinegar Pills and Gummies Offer the Same Health Benefits?

Yes, the ACV in the pills and gummies will offer you all the health benefits of the superfood. Many companies now also sell ACV-infused beverages. However, pills, beverages, and gummies come with other ingredients mixed in, so having ACV in its original liquid form is the best way to go.

Does Consuming ACV Have Any Side Effects?

The acidic nature of ACV can damage your tooth enamel if consumed directly. Sometimes, drinking ACV causes delayed stomach emptying, but there are no detrimental side effects of consuming ACV per se.

close up picture of vinegar


Now that you know ways to mask the flavor of Apple Cider Vinegar, you no longer need to compromise on taste to get healthier.

Nathaniel Lee is an avid cook, drawing on his decades of home cooking and fine dining experience. With inspirations like Alton Brown and Gordon Ramsey, Nathaniel focuses on simple processes to make amazing food.