Vinegars, Tonics & Capsules
Manuka, Jarrah & Organic Honey
We're having fun experimenting in the kitchen with our new ACV Tonics. This Asian Fusion Dressing recipe, featuring our zesty Fire Cider tonic, is perfect drizzled over a 'Poke Bowl' or enjoyed as a dip for rice paper rolls. 🌿
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Our NEW ACV Tonics with 'The Mother' are perfect for Apple Cider Vinegar enthusiasts who are looking for the added benefits of supportive spices and herbs. Available now at Chemist Warehouse! 🌿🍏
Spice up your lunch with our new Fire Cider Tonic. 🌶
Made with our Certified Organic ACV that contains 'The Mother', invigorating herbs & Australian honey. Our Tonics are a simple way to supercharge your salad! 🔥
Available now from Chemist Warehouse. 👏
Look 👀 for our NEW range in Chemist Warehouse or head to https://www.barnesnaturals.com/ for more info.
Taking apple cider vinegar doesn’t have to be a chore. Get creative with these great recipe ideas from Reader's Digest. 🍏👌
"While humans have used honey in general for its healing properties for thousands of years, the medicinal properties of Manuka honey are recognised globally as being superior to other honeys." - Dr. Cokcetin
Making your own pickles couldn't be easier if you follow this quick guide from The Kitchn. Don't hesitate to experiment with other vegetables beyond cucumbers, like zucchini, carrots, and radishes. 🥕🥒🌶️
1 x pound small cucumbers
1 x small sweet onion
1 x cup apple cider vinegar
1 x cup water
1/4 cup granulated sugar
1 x tablespoon kosher salt
Measuring cups and spoons
2 (16-ounce) wide-mouth canning jars
Canning funnel, optional
1. Wash and dry the jars. Wash 2 wide-mouth pint jars, lids, and rings in warm soapy water and rinse well. Set aside to dry or dry completely by hand. (Alternatively, run everything through the dishwasher.)
2. Prepare the cucumbers and onion. Wash and dry the cucumber. Thinly slice into 1/4-inch rounds. Halve and thinly slice the onions. Toss the cucumbers and onions together in a bowl to evenly distribute the onion among the pickles.
3. Pack the cucumbers and onion into the prepared jars. Pack the vegetables into the 2 jars, leaving a 1/2-inch of space at the top. Pack them in as tightly as you can without smashing.
4. Make the pickling liquid. Place the vinegar, water, sugar, salt, and mustard seeds in a small saucepan over high heat. Bring to a boil, stirring to dissolve the salt and sugar.
5. Add the brine to the jars. Pour over the vegetables, filling each jar to within 1/2 inch of the top. You might not use all the brine. Gently tap the jars against the counter a few times to remove all the air bubbles. Top off with more pickling brine if needed.
6. Tightly seal the jars. Place the lids over the jars and screw on the rings until tight.
7. Cool the jars, then refrigerate for 24 hours. Let the jars cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavour as they age — try to wait at least 24 hours before using.
Refrigerator pickles will keep for about 1 month. If they develop any off flavours or smells, or if you notice fermentation, it's best to just discard the remaining pickles.
📷: Paleo Hacks
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Garlic, Ashwaganda & Honey
As a healthy shot or drink, or as a flavoursome dressing, drizzled over salads or vegetables.