Body:

Apple Cider Vinegar has been on trend for its dietary health benefits, but did you know that you can also include it in your skincare routine? Research has shown that its antifungal and antimicrobial properties can clear acne related bacteria, rosacea, and eczema. To prevent acidic irritation, it’s essential to always dilute vinegar before applying it to the body. This toner utilizes rose petals to add astringent, anti-inflammatory, analgesic, antimicrobial, and antioxidant properties into the mix.

Rose Petal Vinegar Toner:

·      Fill a clean jar with dried rose petals.

·      Pour in apple cider vinegar until the petals are covered.

·      Press it down and add more petals and vinegar to fill the jar.

·      Close the lid with a barrier and place it in a dark area for two weeks, shaking it every couple of days.

·      Strain the petals out, and you have your concentrated vinegar solution! Remember to always dilute before use on the skin.

·      To make toner, pour 1 tbsp of Rose Petal Vinegar into 1 cup of water. Transfer into a spray bottle and apply to the face after washing.

Preservation:

From kimchi to escabeche, preserving foods through fermentation and pickling are processes that numerous cultures worldwide have used. Preserving veggies in salt or vinegar brine makes for long-lasting and satisfyingly sour eats. Archaeologists believe that ancient Mesopotamians pickled food as early as 2400 B.C.! Preserved foods provided nourishment to our ancestors during harsh times and amazingly continue to sustain us today.

Pickled Jalapeños:

1/2 c white vinegar with 5% acidity

1/2 c water

3 cloves garlic, halved

1/2 tbsp pickling or table salt

1 tbsp granulated sugar

3-5 Jalapenos, depending on size

Combine vinegar, water, garlic, salt, and sugar in a pot and bring to a light boil on medium until salt and sugar dissolve. Thinly slice up your jalapeños and ensure you wash your hands very well after! Take out seeds/membrane if you want them mild, or leave them in for medium-hot. Take vinegar off heat, add your jalapeños to the liquid, and let them sit for 15 minutes. Pour everything into a clean jar. Let them sit in open jars for an hour, then lid with a barrier and refrigerate. You can also try this recipe with sliced cucumbers, carrots, okra, cauliflower, or green beans. Technically, these could last for years, but we’re guessing they won’t last very long!