There are a multitude of valuable elements and nutrients contained in honey and cider vinegar. Makes a great salad dressing, pickling brine and additive to stews, casseroles, wok dishes, chutney, gravy and sauces. Meat fibre is tenderised by vinegar. Did you know when cooking soup bones, adding 1/2 cup to a stockpot helps dissolve calcium out of the bones and into the broth.