This study evaluated the antibacterial properties of apple cider vinegar (ACV) in two com-mercial forms, liquid and powder, against Methicillin-resistant Staphylococcus aureus (MRSA). The analysis employed the disk diffusion method, minimum inhibitory concentra-tion (MIC), and minimum bactericidal concentration (MBC). Undiluted liquid ACV pro-duced a 7 mm inhibition zone, while the powdered form exhibited inhibition zones of 7 mm, 10 mm, and 12 mm at dilutions of 1:5, 1:125, and 1:40, respectively. The MIC and MBC results were consistent for both forms, with the liquid form achieving MIC and MBC values of 6.25%, and the powdered form showing values of 15.63 mg/mL. Despite variations in ge-ographic origin, the ACV samples demonstrated reproducible antibacterial efficacy. Combin-ing ACV with cefoxitin (Fox30) and vancomycin (VA30) antibiotics, significantly enhanced antibacterial activity, particularly with Fox30, where the inhibition zone increased from 15.6 mm to 19.3 mm. However, combining gentamicin (CN10) with ACV at 500 mg/mL reduced the inhibition zone from 23 mm to 16 mm, indicating an antagonistic effect. Testing the ef-fectiveness of Fox30, VA30, CN10, and neat liquid ACV at three different times of the day (spaced 8 hours apart) revealed no significant time-dependent changes. Slight variations in the powdered form’s efficacy warrant further investigation.