Make your own apple cider vinegar

Utensils and ingredients

• A clean (sterile) container with a capacity of at least 1 - 2 L/2.1 - 4.2 pd (e.g. large preserving jar)
• Apple peel and core
• 2 tablespoons of sugar per kg/2.2 pd of apple residue
• Water
• Clean kitchen towel to cover the container
• Clean straining cloth or cotton cloth
• Sieve
• Clean (sterile) bottles

Instructions:

Preparation

1. wash the jars and container clean and boil if necessary
2. leave the jars and container to cool
3. sort out and throw away any unsightly, rotten pieces of waste
4. rinse out the good apple peel and core under cold water
   Filling
5. fill the container ¾ to 4/5 full with apple residue
6. add sugar
7. fill with water
8. cover the container with a cloth Waiting During the first few days, the apple residue will still float on the surface. To prevent them from becoming moldy, it is important to stir regularly with a clean spoon during the first few days. After 4 to 6 weeks, the mixture should have taken on a typical vinegar smell. If you are unsure, you can simply try a small spoonful. If the vinegar is not yet strong enough, leave it to stand for a few more days. Pour into bottles When the vinegar has reached the desired intensity, pour it into bottles. To do this, filter the mixture through a strainer or cotton cloth and sieve. The easiest way to do this is to first filter the mixture into a wider container and then pour it into the clean bottles. And then it's time to enjoy your homemade apple cider vinegar!