Directions
- 1Sterilize the jar by placing it in boiling water for 10 minutes.
- 2Put the apple cores and skins into the jar.
- 3Add 2 cups of water, ensuring all apple pieces are submerged.
- 4Add 2 tbsp of granulated sugar and mix well.
- 5Place a weight inside the jar to keep the apples submerged.
- 6Cover the jar with a cheesecloth or muslin cloth to allow oxygenation.
- 7Place the jar in a warm and dark place.
- 8Stir the mixture every few days for a week.
- 9After a week or two, when bubbling has stopped, strain the liquid through cheesecloth into another jar.
- 10Squeeze out any remaining liquid from the cheesecloth.
- 11Check whether the vinegar is sour enough by tasting and smelling. It will become stronger over time.
- 12Once the vinegar is ready, close the jar tightly and 'burp' it occasionally to release pressure.
Ingredients
- 6 apples cores and skins of apples
- 2 cups water
- 2 tbsp granulated sugar
Equipment
wide mouthed glass jarcheesecloth
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