Apple vinegar is not hard to make, but you have to have patience, because it takes 7 weeks. No, that is not a typo, it takes 7 weeks because it is made through a process of fermentation.
- Slice up apples, peels, core and all and put in a large bowl
- Cover the apples with water plus one inch
- Pour in a cup of sugar. (I use coconut palm, but any white sugar will do)
- Take a dinner plate and turn upside down and set it on top of the apples to hold them all completely under water.
- Put a mug or bowl on the plate to hold it down and make sure all the apples are covered
- Cover it with a dish towel and put aside for a week, at room temperature
- After a week, uncover. You may see a bit of mold, but that is normal. Wipe all the mold off.
- Pour the mixture into a large strainer to remove apples
- Pour the liquid into container with a plastic lid. I like to reuse juice or water bottles.
- Screw lid on tight
- Place on a shelf at room temperature for 6 weeks
Never let food go to waste if you can help it, there is always a way to put it to use. Apple cider vinegar can be made strictly with peels and cores if you want to use the rest of the apple for preserves or pies.
Image Credit: http://tinyurl.com/mxht5gf