Apple Cider Vinegar is nature’s wonder gift to us. We can use it for an endless list of ailments and beauty uses. Why buy it when you can make it with water, sugar, and organic apples?
Homemade organic raw apple cider vinegar
- 3 small apples (core and peel included, no stem)
- 3 tsp raw sugar
- Cover with filtered water
- Wash and chop your apples into medium sized pieces (or use the peels and cores of 6-7 small apples after making a pie). Place them in a clean, rinsed and sterilized wide mouth jar.
- Mix the sugar with 1 cup of water and pour on top of the apples.
- Add more water if needed to cover the apples.
- Cover the jar with a paper towel or a cheesecloth and secure it with a band. This keeps nasties away while letting the liquid breathe.
- Place the jar in a warm, dark place for 2-3 weeks – I just kept it in my pantry.
- Strain out the liquid and discard the apple pieces.
- Return the liquid to the same jar and cover it again (same paper or cheesecloth).
- Return the jar to the same warm, dark place and leave it do its thing for roughly 4 to 6 weeks, stirring with a plastic or wooden spoon every few days or so. I’ll be honest with you, I wasn’t that organised with my stirring (oftentimes forgot), but my vinegar still loved me.
- After the first 4 weeks, you can begin to also taste your vinegar and once it reaches an acidity you like, you can actually transfer it to a bottle with a lid and begin using it.
You will want the acidity to reach about 3/4. There are packs of acid/alkaline test strips available to buy on Amazon, for a couple of pounds.
Thank you for reading!