Ingredients
- Apple peels and/or cores (you could use sliced apples too)
- enough water to cover apples (non chlorinated water)
- 1 1/2 tablespoons of apple cider vinegar with a mother (if you want to speed up the process) for every 2 cups of water.
Directions
In a large bowl let apples oxidize for 24 hours. Fluff mixture a few times so the bottom peels get oxidize also. Cover loosely with a towel to keep the flys off of it. In a large crock or jar add peels and cores cover with water and pour in apple cider vinegar in the jar. Push all the peels down and put cheese cloth on it to keep it all contained under the water. Add a plate on top then a heavy jar to weigh it down. Cover with a towel and place a rubber band on to hold the towel on. You want air flow so don’t put an air tight lid on it. Place jar in a dark place or cover with a towel to keep it dark. You want the temperature to be between 60-80 F. If you house is colder it will just take it longer to make. After 3 -4 weeks check your vinegar and see if you have a strong vinegar smell and taste. The process can take anywhere from 3 weeks to 6 months. Once vinegar is done strain out the liquid and place in clean jars.
