This apple cider vinegar recipe is one I’ve had for a long time, and it’s truly excellent. It uses simple ingredients and a natural process to create flavorful vinegar at home. Perfect for salads, marinades, and more.
When apple season starts, you can make apple cider vinegar. Ideally, you would use wild apples, but regular apples will work too. Peel the apples and remove the seeds and cores. Eat the peeled apples or use them for a dessert, and place the peels and cores in a large jar. Press them down with a small plate or use one of those plastic fermenting weights to keep the peels submerged, so that no scum forms on the surface of the vinegar.
Add about 1 cup of sugar and pour about 5 quarts (20 cups) of water over roughly 3.3 pounds (1.5 kg) of dry apple peels and cores.
Cover the jar with a plate and leave it in the sun for about 10 days. Then strain the vinegar and pour it into bottles.
