YIELD: 2 GALLONS
Apple cider vinegar is one of those things that is just so much better homemade and can be made much cheaper at home than store-bought.
All it takes is some apples and a lot of patience (like 2 months), but the end result is well worth the wait.
And, don’t be afraid of the gelatinous “mother” or the “yeasties” that float in the jar … that’s what makes the vinegar good!
You’ll need a 2-gallon glass jar or vessel with a wide mouth, as well as a piece of cheesecloth, about 16 × 16 inches, and a rubber band.
10 apples, chopped roughly into large chunks: seeds, stems, and all
¼ cup sugar
Water
- Place the apples into the large jar, pushing down gently with a ladle to pack the apples in.
- You can also use a clean saucer or small dish to weight down the apples inside the vessel.
- Next add in the sugar and then cover the apples with water so that they are completely submerged.
- Cover with the cheesecloth and then secure with a rubber band.
- This keeps the critters out but still allows air to help the process along.
- Place the jar carefully into a cool dark place for 1 week.
- Strain the apples from the vinegar and replace the cheesecloth.
- At this point you may transfer it to a different container, or several.
- Just be sure the containers are totally clean.
- Cap again with cheesecloth and rubber band and place back into a cool dark place for 6 to 8 more weeks.
- And that’s it! You have the best darned vinegar money doesn’t have to buy.
- You can bottle it and store as you would any bottle of vinegar.
- Store in an airtight container for 6 months to 1 year and beyond.
To sterilize containers, a good scrubbing with very hot soapy water, a hot rinse, and preferably a run through the dishwasher—complete with dry cycle—works perfectly.
