Apple Cider Vinegar

Preparation

1. 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.
2. All it takes is some apples and a lot of patience (like 2 months), but the end result is well worth the wait.
3. And, don’t be afraid of the gelatinous “mother” or the “yeasties” that float in the jar … that’s what makes the vinegar good!
4. 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.

Method

1. 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.
2. 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.