3 small apples (core and peel included, no stem)3 tsp raw sugar filtered water to cover

Prep time: 5 mins

Total time: 2-3 months

Ingredients

Wash and chop your apples into medium sized pieces (or use the peels and cores of 6-7small apples after making a pie). Place them in a clean, rinsed and sterilised wide mouth jar.Mix the sugar with 1 cup of water and pour on top of the apples.Add more water as needed until the apples are just covered.Cover the jar with a paper towel or a cheesecloth and secure it with a band. Place the jar in a warm, dark place for 2-3 weeks – like your 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 place and leave it to ferment for roughly 4 to 6 weeks, stirringwith a plastic or wooden spoon every few days or so.After the first 4 weeks, you can begin to also taste your vinegar and once it reaches anacidity you like, you can transfer it to a bottle with a lid and start using it.

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Organic Raw Apple Cider Vinegar