WHAT TO MAKE WITH APPLE CIDER VINEGAR RECIPES

Name: Apple Cider Vinegar Recipe by Tasty
Yield: 32 servings
Ingredients: 3 medium apples, peeled and washed; 2 cups water, plus more as needed; 2 tablespoons sugar

APPLE CIDER VINEGAR RECIPE BY TASTY

Apple Cider Vinegar Recipe by Tasty image

Here's what you need: medium apples, water, sugar

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 3

Ingredients

3 medium apples, peeled and washed
2 cups water, plus more as needed
2 tablespoons sugar

Steps:

Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
Cover the peels completely with the water.
Add the sugar and stir.
Make sure your scraps are completely covered with water.
Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
The apple cider vinegar will keep for about a year in the refrigerator.
Enjoy!

Nutrition Facts : Calories 15 calories, CarbohydrateContent 4 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SugarContent 3 grams

APPLE CIDER VINEGAR RECIPE BY TASTY

Apple Cider Vinegar Recipe by Tasty image

Here's what you need: medium apples, water, sugar

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 3

Ingredients

3 medium apples, peeled and washed
2 cups water, plus more as needed
2 tablespoons sugar

Steps:

Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
Cover the peels completely with the water.
Add the sugar and stir.
Make sure your scraps are completely covered with water.
Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
The apple cider vinegar will keep for about a year in the refrigerator.
Enjoy!

Nutrition Facts : Calories 15 calories, CarbohydrateContent 4 grams, FatContent 0 grams, FiberContent 0 grams, ProteinContent 0 grams, SugarContent 3 grams

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