Homemade apple cider vinegar from grated apples

Tip: tap a step to mark it as done.

1. Wash the apples thoroughly, dry them, and coarsely grate them, including the peels and cores.
2. Stir the sugar into filtered water with a wooden or plastic spoon. Do not use a metal spoon.
3. Place the grated apples in a large jar or pitcher and pour in enough sugar water to submerge them completely.
4. Cover the opening with cheesecloth, secure it with a rubber band, and let stand for 2 to 3 weeks at room temperature out of direct sunlight. A cloudy, jellylike layer called the mother of vinegar may form on the surface over time; this is natural.
5. After 2 to 3 weeks, when the liquid has a sweet-tart vinegar smell, strain it. Discard the apples and the mother, pour the liquid back into the container, and cover it again with cheesecloth secured with a rubber band.
6. Allow approximately another 3 to 4 weeks for the homemade apple cider vinegar to be ready. Use it in dressings and marinades, but not for pickling or canning—the National Center for Home Food Preservation (NCHFP) recommends using only vinegar with a known acidity of 5%.

Tip: Apple pieces that float above the surface can develop mold, so push them back under the water daily with a wooden spoon during the first few days.

This recipe was translated from the Slovak original: Jablčný ocot zo strúhaných jabĺk – domáci recept