Apple Cider Vinegar has many health benefits, from being used as an energizing tonic to a healing elixir. It’s a completely natural product, with all the benefits of apples PLUS the added benefits from being fermented, which include acids and enzymes. Here’s some ways I like to use it:
- as a hair rinse, adding 2 Tablespoons to 1 cup cool water
- as a “pick me up recovery drink” after a workout, adding 2 Tablespoons with 2 Tablespoons maple syrup to 1/2 cup water
- as an aid for indigestion, adding 2 Tablespoons to 1/2 cup cool water
- in cooking, to add zing and a “sour” note
- in homemade condiments like mayo and salad dressing
- adding to chicken bones and veggies, to help draw out the minerals when making broth, using 3 Tablespoons for an 8 quart crockpot size.
The list goes on and on. Buying apple cider vinegar, or ACV is fairly easy and widespread. But, did you now you can make your own apple cider vinegar? Yep! It’s so easy, you’ll wonder why you never did before!
- 3 cups chopped apple peels and cores
- 2 cups sugar
- 1 gallon sized jar
- cool water to fill
- Simply place the peels and cores of the apples that you have leftover from canning, applesauce, or pie making into a gallon sized jar.
- Stir the sugar into 3 cups of the water and pour over the apples
- Fill jar with water to about 2 inches from the top of the jar.
- Cover with several layers of cheescloth to help keep out bugs, but allow fermenting gasses to escape.
- After 6 weeks, drain off the liquid. This will be hard cider at this point. Compost the apple peels/cores.
- Store in a tightly capped jar for another 2-4 weeks to finish the fermenting process.
- You now have vinegar!