Gail Simmons’ DIY Apple Cider Vinegar

Yield: 8 servings
Calories: 45
apple cider vinegar

Tis' the season.  Try making this apple cider vinegar and do a shot of it after a meal to help keep your blood sugar in check.

Ingredients

  • 2 cups Apple
  • 2 tbsp honey
  • 2 cups water

Directions

You'll also need:

  • jar

  • coffee filter

  • rubber band

1. Run the jar through the dishwasher on the sanitizing setting or wash it thoroughly and set aside to cool and dry.

2. Fill the jar ¾ of the way up with the apple peels and cores and add in the honey or sugar.

3. Top cover the apples with water, leaving about an inch of air from the top of the jar but making sure that the apple peels are totally covered.

4. Cover with the coffee filter and fasten with the rubber band. Place in a cool dark place for at least two weeks and up to a month. Strain out the apple scraps and cover with a lid and place in the pantry until ready to use.

Notes:

Do not use apple scraps that have any bruises or mold.

After a couple of weeks the vinegar should be bubbly but should not have mold. If there is mold then the vinegar must be discarded.

If using honey the process will take up to two weeks longer than if using sugar.