Apple Cider Vinegar
Apple Cider Vinegar is not a cure-all for every ailment but is said to be useful for coughs, arthritis, high blood pressure, nail problems and weight loss, to name a few, as well as being good for general health. Take two teaspoons of the apple cider vinegar together with two teaspoons of honey in a glass of hot or cold water daily
Ingredients:
• 3 small apples (core and peel included, no stem)
• 3 tsp raw sugar
• filtered water to cover
Instructions:
1. Wash and chop apples into medium-sized pieces.
2. Place in a clean, rinsed and sterilised wide-mouthed jar.
3. Mix the sugar with 1 cup of warm water and pour on top of the apples.
4. If needed, add more water to just cover.
5. Cover the jar with cheesecloth and secure with an elastic band. This keeps the bugs away, while allowing the liquid to breathe.
6. Place the jar in a warm, dark place for 2–3 weeks (eg, the pantry).
7. Strain the liquid into a container, discarding the apple pieces.
8. Return the liquid from the container to the jar and cover again with the cheesecloth.
9. Return the jar to the same warm, dark place and leave for approximately 4–6 weeks, stirring every few days with a plastic or wooden spoon.
10. Test after 4 weeks. Once it reaches an acidity you like (this may take 6 weeks), transfer to a bottle with a lid.
Store at room temperature.
Lorraine Lawler, Gloucester Food Hub Member
Apple Cider Vinegar is not a cure-all for every ailment but is said to be useful for coughs, arthritis, high blood pressure, nail problems and weight loss, to name a few, as well as being good for general health. Take two teaspoons of the apple cider vinegar together with two teaspoons of honey in a glass of hot or cold water daily
Ingredients:
• 3 small apples (core and peel included, no stem)
• 3 tsp raw sugar
• filtered water to cover
Instructions:
1. Wash and chop apples into medium-sized pieces.
2. Place in a clean, rinsed and sterilised wide-mouthed jar.
3. Mix the sugar with 1 cup of warm water and pour on top of the apples.
4. If needed, add more water to just cover.
5. Cover the jar with cheesecloth and secure with an elastic band. This keeps the bugs away, while allowing the liquid to breathe.
6. Place the jar in a warm, dark place for 2–3 weeks (eg, the pantry).
7. Strain the liquid into a container, discarding the apple pieces.
8. Return the liquid from the container to the jar and cover again with the cheesecloth.
9. Return the jar to the same warm, dark place and leave for approximately 4–6 weeks, stirring every few days with a plastic or wooden spoon.
10. Test after 4 weeks. Once it reaches an acidity you like (this may take 6 weeks), transfer to a bottle with a lid.
Store at room temperature.
Lorraine Lawler, Gloucester Food Hub Member
