Apple cider vinegar has become a very popular tonic, with some people drinking it every morning for its health benefits. It is a good digestion aid, can help with gout, will relieve swelling, and is even a good cure for dandruff when applied to the scalp. In Nana’s day, she would make her own vinegar. I recently had a go, and was rather pleased to get 2 litres of the best apple cider vinegar I’ve ever tasted. Raw apple cider vinegar is thought to stimulate stomach acid production to help in digestion. Have a small amount in water before a meal (around a tablespooen) or include in your meal by way of a salad dressing.
Ingredients
| 3 kgs | Apples, approx, about a bucketful, I used Granny Smith (Main) |
| 1 serving | Water, enough to fill your plastic bucket |
| 3 cups | White sugar |
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- Boil enough water to fill a plastic bucket. Allow to cool.
- Wash, chop and roughly process the apples – skin, cores and all – in your food processor.
- Add the cooled water and apples to the bucket. Cover with a tea towel or loose lid and stir daily for a week.
- At the end of the week, strain and add the sugar to the liquid. Stir to dissolve.
- Pour into a clean bucket and leave in a cool cupboard for two months.
- When the "mother" (a sort of translucent leather skin) forms on top of the liquid, your cider vinegar is ready to strain and bottle.
