1 1/2 cups of sugar
1 1/2 cups apple cider vinegar
2 small onions chopped
1 capsicum chopped
2 cloves of garlic minced
1 lemon with skin thinly sliced
1 1/2 teaspoons of cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground allspice
1 teaspoon of salt
pinch of cayenne pepper
1 kg peaches chopped
1/2 kg mangoes chopped
- Combine everything in a large pot except the mangoes and peaches. Cook over a low heat, stirring constantly until the sugar dissolves.
- Bring to the boil, reduce heat, simmer uncovered for about an hour until the mixture thickens.
- Add the fruit and cook until tender.
- Pour into hot sterilized jars and seal.
Improves with keeping - up to 1 year.
I used the recipe found *here* and tweaked it a bit.
A few years ago a friend gave me a large box of cooking apples. I thought it would be the perfect opportunity to try to make apple cider vinegar.
We washed the apples and put them in a large (unused) bin and chopped them up with a large knife. Water was added, enough to cover the apples.
The bin was covered and left for two weeks apart from some occasional stirring.
After the 2 weeks we scooped the apples and water out of the bin and into a cheese cloth bag. This was suspended above a bucket to allow all the liquid to drain out of the solids.
Sugar was added, about 3 - 6 cups and the liquid left in a warm dry place for 9 months mostly undisturbed.
We bottled the resulting vinegar.
