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Let it air dry.
In a saucepan, bring a liter of running water to the boil. Take two glasses and dissolve the sugar. Let it cool completely.
Wash the apples, dry them well and cut them into pieces.
Place them in the container, then pour in the boiled water and syrup, mix well. The fruit should be completely submerged in the liquid. Close with sterile gauze and secure with an elastic band. Cover with a cloth and store in a dark, cool, dry place.
Leave to sit for three weeks, checking from time to time to make sure the apples have not been affected by mold. At the end of the 21 days, strain the liquid (it will have a sweet scent) and return it to the container. Place it in the dark again for 28 days, but remember to stir it every other day.
After this time, the apple cider vinegar is ready to use as desired.
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