Peel beetroot and cut into thin strips. Cut apples, too. Put everything in a bowl, add sugar and warm water so the water covers beetroots and apples. Mix well so sugar dissolves. Leave at room temperature for 10 days.
Mix the mixture with a wooden spoon 2 times a day. Strain the mixture after 10 days. Place beets and apples into a cheesecloth and wring the juices out. Transfer the vinegar into a bottle, cover the bottleneck with cheesecloth and leave in a dark place for 30 days.
Take the vinegar out, strain thoroughly, transfer into smaller bottles and close the lids tightly. Keep refrigerated.
You will need:
- 2 apples
- Beetroot – 16 oz
- Sugar – 1 1/2 cups