Apple Cider Vinegar Recipe
Skip the store and make your own homemade apple cider vinegar out of kitchen scraps! You'll be surprised how easy it is to make your own vinegar for cleaning, hair care, skincare, and more.
Servings: 16 ounces
Equipment
- 1 quart jar
Ingredients
- 1 lb. of apple scraps peels, cores, or chopped apples
- 2 tablespoons sugar
- 2 cups filtered water, divided (16 oz)
Instructions
- Add your apple scraps to a clean jar, filling it about ½ -¾ full.
- Add water, one cup at a time, leaving about ¾" of space at the top.
- Stir in the sugar.
- Cover the jar with cheesecloth and secure in place.
- Place in a cool, dark room away from sunlight for 30 days.
- Check it every few days to make sure the apples stay submerged and no mold forms. You can stir it every couple of days if you would like.
- After 2 weeks, it should start smelling slightly sweet. Go ahead and strain the scraps and discard them.
- Pour the liquid back into the jar and cover it again. Let it sit another 2 weeks, stirring or swirling every few days. Once it's fermented to your acidity level, transfer to a sealed container and store in the fridge.
Notes
- You can use any type of apples, or a mix for a more balanced flavor. I find it best to use a mix of apples, including a couple of Granny Smiths, for best results.
- You can use fresh or frozen apple scraps. Just make sure there is no mold or rot on them.
- Make sure all apple pieces stay fully submerged to prevent mold. If you see any mold (fuzzy, colored growth), discard the batch.
- A cloudy film or “mother” forming on top is completely normal.
- If you don't have cheesecloth, you can cover your jar with any breathable material, such as a coffee filter, scrap fabric, or a cloth napkin.
- It's a good idea to check the pH of your vinegar before bottling and storing it. If your pH is above 4.5, it did not ferment properly and should be discarded.