Homemade Apple Cider Vinegar

Make your own homemade apple cider vinegar with this easy tutorial! Avoid wasting apple scraps and use them in this simple recipe for ACV.

Apple season means we almost always have some sort of apple dish at either breakfast or dessert (our favorite continues to be the oatmeal apple breakfast bars).

Naturally, lots of apple dishes mean lots of apple cores or peels. We try really hard to waste as little food as possible in order to save more money. That means using apple cores and peels in high protein smoothies (following the recipes in my eBook) or we juice them. But at the rate we typically go through apples when they are in season, I still have plenty on hand.

As it turns out, you can use apple peels and cores to make homemade apple cider vinegar!

What Are the Uses For Apple Cider Vinegar?

We use apple cider vinegar for a variety of things in the kitchen: 

• To soak grains. Here is my method for soaking whole grains. Adding some apple cider vinegar helps the process work faster.
• To make homemade salad dressings. This delicata squash salad recipe is one of my favorites that uses an apple cider vinegar dressing. 
• Substituting for plain vinegar in recipes. Apple cider vinegar works really well in most recipes!
• Make homemade bone broth. Whether you use the slow cooker chicken stock method or the Instant Pot chicken stock recipe, add 1-2 Tablespoons of ACV. This helps pull the nutrients out of the bones creating a true bone broth.
• In homemade mayo. My recipe for fail-proof mayo uses lemon juice. But if you’re out or don’t have fresh lemons on hand, ACV works in a pinch! The flavor is slightly different but still makes great mayo.

Household Uses

Apple Cider Vinegar is also useful around the house:

• As a detox elixir. Use this recipe for a short term detox or an everyday start to your digestive system.
• An immune system booster. In addition to these immune-boosting fall foods, a tablespoon of ACV will help your immune system.
• A facial toner. After using a homemade face wash like this, you can use apple cider vinegar as a toner. Top off with homemade lotion bars and you’re skin will thank you!
• To remove moles. I know this seems strange, but my husband tried it and it worked! Here’s his story.
• To catch stray fruit flies. I shared about this on my Instagram not long ago and it really worked! The flies didn’t stand a chance in our homemade trap.
• To clean the house. You can take your finished apple cider vinegar and infuse with citrus peels. This creates a nice smelling cleaner you can use anywhere in the house.

Is Apple Cider Vinegar Healthy?

Yes! Apple Cider Vinegar is a natural way to boost digestion, balance your body’s pH and stabilize blood sugar. It has “good” bacteria and enzymes that improve gut health. It also aids in detoxing the liver and lymphatic systems. 

When you buy apple cider vinegar off the shelf, you want to look for one with “the mother”. This is an unfiltered vinegar that contains all of the good bacteria that benefits your health. Raw apple cider vinegar can be somewhat pricey. That’s why I learned how to make my own!

Why Make Homemade Apple Cider Vinegar?

Homemade apple cider vinegar is essentially free. Use the apple scraps leftover from any apple dish and you’ll have apple cider vinegar in about 6 weeks!

Pasteurized apple cider vinegar is what most stores carry, and it’s fairly affordable. However, it’s always best to get the raw and unpasteurized version whenever you can. Unfortunately, the better option comes with a bigger price tag – $20+ for 64 oz of “raw and unfiltered” on Amazon.

On average, it takes us a couple of months to go through a 32 oz glass jar of apple cider vinegar. Spending $5 each month isn’t so bad, but still. If I can make the same thing for FREE, then why not?!

Apple cider vinegar earns bonus points too since you don’t have to really “work” to make it.

How to Make Homemade Apple Cider Vinegar (using peels and cores)

Supplies

• Apple peels, cores and any browning/discolored flesh from pesticide-free apples (approx 6 large apples)
• One quart jar like these (or whatever you have on hand)
• One canning lid ring OR a rubber band
• Coffee filter OR paper towel
• 2-2 1/2 Tbsp granulated sugar (I like Turbinado raw sugar)
• 2-2 1/2 cups water, boiled and allowed to cool

Note: You want the peels to be from apples that have been scrubbed very, very well. Organic apples are preferred, but simply buy the best you can afford and use this all-natural produce cleaner. Secondly, it’s okay to use brown or bruised apples. However, it is NOT okay to use moldy or rotten apples.

Method

1. Cover the bottom of your jar with apple scraps, filling no more than 3/4 full. The apples need room to expand and stay submerged.
Tip: You don’t HAVE to use a quart-sized jar, but it’s what I readily have available. Feel free to use whatever size jar you have on hand.

2. Add 2 Tbsp of granulated sugar and 2 cups of filtered water to the jar. The apples should be completely submerged. Mold can grow on any portions of apples that are not covered and ruin your batch of vinegar. If your scraps float to the top of the jar add a smaller jar on top to keep them submerged. 

Reader tips: 

• Use a wide mouth jar for fermentation and a small half-pint jar to keep apples down.
• Use shot glasses on top to push apples down.
• Fill a plastic bag with water and place on top of apples to keep submerged.
• If you plan to do this often, many home fermenters use an airlock, like these, specially made for mason jars.

Stir the apples, sugar, and water and cover with a coffee filter. Secure with a canning band, or a rubber band.
Tip: If you use a different size jar, the ratio is 1 Tbsp sugar per 1 cup water. 

3. Allow apples to sit in a warm, dark place for 2 weeks. Above the refrigerator or on the top shelf of a cupboard are great places. Just don’t forget you put it there!

4. After 2 weeks, you might notice some fizz or bubbles. That’s good news! Strain out the apple pieces and compost. Cover the apple cider vinegar again with a coffee filter and canning band. Allow continuing to sit at room temperature for another 2-4 weeks.

5. The vinegar may become cloudy or a SCOBY could form on the top, both of which are normal. Taste test the vinegar once a week until it’s to your liking. You can stop the fermentation process by replacing the coffee filter with a canning lid and storing it in the refrigerator.

And that’s it! You’ve just made your own apple cider vinegar and saved yourself some cash!

Homemade Apple Cider Vinegar Troubleshooting and Tips

• How long does it take to make Homemade Apple Cider Vinegar?
  • The entire process can take anywhere from 2-6 weeks.
• Can I use an apple cider vinegar starter?
  • Yes! Add 1 1/2 Tbsp raw apple cider vinegar for every 2 cups of water to speed up the process. It helps to kick start the fermentation process. Strain the apples after just one week, and taste each week thereafter.
• Can I use honey for fermentation?
  • You can substitute honey for sugar, but it will cause a slower fermentation. All the sugar will be eaten by the yeast anyway so I prefer to use a less expensive sweetener. You can also omit the sweetener altogether, but the total fermentation time will be up to six months.
• How do I use “the mother”?
  • You can use the mother or SCOBY as a starter in your next batch of ACV. Or you can give it to a friend to start her own batch of ACV!
• My vinegar is moldy. Is it still good?
  • No, toss it out and try again. I’m usually willing to toe the “is it still okay?” line, but I draw the line at mold.
• How much does DIY apple cider vinegar cost?
  • There is no additional cost for using apple scraps. The sugar comes out to about 1¢ per tablespoon. So you’re looking at about $0.02 per batch of homemade apple cider vinegar.
• Why do I need to refrigerate ACV?
  • Refrigerating your apple cider vinegar will stop the fermentation process. You can keep it out on the shelf, but it will continue to get stronger in taste.
• Can I freeze extra apple cider vinegar?
  • I have not tried freezing ACV before.  But I would think you could! Use these tips to freeze liquids without breaking the jars.
• What is the shelf life of apple cider vinegar?
  • Homemade apple cider vinegar will last up to a year when refrigerated. You should be able to tell by smell and taste if it has gone bad.
• What color should homemade apple cider vinegar be?
  • There are a lot of factors that affect your ACV color. It could be the apples you use, how long it ferments, and the temperature of where your store it! Mine typically stays a light color but has the distinct vinegar smell and taste.
• What if my ACV turns slimy or thick?
  • Apples naturally contain a lot of pectin. This is what is used to thicken jellies and jams. If your ACV becomes thick, you can continue to ferment and then thin with water later. Organic homegrown apples tend to contain more pectin!

Looking for Apple Recipes For Apple Scraps?

Here are a few of my favorites:

• Homemade Applesauce
• Apple Butter (plus 7 variations)
• Slab Apple Pie
• Oatmeal Apple Breakfast Bars
• Homemade Apple Crumble Ice Cream
• Dehydrated Apple Chips
• Cranberry Apple Spinach Salad