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How to Make Homemade Apple Cider Vinegar

I am not sure about you all but Apple Cider Vinegar sits on my kitchen counter for daily use.

Apple Cider Vinegar is created through a fermentation process. It is this process that creates the acetic(?) acid which gives the vinegar its characteristic taste and scent.

For centuries people around the world have used apple cider vinegar for various health purposes. Claims include as a use for probiotics, digestive health, healing wounds, high cholesterol and more. But more research needs to be done.

In my kitchen we cook, bake, create dressings and also use in preserving. My whole family loves the taste so I use in my chili, when making coleslaw, and so much more. It is a distinctive flavor and I do enjoy using it in many dishes.

I make my apple cider vinegar when processing apples in season. But you can make it anytime you want. To make about four cups you only need the scraps of about eight apples so you can make a pie or crumble and then use the peels and cores for apple cider vinegar. It is really that easy!

The process time is about six weeks so you do need to plan ahead if you are running out but kept in a cool dark place like a pantry or dry cellar you can store it for up to 5 years (I would never suggest this). You really should use it up each year you make it for the taste to stay the best. Plus it is easy enough to make.

Making your own apple cider vinegar is such a money saver too. It is so expensive and in reality it costs you pennies. Literally just the sugar you need because you would be throwing out the apple scraps anyway.

Making apple cider vinegar is so easy, saves you so much money and is sustainable. There really is no reason not to do it.

When making the recipe below I suggest just using the proportions below in each container. You can make multiple containers but for processing I find it best to make multiple small batches.

Also, any type of apple scraps will work.

Apple Cider Vinegar

This recipe makes 4 cups/ 8 oz

Prep time: 5 minutes

Overall time: about 6 weeks


Scraps from about 8 apples (core and skins)

2 tbsp sugar, granulated