How to Make: Apple Cider Vinegar
Homemade Apple Cider Vinegar from Apple Cores/Scraps 🍎
Ingredients (1-quart jar):
• Apple peels & cores (fill jar ¾ full — fresh or frozen/thawed)
• 2–4 Tbsp sugar
• Filtered water (to fully submerge scraps)
• Optional: 2–4 Tbsp raw ACV with the mother (to speed it up)
Instructions:
1. Add apple scraps to a clean glass jar.
2. Dissolve sugar in lukewarm filtered water and pour over scraps. Top with more water until submerged by 1–2 inches.
3. Cover with cloth or coffee filter + rubber band. Store in a warm, dark spot (65–80°F).
4. Stir daily for the first week. Let ferment 2–3 weeks until bubbly and lightly boozy.
5. Strain out solids, return liquid to jar.
6. Cover again and ferment 2–4 more weeks, tasting until it’s tangy enough for you.
7. Bottle and store in a cool place. It gets better with age!
Tips:
-Use non-chlorinated water.
-A “mother” may form — save it!
-Keep scraps submerged to avoid mold.
Perfect for dressings, tonics & zero-waste magic. Takes 4–8 weeks total.
Who’s saving their apple scraps now? ♻️
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Making apple cider vinegar (ACV) at home is a rewarding way to reduce food waste and create a versatile kitchen staple. Beyond the basic recipe, I found a few tips helpful in ensuring successful fermentation and potent flavor. First, using filtered, non-chlorinated water is crucial since chlorine can inhibit the natural fermentation process. Also, maintaining a consistent temperature around 70°F helps the natural yeasts thrive, speeding up the transformation from apple scraps to tangy vinegar. I like to use a wide-mouth glass jar to allow easy stirring and good airflow when covered with a coffee filter or breathable cloth. Stirring daily in the first week prevents mold and helps evenly distribute the sugars. Speaking of sugars, adding 2-4 tablespoons helps feed the yeast and bacteria, especially if your apples are not very sweet. One exciting part of the process is the formation of the "mother"—a cloudy, gelatinous substance packed with active bacteria that signals healthy fermentation. If you’re patient and let the vinegar age for 6-8 weeks, the vinegar deepens in flavor and acidity. The homemade ACV makes a fantastic natural preservative in dressings, a refreshing tonic diluted with water, and even a cleaning agent around the house. Lastly, if you’re interested in zero-waste living, this recipe integrates perfectly by using apple cores and peels that otherwise might be discarded. Saving the mother from one batch allows you to kickstart future fermentations, making this an eco-friendly and budget-conscious project. I highly recommend experimenting with different apple varieties to discover your favorite vinegar profile, from sweeter to more tart notes.