Apple Cider Vinegar

I frequently use ACV (apple cider vinegar) in recipes, for cleaning, and in healing mixtures.

If you have priced it out recently, its expensive and many may not be able to afford it, which is a shame, it has so many amazing properties and uses.

I've been intending to make my own ACV for a while, but it hasn't been a priority. I considered it earlier this season while making apple pies for the neighbor and even when I anticipated harvesting from my own trees. Despite having many chances, I just never got to it—until today.

This is one of the easiest methods for creating something homemade. While the process takes some time to finish, once it's set up, it requires minimal effort and time.

Ingredients:

Apple scraps or chopped apples (peels, cores, or whole apples diced)

Filtered water (You can boil your water for 15 minutes to filter it)

Sugar (about 1 tablespoon per cup of water)

A clean glass jar

A coffee filter or cheesecloth and a rubber band (or canning band)

Directions:

Fill your jar:

Place your apple pieces or scraps into a clean jar until it is approximately half full. Avoid packing them too tightly, as you want the water to circulate freely.

Add sugar water:

Mix your sugar into filtered water at room temperature and pour it over the apples until they are completely submerged. The sugar aids in nourishing the natural fermentation process. Optionally, you can add a teaspoon of apple cider vinegar with the mother to initiate fermentation, although this step is not necessary.

I used a whisk to stir the sugar until it was dissolved.

After filling the jar with the sugar water, the apple scraps float to the top. The scraps need to remain submerged to prevent molding and spoilage.

Glass canning weights - used for fermentation recipes, like vinegar and sour kraut.

Glass canning weight

I added a glass canning weight to the jar to help keep the apple scraps under the sugar water.

Cover and store:

Place a coffee filter or cheesecloth over the top and secure it with a rubber band or canning band. This allows air to circulate while keeping insects out.

Keep your jar in a warm, dark location (such as a pantry) with a temperature of at least 70 degrees for approximately two weeks. Stir the mixture daily to ensure it remains well-mixed, which will help prevent the growth of harmful bacteria. Alternatively, you can use a weight to keep the fruit submerged in the sugar water if you prefer not to stir it every day.

Strain:

After two weeks, remove the apples and transfer the liquid into a clean jar.

Cover it once more with the cloth and allow it to sit for an additional 2-3 months in a cool, dark room. A root cellar or basement cold room is ideal for this process. During this time, it will turn into vinegar. If left too long, it will develop a stronger flavor, which I use for cleaning or laundry.

Taste and store:

After a month, you can taste it. Once it has the smell and taste of vinegar, it's ready! Transfer it to a sealed bottle or jar and store it in your pantry.

I will add more photos when the process is finished. Let me know if you try this and how it turns out for you.