Make Your Own Apple Cider Vinegar

Written by Cooking Naturally Editors on February 16th, 2014

Healthy Living, Recipes
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Raw Apple Cider Vinegar is a staple in my house, and I like to use a good quality brand. I’ve been wondering if I could make the vinegar myself, which would be a great savings and use up some of the apples I had purchased from a local farm. I mean, you can only make so much pie, right? I did a lot of research and found a myriad of ways to make vinegar. I took bits and pieces of information from each source and did it my own way with great success!

Make Your Own Apple Cider VinegarMake Your Own Apple Cider Vinegar

Original Post: Make Your Own Apple Cider Vinegar
Serving Size: Makes Approx. 1 QT
Prep Time: 3 – 5 Weeks

Ingredients

  • 6 Sweet Apples
  • 2 T. Raw Apple Cider Vinegar with the Mother
  • 2 T. Raw Honey
  • Chlorine-Free Water to Cover the Apples
  • 2 QT Wide Mouth Glass Jar
  • Cheesecloth or Coffee Filter

Directions

Cut 6 apples into about 12 pieces each, and place them in a 2 quart wide mouth glass jar. Add the raw honey, and the raw apple cider vinegar. Be sure to use a brand which contains the mother (the label will say so). Cover the apples with chlorine-free water, and cover the jar with cheesecloth, or a coffee filter. A rubber band will help to hold the cover in place.

Now place this in a warm place for 2 weeks. The top of the refrigerator is generally a good place since it throws heat. After 2 weeks, strain the liquid from the container into a glass canning jar. There should be almost a quart of liquid. Compost the apple solids or feed them to your chickens. Cover the jar again with the cheesecloth or coffee filter and return it to a warm spot.

Check the liquid about once a week by tasting a small amount – You’ll know when it’s vinegar. A white film called a SCOBY may form on the top, which is great. This is a symbiotic culture of bacteria and yeast. You may use the SCOBY to make a new batch of vinegar. Stop the fermentation by covering your jar with a lid and placing it in the refrigerator.

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About the Contributor

Susan VinskofskiSusan Vinskofski, from PA, is an avid gardener. Susan is passionate about building soil because she believes that nutrient dense food begins in the soil. Susan blogs about gardening, foraging, real food and natural living at Learning and Yearning.

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