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Image illustrates homemade apple cider vinegar.

Homemade Apple Cider Vinegar

This homemade apple cider vinegar recipe is a natural, DIY solution that transforms apple scraps into a tangy, health-boosting vinegar. With just a few simple ingredients and a bit of patience, you can create your own flavorful vinegar perfect for cooking, cleaning, or adding to your wellness routine. The process is straightforward and rewarding, offering a sustainable way to use leftover apple peels and cores while crafting a versatile kitchen staple.
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Prep Time 20 minutes
Fermenting Time 30 days
Total Time 30 days 20 minutes
Servings 1 quart jar

Equipment

  • 1 quart-size jar.

Ingredients
  

  • Apple scraps (peels, cores, or chopped apples) to fill the jar about ¾ full
  • 3-4 tbsp sugar (1 tbsp per cup of water).
  • 3-4 cups non-chlorinated water (enough to cover the apples completely)

Instructions
 

Step 1: Combine the Ingredients

  • Add the apple pieces to your quart jar. Dissolve the sugar in the water, then pour it over the apples until they’re completely submerged. Leave about 1 inch of headspace at the top.

Step 2: Keep Apples Submerged

  • Use a fermentation weight, small glass, or clean rock to keep the apples below the liquid line. (Any exposed fruit can mold.)

Step 3: Cover and Ferment

  • Cover the jar with a breathable cloth or coffee filter secured with a rubber band.
  • Place the jar in a dark, warm spot (60–80°F) for about 3–4 weeks.
  • Stir it every few days to prevent surface mold and ensure even fermentation.

Step 4: Strain and Second Ferment

  • After 3–4 weeks, strain out the solids and pour the liquid back into the jar
  • .Cover it again with the cloth and let it ferment another 3–4 weeks.
  • During this time, you’ll notice a thin, jelly-like layer (the mother of vinegar) forming on top — that’s a great sign!
  • Over the next 4-6 weeks, the mixture will undergo two fermentation stages:
  • Alcoholic Fermentation: During this stage, the natural yeasts in the cider will convert the sugars into alcohol, creating a hard cider.
  • Acetic Acid Fermentation: The vinegar starter will then convert the alcohol into acetic acid, transforming the hard cider into vinegar.
    During this time, you'll notice a vinegar-like aroma and a thin, gelatinous layer forming on the surface – this is the vinegar mother. Be patient and resist the urge to disturb the mixture, as this can disrupt the fermentation process.
  • Once the desired level of sourness is achieved, you can strain the vinegar and transfer it to bottles for storage.