There’s just something about making something out of nothing. That was a mouthful. But you get the idea. There’s a magic in turning food scraps into something useful . And this apple cider vinegar recipe is a staple you’ll use all the time in tons of recipes. It’s easy to make after all your apple recipes – you just need a few minutes each day. And that’s really, you know…something.

Apple Cider Vinegar

A homemade vinegar that turns apple scraps into a useful pantry staple. Makes 1 gallon.

Prep Time 10

Fermenting Time 28

Total Time 28 10

Serving Size gallon jar

Equipment

Large container (gallon-sized and preferably glass)
Cheesecloth
String or rubber band
Wooden spoon
Canning weight
fine mesh strainer
Jar with a fermenting attachment

Ingredients

8 cups apple cores and peels or cut-up apples
½ cup granulated sugar
8 cups water filtered, warm

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Instructions

Fill a jar with apples. Wash a large gallon-sized jar with hot, soapy water. Add enough apple scraps to fill the jar halfway (about 8 cups when using a gallon-sized container).
Add water. Fill the jar with about 8 cups of warm (not hot) filtered water, leaving about 1 ½ inches of headspace.
Add sugar. Add the sugar and stir well. You will ultimately want 1 tablespoon of sugar per cup of water.
Cover and sit overnight. Cover the mouth of the jar with a piece of cheesecloth and seal with a string or rubber band. Allow the mixture to sit overnight at room temperature.
Add canning weight. The next day, stir the apple mixture. Place a canning/fermenting weight on top (this pushes down the apple scraps to keep them in the water and helps prevent mold from growing). If you don’t have a canning weight, you can use a sandwich bag filled halfway with water to use as a weight.
Store. Store the mixture at room temperature in a cool, dark place, stirring 1-2 times daily. After 2-4 weeks, you should notice the apple scraps starting to sink to the bottom. This is when it is time to strain the mixture.
Strain. Place a fine mesh strainer over a bowl and pour the mixture into the strainer, removing the apple scraps.
Ferment and store. Transfer the liquid to a jar with a fermenting attachment and allow the mixture to sit until bubbles stop forming. You will want to “burp” the mixture every other day by loosening the lid, allowing the gasses to escape, and quickly tightening again, limiting exposure to new oxygen. Once the bubbles are gone and the liquid has a distinct vinegar smell, you can transfer the liquid to a jar for long-term storage.

Notes

Using filtered water is essential. Chlorinated tap water affects the good bacteria that we need.

I started making my own vinegar after I realized how many apple scraps I was throwing away.

top view of apple cider vinegar liquid in gallon jar.

Now, I keep all my scraps until I have enough to make this recipe. With all the fall baking I do, it doesn’t take long.

Kitchen Wisdom

Start tossing your peels and cores into a freezer bag instead of the compost bin. Don’t worry about mixing cores and peels or different varieties; it doesn’t matter. The cores add the natural pectin, and the peels give it the flavor. If you mix different apples, you’ll get an even better taste. I find my best batches come from whatever mix of apples I’ve been cooking with over a few weeks.

Tips for Success

Watch for tiny bubbles rising to the surface. If you don’t see any after a week, you might need to put it in a warmer spot or give it more air.

Make sure your vinegar smells sharp and clean – never musty or “off.”

Keep your apple scraps under the water. They can grow mold and spoil the batch if they get above the water.

Stir gently. You’re trying to add oxygen without disturbing the bacteria.

Ingredients and Equipment

Apples: You can use scraps or whole apple pieces. Sweet ones have more sugar for fermentation, and tart ones add to more the flavor.

Sugar: Plain granulated sugar works best. You need the sugar: it’s not for sweetness; it’s for the fermentation.

Glass container: This is essential! Metal will react with the acid, and plastic can leach chemicals.

Fermentation weight: Keeps the apple pieces submerged.

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Make It Your Own

Try adding pears instead of (or mixed with) apples for a different flavor
Add a splash of raw ACV from a previous batch to help start fermentation

Storage & Serving

Use it to make dressings or replace white vinegar – like in my cucumber and onion salad
Add to marinades
Make quick pickles with it

Your finished vinegar will stay good for years in a cool, dark place. If you see a cloudy substance (called “mother”), don’t worry – this is completely natural.

I know watching a jar of apple scraps over weeks is not as exciting as pulling fresh cookies from the oven, but the end result is worth it to have this useful pantry staple.

Homemade Apple Cider Vinegar