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–+ servings
gallon jar of apple cider vinegar.
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5 from 1 vote

Apple Cider Vinegar

A homemade vinegar that turns apple scraps into a useful pantry staple. Makes 1 gallon.
Prep Time10 minutes
Fermenting Time28 days
Total Time28 days 10 minutes
Course: Pantry Staple
Keyword: apple cider vinegar, Fall
Servings: 1 gallon jar
Author: Katie

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

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.
    jar covered with cheesecloth and tied with string.
  • 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.
    apple scraps in strainer.
  • 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.
    vinegar in fermenting bottles.

Notes

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