Homemade Apple Cider Vinegar Recipe
Making your own apple cider vinegar is rewarding and ensures you get raw, unfiltered ACV with “the mother” — full of probiotics, enzymes, and nutrients. This article may contain affiliate links. As an Amazon Associate, I may earn earn from qualifying purchases at no additional cost to you.
Equipment
- 1 2 Quart fermenting jar
- 1 cheesecloth
- 1 rubber band
Ingredients
- 8 medium Apples organic
- 2 tbsp sugar organic cane sugar
- 4 cups water filtered
Instructions
- Wash and cut apples into medium chuncks and remove seeds
- Place the apple chunks into your glass jar.
- Dissolve 2 tablespoons of sugar in 2 cups of filtered water, then pour over the apples. The sugar kickstarts fermentation, feeding the natural yeast and bacteria.
- Cover the jar with cheesecloth and secure with a rubber band.
- Store the jar in a dark, warm place (60–80°F / 16–27°C) for 3–4 weeks.
- Stir the mixture every few days to prevent mold.• Bubbles and a tangy smell indicate fermentation is happening — this is good!
- After 3–4 weeks, strain out the apple solids and return the liquid to the jar.
- Cover again with the cloth and let it ferment for another 3–4 weeks. Taste periodically; the vinegar is ready when it’s acidic enough for your liking.
- Transfer the finished vinegar into a clean glass bottle with a lid. Keep it at room temperature or in the fridge. Raw ACV will continue to develop flavor and beneficial compounds over time.
- Use within 6–12 months for best potency.
Notes
Tips for Maximum Apple Cider Vinegar
- Use a 2 Quart fermenting jar
- Use organic apples to avoid pesticides.
- Keep everything clean to prevent unwanted mold.
- Look for the cloudy “mother” — that’s your powerhouse of probiotics.
- Use within 6–12 months for best potency.