If you already have a bottle of raw Apple Cider Vinegar in your pantry, undoubtedly, you know some of the amazing uses and benefits it is -great for a sore throat, makes a wonderful natural hair conditioner, a tasty salad dressing base, an effective flea shampoo ingredient, and countless other things. Did you also know that it is incredibly easy to make your own at home? You can use whole bruised apples that no one wants to eat or cores and peels left from canning apples or whipping up an apple pie to make homemade apple cide vinegar. Try my Skinny Apple Pie Bites While there is nothing at all wrong with a good quality store bought apple cider vinegar that is raw,unfiltered, and unrefined this one is free and remarkably tastes 10x better than the bottle that comes with a label from your local grocery store. I like to have at least 1 jar in use and 1 jar in the process of fermenting so that I always have some on hand.
Homemade Apple Cider Vinegar
You will need:
1 Tbsp. raw sugar
1 quart mason jar
Directions for Homemade Apple Cider Vinegar
I was canning apples for apple pie filling so I used my peels and cores left over from that, yep that yummy recipe will be on the blog soon too.
If you are starting from whole apples wash them well,cut into ⅛’s.
Stuff clean quart jar with apple quarters or peels and cores.
Pour distilled water over the top to completely cover your peels.
Add sugar and give it a gentle stir.
Place a piece of cheesecloth over the top of jar opening, put ring in place.
Put your jar in a cool dark place like a cupboard and ignore it for 2 weeks.
After 2 weeks, strain out the large pieces, recover with cheesecloth and put back in cupboard.
Stir mixture every day for 4 weeks (if you miss a day or two it’s not going to ruin it).
Your apple cider vinegar is ready when it has a strong smell and tangy flavor, you will also notice some brown sediment and perhaps a jelly-like blob on top (this is the mother and makes for excellent quality avc).