Apple Cider Vinegar Recipe
Homemade organic raw apple cider vinegar
Prep time: 5 mins
Total time: 2-3 months
- 3 small organic apples (core and peel included, no stem)
- 3 tsp raw sugar
- filtered water to cover
- Wash and chop your apples into medium sized pieces (or use the peels and cores of 6-7 small apples after making a pie). Place them in a clean (sterilised) wide mouth jar.
- Mix the sugar with 1 cup of water and pour on top of the apples.
- Add more water if needed to cover the apples.
- Cover the jar with a paper towel or a cheesecloth and secure it with a band. This keeps nasties away while letting the liquid breathe.
- Place the jar in a warm, dark place for 2-3 weeks – I just kept it in my pantry.
- Strain out the liquid and discard the apple pieces.
- Return the liquid to the same jar and cover it again (same paper or cheesecloth).
- Return the jar to the same warm, dark place and leave it do its thing for roughly 4 to 6 weeks, stirring every few days or so.
- After the first 4 weeks, you can begin to also taste your vinegar and once it reaches an acidity you like, you can actually transfer it to a bottle with a lid and begin using it.
Here is yet another recipe for a larger batch:
Makes approximately 1 gallon
5 large apples of choice or the scraps of 10 apples
1 cup raw, local honey or organic cane sugar
1 wide mouth gallon glass jar
Cheesecloth or floursack cloth ( I use a linen towel)
Large rubber band
Before you can make your raw apple cider vinegar, you must first make hard apple cider. The alcohol in the hard cider is what transforms via fermentation into acetic acid, which is the beneficial organic compound that gives apple cider vinegar its sour taste.
Nature is amazing!
Wash the apples and coarsely chop into pieces no smaller than 1 inch. Cores, stems and seeds may be included.
Put the chopped apples into a 1 gallon, clean, wide mouth, glass jar. The chopped apples should at least fill half the container and maybe a bit more. If at least half the container is not filled, add additional apple scraps until you achieve this level as a minimum.
Pour in room temperature filtered water until the chopped apples are completely covered and the container is just about full leaving a couple of inches at the top.
Stir in the raw honey or cane sugar until fully dissolved.
Cover the top of the glass jar with cheesecloth, a thin white dishtowel or flour sack cloth and secure with a large rubber band.
Leave on the counter for about 1 week, gently mixing once or twice a day. Bubbles will begin to form as the sugar ferments into alcohol. You will smell this happening.
When the apple scraps no longer float and sink to the bottom of the jar after approximately one week, the hard apple cider is ready.
Strain out the apple scraps and pour the hard apple cider into a fresh 1 gallon glass jar or smaller sized mason jars of your choosing.
Cover with a fresh piece of cheesecloth and secure with a rubber band.
Leave on the counter in an out of the way spot for an additional 3-4 weeks to allow the alcohol to transform into acetic acid by the action of acetic acid bacteria (these are the good guys!). A small amount of sentiment on the bottom is normal. In addition, a mother culture will form on top, similar to what happens when making kombucha.
Taste your raw apple cider vinegar to determine if it is ready starting after 3 weeks. If it has the right level of vinegar taste for you, strain it one more time and store in clean, glass mason jars or jugs. If after 4 weeks, the taste still isn’t quite strong enough, leave it for another week and try again. If you accidentally leave it too long and the taste is too strong, just strain and dilute with some water to a level of acidity that pleases you.
Use as desired and store in the pantry out of direct sunlight.
Raw apple cider vinegar doesn’t go bad, but if you leave it for a long time, another mother culture will likely form on top. This is fine, just strain it again if desired and dilute with a bit of water if the taste has become too strong.