Homemade Apple Cider Vinegar Recipe Made From Apple Scraps
Apple Cider Vinegar: A Simple Guide to Making Your Own
Apple cider vinegar (ACV) is a must-have in the kitchen, not only for its versatility but for the wealth of health benefits it provides. From regulating blood sugar levels to supporting weight loss and heart health, ACV is a powerhouse. The best part? You can easily make your own apple cider vinegar at home using leftover apple scraps!
Why Make Apple Cider Vinegar at Home?
Imagine making your own delicious vinegar from apple peels, apple cores, and whole apples you’d normally throw away. It’s a great way to reduce food waste and make your own ACV that’s free of additives and preservatives. With just some water, sugar, and apple scraps, you can create a high-quality homemade apple cider vinegar that’s perfect for salad dressings, marinades, or even as a health tonic.
Choosing the Right Apples for Your ACV
For homemade vinegar, the kind of apples you choose is key. Fresh apples like Honeycrisp, Gala, or Fuji are ideal. Organic apples are recommended to avoid pesticides, which can impact the fermentation process. Heirloom apples can add a unique flavor profile to your vinegar as well.
How to Make Homemade Apple Cider Vinegar
- Collect Apple Scraps: Gather apple bits like peels, cores, and apple pieces. Make sure to store them in an airtight container in the refrigerator if you’re not using them immediately.
- Prepare the Jar: Fill a mason jar or quart jar halfway with apple scraps, leaving room for fermentation. Avoid using metal containers, as they can react with the vinegar.
- Add Water and Sugar: Pour in filtered water or tap water (avoid chlorinated water, which can inhibit the fermentation). Add brown sugar or white sugar to help the natural wild yeasts in the apples start fermenting. Optionally, add a couple of tablespoons of raw apple cider vinegar from a previous batch to boost the process.
- Fermentation Begins: Cover the jar with a tea towel or butter muslin secured with a jar ring. Store it in a dark place or warm spot out of direct sunlight for two to three weeks. Stir the mixture daily to introduce oxygen and prevent mold.
Understanding Fermentation: The Vinegar Mother
As the fermentation continues, you might notice the formation of a mother of vinegar—a jelly-like substance full of good bacteria. This is a sign that the vinegar is developing properly. The longer you allow it to ferment, the stronger the acidity level of the final product.
Once you achieve the desired tanginess, strain the liquid and discard the solids. Let it ferment for a few more weeks until it reaches the right flavor. If this is your first batch, don’t worry if things don’t go perfectly—making real apple cider vinegar takes a bit of patience and practice.
Common Issues and Solutions
If you encounter issues like fruit flies or mold, simply skim them off the top. The successful vinegar underneath is still safe to use. To maintain the right success rate, ensure your fermentation area stays at room temperature. Fermentation can slow down in cooler environments, so choose a consistently warm spot for your jars.
Storing and Using Your Homemade ACV
Once your vinegar is ready, transfer it to dark amber jars with tight-fitting lids and store in a dry place. Use it in various common uses like recipes, including this homemade mayonnaise, cleaning, and more. The benefits of apple cider vinegar are vast—it can help with digestion, weight loss, and even improving heart health. By making your own true apple cider vinegar, you can enjoy all these benefits without the high cost of store-bought versions.
Final Thoughts
Making your own apple cider vinegar from food scraps is a simple way to reduce waste and create a kitchen staple. Whether it’s your first time or you’re already a pro, you’ll love the taste and versatility of your homemade apple cider vinegar. Plus, it’s a great way to make use of those extra apples from your apple trees!
Enjoy the additional benefits of your own vinegar, and don’t forget to experiment with flavors by adding herbs or honey. Your next batch will only get better with time!
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Apple Cider Vinegar
Ingredients
- Apple scraps peels, cores, and any leftover apple pieces
- Filtered or tap water enough to cover the apple scraps
- 1 tablespoon of sugar brown or white per cup of water
- 2 tablespoons of raw apple cider vinegar optional, to kickstart fermentation
Instructions
- Prepare Apple Scraps:Collect apple peels, cores, and leftover pieces. Remove any rotting parts. Place the apple scraps into a clean half gallon mason jar, filling it halfway.
Add Water and Sugar:Pour enough water into the jar to completely cover the apple scraps. For each cup of water, stir in 1 tablespoon of sugar (either brown sugar or white sugar). This helps feed the fermentation process. If you have some on hand, add a couple of tablespoons of raw apple cider vinegar to speed up fermentation.
Cover and Store:Cover the jar with a clean tea towel or butter muslin, and secure it with a jar ring or rubber band. Store the jar in a dark, warm spot (around 70°F), away from direct sunlight. Let the mixture ferment for 2-3 weeks, stirring daily.
Strain and Ferment Further:After 2-3 weeks, strain out the solids, keeping the liquid. Return the liquid to the jar and cover again. Let it ferment for another 3-4 weeks. Taste periodically to check the acidity level until it's to your liking.
Store and Enjoy:Once you’re happy with the flavor, pour your homemade apple cider vinegar into jars with tight-fitting lids and store it in a cool, dry place. The vinegar will continue to develop in flavor over time.
Notes
Tea towel or butter muslin
Jar ring or rubber band
Spoon for stirring If you notice any mold or fruit flies during fermentation, skim them off; the vinegar underneath is still good.
If you’re not seeing bubbles or activity, don’t worry. The process can slow down based on the temperature.
You can add herbs like rosemary or thyme for extra flavor.
For added health benefits, add a tablespoon of raw honey to your finished vinegar.
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