Apple Cider Vinegar Recipe

Follow this link for recipes using apple cider vinegar in them.

Making vinegar from scratch takes about a month, minimally. The best time to take on this project is in the fall, when sweet, ripe apples are in abundance.

Glass, wood, and enameled ceramic are the best for making vinegar. Please avoid using metal or plastic containers as the acidic nature of vinegar can leach out undesirable elements into the solution.

Here's an important tip for a successful homemade apple cider vinegar:

Use organic, clean, ripe, sweet varieties of fall or winter apples. 

Don't use green tart apples. 

Fall and winter sweet varieties of apples have a higher sugar content, yielding a stronger cider which is easier to ferment.

apple cider vinegar recipe

Apple Cider Vinegar Recipe

Step 1 - Make Cider

Crush the well-washed apples into pulp and strain off the juice through cheesecloth or a fine mesh strainer. Alternatively, juice them through a juicer.

Apple cider Vinegar Recipe

Optional Step 2 - Add a Yeast Starter to Speed Fermentation

This is different than regular baking yeast -- you'll want the kind of yeast found at a wine making/home brew store. Get the kind used to make wine.

Mix one cake of yeast (crumbled) into one quart of cider until fully dissolved. This makes enough starter for 5 gallons of cider, which, of course, may be way more than you'll need, but it's the easiest way to make a good strength of starter. If you're only making one gallon of vinegar then only use 1/5 of the starter added to one gallon of cider and discard the rest of the starter or give it away to someone else.

Apple Cider Vinegar Recipe

Step 3 - Fermentation! From Sweet cider (juice) to Hard cider (alcohol) to Acetic Acid (vinegar)

Pour all of the cider liquid into one or more containers, each filled about 3/4 full. I like using glass jars or a big ceramic crock. Cover the tops with a few layers of clean cheesecloth fastened in place with a rubberband or tied in place with twine. Store the containers away from direct sunlight in a place which will have a constant temperature of anywhere between 60 - 75 degrees F.

Stir the liquid daily and replace the cheesecloth covers.

After about 3 to 4 weeks you should notice that the liquid is beginning to smell like vinegar. Taste, using a clean utensil dipped in (no double dipping), each day, until it reaches a tartness that you like.

Apple Cider Vinegar Recipe

Step 4 - Store it and enjoy it

You now have homemade vinegar that's ready to use. As you stir it up you'll see a cloudy sediment at the bottom. This is the "mother" and is what makes the vinegar, well, vinegar! I like to stir up the whole batch well before pouring the vinegar into smaller bottles for storage or gift giving, so that each bottle contains some of the mother.

Old wine bottles with corks make excellent vinegar storage vessels, as well as most any glass bottle with a screw top lid. Store vinegar away from direct sunlight and enjoy in your favorite recipes!


Apple Cider Vinegar Salad Dressing Recipes

Apple Cider Vinegar Health Benefits

"The Mother " in Apple Cider Vinegar

Apple Cider Vinegar and Candida

Apple Cider Vinegar for Weight Loss?

Apple Cider Vinegar for Hair

Apple Cider Vinegar for Heartburn?

Apple Cider Vinegar Drink

Apple Cider Vinegar Recipe - back to Home Page