Making your own apple cider vinegar (ACV) is a great way to reduce waste, save money, and create a versatile, health-boosting ingredient that can be used for a variety of purposes—whether it’s for making fire cider, lowering blood sugar, or creating a perfect vinaigrette for your salad. Plus, it’s super easy, and once you get the process going, it becomes a sustainable and cost-effective way to have fresh, homemade vinegar whenever you need it.

With just a few ingredients and some patience, you’ll have homemade apple cider vinegar that’s fresher and often more potent than anything you’ll find at the store.

The picture above is one of my precious vinegar “mothers.” I keep them when they’re not in use in a jar of apple cider vinegar, feeding them about 2 tablespoons of sugar whenever I remember (which, honestly, isn’t always on schedule—I just remembered as I grabbed this picture!). As I feed the mothers, new ones seem to form and join the crew, which makes the whole process even more fascinating! My very first and largest mother is currently in a jar with some red wine and sugar. Fingers crossed it’ll transform into delicious red wine vinegar! I’ll keep you posted with an update soon on how it turns out.

Ingredients You’ll Need:

Apple peelings or cores: This is a great way to use up leftover apple scraps!

Sugar: About 1 tablespoon per cup of water used.

Water

Glass jar: A quart-sized jar is a good place to start, but you can use a larger container if you want to make more vinegar.

Instructions: How to Make Apple Cider Vinegar

1. Fill the jar: Start by filling your glass jar about ¾ of the way with apple peels and cores.

2. Add sugar water: Mix 1 tablespoon of sugar per cup of water until it’s mostly dissolved. Pour the sugar water over the apple scraps, making sure they are fully submerged. Leave a few inches of space at the top of the jar for air.

3. Cover: Cover the jar loosely with a coffee filter or fabric scrap and secure it with a rubber band. You want the mixture to breathe while keeping bugs out.

4. Ferment: Place the jar in a warm, dark place for about 2 weeks. You can stir it every few days if you’d like. If a brownish/greyish scum forms on top, don’t worry—just skim it off.

5. Strain: After 2 weeks, strain the apple scraps from the liquid. At this point, your mixture will smell like sweet apple cider but won’t have the tang of vinegar just yet.

6. Ferment again: Discard or compost the apple scraps (they’re great for chickens!). Set the strained liquid aside for another 2-4 weeks to allow the vinegar to fully develop. The longer it sits, the stronger the vinegar will become.

7. Taste and store: Once your vinegar has that classic tangy smell and taste, it’s ready to use. Cap it and store it indefinitely—it doesn’t go bad. If a gelatinous blob (the “mother”) forms, you’ve made a vinegar mother, which you can use to kick-start future batches. You can leave it in the vinegar or remove it for later use.

Common Questions About Homemade Apple Cider Vinegar

What can I use my homemade apple cider vinegar for? 

Homemade apple cider vinegar can be used just like store-bought! It’s perfect for making salad dressings, pickling vegetables, cleaning your home, or even taking a shot for digestive health. It’s also great for making fire cider, which is a popular immune-boosting tonic.

What is a vinegar mother, and do I need one to make apple cider vinegar?

 A vinegar “mother” is a gelatinous blob that forms during the fermentation process. It contains acetic acid bacteria, which helps ferment and convert alcohol into vinegar. You don’t need one to start, but if one forms, it can be used to speed up future batches of vinegar. It’s a sign that your vinegar is alive and thriving!

How do I know if my apple cider vinegar is done?

Your vinegar is ready when it has that unmistakable vinegar smell and a tangy, acidic taste. If it still smells or tastes like apples, let it sit for a bit longer. Once you’re happy with the flavor, you can cap and store it.

Can I use any kind of apple scraps to make vinegar?

Yes! You can use the peels, cores, or whole apples. Using different varieties of apples can also add a unique flavor to your vinegar. It’s a great way to use up leftover apple scraps after making applesauce, pies, or other apple treats.

What should I do if my vinegar smells funny or gets moldy?

If you see mold (fuzzy or brightly colored growth) forming on the surface, it’s best to toss the batch and start over. However, brown or grey scum is normal and can be skimmed off. As for smell, your vinegar should have a fresh, tangy scent. If it smells sour or rotten, discard it and start again.

Can I speed up the process of making apple cider vinegar?

Fermentation takes time, and the process can't be rushed too much. However, adding a vinegar mother (from a previous batch or store-bought raw ACV) can speed up the transformation from apple cider to vinegar.

 Why Make Your Own Apple Cider Vinegar?

Homemade apple cider vinegar is not only easy to make, but it’s also a great way to repurpose apple scraps and create a product that’s much fresher and often healthier than store-bought versions. It’s versatile, free of unnecessary additives, and can be used for a wide variety of purposes around the home—from culinary uses to cleaning to boosting your immune system.

So next time you’re making applesauce or prepping apples for a pie, don’t throw those peels away! Start your own batch of homemade apple cider vinegar and enjoy the benefits for months to come.

With this easy method, you’ll never need to buy apple cider vinegar again. Happy fermenting!