A popular addition to dressings, salads, and even baking, this homemade Apple Cider Vinegar could not be easier to make.|A popular addition to dressings, salads, and even baking, this homemade Apple Cider Vinegar could not be easier to make.|A popular addition to dressings, salads, and even baking, this homemade Apple Cider Vinegar could not be easier to make.
Rate this recipe:
(2 votes, average: 4.50 out of 5)
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(2 votes, average: 4.50 out of 5)
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Instructions
- Wash apples and chop into 1-2” pieces (I removed the core and seeds but kept the peels on).
- Mix water and sugar together and stir until sugar is dissolved.
- Divide chopped apples between two clean, sterilized wide-mouth quart jars and pour the sugar-water over the apples until they are covered.
- Place a clean, sterilized glass jar (I used pint-sized jars) on top of the apples to gently push them below the water’s surface so they don’t mold.
- Cover the whole thing with cheesecloth and a rubber band and place in a cool, dry place at room temperature (such as a pantry or cupboard) for 2-3 weeks.
- After 2-3 weeks, remove cheesecloth, rubber bands, and pint jars.
- Strain out apples and discard or compost them. Place the liquid back into one of the quart jars.
- Cover jar again with the cheesecloth and secure with a rubber band, and place back in the pantry or cupboard for 4-6 weeks, stirring or gently shaking the jar every few days.
- When vinegar has reached the desired flavor and acidity, replace cheesecloth with an airtight lid and refrigerate.
- Use as you would store-bought vinegar.
Nutritional Information
- Calories: 73
- Fat Content: 0.2g
- Cholesterol Content: 0mg
- Sodium Content: 3mg
- Carbohydrate Content: 19.4g
- Fiber Content: 2.7g
- Sugar Content: 15.6g
- Protein Content: 0.3g
Ingredients
3 large Stemilt apples (in the variety of your choice)
2 cups water
2 tbsp sugar
