Like apple juice, the best apple cider vinegars are organic, unfiltered and raw (unpasteurized). Depending on where you live it may be hard to find really good apple cider vinegar.
Fortunately, it’s easy and very inexpensive to make. It just takes some time, naturally, to ferment. This varies depending on which of the two methods below that you choose to use.
This article will show you how to make apple cider vinegar
Homemade organic raw apple cider vinegar
Prep time: 5 mins
Total time: 2-3 months
3 small apples (core and peel included, no stem)
3 tsp raw sugar (I used muscovado)
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, rinsed and sterilized 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 breath.
- 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 with a plastic or wooden spoon every few days or so. I’ll be honest with you, I wasn’t that organized with my stirring (oftentimes forgot), but my vinegar still loved me.