Homemade Apple Cider Vinegar



Organic apple scraps or chopped fresh apples
2 tbsp organic cane sugar
2 cups filtered or spring water

You can keep apple cores and skins in a zip-lock bag in the freezer

until you're ready to make a batch of ACV, or use freshly sliced apples



Kitchen Gadgets:


Large glass jar (cleaned well and air-dried)

Muslin cloth/cheesecloth and rubber band


Zip-lock bag and water





1. Place sugar and water in a glass jar and whisk until the sugar has dissolved

2. Add the apple pieces

3. Place a zip-lock bag with a small amount of water inside of it just inside the lip of the jar to ensure the apple pieces are submerged and not exposed to any air. Air causes mould.

4. Place the jar in a dark place (in the pantry or a kitchen cupboard will do) and leave for about 3 weeks

5. At this point it's time to remove the apple pieces from the liquid (place them in the compost bin if you have one) then place muslin or cheesecloth over the top of the jar with a rubber band to keep bugs out

6. Place the jar back in the cupboard and leave for another 3-4 weeks then it's ready to use!

I noticed that by the end of the first 2 weeks of the second phase the liquid smelled like apple juice, not vinegary at all, but in the last week the vinegar small came and the liquid smelled exactly the same as bought ACV. So be patient and smell your batch to ensure it's on track. It should work, it's very hard to ruin a batch of this!

Do you need to add a 'mother'? No! It makes its own! You'll see it settled on the bottom of the jar when it's ready to use.

Store in the same jar with a lid on it and use as you would regular acv.



Free from: gluten / grains / dairy / nuts / seeds / refined sugar / legumes



A far more cost-effective way to get apple cider vinegar!

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