How to Make Apple Cider Vinegar with Scraps

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A simple, eco-friendly method to make homemade apple cider vinegar using leftover apple scraps, promoting sustainability and reducing food waste.

Apple scraps (cores and peels) – enough to fill about 3/4 of a jar

Filtered water – enough to fully submerge the scraps

Sugar – 1 tablespoon per cup of water

Raw, unfiltered apple cider vinegar (optional) – a small amount to introduce beneficial bacteria

Place the apple scraps into a clean glass jar, filling it up to about three-quarters full.
Dissolve the sugar in warm filtered water and pour it over the apple scraps, ensuring they are fully submerged.
Cover the jar with a cloth or coffee filter and secure it with a rubber band to allow airflow.
Store the jar in a warm, dark place for about 2 to 3 weeks, stirring daily.
After the initial fermentation, strain out the solids and return the liquid to the jar.
Let the liquid ferment for an additional 2 to 4 weeks, tasting periodically until it reaches the desired acidity.
Transfer the finished vinegar into a clean bottle and store it in a cool, dark place.

Use only fresh apple scraps free of mold or rot.
Organic apples are preferable but not required.
Honey or maple syrup can be used instead of sugar, though fermentation may vary.
The “mother” is a healthy sign of fermentation and can be saved for future batches.
Cloudiness in the vinegar is normal and indicates presence of the mother.
Store vinegar in a sealed container in a cool, dark place; refrigeration is not necessary.

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