Homemade Apple Cider Vinegar

The easiest way to use up extra apples this season is to make Apple Cider Vinegar.

Fall means apples... lots of them. Whether you're baking pies, preserving them, or just snacking, there's always a few extras (or scraps!) hanging around. This simple recipe is one of our favorite ways to use up extra apples and turn them into something super useful—homemade apple cider vinegar.

It’s a low-effort, budget-friendly kitchen staple that’s great for dressings, wellness tonics, or natural cleaning. All you need are apples, water, sugar and of course, our fermenting tools.

INGREDIENTS: 

• 4 apples (you can use cores and peels as well)
• 2 cups water
• 3 1/2 tbsp sugar

TOOLS:

• Mason jar 32 oz
• Funnel
• Fermenting Tools
• Tough Band

INSTRUCTIONS:

1. Add the apples (and/or apple scraps) and sugar to the jar.
2. Pour in the water, leaving 2” headspace.
3. Place Pickle Pebble on top to keep the apples submerged —prevents mold growth.
4. Top the jar with the Pickle Pipe to allow gases to escape naturally while keeping contaminants out. Secure it with Tough Band.
5. Let the mixture sit in a dark, room-temperature spot for 2 weeks.
6. After 2 weeks, strain out the apple pieces with Smart Funnel and compost them.
7. Let the liquid ferment for another 2 weeks (you don’t need the Pickle Pebble here, but still use the Pickle Pipe and Tough Band), tasting every few days.
8. Once it reaches your preferred tanginess, it’s ready to use!

Best Types of Apples for ACV:

Sweeter apples (like Fuji, Gala, Honeycrisp, or Golden Delicious) tend to produce a milder, fruitier vinegar. Tarter apples (like Granny Smith) yield a sharper, more acidic vinegar.

TIP: Store your finished ACV in the fridge with a secure lid like our Tough Tops and label it with the date so you always know what’s in your jar.