How To Make Apple Cider Vinegar From Apple Peels

 

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

Ever buy REAL apple cider vinegar?

You know, the raw kind with the “mother” included?

I don’t know about you, but I have so many things I like to use apple cider vinegar for. From multi-purpose cleaner, to salad vinaigrette, morning detox drink and more. Apple cider vinegar is my go-to ingredient for so many things, and it can get a bit pricey buying large quantities of the real stuff at the store.

So, I have been making it myself from apple peels for the last couple of years.

One more step on the self sufficient journey. 🙂

This isn’t a TRUE apple “cider” vinegar, since it is made from peels, not actual cider, but it tastes basically the same, and has all the same health benefits.

Whenever you peel large amounts of apples, whether from making dried apples, applesauce, or even apple pie, save all the cores and peels.

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

Stuff them very tightly into a large glass jar(s).

I like to use half gallon, or 1 gallon jars, but quart jars work as well. After making a lot of dried apples and applesauce, I filled 5 half gallon jars.

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

Create a syrup by combining honey and warm water.

The ratio should be 1/4 cup of honey for each quart (4 cups) of water. Each stuffed half gallon jar should hold almost 4 cups of syrup.

Pour the syrup over the apple peels and cover with cloth and rubber band. Let sit in a dark place for one week.  

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

After fermenting for one week, there should be small bubbles in the jars.

 

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

If any mold or scum has formed at the top of the jars, skim it off at this point.

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

Pour the liquid through a strainer, then pour back into jars for a second fermentation. 

How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

Cover the jars of strained liquid with a towel again, and let sit in a dark room for 6 weeks, or until it is strong enough for your taste. 

Cover with an airtight lid, and store in a dark place.

Use as you would any store bought apple cider vinegar!

From 5 half gallon jars full of peels and syrup, I was able to get a little over 1 gallon of apple cider vinegar.

I love being able to make stuff from what most people would consider trash!

The peels even get a double use because, after you make apple cider vinegar with them, they will break down really quickly in your compost pile!

 How To Make Apple Cider Vinegar From Apple Peels | areturntosimplicity.com

 

This post has been shared at The Homestead Barn Hop, Natural Living Monday, Tuesdays With a Twist, The Backyard Farming Connection, The Homestead Blog Hop, Down Home Blog Hop, The Home Acre Hop, Simple Lives, The Pin Junkie, Freedom Fridays,  From the Farm Hop,Old Fashioned Fridays, Simple Saturdays, Simply Natural Saturdays, Clever Chicks, Mommy Monday, and The Art of Homemaking

  
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46 responses to “How To Make Apple Cider Vinegar From Apple Peels”

  1. Morgan says:

    This is great! I love ACV and love making things from scrath! Thanks for sharing!

  2. Amanda says:

    I’ve got my first ever batch of ACV “brewing” now! It’s smelling great! Thanks for sharing at the Homestead Blog Hop!

  3. Alyssa says:

    Would you be able to use peels and cores that have been frozen? I made applesauce in batches over a couple weeks so I froze the apple peels and cores because I wasn’t sure of what I wanted to do with them at the time.

  4. Jennifer Roe says:

    Totally awesome! I had no idea you could make ACV homemade! Pinning it!

  5. Kristin says:

    Great post. Followed you from the Homestead Barn Hop link-up. Love for you to come by this week’s Wildcrafting Wednesday Special Herbal Edition and share.
    http://www.herbanmomma.com

  6. I’m just staring with fermenting foods and was thinking about apples this morning. I’m dehydrating apples today, but I leave the skins on. Can I just use the cores or do I need skin, too? Thanks for sharing with us at Simple Lives Thursday; hope to see you again this week.

  7. Lizzie Lau says:

    Great post! I pinned it for my mom because every fall she processes all the apples from the trees in her yard and I know the peels and cores go straight to the compost. She makes her own kefir water and I don’t think she has thought to use the peels and cores for that either. #MommyMonday

  8. Amanda says:

    I’m going to try this .I think it would definitely be better with natural grown apples and not supermarket apples.

  9. bobbi dougherty says:

    Do you put the seeds in too, lol? Just asking. I wonder what would happen if you added a little ACV with a “mother”? Like a Tablespoon or something? IDK, just thinking out loud. 🙂

    • Angi says:

      Yes, I put the seeds in too. If the thought of even the trace amount of cyanide in them bothers you (it’s perfectly harmless) you can just pick all the seeds out. It is too time consuming for me though. I’m sure you could add some ACV with the “mother”. It would probably hurry up the fermenting process a little.

  10. Terry says:

    Oh I love this, I will be making some next time I do a batch of apples!

  11. Belle says:

    Would it still work and be edible if one was to use blemished apple skins and cores? If I were to try this I would use the scraps from our home-grown apples however despite their deliciousness they also come with a couple of blemishes on their skins, would they still work for the ACV?

    • Angi says:

      Oh, totally Belle! Your homegrown apple peels will work perfectly. Blemishes or not. Plus, you have the added advantage of knowing EXACTLY what was sprayed/not sprayed on them!

  12. Beth Clifton says:

    Great site. Thanks for sharing your ideas and presenting them in such detail. Breadoven.

  13. Shawn Woodell says:

    I started some of this yesterday! I can’t wait to see how it turns out!!!! I’m excited!

  14. alicia says:

    this would be super cause my mom uses nothing but ACV!
    just wondering how long it keeps after the 6 wk fermentation is over and do you store it in the fridge or cupboard?

    • Angi says:

      You just store it at room temperature in the cupboard Alicia. I have kept it for a year, but no longer than that because we run out, and I make more each apple season! So, definitely a year, but I’m not sure after that. 🙂

  15. Eveline says:

    Hey Angi, i just started the ACV as per your instructions last week and so today i strained out the liquid. What I noticed was that the liquid was very gelatinous. Probably because of the pectine in the apples. Is this normal or did something go wrong?

  16. S H says:

    I made a very nice batch of vinegar. I’ve already strained and fermented again and it’s now sealed. I poured it off a lot of mother. I put Apple peels and more water today in the mother. Do I need to put sugar this time?

  17. Lisa says:

    When I make applesauce, I soften the apples with skins on. Then run it thru the Victorio Strainer. Can these “cooked” peels work or do they need to be raw? Thanks so much! I go thru a lot of ACV bc its my only hair conditioner!

  18. Sharon says:

    Do I have to use honey or is there something else I can use. I am a diabetic trying to live a self reliant lifestyle.

    • Kelsey says:

      Most of the sugar will be consumed by the good bacteria that is responsible for fermentation. There will be very little sugar in your finished vinegar!

  19. Deanna says:

    I have lots of apples from our 3 apple trees …so glad to find this recipe. But I seen people talking about the “Mother” which was also referred to as gelatinous ..are you suppose to discard that? Or leave it in the strained liquid?

    Thanks so much for the post!
    Deanna

  20. Walterine Jones says:

    We just love ACV, my niece has been using it to grill with, to cook with, & just about any use you can think of we are doing & trying. Super super info. Yes we will be following your pins & site for any other great info we could use. We are planning to move from the cities hustle & bustle & move to the country, back to our grandparents, great grandparents days. Thanks so much for your ideas/info & talents.

  21. Lisa Rhodes says:

    My first ferment is a little “slimy” for lack of a better word. I’m thinking it is the pectin from the apples. Can I still use this and proceed with the process?

  22. Samantha says:

    My batch has been fermenting for just over a week. There is no mould and it has started bubbling, all good things. Though I was wondering if it should smell like alcohol? Will this eventually fade away and start smelling sour? Thank you!

    • Angi says:

      Yes! As the sugar is “eaten” more and more by the developing “mother”, it will turn into vinegar and start smelling more sour.

  23. Grace says:

    Any thoughts on if it will be ok if I left the Apple peels in for 5 weeks! I forgot I had made it and they are still in the jars. I was going to strain them out tonight and then thought I would see if anyone had any ideas if I should even bother.

  24. Lacey says:

    I just took out my jars after 6 weeks & there is a green mold on the tops. What do I need to do next? Is this not supposed to happen the 2nd time around?

  25. Mhel says:

    I started making my ACV today for the first time,hope i did the right thing,cant wait to have my first ever homemade ACV for my morning regimen.Thanks for sharing!

  26. Priscilla says:

    a friend shared your recipe with me, I hadn’t considered making my own ACV before. This is looks to be so easy, I’m going to try.
    My friend reminded me, I’ve made dairy keifer and kombucha and this isn’t much different. A quick question, if I use raw honey that is thick and very sweet should I go ahead and use the full 1/4 of cup to 1 quart (4 cups) of water? I’m wondering if it will be too sweet or will the fermentation process cut down on all the sweetness. I’m sure I will be able to dissolve the honey in a bit of warm water.

    • Priscilla says:

      A bit more info. to add my raw honey has separated, looks to be honey (pourable) on top and more condensed or lighter color in the lower part of the glass jar. I believe part of it has crystallized which I’ve read about online, & is still usable. I bought the honey in a bucket and then store a smaller amount in a glass jar and keep that in the kitchen. Would honey that is thicker like that causes it to be extra sweet? For now, I’ll go ahead and use the ratio called for in the recipe.

      • Angi says:

        Hi Priscilla! You should just use the same amount of honey no matter what. Thickness is not always an indicator of sweetness, but of temperature and processing. The fermentation has to have the sugar to create the vinegar since water mixed with apple peels is not as sweet as pure apple cider is. Does that make sense?

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