Homemade Apple Cider Vinegar Recipes With the Mother in It.
Making your own apple cider vinegar (ACV) with the "mother" is a rewarding process that yields a raw, unfiltered vinegar packed with probiotics and nutrients. It’s perfect for cooking, cleaning, or as a health tonic. Here's how to create your own ACV at home!
➡ Basic Homemade Apple Cider Vinegar Recipe
↪ Ingredients
6-8 apples (organic if possible)
2-3 tablespoons raw, unfiltered apple cider vinegar (to kickstart fermentation)
1/4 cup sugar (optional, for a quicker ferment)
Filtered water
A large glass jar
Cheesecloth or a breathable cloth
↪ Instructions
1. Wash the apples thoroughly and cut them into small pieces, including the peels and cores.
2. Place the apple pieces into the jar, filling it about 3/4 full.
3. Dissolve the sugar in water (if using) and pour it over the apples, covering them completely.
4. Add the raw ACV with the "mother" to kickstart the fermentation process.
5. Cover the jar with cheesecloth or a breathable cloth and secure it with a rubber band or string.
6. Store the jar in a dark, warm spot for 2-3 weeks, stirring daily to prevent mold from forming.
7. After 2-3 weeks, strain out the apple pieces and return the liquid to the jar.
8. Cover it again and allow it to ferment for another 3-4 weeks.
9. Taste periodically until it reaches your desired level of tanginess.
10. Transfer the finished vinegar into a clean jar with a tight lid.
➡ Spiced Apple Cider Vinegar Recipe
↪ Ingredients
6-8 apples
1/4 cup sugar
Filtered water
2-3 tablespoons raw, unfiltered ACV
1 cinnamon stick
2-3 whole cloves
1 piece of fresh ginger (about 1 inch), sliced
↪ Instructions
1. Follow the same steps as the basic recipe, but add the cinnamon stick, cloves, and ginger to the jar with the apples.
2. Let it ferment as directed, stirring daily.
3. Strain the spices along with the apple pieces before the second fermentation.
4. Enjoy the warm, spiced flavor in recipes or as a health tonic!
➡ Honey-Infused Apple Cider Vinegar Recipe
↪ Ingredients
6-8 apples
1/4 cup raw honey (instead of sugar)
Filtered water
2-3 tablespoons raw, unfiltered ACV
↪ Instructions
1. Replace the sugar in the basic recipe with raw honey.
2. Follow the same steps, stirring daily to ensure even fermentation.
3. Strain and bottle the vinegar when it’s ready.
4. The honey adds a subtle sweetness to your ACV, making it perfect for salad dressings or drinks.
➡ Tips and Swap Ideas:
Use a starter from a previous batch or raw store-bought ACV to help develop the "mother" more quickly.
If your apples aren’t organic, peel them to reduce pesticide residue.
Add herbs like rosemary or thyme during the first fermentation for a unique flavor twist.
Always keep the apples submerged to avoid mold—use a fermentation weight or a small plate.
Homemade ACV is not only a cost-effective option but also a customizable one. Try different variations and enjoy the benefits of this versatile vinegar!
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