How to Make Apple Cider Vinegar at Home

Apple cider vinegar adds flavor to salads and can also be made at home. No special equipment is needed, but cleanliness and fermentation time affect the flavor and consistency. The instructions below describe how to prepare the vinegar and how to use it in the kitchen.

How do you make apple cider vinegar at home?

The first step is fermenting the apples. Apples may be used unwashed, with their skins, because bacteria on the skin help fermentation. Chop the apples, place them in a wide-mouth jar, and add enough water to cover them. Cover the opening with cheesecloth so air can pass through. Leave the mixture at room temperature out of direct sunlight for a few weeks, stirring it occasionally; this can speed fermentation. Optionally, add one 5 ml measure of natural vinegar to help fermentation get started.

How does the vinegar mature and how should it be stored?

Use a very clean jar to reduce the chance of unwanted mold or bacteria. When fermentation is complete, strain the mixture, discard the solids, and transfer the liquid to a clean bottle. The vinegar can be stored at room temperature in a dark cupboard or in the refrigerator. A cloudy layer at the bottom may be a vinegar culture and does not necessarily mean spoilage.

How can you reuse the vinegar culture?

You can reserve the culture that forms and add it to a new batch of apple mixture. This may speed fermentation and make it more reliable. It can be maintained as a culture instead of starting from scratch each time. When not in use, keep it in a cool place with a small amount of vinegar.

How can apple cider vinegar be used in the kitchen?

Use a small amount in salad dressing for acidity, or mix it with olive oil and taste as you go because its flavor can be strong. It can also add acidity to vegetable juice. Because the acidity of homemade vinegar varies from batch to batch, use it only in pickles that will be kept in the refrigerator; for canned or pantry-stored pickles, use store-bought vinegar with 5% acidity. Mixing it with water to clean countertops and glass surfaces is suggested. Unused vinegar keeps for a long time in a tightly closed bottle in a cool place. Apple cider vinegar may be used in meat or chicken marinades for flavor and tenderness; keeping the meat marinade to a few hours so the texture does not become too soft is advised. A small amount may also be added when making bread dough. In pickling liquid, apple cider vinegar gives a milder acidity than table vinegar and helps keep the color bright.

Follow tested food-safety instructions for fermentation and pickling. Homemade vinegar has an uncertain acidity unless it is properly tested; do not assume it is safe for canning or shelf-stable pickles.