Apple Cider Vinegar Recipes

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APPLE CIDER VINEGAR RECIPE BY TASTY



Apple Cider Vinegar Recipe by Tasty image

Here's what you need: medium apples, water, sugar

Provided by Gwenaelle Le Cochennec

Yield 32 servings

Number Of Ingredients 3

3 medium apples, peeled and washed
2 cups water, plus more as needed
2 tablespoons sugar

Steps:

  • Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
  • Cover the peels completely with the water.
  • Add the sugar and stir.
  • Make sure your scraps are completely covered with water.
  • Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
  • Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
  • When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
  • Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
  • Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
  • The apple cider vinegar will keep for about a year in the refrigerator.
  • Enjoy!

Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 3 grams

APPLE CIDER VINEGAR



Apple Cider Vinegar image

You can make delicious homemade apple cider vinegar, whether you start from store-bought apple juice or already-fermented hard cider.

Provided by Kirsten K. Shockey

Yield Makes 1 gallon

Number Of Ingredients 3

1 gallon apple juice, freshly pressed or pasteurized
1⁄2 tsp. (1 g) wine yeast (optional for freshly pressed juice, needed for pasteurized juice), hydrated in 1⁄4 cup unchlorinated water, warmed to 104°F; or 1⁄2 cup room-temperature wild yeast starter.
1 cup raw, unpasteurized, unfiltered vinegar, or a vinegar mother

Steps:

  • Fill a sanitized 1-gallon jar with juice, leaving about 2 inches of headspace.
  • Add the hydrated yeast or the wild yeast starter to the jar. Alternatively, if wild fermenting, skip to step 4.
  • Cover the jar with a piece of unbleached cotton (butter muslin or tightly woven cheesecloth), or a basket-style coffee filter. Secure with a string, a rubber band, or a threaded metal canning band. This is to keep out fruit flies.
  • Place in an environment where the temperature is between 55° and 65°F. Wild yeasts seem to do better at this temperature range. Unlike some active commercial yeasts, wild yeasts are typically slow to start, so don't expect to see bubbles for a couple of days or more.
  • At 7 to 10 days, add the raw vinegar. Replace the cover on the jar. Store on your counter or in another spot that is 75° to 86°F.
  • Check the vinegar in a month, when you should have nice acidity. However, it may take an additional month or two to fully develop, especially if your environment is cooler.
  • Bottle the finished vinegar, saving the mother for another batch or sharing with a friend. Use immediately, or age to allow it to mellow and develop flavors.

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