Homemade Apple Cider Vinegar

Your grandmother was right - there's nothing more efficient for cleaning than vinegar! But did you know that vinegar, more specifically apple cider vinegar has several benefits and has been used as a remedy for thousands of years? In fact, Hippocrates often prescribed it for coughs and colds, when mixed with a bit of honey. Also, it can reduce warts, ease varicose veins, treat acne, cure toenail fungus, lower blood pressure, treat acid reflux and even improve diabetes!

However, not all vinegars are created equal and it is fairly difficult to find raw, unfiltered and unpasteurized apple cider vinegar. That is why I prefer to make a homemade version of it. And as autumn is the season of harvesting apples, make sure to set aside two or three of them to prepare this ancient remedy.

Homemade Apple Cider Vinegar


2-3 organic apples, chopped (with skin and seeds)

2 one liter glass jars

fermentation weights (or a glass smaller than the mouth of the jar)

600 ml/2 1/2 cups of water

2 tbsp. honey


1. Sterilize the jars in boiling water for ten minutes.

2. Put the chopped apples into the jar and fill with water. Use a fermentation weight or a glass to ensure apples are fully immersed.

3. Cover the jar with a clean towel and secure with a rubber band.

4. Let stand at room temperature for about two weeks.

5. When apples fall to the bottom of the jar, filter the liquid into another sterilized jar and let stand for another 4 to 6 weeks.

6. You can start to taste the vinegar. If an 'alcohol kind' of taste is still present, the vinegar should ferment for a longer period of time. However, if the taste is already on the sour side, you can start using your homemade apple cider vinegar.

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