A Fast Way To Make Apple Cider Vinegar

Peel apples and collect the scraps (cores and peelings) into a gallon jar, filling it about 3/4 full.

For every cup of water, add one tablespoon of sugar. Since there are six cups of water, add six tablespoons of sugar and whisk until dissolved.

Cover the apple scraps with the sugar water, leaving about one inch of space at the top for fermentation.

Use fermenting weights to keep the apple scraps submerged under the water, removing any floaters that may mold.

Cover the jar with a coffee filter secured with a rubber band.

Place the jar in a cool, dark place for two weeks.

After two weeks, strain the mixture to separate the solids from the liquid, and then you can put a lid back on the jar.

Equipment Needed

Spice Level:

Dietary