Please log in with your cider vinegar or email to continue. By using our site, you agree to our cookie policy.
How is where trusted research and expert knowledge come together. Our trained team of editors and researchers validate articles for accuracy and comprehensiveness. How’s Content Management Team carefully monitors the work from our editorial staff to ensure that each article is backed by trusted research and meets our high quality standards. How marks an article as reader-approved once it receives enough positive feedback. This article has been viewed 818,587 times. Apple cider vinegar is an all-natural product that has nearly countless uses, whether you’re drinking it for health benefits or using it to clean your house.
If you’re using a lot of raw apple cider vinegar, buying it can quickly become very expensive. By knowing the right ratios and how long you need to let your vinegar ferment, you can save money by turning apples into vinegar with ease. Even though they’re left to ferment for a long time, the apples you choose can significantly shape the flavor of your finished vinegar. Choose the best quality apples available to you in order to get the best apple cider vinegar at the end. For a more complex and deep vinegar at the end, try using a combination of different apples. Instead of using whole apples, save scraps from apples used in other dishes to make your apple cider vinegar.
One whole apple is roughly equivalent to the scraps of two apples. Keep the peel, core and other scraps in your freezer until you’re ready to use them to make vinegar. Wash your apples in cold water. It’s always a good idea to wash your fruit and vegetables before eating them, and the same is true when cooking or fermenting them. Give your apples a thorough rinse and scrub with cold water to clean away anything you don’t want in your vinegar.