Apple cider vinegar at home

Apple cider vinegar at home - the preparation is truly 100% natural, which cannot be said about industrial apple cider vinegar, which is prepared with the addition of flavors and preservatives. Homemade vinegar also has many useful properties, and this is important for preparing various dishes and preserves. Yeast and bread are not added to homemade apple cider vinegar, otherwise the drink will lose its natural properties.

Easy homemade apple cider vinegar recipe

It is not difficult to prepare apple cider vinegar at home, only the preparation process takes 2 months, but you will be confident in the naturalness and good quality of the final product. For vinegar, choose ripe, juicy and sweet apples. For good fermentation, add sugar or honey. Prepare vinegar only in glass or earthenware containers and stir with a wooden spoon.

1. 
   How to make apple cider vinegar at home? Rinse the apples selected for cooking well with water and dry with a napkin.Then grind them using a food processor or grate them on a coarse grater; in the latter case, do not throw away the peel, but leave it with the total apple mass.
2. 
   Place the grated apples in a large glass jar. Add liquid honey or sugar to them at the rate of 100 g per 1 kg of apples. Then pour clean water into the jar so that it completely covers the apple mass. Cover the jar with a napkin and place it in a dark place for fermentation for 10 days. During this time, stir the apple mixture every day with a wooden or plastic spatula.
3. 
   After 10 days, strain this mixture through a colander lined with gauze folded in 2 layers. Pour the resulting infusion into another clean jar and dissolve two more tablespoons of honey or sugar in it.
4. 
   Cover the jar with a napkin and place it in the same dark place for 7 weeks.
5. 
   During this time, the sediment in the jar will sink to the bottom and a foam, the so-called vinegar mother, should form on the surface of the vinegar. It needs to be removed. If a film has not formed, it means that the vinegar preparation process has gone wrong and everything must be started all over again.
6. 
   Filter the prepared vinegar through cheesecloth several times and pour into clean bottles. Seal the bottles hermetically and store them in a basement or pantry. You can use this apple cider vinegar in your cooking throughout the year.

Happy preparations!

Apple cider vinegar without yeast at home

Not all housewives respect yeast for cooking, or it happens that they simply don’t have it at home. Apple cider vinegar can be prepared without them, just add light raisins, more sugar and honey to start the fermentation process. The apples must be chopped. The aging time of apple cider vinegar without yeast is extended to 2.5 months.

Cooking time: 2.5 months.

Cooking time: 30 minutes.

Portions: 1200 ml.

Ingredients:

• Apples – 2 kg.
• Honey – 3 tbsp. l.
• Sugar – 4 tbsp. l.
• Light raisins – 100 gr.
• Water – 1 l.

Cooking process:

1. Choose sweet, ripe apples to make vinegar. Rinse them well and remove the peel if desired. Then chop the apples on a coarse grater.

2. Place the grated apples in a clean 3-liter jar, filling it 2/3 full. Add four tablespoons of sugar to the apple mixture and add washed light raisins. Pour warm water over the apples until it completely covers them. Then close the jar with gauze or a napkin and place it in a dark and warm place for 10 days. Stir this mixture twice with a wooden spatula every day.

3. After this time, squeeze the apple mass well through several layers of gauze, pour the resulting liquid into the same jar and place it in the same place for another 5 days. Cover the jar again with a napkin.

4. Then, after five days, put three tablespoons of honey in the jar, mix and move the jar to the same place for two months, covering it with a napkin. There is no need to stir the vinegar any more.

5. Filter the prepared apple cider vinegar without yeast several times and pour into clean containers, sealing them tightly. Store this preparation in any cool place.

Delicious and successful preparations!

Homemade apple cider vinegar without sugar

You can make apple cider vinegar at home without adding sugar. To enhance fermentation, honey, yeast and raisins are added to it. This recipe asks you to prepare this vinegar without any additives. Sliced ​​apples are kept in the open air for some time, then the juice is squeezed out of them and left to ferment.Calculating the number of apples is simple: 1 kg of apples yields approximately 500 ml of juice.

Cooking time: 9 weeks.

Cooking time: 20 minutes.

Portions: 1.5 l.

Ingredients:

• Apples – 3 kg.

Cooking process:

1. To prepare sugar-free vinegar, choose ripe, sweet varieties of apples. Wash them well, peel and remove the seed pods. Then cut the apples into medium pieces, place them on a flat dish and leave them in the open air so that they oxidize a little and darken.

2. Squeeze apple juice from the darkened apples using any method.

3. Pour the squeezed juice into clean glass containers. Cover them with a medical glove and puncture one finger of the glove to remove excess carbon dioxide. Place containers with juice in a dark and warm place for 6–7 days. You can cover them with a dark blanket.

4. During this time, the gloves will inflate greatly. Pour the vinegar that has begun to ferment into another, wider container so that there is access to oxygen and further fermentation becomes more active. Cover the dishes with a loose napkin and place them in a dark place with temperatures up to +27°C for two months. During this time, a film of acetic acid bacteria (like kombucha) should form on the surface of the vinegar, because it is this that forms real apple cider vinegar. Do not remove the film.

5. After two months, filter the finished apple cider vinegar from sediment several times, pour into clean jars or bottles and seal tightly. Your natural drink is ready. You can simply add it as an ingredient to preserves and as a seasoning for any dishes. Vinegar is stored well in any dark place.

Happy preparations!

How to prepare vinegar from apple juice for the winter?

Apple juice vinegar is considered the most natural, because nothing is added to it. In the juice, during the initial fermentation, alcohol is formed, and then from it, under the action of acetic acid bacteria (acetic matrix), real vinegar is formed. Sometimes, if the apple variety is sour, a little sugar, black bread or yeast is added.

Cooking time: 2 months.

Cooking time: 40 minutes.

Portions: 2.5 l.

Ingredients:

• Apples – 5 kg.

Cooking process:

1. Choose ripe and sweet apples for making vinegar. We wash them, remove damaged areas and seed pods.

2. Then cut the apples into pieces and use a juicer to crush them into fresh juice. Strain the resulting juice and pulp through a thick sieve. From this number of apples you will get approximately 2.5 liters of pure juice.

3. Pour this filtered juice into a clean 3-liter jar, without filling it to the very top, so that the contents do not spill out during fermentation.

4. Then close the jar with gauze folded in several layers or a piece of canvas. Place the jar in a dark place at normal home temperature for 2 months.

5. During this time of fermentation of the juice, a matrix of acetic acid bacteria similar to kombucha is formed on its surface, which is an indicator of proper fermentation. You can leave it in the jar or transfer it to another container to prepare the next batch of vinegar.

6. After 2 months and when the smell of alcohol disappears, filter the finished vinegar again and pour it into clean storage containers, sealing them tightly. Store apple cider vinegar in a dark place.

Happy preparations!

Apple cider vinegar with honey at home

Apple cider vinegar in tandem with honey is used in cooking for marinades and snacks, and as a folk remedy, and for cosmetic purposes. This vinegar, prepared by yourself, is more tasty, healthy and aromatic in comparison with a store-bought product. It is prepared from whole and ripe apples of sweet varieties.

Cooking time: 2 months.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients (for one 3-liter jar):

• Apples – 2 kg.
• Honey – 330 gr.
• Water – 2 l.

Cooking process:

1. Wash the apples selected for cooking well under running water. Then we cut them into pieces, leaving part of the seed pods.

2. We wash the jars (3-liter) for the preparation with soda and dry them; it is not necessary to sterilize them. Place the chopped apples in the prepared jars. Place no more than 1.2 kg of chopped apples in each jar.

3. In a large saucepan, heat clean drinking water based on the volume of the product and dissolve 165 g of honey in it. Pour this syrup into the apple slices in the jars, without filling them to the very top. Then we place pieces of gauze folded in four layers on the jars and secure them with an elastic band. Place the jars in a dark place at home temperature for 20 days. During this time, stir the contents of the jars once a day with a wooden spoon. Then we leave the jars alone for the next 20 days.

4. On the 41st day, strain this apple mass through a sieve, pour it back into the jars, add another 165 g of honey, mix and leave for another 20 days.

5. After the fermentation of the vinegar is complete (after 60 days), filter it again and pour it into clean, dry containers. Apple cider vinegar with honey is ready. It can be used for its intended purposes.

Happy preparations!

A simple recipe for making apple cider vinegar with sugar

In homemade preparations for the winter, many housewives prefer to add apple cider vinegar, especially homemade cider vinegar, rather than synthetic store-bought cider vinegar. Although it is not strong (4–7%), it makes the preservation softer and more delicate, and without the pronounced taste of vinegar. Prepare vinegar with sugar and a little honey. For vinegar, we choose ripe apples of late sweet varieties and preferably homemade ones, since store-bought ones are often treated with wax or chemicals. The recipe shows the layout of the ingredients for 800 g of grated apples. We calculate the ingredients for the volume of the container for the preparation.

Cooking time: 2 months.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients:

• Apples – 5 kg.
• Sugar – 400 gr.
• Honey – 350 gr.
• Water – 5 l.

Cooking process:

1. Rinse the apples selected for making vinegar well, cut into pieces and remove the seed pods.

2. Then chop the apples on a coarse grater. You can grind them in a food processor, but then you will end up with a lot of mush and sediment in the vinegar.

3. Place the chopped apples in a large glass jar. The recipe uses a 10-liter bottle and requires 5 kg of apples. Some apples will darken and oxidize, this is normal.

4. Measure out the amount of sugar indicated in the recipe. You can add more, then the vinegar will be sweeter.

5. Dissolve sugar in some warm water and pour into a jar. Then add clean water to a level 6–10 cm below the neck, since during fermentation of apples a foam cap will form and rise. Then cover the neck of the jar with gauze and secure it with a thin rubber band.

6. Place this dish with apples in a warm, dark place, out of direct sunlight, for 10 days. During this time, the apple mass will begin to ferment, rise to the top and the juice will remain at the bottom.After this time, strain the contents of the jar, in several steps, through cheesecloth. A 10-liter bottle leaves 6.5 liters of juice.

7. Measure out the required amount of honey and pour some of the juice into it.

8. Mix the honey and juice well until smooth so that the honey is completely dissolved.

9. Pour the honey solution into a bottle with juice and stir. Then cover the neck again with gauze and place the bottle (jar) in a dark place for 40 days to ferment the vinegar.

10. During the fermentation process, a vinegar matrix, or “apple” mushroom, is formed on the surface of the juice. You can throw it away or save it for another drink, as it has three times the healing properties of vinegar itself.

11. When the apple mushroom (vinegar matrix) sinks to the bottom and the vinegar turns light, the product is ready for use. Pour the apple cider vinegar into a clean container, seal it well and store it in any dark place. During storage, and it is well stored for 2 years, the vinegar will lighten, again a matrix will form on the surface and there will be sediment. These are signs of quality vinegar.

12. You can use the prepared vinegar for cooking, and drink it in the morning on an empty stomach, adding a teaspoon of vinegar and honey to a glass of warm water.

Happy preparations!

How to make apple cider vinegar according to Jarvis?

D. Jarvis (MD) back in the 19th century proposed the use of apple cider vinegar as a good traditional medicine and compiled the proportion of ingredients for its preparation. This recipe is still used to this day. This vinegar is prepared based on the natural fermentation of apple pulp with the addition of honey and rye bread.

Cooking time: 2.5 months.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients (Jarvis proportions):

• Grated apples – 800 gr.
• Warm water – 1 liter.
• Honey – 100 gr.
• Dry rye bread – 20 gr.

Cooking process:

1. To prepare this vinegar, do not wash the apples, but wipe them with a dry cloth so that wild natural yeast remains on their surface. Then cut the apples into quarters and remove some of the seed pods. Grate the apples on a coarse grater along with the peel and place them in a 3-liter jar. Place dry rye bread on top. Grated apples should occupy no more than 2/3 of the volume of the jar. Dissolve honey in a liter of warm water and pour this solution over the apples. Leave the jar open.

2. Then place it in a warm and dark place for 10 days. During this period of time, stir the apple mass 2-3 times a day with a wooden spoon.

3. After 10 days, squeeze the fermented apple mass well through gauze folded in several layers. Pour the resulting juice into the same jar and cover it with a napkin, securing it with an elastic band so that there is air access and no midges will appear. Leave the jar in a dark and warm place for 60 days for the juice to ferment.

4. An acetic film (matrix) forms on the surface of the vinegar, which will indicate a high-quality fermentation process.

5. Filter the prepared apple cider vinegar according to Jarvis again, pour into a clean container, seal tightly and store in a cold (6–8°C) place: refrigerator or cellar.

Happy preparations!

How to make your own apple cider vinegar from pulp?

After preparing apple juice or apple jam, a lot of pulp remains. The thrifty housewife does not throw away the cake and prepares various delicious dishes, delicacies and apple cider vinegar from it. The method is simple and easy. One drawback is that the cake is small and the finished vinegar is difficult to filter. Prepare vinegar with added sugar.

Cooking time: 2 months.

Cooking time: 30 minutes.

Portions: 1.5 l.

Ingredients (per 1 kg of cake):

• Apple pulp – 1 kg.
• Sugar – 80 gr.
• Water – 1.5 l.

Cooking process:

1. Weigh the apple pulp to correctly calculate the amount of sugar and water according to the recipe. Then we transfer it to a large enamel container and fill it with the calculated amount of boiled warm water.

2. Then add the required amount of sugar and stir until the sugar is completely dissolved.

3. Next, cover the container with gauze folded in several layers and place it in a dark place to ferment for 60 days. During this time, do not stir the apple mass.

4. After two months, mix the apple mass and then squeeze it well in portions and several times through gauze or any thick fabric. Apple cider vinegar from the pulp is ready. We pour it into clean jars or bottles and transfer it to any dark place for storage.

Happy preparations!