It’s REALLY EASY to make apple cider vinegar from scraps. Waste not, want not and all those thrifty proverbs are perfect for this recipe. The result is a light and refreshing vinegar that is probiotic!
So get thrifty with this zero-waste recipe and turn your apple scraps into something useful!
Scrappy apple cider vinegar
Apple cider vinegar from scraps is different from traditional ACV. It is a bright and fresh vinegar compared to the earthy, full flavour of traditional cider vinegar. Here’s what you can expect from scrappy apple vinegar:
- Perfect for adding tanginess to cooked recipes.
- Use it in salad dressing or as a health tonic.
- It is probiotic! So it can be used to culture other foods.
- Don’t use it for canning, unless you test the pH
(affiliate link). Otherwise, you don’t know the exact acidity levels. You need a pH of 5 for more canned foods.
(affiliate link). Otherwise, you don’t know the exact acidity levels. You need a pH of 5 for more canned foods.For a more traditional apple cider vinegar, make cider vinegar from juice.
Your Questions Answered
I’ve been making apple cider vinegar from scraps for years. It’s a really reliable ferment that is perfect for beginners. Here are some answers to common questions about homemade scrap apple vinegar.
- Scrap apple vinegar doesn’t need to start with a mother. However, it is the most reliable way to get a good ferment. It’s also really easy to find cultured cider vinegar. Usually real, cultured ACV is more expensive, however, once you have the culture you can make your own! See the notes in the recipe for a few different cultured vinegar brands.
- This recipe can be made in a fido jar or with an airlock. You just have to be sure that your starter vinegar has a good healthy culture. I generally make my ACV as described in the recipe, with a piece of cloth held in place with a metal jar ring.
- I’ve never had a failure with my ACV. However, I have had a kombucha SCOBY-like mother grow on the top. That’s more likely to happen if you have a SCOBY culture in your home. Whether it’s milk kefir or jun, it may culture the ACV too. And it’s perfectly fine.
- Kahm yeast also really likes scrap apple vinegar. Don’t worry, it will die off when the sugar is gone and the vinegar becomes acidic. Just make sure you don’t have mold.
Scrap Apple Cider Vinegar
Apple cider vinegar made from scraps is delicious and full of probiotics. It’s a great way to use up apple cores and peels. Perfect when making apple sauce or apple pie!
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 1 quart jar 1x
- Category: Condiment
- Method: Fermented
- Diet: Vegan
Ingredients
- Apple scraps (peels and cores; bruises are OK but no rotten bits)
- 1 cup water (chlorine free)
- 1 tbsp sugar per cup of water
- 1 tbsp of apple cider mother per cup of water (optional, see notes)
Instructions
- This recipe is designed so you pack jars with apple scraps, then add as much water and sugar as you need to cover them. Adjust the measurements to suit the amount of apple scraps you have.
- Wash your apples before peeling them, then fill a glass jar 3/4 full of apple scraps. Just make sure the scraps are free of mold and bad spots.
- Mix the sugar, water and culture 1 cup at a time, then pour it over the apple scraps. Keep adding more cups of water, sugar and mother until you have just covered the apple scraps.
- The apple scraps will float, and that’s just fine. Cover the jar with a piece of cloth or a coffee filter and keep in place with an elastic band or jar ring.
- Place the jar somewhere dark to ferment at room temperature. A closet is perfect.
- Check it every 2 to 3 days to stir.
- After 2 weeks strain out the scraps and bottle the vinegar. Allow the vinegar to rest for at least another 2 weeks before using it. It will continue to ferment until all the sugar is consumed, so use a bottle that can handle the build-up of carbonation (see notes). I usually let my vinegar age for at least 6 months. It will continue to age and darken and the flavour will improve.
Notes
- A mother isn’t required for this recipe, however, it will kickstart your vinegar. Either use a bit of a previous batch of homemade vinegar or a store-bought vinegar with mother. There are a number of brands of cider vinegar with mother available on the market, including Viva Naturals
, Braggs
and Dynamic Health (affiliate links).
- The vinegar may grow a thick rubbery mother, and/or there might be dark floating bits. Both of these things are fine. Mold is not OK… If you get mold then throw it out and start again. See the section above for more details.
- The vinegar will continue to ferment until all of the sugar is gone. So age in plastic pop bottles, swing-top beer bottles or fido jars
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Keywords: vegan, gluten free, ACV, probiotic, free, affordable, keto, paleo, summer, fall, zero-waste, frugal,
This was a great way to use up the apple scraps from making apple sauce. Super thrifty! And so much cheaper than buying ACV. Thanks!
★★★★★
Great! It’s a go-to recipe for me too!
can you use an airlock like a pickle pipe for this? or does it need oxygen for the ferment? thanks!
You can use an airlock, but only if you are certain that your cider vinegar has a healthy mother. Otherwise it needs the free-range yeasts in your home to ferment.
thanks!!
a bunch of thanks to the recipe. I am sure gonna try it the soonest. More power!
★★★★
Thanks!
How do you prevent mold? I’ve done 2 now and both times, I’ve had it mold ♀️ Thanks so much for the help
Kylee, I’m sorry to hear that you’ve lost two batches of scrappy ACV. I only ever had mold once, and I was using apple scraps that I had collected and frozen. Now I just make it every fall with fresh apples. Here are my suggestions for preventing mold:
1. Do you have mold in your house? If that’s an issue, then you’ll want to use a fido or airlock to prevent contamination. I know I suggest starting with open air fermenting, but it should still ferment if you start with a good ACV culture.
2. Clean out your jar by filling it with boiling water and leaving it for 5 minutes. That should kill any mold in the jar.
3. Lastly, only use good apple scraps. Wash the skins before you peel the apples and compost any spots that look off. Cores and peels are fine as long as they aren’t bruised and moldy.
Good luck!
How do you store your mothers when not in use and how long can you store them without using them?
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I just leave them in the cider vinegar, then transfer them when I make a new batch of vinegar. I admit that I have 4-5 containers of AVC at any given time. If I have too much mother, then I just mix it into a salad dressing.
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How long does the vinegar stay good?
I usually use up my vinegar within 1 year, and I’ve never had it go off. I imagine it could last several years provided you got to the right pH level. Enjoy!
Could I use pulp from juicing apples?
Yes! Just try to get them into the jars for fermenting right after pressing. You want to minimize the oxidation (browning).
Can scrap apple cider vinegar be used for making herbal tinctures just like traditional acv?
Yes! It’s cultured and acidic, just like traditional ACV. However, unless you test the pH, you won’t know exactly what the acidity is. Does the precise acidity matter for your herbal tinctures?
is it ok to transfer two batches of scrap apple vinegar into each other? they were made about a week apart.
thanks.
Yes! As long as both batches worked well, that should be fine. I often make a bunch of small batches then combine them at the end. Though every now and then I end up with a batch that got kahm yeast so that one stays separate.
I put some fresh apples which were turning soft cut up (without seeds), in water, sugar and covered with a coffee filter. Put it on my counter (last Sept), not in dark. I stir it periodically. Never drained it (read drain when the fruit falls to bottom of gallon container). A few days ago it started to begin to sink and become kinda cloudy. Today I noticed a scoby has filled the top. I did not know Vinegar would do this, and thus that is how I found your website. What should I do now? How can I use this… should I begin again with the Scoby and fresh apples? I started this at a friends suggestion, as she suggests I take a table spoon of Vinegar with a Mother daily for my health. Can I drain the fruit and do that even though a Scoby is floating on top? Is it ready? I have been reading up on making Kombucha and have a Kombucha recipe book, can I use this fermentation juice in lieu of the Kombucha juice and use it in that way?
Hi Bren, Glad to have you on the site! The SCOBY is not an issue, so your vinegar is fine. Just strain it into a clean jar and let it age for a bit longer. I usually age my vinegar for at least 6 months, but it’s up to you. You could use the SCOBY to make more scrappy apple cider vinegar. However, it is not the same as a kombucha SCOBY. Cheers, Emillie