• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Fermenting for Foodies

Health, Taste and Tradition

  • Fermentation
    • General Information
    • Beans, Nuts & Seeds
    • Beer, Wine, & Cider
    • Dairy & Cheese
    • Fermented Fruit
    • GF Sourdough
    • Trad Sourdough
    • Probiotic Beverages
    • Vegetables
    • Supplies
  • Healthy Meals
    • Appetizers
    • Baked Goods
    • Breakfasts
    • Condiments
    • Main Dishes
    • Sides & Salads
    • Soups & Stews
    • Desserts
    • Gluten-Free
    • Vegan
  • Fruit-Sweetened Treats
  • Cookbook

How to Make Apple Cider Vinegar from Scraps

Learn how to make apple cider vinegar from scraps.
How to make scrap apple vinegar
Homemade vinegar from apple peels and cores
Probiotic and delicious vinegar made from apple scraps

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!

Scrap apple vinegar
Scrap apple vinegar after fermenting for two weeks.

Scrap 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 flavor of traditional cider vinegar. 

Here’s what you can expect from scrap 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. 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, here’s how to make cider vinegar from juice.

Scrap apple vinegar
The ferment starts out light, then slowly darkens.

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.

  1. 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.
  2. Don’t make this vinegar in a closed jar. It needs oxygen to properly ferment. I generally make my ACV as described in the recipe, with a piece of cloth held in place with a jar ring.
  3. I’ve never had a failure with my ACV. However, I have had a vinegar pellicle grow on top. It’s a SCOBY that forms sometimes and won’t harm the vinegar at all. It can even be used as a starter for future batches of vinegar!
  4. 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.
Vinegar pellicle on scrap apple vinegar
Sometimes apple scrap vinegar produces a pellicle.
Print

Scrap Apple Cider Vinegar

Scrap apple vinegar is a simple ferment for beginners.
Print Recipe

★★★★★

4.7 from 3 reviews

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!

  • Author: Emillie
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 1 quart jar 1x
  • Category: Condiment
  • Method: Fermented
  • Diet: Vegan

Ingredients

Units Scale
  • 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 vinegar with a mother per cup of water

Instructions

  1. 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.
  2. 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.
  3. 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. 
  4. 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. Do not use a sealed jar as it needs oxygen to properly ferment.
  5. Place the jar somewhere dark to ferment at room temperature. A closet is perfect.
  6. Check it every 2 to 3 days to stir.
  7. After 2 weeks strain out the scraps leave it to continue fermenting in jar covered with a piece of cloth for another month before bottling it. I usually let my vinegar age for at least 6 months. It will continue to age and darken and the flavor will improve.

Notes

  • The vinegar may grow a thick rubbery pellicle, 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 if it doesn’t taste sour after a month of fermenting, feel free to leave it for another 2 or 3 months.

Keywords: vegan, gluten free, ACV, probiotic, free, affordable, keto, paleo, summer, fall, zero-waste, frugal,

Filed Under: Fermented Fruit, Specialty CulturesTagged With: Apple, Cider, Leftovers, Vinegar

Previous Post: « How to Make a Ginger Bug Starter
Next Post: Immune Boosting Kvass – A Fermented Health Tonic »

Reader Interactions

Related Posts

How to know if your ACV has a mother
Make Apple Cider Vinegar (The Easy Way!)
Simple fermented apple raisin walnut spread. A healthy alternative to jam
Fermented Apple Spice Spread: Easy & Delicious!
Mostarda with honey, apples, dried fruit and mustard seeds
Honey Mostarda – A Spicy-Sweet Italian Condiment

Honey fermented plum coulis is a simple way to preserve plums. No cooking required!
Honey Fermented Plum Coulis (So Simple!)
A guide to different types of miso with a traditional miso producer.
A Guide to The Different Types of Miso
Simple, no-cook mincemeat. A delicious Christmas tradition!
The Simplest Mincemeat: No-Cook & Sugar-Free

Comments

  1. Sam

    January 8, 2019 at 10:15 am

    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!

    ★★★★★

    Reply
    • Emillie

      January 8, 2019 at 11:08 am

      Great! It’s a go-to recipe for me too!

      Reply
  2. Michael G

    November 11, 2019 at 3:17 pm

    can you use an airlock like a pickle pipe for this? or does it need oxygen for the ferment? thanks!

    Reply
    • Emillie

      November 12, 2019 at 5:07 pm

      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.

      Reply
      • Michael G

        November 18, 2019 at 6:39 pm

        thanks!!

        Reply
  3. fitoru

    January 4, 2020 at 2:33 am

    a bunch of thanks to the recipe. I am sure gonna try it the soonest. More power!

    ★★★★

    Reply
    • Emillie

      January 6, 2020 at 9:10 am

      Thanks!

      Reply
  4. Kylee

    January 6, 2020 at 8:05 pm

    How do you prevent mold? I’ve done 2 now and both times, I’ve had it mold ‍♀️ Thanks so much for the help

    Reply
    • Emillie

      January 7, 2020 at 10:08 am

      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!

      Reply
  5. Claudia

    January 17, 2020 at 4:19 pm

    How do you store your mothers when not in use and how long can you store them without using them?
    I can not see how to subscribe could you add me to your mailing list please?

    Reply
    • Emillie

      January 18, 2020 at 12:10 pm

      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.

      At the moment, I don’t have a mailing list. With all the new data protection laws, I’m not super keen to keep a list of email addresses. However, I do post all my new content on facebook, instagram and pinterest. So feel free to follow me there!

      Reply
  6. Kaitlyn

    May 31, 2020 at 4:06 pm

    How long does the vinegar stay good?

    Reply
    • Emillie

      May 31, 2020 at 5:33 pm

      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!

      Reply
  7. Lucas

    September 21, 2020 at 3:10 pm

    Could I use pulp from juicing apples?

    Reply
    • Emillie

      September 22, 2020 at 11:20 am

      Yes! Just try to get them into the jars for fermenting right after pressing. You want to minimize the oxidation (browning).

      Reply
  8. Herb-lover

    October 12, 2020 at 8:26 am

    Can scrap apple cider vinegar be used for making herbal tinctures just like traditional acv?

    Reply
    • Emillie

      October 13, 2020 at 9:12 am

      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?

      Reply
  9. Evelyne Talbot

    November 16, 2020 at 1:15 am

    is it ok to transfer two batches of scrap apple vinegar into each other? they were made about a week apart.
    thanks.

    Reply
    • Emillie

      November 16, 2020 at 9:14 am

      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.

      Reply
  10. Bren Ward

    November 23, 2020 at 7:03 pm

    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?

    Reply
    • Emillie

      November 24, 2020 at 1:10 pm

      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

      Reply
  11. John D

    September 14, 2021 at 2:35 pm

    I have a good tree in the backyard when my apples fall of I use them instead of the scraps i just wash them cut up small and follow the recipe been in the jar 2 weeks now and can smell the vinegar just a bit cloudy at the moment do I now seal it with a top it’s now in a plastic Pop bottle.

    ★★★★★

    Reply
  12. Jenny

    December 20, 2021 at 9:51 am

    I have a Braggs that has formed a SCOBY. Can I add the SCOBY to my jar as well? Is there any benefit? Will it speed up the process at all?

    Reply
    • Jenny

      December 20, 2021 at 9:53 am

      Oh wait, I see you answered someone else that you can use the SCOBY to make scrap vinegar!

      Reply
      • Emillie

        December 20, 2021 at 4:32 pm

        Yes! I actually get a SCOBY on my ACV about once every few years. 🙂 I think it’s more likely if you have other SCOBYs in your home. Enjoy!

        Reply
        • Jenny

          December 20, 2021 at 5:24 pm

          Thank you!

          Reply
  13. lizzie

    August 16, 2022 at 3:29 pm

    Thanks for putting up this recipe. Is it ok to still stir which means breaking up the white fillm / SCOBY that has formed on top?

    Reply
    • Emillie Parrish

      August 16, 2022 at 3:54 pm

      It’s totally fine to break up the pellicle that’s formed on top of your vinegar… in fact, it’s necessary for this recipe! It will probably grow back within a week and it suggests you have a good ferment going. Cheers! Emillie

      Reply
  14. Lisa

    September 14, 2022 at 8:19 am

    Can honey in equal amount be used instead of sugar?

    Reply
    • Emillie Parrish

      September 14, 2022 at 9:29 am

      Hi Lisa,
      There are two issues with swapping honey (or any other sweetener) in this recipe. 1. The yeast in ACV feeds on sucrose. So regular sugar or coconut sugar is fine. Honey is a mix of glucose-fructose, so it won’t properly feed the yeast. 2. Raw honey naturally has its own bacteria and yeast culture. So it will ferment into mead first. Mead can ferment into vinegar, it just won’t be the same flavor as typical ACV.
      If you are concerned about consuming sugar, I can assure you, that there really isn’t any left in the final product. If you happen to have a lot of raw honey, then feel free to use it and turn this recipe into a mead-based variation!

      Cheers, Emillie

      Reply
  15. Kit

    October 25, 2022 at 10:03 am

    Once it is done and strained does it need to be refrigerated or is it pantry safe to store?

    Reply
    • Emillie Parrish

      October 25, 2022 at 5:12 pm

      Nope! The vinegar is shelf-stable, just like all other kinds of vinegar. However, you do need to let it fully ferment with a cloth or coffee filter cover for at least 1 more month after straining. Otherwise, the acetic acid bacteria won’t be able to do their work. Cheers!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi, I'm Emillie, an island-dwelling fermentation enthusiast. Fermenting For Foodies features healthy recipes designed to feed your microbiome.
Read More →

Check Out My Cookbook!

Fermenting Made Simple Cookbook

Want healthy recipes right to your inbox? Subscribe to our mid-month newsletter!

Thank you!

Please check your inbox to confirm your subscription.

Affiliate Disclosure

In order to run this site, Fermenting For Foodies sometimes earns an affiliate commission on the sales of products we link to. We only feature items we genuinely want to share, and this is an arrangement between the retailer and Fermenting For Foodies. Readers never pay more for products. Thank you for reading!

  • Privacy Policy
  • Terms and Conditions
  • Affiliate Disclosure
  • Sponsored Content
  • Contact

Copyright © 2023 · Fermenting for Foodies