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5 from 1 vote

Raw Apple Cider Vinegar

Yes, you can make your own raw apple cider vinegar!
Course: Condiment
Cuisine: American
Keyword: raw apple cider vinegar


  • 6 organic sweet apples
  • 2 tablespoons raw apple cider vinegar with the mother
  • 2 tablespoons raw honey
  • water chlorine-free
  • 1 2-quart sized wide mouth glass jar
  • 1 cheesecloth or coffee filter


  • Cut 6 apples into about 12 pieces each, and place them in a 2-quart wide mouth glass jar.
  • Add the raw honey, and the raw apple cider vinegar. Be sure to use a brand which contains the mother.
  • Cover the apples with chlorine-free water, and cover the jar with cheesecloth, or a coffee filter. A rubber band will help to hold the cover in place.
  • Now place this in a warm place for 2 weeks. The top of the refrigerator is generally a good place since the refrigerator throws heat.
  • After 2 weeks, strain the liquid from the container into a glass canning jar. There should be almost a quart of liquid.
  • Compost the apple solids, or feed to your chickens.
  • Cover the jar again with the cheesecloth or coffee filter, and return to a warm spot.
  • Check the liquid about once a week by tasting a small amount. You’ll know when it’s vinegar.
  • A SCOBY may form on the top, which is great. You may use the SCOBY to make a new batch of vinegar. 
  • Stop the fermentation by covering your jar with a lid and placing it in the refrigerator.