How to Make Apple Cider Vinegar from Scraps (Easy Homemade Recipe)

Apple cider vinegar has become one of those pantry staples I seem to reach for all the time. I use it in recipes like my favorite broccoli salad, add a splash to our chickens’ water as part of our regular flock care routine, and keep a bottle on hand for all kinds of jobs around the homestead.

The only problem? It has gotten expensive! I can still remember buying a bottle for 99 cents at the grocery store. (Well…that probably dates me a little. 🫣)

Living in northern Minnesota, we usually have more apples than we know what to do with each fall. After making applesauce, apple pie filling, apple crisp, and fresh apple cider, I hated seeing all those peels and cores go to waste when they could become something so useful.

The best part is that homemade apple cider vinegar is surprisingly easy to make. With just a few simple ingredients and a little patience, you can turn leftover apple scraps into a flavorful homemade vinegar that costs just pennies, reduces food waste, and even grows its own vinegar mother naturally along the way.

If you’ve been looking for an easy way to make your own apple cider vinegar from scraps, I’ll show you how to make apple cider vinegar, step by step. It’s so easy!

Why You’ll Love Making Homemade Apple Cider Vinegar

There is something incredibly satisfying about turning kitchen scraps into something you’ll actually use. Instead of tossing those apple peels and cores into the compost, you can transform them into a homemade pantry staple that’s simple to make and full of flavor.

• A great way to reduce food waste. Put leftover apple peels and cores to good use instead of throwing them away.
• Easy enough for beginners. Just a few simple ingredients and a little patience are all you need.
• Budget-friendly. Homemade apple cider vinegar costs just a fraction of what store-bought bottles do.
• Perfect for homesteaders. It’s a practical way to make the most of your fall apple harvest and stock your pantry.
• Naturally ferments on its own. With the right conditions, your vinegar can even develop its own vinegar mother during fermentation.
• Versatile around the homestead. Use it in homemade dressings, marinades, pickling recipes, or add a splash to your chickens’ water as part of your regular flock care routine.

Once you make your first batch, you’ll start looking at those leftover apple scraps a little differently. It’s one more simple way to waste less, save money, and enjoy the satisfaction of making something useful from scratch.

What Is Apple Cider Vinegar?

Apple cider vinegar is a fermented vinegar made from apples, sugar, and water. As the natural fermentation process takes place, the sugars are first converted into alcohol and then into acetic acid, giving the vinegar its familiar tangy flavor and aroma.

Although you’ll often hear this method called apple cider vinegar, it’s technically made from apple scraps rather than fresh pressed apple cider. The good news is that it produces a delicious homemade vinegar that’s perfect for everyday use and is a wonderful way to make the most of apples that might otherwise go to waste.

As the vinegar ferments, you may notice a cloudy, jelly-like layer forming on top of the liquid. This is called the vinegar mother, and it’s a natural part of the fermentation process. Mine developed all on its own without adding any raw apple cider vinegar or a starter culture.

The process takes several weeks, but don’t let that intimidate you. The hands-on time is only about 15 minutes, and after that, nature does most of the work for you.

Ingredients

One of the things I love about this recipe is how little it takes to get started. If you’ve been making applesauce, pie filling, or any other apple recipe, chances are you already have everything you need sitting in your kitchen.

You’ll need:

• Apple peels and cores (enough to fill a clean quart or half-gallon jar about ⅔ to ¾ full)
• 1 cup granulated sugar
• 1 gallon water

(Or, if using a smaller jar, use about 1 tablespoon of sugar for every 1 cup of water.)

That’s it! The sugar feeds the natural fermentation process, while the apple scraps provide the flavor and naturally occurring yeasts needed to get things started. As the weeks go by, those simple ingredients transform into homemade apple cider vinegar with very little effort on your part.

If possible, use apples that have been washed well. Organic apples are a great choice since you’ll be using the peels, but regular grocery store or homegrown apples work just fine too. This recipe is a wonderful way to use up scraps from almost any variety of sweet or tart apples you have on hand.

Equipment You’ll Need

You don’t need any fancy fermentation equipment to make homemade apple cider vinegar. Most of the supplies are probably already in your kitchen, making this an easy project for beginners.

You’ll need:

• Gallon glass jar (recommended) or quart/half-gallon Mason jar (or literally any jar you have available)
• Clean cloth or coffee filter
• Rubber band
• Fermentation weight or a small glass jar (optional, but helpful)
• Fine mesh strainer
• Clean glass bottles or jars for storing the finished vinegar

If you don’t have a fermentation weight, don’t worry. I simply used a small glass jar to help keep the apple scraps submerged beneath the liquid. The most important thing is keeping the scraps below the surface as much as possible, since exposed fruit is more likely to develop mold during fermentation.

Once you have your supplies gathered, you’re ready to start making your own homemade apple cider vinegar.

My Favorite Supplies

Disclosure: As an Amazon Associate, I earn from qualifying purchases. If you purchase through the links below, I may earn a small commission at no extra cost to you. I only recommend products I personally use or would happily use in my own homestead kitchen. Thank you for supporting Hill River Homestead!

Gallon Glass Jar

Although you can make apple cider vinegar in a quart or half-gallon jar, I actually recommend using a gallon glass jar if you have one. Apples take up more room than you might think, and a larger jar gives the scraps plenty of space to ferment while leaving room for the liquid and airflow. Plus, you’ll end up with a bigger batch of vinegar to keep in your pantry.

Glass Fermentation Weights

A fermentation weight helps keep the apple scraps below the surface of the liquid, which reduces the chance of mold developing during fermentation. They’re inexpensive and useful for making sauerkraut, pickles, kimchi, and other fermented foods too.

Wide-Mouth Mason Jars

If you’re making a smaller batch, wide-mouth Mason jars are a great option. They’re easy to fill, stir, strain, and clean, and I use them for everything from sourdough starter to homemade apple cider vinegar.

Flour Sack Towels or Coffee Filters

Your vinegar needs airflow while it ferments, but you also want to keep fruit flies, dust, and debris out of the jar. A simple coffee filter works perfectly, or you can use a clean flour sack towel secured with a rubber band.

Fine Mesh Strainer

After the first fermentation, you’ll strain out the apple scraps before allowing the vinegar to continue fermenting. A fine mesh strainer makes this quick and easy and is something I reach for almost every time I’m in the kitchen.

Swing-Top Glass Bottles

Once your vinegar is finished, swing-top bottles make storing and pouring it easy. They seal well, look beautiful on pantry shelves, and are perfect if you plan to give homemade vinegar as a gift.

How to Make Apple Cider Vinegar

Making homemade apple cider vinegar is mostly a lesson in patience. The actual hands-on work only takes a few minutes, and then nature takes over, transforming simple apple scraps into a flavorful homemade vinegar over the next several weeks.

Follow these simple steps, and before long you’ll have a batch of homemade apple cider vinegar ready for your pantry.

1. Fill the Jar with Apple Scraps

Start by filling a clean gallon glass jar about ⅔ to ¾ full with apple peels and cores. Try to use fresh scraps that are free from mold or rot, and wash the apples well before peeling if they aren’t organic.

I like using scraps from making applesauce, apple pie filling, or fresh apple cider. It’s an easy way to get one more use out of your fall apple harvest before tossing anything into the compost.

2. Make the Sugar Water

In a separate container, dissolve 1 cup of granulated sugar in 1 gallon of water. Pour the sugar water over the apple scraps until they’re completely covered, adding a little more water if needed.

If you’re making a smaller batch, use these measurements:

• Gallon jar: 1 cup sugar + 1 gallon water
• Half-gallon jar: ½ cup sugar + ½ gallon water
• Quart jar: ¼ cup sugar + 1 quart water

The goal is simply to keep the same ratio while making enough sugar water to completely cover the apple scraps.

3. Cover the Apple Scraps

Pour the sugar water over the apple scraps until they’re completely submerged. If needed, add a little more water to cover them.

Keeping the scraps below the surface of the liquid is one of the best ways to prevent mold from forming during fermentation.

4. Add a Fermentation Weight

Place a fermentation weight on top of the apple scraps to help keep everything submerged. If you don’t have one, a small glass jar works just as well.

Don’t worry if a few pieces float up occasionally. Just push them back beneath the surface whenever you check on your vinegar.

5. Cover the Jar

Cover the top of the jar with a coffee filter or a clean flour sack towel and secure it with a rubber band. This allows air to circulate while keeping fruit flies, dust, and other debris out of the jar.

Avoid using a tight-fitting lid during fermentation, as the mixture needs airflow while it develops.

6. Let the Apples Ferment

Place the jar in a warm, dark spot out of direct sunlight for about three weeks. Check on it every few days to make sure the apple scraps remain submerged beneath the liquid. If needed, gently press them back under the surface.

During this stage, you may notice bubbles forming or detect a slightly alcoholic smell. Both are normal signs that fermentation is underway.

7. Strain Out the Apple Scraps

After about three weeks, strain the liquid through a fine mesh strainer into a clean jar, removing all of the apple scraps.

Discard the scraps or add them to your compost pile. At this point, the liquid will still need several more weeks to fully develop into vinegar.

8. Continue Fermenting

Cover the jar again with a coffee filter or towel and return it to the same warm, dark location.

Over the next three to five weeks, the liquid will continue transforming into vinegar. Taste it every week or so until it reaches the flavor you enjoy. The longer it ferments, the more acidic it becomes.

9. Bottle and Store

Once your homemade apple cider vinegar has reached the desired flavor, pour it into clean glass bottles or jars and seal them with a lid.

Store your finished vinegar in a cool pantry or cupboard, where it will keep for a very long time. If a vinegar mother continues to develop in the bottle, that’s completely normal and simply means the vinegar is still alive.

Homemade Apple Cider Vinegar Timeline

Fermentation doesn’t happen overnight, and every batch is a little different. Here’s a general timeline of what you can expect as your apple cider vinegar develops.

Time	What to Expect
Day 1	Fill your jar with apple scraps, sugar water, and a fermentation weight. Cover with a coffee filter or flour sack towel and place it in a warm, dark location.
Week 1	Tiny bubbles may begin to appear as the natural fermentation gets underway. You might also notice a slightly sweet or yeasty smell.
Weeks 2–3	Fermentation becomes more active. Check every few days to make sure the apple scraps stay beneath the liquid. Around the end of Week 3, strain out the apple scraps.
Weeks 4–6	The liquid continues fermenting into vinegar. The alcohol smell should begin fading as the vinegar develops its tangy flavor. A vinegar mother may start forming on the surface.
Weeks 6–8	Begin tasting the vinegar every week or so. Once the sweetness is gone and it smells and tastes like vinegar, it’s ready to bottle.
After Bottling	Store your finished vinegar in a cool, dark pantry. A new vinegar mother or some sediment may continue to develop over time, which is completely normal.

Every home is a little different, so don’t worry if your batch takes a little more or a little less time than this guide. Temperature plays a big role in fermentation, so let your senses—not the calendar—be your guide. When it smells like vinegar and tastes like vinegar, it’s ready.

Tips for Success

Homemade apple cider vinegar is very forgiving, but a few simple tips will help your batch ferment successfully and keep mold from becoming a problem.

• Wash your apples well. Since you’ll be using the peels, it’s a good idea to wash the apples thoroughly before peeling, especially if they aren’t organic.
• Keep the apple scraps submerged. Any pieces that sit above the liquid are more likely to grow mold. A fermentation weight makes this much easier, but a small glass jar works well too.
• Leave it alone. It can be tempting to stir your vinegar, but it’s really not necessary. Simply check on it every few days to make sure the apple scraps remain beneath the surface of the liquid, gently pressing them down if needed.
• Cover the jar with breathable material. A coffee filter or flour sack towel allows airflow while keeping fruit flies and dust out. Avoid sealing the jar with a lid during fermentation.
• Be patient. Every batch ferments a little differently depending on the temperature of your home. Warmer rooms generally ferment faster, while cooler temperatures may take a few extra weeks.
• Taste before bottling. Instead of watching the calendar, let your taste buds decide when it’s finished. If it still tastes sweet, give it another week and check again.
• Don’t panic if a vinegar mother forms. A cloudy, jelly-like layer floating on top is completely normal and is actually a sign that your vinegar is fermenting well.
• Watch for mold. If you notice a small amount of mold on an exposed apple scrap, remove that piece and make sure the remaining scraps stay submerged. However, if the mold is widespread, fuzzy, or has an unpleasant odor, it’s safest to discard the batch and start over.
• Place your jar on a cookie sheet. Ask me how I know. One time I didn’t realize one of my jars had a tiny crack until it was already fermenting. I ended up with apple cider vinegar leaking all over my countertop. Now I always set my jars on a cookie sheet or rimmed baking pan just in case. It’s a simple step that can save you a big cleanup.

Once you’ve made a batch or two, you’ll find the process becomes second nature. Before long, saving apple scraps for homemade vinegar will be just another part of your fall preserving routine.

What Is the Vinegar Mother?

If you’ve never made homemade apple cider vinegar before, don’t be surprised if you find a strange-looking blob floating on top of your vinegar after a few weeks. That jelly-like layer is called the vinegar mother, and it’s a completely normal part of the fermentation process.

The mother is made up of beneficial bacteria and cellulose that naturally develop as the vinegar ferments. While some recipes call for adding raw apple cider vinegar with the mother to get the process started, I didn’t add one to my batch. Mine formed naturally on its own after several weeks of fermentation.

The vinegar mother can vary in appearance from one batch to the next. It may be clear, cloudy, tan, or light brown, and it often has a slippery, rubbery texture. While it might look a little unusual, it’s actually a good sign that your vinegar is fermenting just as it should.

You can leave the mother in your finished vinegar, remove it before bottling, or save it to help start another batch in the future. If you don’t plan to reuse it, many homesteaders also feed it to their chickens or dogs instead of throwing it away.

Don’t worry if your batch never develops a noticeable vinegar mother. Some batches form a thick, jelly-like mother, while others produce only a thin film or none that’s easy to see. As long as your vinegar smells pleasantly sour and tastes like vinegar, it’s doing exactly what it should.

Just remember that the mother isn’t mold. Mold is typically fuzzy and grows in shades of white, green, blue, or black, while a vinegar mother is smooth, jelly-like, and floats on the surface of the liquid.

How Do You Know When It’s Ready?

One of the most common questions people ask is, “How do I know when my apple cider vinegar is done?” The answer isn’t based on a calendar—it’s based on what you see, smell, and taste.

Here are a few signs your vinegar is ready to bottle:

• It smells pleasantly tangy. The strong alcoholic smell from the early stages of fermentation should be gone, replaced by the familiar aroma of vinegar.
• It tastes like vinegar. Dip in a clean spoon and give it a taste. If it’s still noticeably sweet, let it continue fermenting for another week before checking again.
• The apple scraps have been removed. Once you’ve strained out the scraps and allowed the liquid to continue fermenting on its own, the vinegar will gradually become more acidic over time.
• A vinegar mother may have formed. While not required, many batches naturally develop a jelly-like vinegar mother on the surface. It’s simply another sign that fermentation is progressing normally.

For most batches, homemade apple cider vinegar is ready in about 6 to 8 weeks, although the exact timing depends on the temperature of your home and how active the natural fermentation is. Warmer temperatures usually speed things up, while cooler rooms may take a little longer.

If you’re ever unsure, remember this simple rule: when it smells like vinegar and tastes like vinegar, it’s ready! There’s no need to rush the process, and waiting an extra week or two won’t hurt a thing. In fact, many people prefer a slightly stronger vinegar with a little more time to mature.

Troubleshooting Homemade Apple Cider Vinegar

Even though homemade apple cider vinegar is easy to make, it’s normal to have questions along the way. Here are a few common problems and what they usually mean.

My Vinegar Smells Like Alcohol

That’s completely normal during the early stages of fermentation. The natural yeasts first convert the sugars into alcohol before beneficial bacteria turn that alcohol into vinegar. Give it more time, and the alcoholic smell should gradually disappear.

My Vinegar Is Cloudy

Cloudy vinegar is usually nothing to worry about. Homemade apple cider vinegar isn’t filtered like most store-bought varieties, so it’s common to see sediment or a cloudy appearance. In fact, that’s often a sign your vinegar is full of beneficial bacteria.

I Found a Jelly-Like Blob in My Vinegar

Congratulations! That’s most likely a vinegar mother. It may look strange, but it’s a natural part of the fermentation process and a sign that your vinegar is developing as it should.

I See Mold on My Apple Scraps

If you notice a small amount of mold on a piece of apple that has risen above the liquid, remove that piece and make sure the remaining scraps are pushed back beneath the surface.

If the mold is widespread, fuzzy, or has an unpleasant smell, it’s best to discard the batch and start over. Keeping the apple scraps submerged is the best way to prevent mold from forming in the first place.

My Apple Scraps Keep Floating

This is one of the most common challenges when making apple cider vinegar. A fermentation weight makes the job much easier, but if you don’t have one, simply press the scraps back below the surface whenever you check on the jar.

My Vinegar Still Tastes Sweet

If your vinegar still has a sweet flavor, it simply needs more time. Continue fermenting for another week or two, tasting occasionally until the sweetness disappears and the vinegar develops the tangy flavor you’re looking for.

I Don’t See a Vinegar Mother

Don’t worry if your batch never develops a thick vinegar mother. Some batches produce a large jelly-like mother, while others form only a thin film or none that’s easy to see. As long as your vinegar smells pleasantly sour and tastes like vinegar, it’s likely fermenting just fine.

Homemade fermentation isn’t an exact science, and every batch is a little different. Trust your senses, be patient, and don’t be afraid to let your vinegar ferment a little longer if it needs more time.

How to Store Homemade Apple Cider Vinegar

Once your homemade apple cider vinegar has reached the flavor you like, pour it into clean glass bottles or jars and seal them with a lid. Store it in a cool, dark place, such as a pantry or cupboard, away from direct sunlight.

Homemade apple cider vinegar has a very long shelf life thanks to its high acidity. As long as it’s stored properly in a clean container, it will keep for years. You may notice sediment settling on the bottom of the bottle or even another vinegar mother forming over time. Both are completely normal and don’t mean your vinegar has gone bad.

There’s no need to refrigerate homemade apple cider vinegar. In fact, room-temperature storage is perfectly fine and is how many people store both homemade and store-bought vinegar.

If you’d like a clearer vinegar, you can strain it through a fine mesh strainer or cheesecloth before bottling. Otherwise, simply leave it as is. The cloudy appearance and natural sediment are signs of an unfiltered, living vinegar.

Whether you use it in your favorite recipes, add a splash to your chickens’ water, or save it for your next preserving project, you’ll have a homemade pantry staple that’s ready whenever you need it.

Ways to Use Homemade Apple Cider Vinegar

After waiting several weeks for your vinegar to ferment, it’s finally time to put it to good use! Homemade apple cider vinegar is incredibly versatile and can be used in the kitchen and around the homestead in many of the same ways as store-bought vinegar.

Here are some of my favorite ways to use it:

• Make homemade salad dressings. Apple cider vinegar adds a bright, tangy flavor to vinaigrettes, coleslaw dressing, potato salad, and broccoli salad.
• Use it in marinades. A splash of apple cider vinegar helps tenderize meat while adding flavor to chicken, pork, and beef marinades.
• Add it to pickling recipes. Homemade apple cider vinegar works well in many refrigerator pickle recipes and can be used anywhere vinegar is called for. (For tested canning recipes, be sure to use a commercially produced vinegar with a known 5% acidity.)
• Brighten soups and sauces. A small splash stirred in at the end of cooking can balance rich flavors and add a little freshness.
• Add it to your chickens’ water. We like to add a small splash to our chickens’ water as part of our regular flock care routine. Since we don’t vaccinate our flock, it’s one of the many simple practices we use to help keep them healthy.
• Use it in homemade cleaners. Many homesteaders enjoy using apple cider vinegar in natural household cleaning solutions.

Once you start making your own, you’ll probably find yourself reaching for it more often than you expected. It’s one of those simple homemade staples that’s surprisingly easy to make and always satisfying to have on hand.

Stretch Your Grocery Budget Even Further

One of my favorite parts of homesteading is finding simple ways to make our grocery budget go a little further. Whether it’s turning apple scraps into homemade vinegar, stocking the freezer with garden produce, or cooking more meals from scratch, those small savings really add up over time.

If you’re looking for another easy way to save money in the kitchen, I’d love to share my Frugal Meal Planner with you! It’s designed to help you plan simple, budget-friendly meals, reduce food waste, and make the most of the ingredients you already have on hand.

👉 Sign up below to get your free Frugal Meal Planner and start saving money one meal at a time!

Frequently Asked Questions

Homemade fermentation can seem a little intimidating the first time around, but it’s much easier than you might think. When I made my first batch, I had plenty of questions too, so I’ve gathered the answers to the ones I found most helpful below.

Can You Get Sick from Homemade Apple Cider Vinegar?

If your vinegar has fermented properly, smells pleasantly sour, and doesn’t show signs of widespread fuzzy mold or spoilage, it should be safe to use. During fermentation, the natural acids create an environment that discourages harmful bacteria.

If your vinegar still tastes sweet or smells strongly of alcohol, it simply hasn’t finished fermenting yet. Continue letting it ferment until it develops the tangy taste and aroma of vinegar before using it in recipes or around the homestead. If you ever notice widespread fuzzy mold, an unpleasant rotten smell, or anything that seems questionable, it’s best to discard the batch and start over.

Can You Taste Homemade Apple Cider Vinegar While It’s Fermenting?

Yes! In fact, tasting it every week or so after you’ve strained out the apple scraps is the best way to know when it’s finished. Use a clean spoon each time to avoid introducing unwanted bacteria into the jar.

Can You Make Apple Cider Vinegar from Apple Peels?

Yes! Apple peels and cores are perfect for making homemade apple cider vinegar. It’s a wonderful way to reduce food waste and make the most of your apple harvest.

Do You Have to Remove the Seeds from the Apple Cores?

No. You can leave the seeds right in the apple cores. Since the seeds remain whole and are strained out before the vinegar is finished, there’s no need to remove them first.

Removing every seed would be time-consuming and doesn’t offer any real benefit. Simply toss your peels and cores into the jar and let fermentation do the work.

Can You Use Whole Apples Instead of Scraps?

Absolutely. While I usually make mine from leftover peels and cores, chopped whole apples work just as well if you don’t have scraps available.

Do You Need to Add a Vinegar Mother?

No. Some recipes recommend adding raw, unfiltered apple cider vinegar with the mother to help jump-start fermentation, but it’s not required. My batch developed its own vinegar mother naturally without adding a starter.

How Long Does Homemade Apple Cider Vinegar Take?

Most batches take about 6 to 8 weeks, although the exact timing depends on the temperature of your home. Warmer temperatures usually speed up fermentation, while cooler rooms may require a little more time.

Why Did My Vinegar Grow a Jelly-Like Layer?

That jelly-like layer is called the vinegar mother. It forms naturally during fermentation and is made up of beneficial bacteria and cellulose. While it may look unusual, it’s a completely normal sign that your vinegar is developing properly.

Can Homemade Apple Cider Vinegar Go Bad?

Because vinegar is naturally acidic, it has a very long shelf life when stored properly. If you notice widespread fuzzy mold or a rotten smell, discard it. Otherwise, sediment and a newly formed vinegar mother are both normal and don’t mean the vinegar has spoiled.

Can You Reuse the Vinegar Mother?

Yes! Many people save the vinegar mother to help start future batches of homemade vinegar. If you don’t plan to reuse it, many homesteaders also feed it to their chickens or dogs instead of throwing it away.

How Do You Save a Vinegar Mother?

Store the vinegar mother in a clean glass jar, completely covered with finished apple cider vinegar. You can keep it in a cool, dark place until you’re ready to start another batch. If you won’t be using it for quite a while, refrigeration is also an option, although it may slow its activity.

When you start your next batch of homemade apple cider vinegar, you can add the saved mother to help kick-start the fermentation process. While it’s not required, many people find that using an existing mother helps the vinegar develop a little more quickly.

Why Does My Vinegar Still Taste Sweet?

A sweet taste simply means fermentation isn’t finished yet. Give it another week or two, then taste it again. Once the sweetness is gone and the vinegar has a pleasant tang, it’s ready to bottle.

Can You Use Non-Organic Apples?

Yes. Organic apples are a great choice since you’re using the peels, but regular apples work just fine too. Just be sure to wash them thoroughly before using them.

What’s the Difference Between Apple Cider Vinegar and Apple Scrap Vinegar?

Technically, traditional apple cider vinegar is made from fresh pressed apple cider, while apple scrap vinegar is made from apple peels, cores, and sugar water. However, many home cooks use the term apple cider vinegar for both methods because the finished product is very similar and can be used in many of the same ways.

Slow Down and Savor It

There’s something especially rewarding about turning what would have been kitchen scraps into something you’ll use for months to come. Every fall, I find myself looking for ways to waste less and make the most of our apple harvest, and homemade apple cider vinegar has become one of my favorite ways to do just that.

Whether you’re mixing up a homemade salad dressing, adding a splash to your chickens’ water, or simply enjoying the satisfaction of stocking your pantry with another homemade staple, this is one of those simple projects that reminds me why I love homesteading. It doesn’t have to be complicated or expensive to be worthwhile.

So the next time you’re peeling apples for applesauce, pie filling, or your favorite fall dessert, don’t throw those scraps away. With a little patience, they’ll become a bottle of homemade apple cider vinegar that’s every bit as satisfying as the recipes that created them in the first place.

More Ways to Preserve Apples

If your counters are covered with fresh apples every fall, don’t stop at homemade apple cider vinegar! Here are a few more of my favorite ways to preserve the harvest and enjoy the flavors of apple season long after the leaves have fallen.

How to Freeze Apples – Learn the best way to freeze fresh apples for pies, crisps, cakes, muffins, and more. They’re ready to use straight from the freezer whenever you need them.

Crockpot Applesauce – This simple slow cooker applesauce is an easy way to use up a big batch of apples. Make it chunky or smooth, sweetened or unsweetened, and enjoy it fresh or freeze it for later.

Homemade Apple Cider – Nothing says fall quite like a warm mug of homemade apple cider. This easy recipe is full of fresh apple flavor and cozy spices.

Strawberry Applesauce – Add a fun twist to traditional applesauce by combining sweet strawberries with fresh apples for a family favorite that’s especially popular with kids.

Old-Fashioned Apple Crisp – Tender cinnamon apples topped with a buttery oat crumble make this classic dessert one you’ll come back to every apple season.

Whether you’re freezing, canning, baking, or fermenting, apples are one of the most versatile fruits you can grow or buy in bulk. A little time spent preserving the harvest now means you’ll be able to enjoy homemade goodness all year long.