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Katie Brown’s Apple Cider Vinegar


About a quart of apple scraps, cores, peels, bits of apple, but be sure nothing is rotten of moldy
½ cup sugar
¼ cup honey
1 quart non-chlorinated water


1.Put all your apple bits about ½ way full in a jar

2. Then cover with sugar water

3. Cover the top of the jar with several layers of cheese cloth and secure tightly with a rubber band or rope

4. Keep jar at room temperature and stir about once a day for 5 days

5. Strain out all apple bits and return to the jar and let it ferment for 2-3 weeks, stirring occasionally, then strain again and enjoy it while cooking and cleaning.