Source: wikiHow
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Apple cider vinegar is an all-natural product that has nearly countless uses, whether you’re drinking it for health benefits or using it to clean your house. If you’re using a lot of raw apple cider vinegar, buying it can quickly become very expensive. By knowing the right ratios and how long you need to let your vinegar ferment, you can save money by turning apples into vinegar with ease.
- 1 Choose quality apples. Even though they’re left to ferment for a long time, the apples you choose can significantly shape the flavor of your finished vinegar. Choose the best quality apples available to you in order to get the best apple cider vinegar at the end.[1]
- For a more complex and deep vinegar at the end, try using a combination of different apples. Use two sweet apples, such as Golden Delicious or Gala, with one sharp tasting apple, such as McIntosh or Liberty, for a slightly sharper vinegar at the end.[2]
- Instead of using whole apples, save scraps from apples used in other dishes to make your apple cider vinegar. One whole apple is roughly equivalent to the scraps of two apples. Keep the peel, core and other scraps in your freezer until you’re ready to use them to make vinegar.[3]
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2 Wash your apples in cold water. It’s always a good idea a wash your fruit and vegetables before eating them, and the same is true when cooking or fermenting them. Give your apples a thorough rinse and scrub with cold water to clean away anything you don’t want in your vinegar.[4]
- You can use any number of apples you want to make apple cider vinegar. The more you use, the more vinegar you’ll get! If you’re just starting out making your own apple cider vinegar, try using 3 apples for…
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