How to Make Apple Cider Vinegar with "Mother" from Apple Scraps (VIDEO)

Did you know you can turn leftover apple cores and peels into a delicious, tangy apple cider vinegar? Not only is this a zero-waste way to use scraps, but homemade apple cider vinegar with mother is full of natural probiotics and flavor for cooking, salad dressings, taking as a shot or even natural cleaning.

Apple cider vinegar uses and benefits are so many. Apple cider vinegar is exceptionally versatile and can be used in recipes such as salad dressings, for cooking, cleaning, food preservation, beauty treatments, and for health benefits.

We used to go every fall to an apple orchard up in up state. Good time-good memories. They have family-friendly activities, wonderful local canned goods for sale, and of course, apples. So many apples! And I used to be an “appleholic” so its a dangerous place for me, I can do a taste samples all day long until my tummy is starts be upset. My kids love applesauce so I take advantage of the apple season to make apple sauce. But also some other baked goods and much more.

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Recipes with Apples:

Not a long ago I publish the iconic cake of Soviet Union era a cake that will bring a smile to everyone who grew up in that part of the world. The apple cake called Sharlotka

 Authentic Ukrainian Baked Apples Recipe with Honey & Warm Spices

Inna's Apple-Pecan Strudel: Easy Homemade Dough Without Yeast

Ponchiki – Ukrainian Street Food Pastry Filled with Apples

And of course the classic well be loved American Doble Crust Apple Pie.

Vinegar Through the Ages: How the Ancients Benefited

Vinegar has long been one of nature’s remarkable gifts to humanity. It forms naturally when any alcoholic drink—whether from apples, grapes, dates, rice, or even sugar—is exposed to air. The ever-present bacteria transform the alcohol into acetic acid, slowly giving vinegar its distinct sharp and tangy taste. Because of this simple natural process, people have likely known and used vinegar since before written history.

The earliest records trace vinegar back to around 5000 BC, when the Babylonians fermented dates into both wine and vinegar. They valued it as food, medicine, and a preservative for pickling. Archaeologists have also found vinegar traces in Egyptian urns from 3000 BC, and early Chinese texts mention vinegar use as far back as 1200 BC.

Throughout biblical times, vinegar appeared as a seasoning, a refreshing drink, and even as a remedy. In the Book of Ruth (2:14), Boaz invites Ruth to dip her bread in vinegar during a meal after a long day of work.

In ancient Greece around 400 BC, Hippocrates—the father of medicine—recommended a mixture of apple cider vinegar and honey to treat ailments such as coughs and colds. Amazing, still truth till nowadays.

What that Means Apple Cider Vinegar with "Mother"?

When you hear someone say “apple cider vinegar with mother”, don’t worry — it has nothing to do with moms in the kitchen. The “mother” is that cloudy, stringy substance you sometimes see floating inside the vinegar. It may not look pretty, but it is the most precious part!

The “mother” is a natural living culture made of good bacteria, enzymes, and proteins that appear during fermentation. Think of it as the heart of your vinegar — the sign that it is alive, raw, and full of benefits for your body.

This is what makes homemade vinegar so special. The “mother” carries probiotics that may support digestion, balance your gut, and bring extra nutrients into your food. In other words, if your vinegar looks a little cloudy, you should be proud — you made a living product, just like sourdough bread or kombucha.

Most commercial vinegars are filtered to look clear and polished, but in my kitchen, I love to see the “mother.” It tells me the vinegar is real, wholesome, and exactly the way nature intended.

How to Make Apple Cider Vinegar with "Mother"?

Before starting to make Apple Cider Vinegar, there are a few things you’ll need to have on hand first:

You will need:

• Half gallon big mouth jar – you can use any size jar (I have used a wide mouth quart jar and a half gallon pickle jar)

• Organic apple scraps – enough to fill your jar ¾ of the way full

• Organic cane sugar

• Filtered water

• Cheesecloth or kitchen towel

• Rubber band

• Splash of kombucha over fermented can be used

Directions:

1. Fill your jar ¾ full with apple scraps, about 1&1/2 cups of peels and cores.

2. Dissolve 1–2 tablespoons of sugar per cup of water and pour it over the apples until covered.

3. Cover with cheesecloth and secure with a rubber band.

4. Place in a warm, dark spot and stir once a day.

5. After 2–3 weeks, strain out the apples and return the liquid to the jar.

6. Let it ferment for another 3–4 weeks (this step is optional), stirring occasionally, until it smells and tastes like vinegar.

7. Bottle, cap, and enjoy! These bottles are the best for this.

Final Thoughts

Homemade apple cider vinegar is simple, sustainable, and rewarding. With nothing more than apple scraps, water, and time, you’ll create something delicious and probiotic-rich that has been cherished across cultures for thousands of years.

This is the beauty of traditional cooking!