Apple cider vinegar at home - simple and best recipes. Homemade apple cider vinegar: how to cook an easy and healthy product

Homemade apple cider vinegar is not only very tasty, but also healthy. It can be used not only for its intended purpose, that is, as food product. In folk medicine, spicy aromatic vinegar made from apples has a very wide application. It is used for oral administration for medicinal purposes, preparation of rubbing and compresses.

It is clear that the store Apple vinegar has little in common with the product that you can cook yourself. Firstly, it has a higher acid concentration (6%), while the self-prepared product does not exceed 4%. Secondly, sometimes the manufacturer simply adds apple flavor to table vinegar. In any case, it is safer and healthier to make natural apple cider vinegar at home.

Apple Vinegar at Home - General Cooking Principles

Homemade natural vinegar is prepared from real ripe apples (unlike industrial apples, which are based on apple waste: peel, cores). There are two main methods of preparation: from apple pulp or from juice. Sweet apples are best for making vinegar. Based on sour apples you have to add more sugar. Fruits must be ripe, overripe fruits are allowed and even encouraged. You can take carrion, but only if there are no signs of decay on the apples.

It is sugar that is the second mandatory component of vinegar.(although there are recipes without sugar). Sugar can be replaced with honey. In addition, some recipes for homemade apple cider vinegar include live or dry yeast, rye crackers, or black bread.

Vinegar is produced by fermentation apple juice. After the resulting alcohol is completely fermented, acetic acid is obtained. On the surface of the wort in the process of natural fermentation, a foam or film is formed, resembling Kombucha. This is an acetic uterus, and in no case should it be removed.

It is convenient to prepare vinegar in a three-liter glass container. However, glass bottles can also be used. It is easier to fill their necks with paraffin in order to preserve the finished product for a long time.

Homemade apple cider vinegar with sugar "Quick"

Within one month, apple cider vinegar will be ready according to this simple recipe. In addition to apples, only sugar is required, there are no other components. The amount of sugar indicated is for sweet fruits. If only sour apples are available, then the sugar feed should be doubled.

Ingredients:

Three kilograms of sweet apples;

150 grams of granulated sugar;

Cooking method:

Wash apples thoroughly and chop very finely. You can additionally crush the pulp with a pusher.

Put the apple base in a saucepan (preferably enameled).

Pour in sugar.

Heat the water so that it becomes hot, but does not boil (the ideal temperature is 70 degrees).

The amount of water should be such that the apples are filled with about 4 cm.

Remove the pan to heat, but make sure that no direct drops fall on the wort. Sun rays.

Twice a day, the apple mass should be mixed, preventing the top layer from drying out.

After two weeks, strain the contents of the pan with a gauze filter (fold a piece of gauze three times).

Pour the fragrant liquid into large glass jars.

Important: to ensure a normal fermentation process, it is necessary to leave at least five or even seven centimeters from the surface of the liquid to the top of the container. The fact is that during fermentation, the liquid level will increase.

You need to keep future vinegar in jars for two weeks.

Ready homemade apple cider vinegar left to carefully pour into suitable clean bottles. Be sure to leave space between the neck and the level of vinegar.

At the bottom of the container there will be turbidity, sediment, which does not need to be shaken. It can then be filtered through 4-5 layers of gauze and poured into bottles.

Cork the bottles well or make paraffin stoppers and store in the room, putting them in dark place.

Jarvis' Homemade Apple Cider Vinegar

The recipe of the American doctor Jarvis involves the use of additional ingredients in the preparation of apple cider vinegar at home. It will take a long time to prepare the product, but its composition will be very useful.

Ingredients:

Two kilograms of apples;

Two liters of water;

Two hundred grams of natural honey (plus about a hundred more grams in the second phase of fermentation);

Twenty grams of live yeast;

Forty grams of dried rye bread.

Cooking method:

Grate the washed apples on the large side of the grater, without removing the peel, seeds and partitions. You can simply skip the fruit through a meat grinder.

Pour the puree into suitable glass jars and fill with a norm of water. Instead of glass containers, you can take an enamel pan.

Add honey, yeast and crackers - they will speed up fermentation.

Cover the dish with a cloth and place in a warm, dark place. It is desirable that the air temperature be 30 degrees.

The pre-fermentation period is ten days. Three times a day, the wort must be stirred with a wooden spatula or spoon.

Strain the future vinegar through a gauze filter and weigh.

For each liter of the base, put fifty grams of honey or sugar, mix, cover with gauze and clean again in a warm and dark place.

The fermentation process will be long, at least 50 days. The signal of its completion will be the transparency of the finished product.

Homemade apple cider vinegar

Another option for apple cider vinegar at home involves the use of not apple pulp, but juice. The number of apples is approximate, it can be changed depending on the right amount finished product.

Ingredients:

Two kilos of apples.

Cooking method:

Cut sweet ripe apples into large pieces and leave outdoors to oxidize.

When the pieces darken, you need to squeeze the juice out of them with a juicer. You can just grate the apples, put them in gauze and squeeze.

Pour the resulting juice into a glass bottle, put on a medical rubber glove on the neck.

Keep the bottle in a dark place at a temperature of 30 degrees.

The glove under the influence of gas will be inflated. When it is inflated to the maximum, it must be removed. You can't tell how long you'll have to wait. The process can take anywhere from a week to a month and a half.

Pour the wort together with the vinegar uterus into a wide bowl, preferably made of clay or wood. With a large area of ​​​​contact with air, fermentation will go faster. Between the surface of the liquid and the top of the dishes should remain approximately 10 cm, at least seven.

Cover the surface of the container with a cloth or folded gauze.

Wait for the end of fermentation (homemade apple cider vinegar will become transparent, seething will stop completely). Approximate time - from one and a half to two months.

Filter, pour into a bottle and store in a cool place, you can in the refrigerator.

Simple homemade apple cider vinegar with honey

A simple vinegar recipe that resembles Jarvis' famous apple cider vinegar, but without the use of brown bread.

Ingredients:

A kilogram of sweet apples;

A liter of chilled boiling water;

Two hundred grams of honey;

One hundred grams of sugar;

Twenty grams of dry yeast.

Cooking method:

Grate apples or pass through a meat grinder.

Put applesauce into a fermentation container, add honey, yeast and pour in a norm of water.

Mix everything well and leave to ferment in a warm place for ten days in a warm place. Do not close the lid (you can cover with gauze), mix twice daily.

Strain, squeeze apples through gauze and combine both liquids.

Pour into a jar with a wide neck, add sugar and send again for fermentation for one and a half to two months.

After the vinegar becomes light, it can be consumed.

Homemade apple cider vinegar

Apple cider vinegar at home is easy to prepare. The main thing is to provide warmth and create right conditions for fermentation.

Ingredients:

two kilograms ripe apples;

Two hundred grams of sugar;

One and a half liters of chilled boiling water.

Cooking method:

Puree apples with core and skin.

Put in a jar or saucepan, pour half the norm of sugar and pour water.

Stir, cover with a napkin and leave to ferment for three weeks. Stir 2-3 times daily.

Strain, add the second half of the sugar, mix and pour into jars.

Leave to ferment for about two months.

As soon as the liquid becomes clear, filter the finished bite and use.

Homemade apple cider vinegar with yeast dough

Vinegar ferments faster with yeast. If there is no prejudice against this component, try making vinegar according to this recipe.

Ingredients:

One and a half to two kilograms of apples;

A teaspoon of sugar;

A quarter teaspoon of active dry yeast;

A few tablespoons of warm water.

Cooking method:

Squeeze the juice from the washed apples and pour into a glass or clay container.

Dissolve the yeast and sugar in 2-3 tablespoons to make a dough.

When the dough foams and grows a little, send it to apple juice.

Put on a rubber glove on the neck and leave the vessel alone for four weeks.

Remove the glove and continue fermentation with oxygen.

The vinegar will be ready in about two months.

Homemade Apple Cider Vinegar - Tricks and Useful Tips

The vinegar queen should be saved to be used for faster production. new portion bite. It speeds up fermentation processes, makes the finished product taste better, and most importantly, increases the benefits of apple cider vinegar.

You can use apple cider vinegar for poisoning, high temperature, cough, bruises. You can add the product to massage mixtures. In addition, natural apple cider vinegar helps to lose weight. excess weight. However, with gastritis hyperacidity, ulcers, hepatitis, pyelonephritis, urolithiasis ingestion is prohibited.

Apple cider vinegar is a unique product. It is used to treat diseases cosmetic procedures and body shaping. Dr. Jarvis was committed to the use of this healing liquid in the prevention and treatment of many diseases. He believed that using this product correctly and regularly, people will be able to solve health problems. Only real fruit vinegar, obtained by fermentation, has useful properties. How to make natural apple cider vinegar at home? There is different recipes obtaining this healing liquid from apples.

How to make apple cider vinegar at home?

A bottle of natural vinegar is a must in the home. It is great for dressing salads and preparing other dishes. Homemade vinegar is used to prevent many diseases and lose weight. When using this product, the metabolic process improves, appetite decreases, the body is cleansed of toxins, the aging process slows down, immunity is strengthened. Apple cider vinegar is used for cosmetic purposes to improve the condition of hair and nails.

And wraps and rubbing with homemade fruit vinegar perfectly help to solve the problem of being overweight. What makes this product so useful? Vinegar preserves all the vitamins and useful trace elements that apples are filled with. And during the fermentation process, apple raw materials are saturated with additional useful substances. The quality of vinegar depends on the way it is produced. Consider 3 popular and simple ways obtaining fruit vinegar.

From apple juice

At home, the easiest way to make fruit vinegar is from apple juice. For this you need only a few kilograms of apples. It is desirable that the fruit be from your garden or grown in clean conditions without the use of chemical processing. To prepare vinegar at home, you must do the following:

1. To prepare vinegar according to this recipe, sweet apples are chosen, which must first be washed.
2. Fruits are cut into large pieces and allowed to stand for a while. daylight to make them darker.
3. Juice is squeezed from pieces of fruit, which is then filled glass vessel.
4. On the upper part containers put on a rubber glove or ball.
5. The juice container is placed in a warm and dark place for the fermentation process for 1-6 weeks. During this process, the rubber glove will inflate and inflate. When the glove puffs up a lot, it means it's time to pour the liquid for stage 2 fermentation.
6. The liquid is poured into a clay or enameled wide container to increase the fermentation rate. The level of the poured apple liquid should be 9 cm below the edge of the dish. Be sure to pour the mixture along with the gel-like film on the surface of the liquid. This film is a colony of acetic acid bacteria that support the fermentation process. When the product is ready, the film is collected for the subsequent preparation of another portion of apple cider vinegar.
7. Cover the container with liquid from above with a simple towel. To continue fermentation, the dishes with liquid are placed for 1.5 -2 months in the dark, warm room, in which the room thermometer shows at least 27 degrees.
8. When a precipitate appears and the mixture becomes transparent, the liquid is filtered through a layer of gauze and bottled.

It is advised to store the finished product in a cold place. It is recommended to use it only by diluting it with water. It is advisable to drink the drink through a straw and / or then rinse your mouth thoroughly with water to prevent the destructive effect of acid on tooth enamel.

Homemade apple cider vinegar

At home, according to this recipe, apple cider vinegar is made, which is rich in potassium and other trace elements. For its preparation, it is best to take organic fruits. late varieties. Taking 1500 g of apples, you will get up to 0.85 liters of natural vinegar. The process of obtaining vinegar consists of 12 stages:

1. Wash ripe or overripe fruits thoroughly and clean from spoiled areas.
2. Grate apples or meat grinder. It is convenient to use a juicer for this purpose.
3. Transfer the resulting apple mass to a large glass container or enamel bowl.
4. Fill the mass with non-hot boiled water (1:1).
5. For 1 liter of apple mixture, add 100 g of honey, 10 g of yeast and 20 g of dry black bread to speed up the fermentation process.
6. Do not close the container with the apple mixture tightly, but cover it with gauze or a napkin.
7. Put the mixture for 10 days in a room where it is dark and warm.
8. For 10 days, stir the mixture three times a day with a wooden spoon.
9. After 10 days, strain the liquid through cheesecloth.
10. Add honey to the filtered liquid (50-100 g per 1 liter).
11. Place the container covered with gauze in dark room to continue fermentation.
12. After 1.5 months, when the liquid becomes transparent, carefully pour it into bottles and close.

The healing liquid prepared at home is drunk, diluted with water. For this, 1 tbsp. l. fruit vinegar is mixed with a glass of water. It is allowed to add a small spoonful of honey to the sour drink. Increased acidity and diseases of the gastrointestinal tract are contraindications to the use of cider.

Photo-recipe for making apple cider vinegar without yeast

Fruit vinegar is made at home without the addition of yeast. To do this, you will have to use a lot of sugar, as well as chop the fruit. The process of preparing a healing apple liquid is divided into 6 stages:

Video: A simple recipe for natural apple cider vinegar

Natural vinegar is a healing liquid. A couple of tablespoons of aromatic apple liquid will give the dish an interesting taste. With the help of fruit vinegar, many improved their health and improved the condition of their hair and skin. How to make apple cider vinegar at home on your own? You will learn a simple recipe by watching the master class on the video.

Making Your Own Apple Cider Vinegar Jarvis

American Jarvis devoted a lot of time to educational work that helped people understand the value of apple cider vinegar for health. He left us his recipe for this healing potion. This cooking method is considered the best. Do you want to make homemade vinegar according to the famous Jarvis recipe? Watch the video tutorial.

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Apple cider vinegar at home. Cooking is accessible to everyone, quickly and without problems. , use in medicine for weight loss, from varicose veins and other diseases. Recipes from juice, pomace, with honey, through a juicer, without yeast and according to the Jarvis recipe.

Apple cider vinegar - the benefits and harms

Apple cider vinegar has long been proven effective in solving a number of health problems. Contains in its composition the necessary trace elements: sodium, calcium, potassium, phosphorus, fluorine and others. It includes vitamins A, B, C, E, P. In addition, the drink is generous in amino acids and enzymes. Together, these substances have a beneficial effect on health, helping to cope with a huge number of diseases.

Vinegar has been proven effective over the years of human use. The tool is able to get rid of problems with the throat, veins, activates metabolic processes. Effective for acne and other problems. In addition to the undeniable benefits, it can be harmful. You should consult with specialists before starting treatment.

It is strictly contraindicated for people with high acidity. Rinse your mouth with a remedy should not be for those who have problems with enamel. Before using, it is advisable to consult with a specialist.

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Application in traditional medicine for hair

In folk medicine, there are many options for use, 1001 cooking methods are described on the forums. It has been used since ancient times and is considered a healing agent. Vinegar greatly improves appearance hair and skin. Suitable for all hair types.

Used to relieve sore throats, colds and heart disease. Apple cider vinegar copes with excess weight, allowing without extra effort get the desired shape. The tool can help with varicose veins and joint pain.

For varicose veins and spider veins

The composition is effective remedy to get rid of varicose veins. To achieve the effect, doctors advise regularly rubbing the affected areas. It is recommended to use inside, dissolving 2 teaspoons of vinegar in boiled water. Applying systematically, there is a chance to prevent allergies.

For this in a glass mix water, apple cider vinegar, a couple of tablespoons of honey and take the resulting drink daily. Apple cider vinegar is suitable for the treatment of sore throats. It is advisable to gargle every hour, dissolving in a glass of water. A solution with the addition of vinegar effectively relieves joint pain. It is advised to take it internally 3 times a day.

Copes with insomnia, headache, head lice, heartburn, burns and ODS. It is useful to make a drink from vinegar and mineral water.

For weight loss

To give the body the desired shape and get the result, you need to regularly drink apple cider vinegar for weight loss. It is recommended to use every time after a meal. A single dosage is 2 teaspoons. After a couple of months, the first results are observed. With regular use, the effect will be amazing.

How to cook fast

There are various recipes for making apple-based vinegar. To cook useful tool, it is necessary to adhere to the following algorithm:

• wash apples thoroughly;
• cut unpeeled apples;
• squeeze out the juice from the darkened pieces;
• pour the resulting juice into glassware;
• put a ball or rubber glove on the jar;
• infuse the mixture for several weeks, hiding in a dark place at room temperature;
• after primary fermentation, pour the liquid into another dish with a wider neck and cover with a cloth;
• after repeated fermentation, the vinegar should be strained through cheesecloth and used in accordance with the recipe.

A simple recipe with photos step by step without yeast

Cooking with apples is quite simple. To do this, follow the proposed recipe and the corresponding photo. Be sure to use real orchard apples without additives. First, wash well and cut into 4 parts.

After that, the slices should lie down for some time before acquiring a dark color.

Fold in a glass dish, filling completely with water and covering the slices.

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The dishes must be covered with a paper towel and hidden in the kitchen cabinet.

Apples should be infused for six months, stirring them once a week with a wooden spoon. Strain after time.

For the final preparation, it is necessary to pour the apples again with the already filtered liquid.

Exactly one month later, real homemade vinegar made from apples can be consumed.

Grandmother's Recipe

By Jarvis

Jarvis showed how to make and created a recipe that is famous and popular, used by thousands of people. The technology is easy, for application you will need apples, core, yeast and honey. To begin with, wash 1 kg of fragrant apples and grate. Dilute the resulting slurry with a liter of water and add 100 grams of honey, 10 grams of dry yeast.

For 10 days, keep the dishes open and mix the contents daily with a wooden product. Then strain, cover with gauze and keep under 25 degrees for another 2 months. At the end of the period, the vinegar will be cooked. Store only in the refrigerator.

Apple cider vinegar according to Jarvis is a popular method, known and in demand.

From cake

Easy to prepare is vinegar using cake. Cut fresh apples into large slices and put in a jar with a wide mouth. Add the cake to the dishes, which remained after making the juice. Pour boiled water, covering the mixture with it by about a couple of centimeters.

Sugar is added, it needs 50 grams for 1 kilogram. Cover the resulting mixture and put it in a warm place for several months. After that, the liquid is filtered and stored in the refrigerator.

How to do with honey

There is an option for making apple cider vinegar using honey. Why should the fruit be cut into large enough pieces, put in a suitable bowl and add honey. The volume per 1 kg of apples should be 300 grams of honey. Next, pour boiling water, completely covering the contents.

Cover the dishes with gauze folded in a couple of layers. It is necessary to withstand apples for about 10 days, stirring a couple of times daily with a wooden spoon.

After the specified period, the apples should be squeezed using a sieve. The resulting juice must be mixed with honey infusion, covered with gauze and put in a closet for about a month.
Next, strain the resulting vinegar, pour into bottles and close. It must be stored in the refrigerator.

From juice, from compote

Vinegar can be made from juice own production. To begin with, you should choose high-quality apples, fragrant and grown without the addition of harmful chemicals. Make juice using a juicer. Add a mixture of 100 grams of boiled water, a small spoonful of sugar and ¼ of dry yeast.

The monthly period of the resulting mixture should be kept warm by pulling a rubber glove over the container. Pour the liquid into a shallow dish, cover with a cloth and keep in the same place for about 3 months. Ready vinegar is well filtered and stored in the refrigerator.

Just make your own vinegar from apples with sugar, observing the proportions of 100 grams per 1 kg. To begin with, the apples are coarsely rubbed and placed in a bowl. Sugar should also be added there. Everything is flooded hot water a few centimeters above the apples.

It is necessary to insist the mixture for 2 weeks in warmth, tying the jar with gauze. After that, the contents should be filtered and insisted for another couple of weeks. Then the finished vinegar must be removed in the refrigerator.

Where to buy a natural product

There is a wide variety of apple cider vinegar on the market. It can be manufactured according to various recipes. But it is not uncommon to find a product that is synthetic. There are main differences between natural vinegar:

1. A characteristic dark sediment should be present in the bottle.
2. The fortress should be from 4 to 6 percent.
3. On a bottle of natural vinegar are found following words: alcohol, natural, biochemical.

Autumn... Apples have been harvested, now it's time to make apple cider vinegar. Its benefits and applications are described in another article, but here we will only consider the recipe for making apple cider vinegar at home.

Natural apple cider vinegar is so called because it is made exclusively from apple juice with a little honey or sugar added. The principle is this: the juice is fermented during the manufacturing process and alcohol is obtained, and acetic acid is formed during further processing.

For the preparation of apple cider vinegar, it is advisable to take sweet varieties of apples, as they give large quantity alcohol and require less sugar. You can take both whole fruits and ready-made juice from them.

apple cider vinegar recipes

Easy apple cider vinegar recipe

It will take 1.5 kg of apples. Grate them whole on a coarse grater, without discarding the core, put in a glass jar or in an enamel bowl and pour 2 liters of boiled cold water.

Then put in a container a piece of rye bread, approximately 50 - 60 g and add 150 g of natural honey. Do not cover with a lid, but only cover with a towel or gauze on top, keep warm for 10 days, the apples should ferment during this time.

The recipe is a little more complicated.

Take 2 kg of apples and 1.5 liters of pure raw water, for sweet apples, take 100 g of sugar, and for sour - 300 g.

Apples of any variety are suitable for cooking, it is enough to grate them on a coarse grater along with the peel and seeds, put them in an enamel pan and pour water, adding half the sugar and mixing everything well.

Cover the container with the vinegar being prepared with a towel or gauze, as fermentation should occur with air access. Leave to ferment for 3 weeks. Stir occasionally with a wooden spoon.

After 3 weeks, strain the mass, add the remaining sugar, stir so that it dissolves, and pour into jars, covering them with gauze. Wait another 40-50 days, let everything ferment. Over time, the liquid will brighten, and then completely become transparent - this means that the fermentation is completed and the vinegar is ready for use.

Filter it, bottle it, cork it and place it in a dark, cool place for storage.

An old recipe for homemade apple cider vinegar

In principle, it is also simple. Vinegar is prepared from overripe apples. Wash them, chop and crush them finely. Transfer the resulting slurry to an enameled pan and fill with hot water (about 70 degrees). The water level should be 3-5 cm higher than the gruel. Add sugar at the rate of 50 g per 1 kg of sweet apples or 100 g per 1 kg of sour apples.

Put the pot with gruel in a warm dark place, and do not forget to occasionally stir the contents. After 2 weeks, strain and leave for further fermentation. After another 2 weeks, homemade apple cider vinegar is ready, it must be poured into the container in which it will be stored. Drain without shaking, and strain the sediment. Store vinegar in a dark, cool place, sealing well.

How to make apple cider vinegar from juice

Natural apple juice without pulp is taken. Yeast and sugar can be omitted, but to speed up the process, it is better to take quite a bit of dry yeast, about a quarter of a teaspoon, add 1 teaspoon of sugar and dilute in a small amount of warm water, this will turn out to be dough. When the dough begins to foam and rises a little, it is poured into a container with juice. To speed up the fermentation process, you can also put a crust of rye bread in a bowl with juice.

On the neck of the container with the prepared vinegar is usually put on. medical glove to prevent air from entering the vessel. Carbon dioxide, which is formed during the fermentation process, will gradually fill the glove, and if it breaks, you need to put on a new one. So the juice should stand for 4 weeks, during which time the fruit sugar will completely turn into alcohol.

The result is something like young wine, but we need vinegar, so we leave the contents to ferment further, only in open form. It is best to pour the liquid into a saucepan, cover with something and ferment for 1.5-2 months at room temperature.

Vinegar is ready when sharp bad smell, which, as a rule, appears in the process of processing alcohol into vinegar.

Making apple cider vinegar - video

If you have your own methods and recipes for making apple cider vinegar, please write them in the comments. Which apples make the best apple cider vinegar (in your opinion).

Seasoning is easy to prepare. There is no need to carry out complex manipulations, raw materials are used inexpensive and affordable. However, getting things done requires patience and phased implementation formulations. On average, vinegar matures for two months.

Composition, benefits, contraindications

Dr. Jarvis is an American naturopath who devoted his life to studying folk methods treatment, wrote a single work on the benefits of natural vinegar. He recommended drinking a glass of water with one tablespoon of vinegar every day to keep you alert and healthy. Thanks to the doctor-popularizer, apple cider vinegar began to be valued not only for its taste, but also for its medicinal qualities.

Natural homemade apple cider vinegar contains acetic, citric, oxalic, lactic acids, enzymes, vitamins, chemical elements. During the fermentation process, amino acids are synthesized in vinegar. Active substances help digestion and blood circulation, strengthen muscles and vascular walls. The table describes useful influence on human health.

Table - Chemical composition and beneficial features natural apple cider vinegar

Vinegar is an acid that can harm the body. First of all, people with high acidity of the stomach should use the product carefully. Gastritis, heartburn, ulcers, nephrosis are contraindications. Acid damages tooth enamel. It is not recommended to give dishes with vinegar to children under 14 years of age.

5 apple cider vinegar recipes at home

To prepare apple cider vinegar at home, you need to prepare bulk glass and enameled containers, ripe apples, boiled water and granulated sugar. This is enough to get a clear and fragrant vinegar solution in two months. Before becoming part of the dish, the product must go through the following stages of development:

• alcoholic fermentation- sucrose is converted into ethyl alcohol;
• acetic fermentation- alcohol turns into acid;
• filtration - sediment is retained, only a clear liquid is drained.

With sugar

Description . Apple cider vinegar made from sliced ​​apples is easy to make at home. You can do without yeast, apples will ferment naturally. The process is long, but it does not require active intervention, the bite practically makes itself. Suitable for both sour and sweet varieties of apples. Great option- "Antonovka" - moderately sour, but pleasant to the taste of an apple. Based on the sweetness of the fruit, the amount of granulated sugar per 1 kg of fruit is calculated: 50 g for sweet and 100 g for sour apples. Water is taken in sufficient volume to cover the fruit 3-4 cm higher.

What you need:

• apples - 2 kg;
• sugar - 100 g;
• hot water (70 °C).

How to do

1. Quarter the washed apples and cut out the seeds.
2. Grate along with the skin.
3. Put the puree in an enameled container.
4. Pour in water, add granulated sugar.
5. Tighten the neck of the pan with several layers of gauze or any other fabric that allows air to pass through and traps insects and debris.
6. Leave for two weeks in warm dark room or wrap in black polyethylene.
7. Stir the mass every day twice with a wooden spoon.
8. Strain the liquid after 14 days and pour into glass jars without adding 5-7 cm to the neck.
9. Tighten with gauze, wait another two weeks.
10. Strain and pour into clean dry bottles.

Determining the readiness of vinegar is simple. The liquid ceases to "play", becomes light and transparent.

From juice

Description . economical way making vinegar - from apple juice squeezed at home. Recipe includes only fresh apples, prepared without water and granulated sugar. For successful fermentation, you need to take sweet and ripe varieties. You will also need a blender or juicer, glass bottles, an enamel pan and gauze.

What you need:

• apples - 2 kg.

How to do

1. Cut washed apples into pieces.
2. Soak in air until brown.
3. Pass the slices through a juicer or grind into a porridge with a blender.
4. Pour the juice into a glass jar, not reaching the edge of the neck 5-7 cm.
5. Put a medical glove on the neck.
6. Put in a warm (20 ° C) dark place.
7. Wait for the glove to inflate (this happens after about a week).
8. Remove the glove and pour the liquid, along with the film formed on the surface, into an enamel pan, leaving a space of 10 cm to the edge.
9. Tighten the edges of the pan with gauze and leave in a warm, dark place for one and a half to two months.
10. As soon as a precipitate appears and the liquid brightens, filter the resulting vinegar and pour into bottles.

To reduce the fermentation time, you can use wine sourdough, yeast, granulated sugar or ready-made vinegar. Any of these products are added directly to the juice.

On the vinegar uterus

Description . The process is greatly simplified if you use the recipe for making apple cider vinegar with a ready-made vinegar queen. This is the same film of yeast that forms on the surface during the natural fermentation of juice. The uterus can be used for a second serving of vinegar, which will be ready in three to four weeks. The film can be quite wide and dense, resembling kombucha or jellyfish. A reused uterus that has become denser can be stored in a small amount of vinegar until the next time. Handle the uterus carefully, it may die if the can is abruptly moved. If during the cooking process the uterus drowned, and fermentation did not occur (a new film did not form on the surface), then the apples were treated with chemistry. Therefore, it is better to use fruits grown on your own plot.

What you need:

• apples - 1 kg;
• vinegar uterus;
• granulated sugar - 100 g;
• water.

How to do

1. Cut the washed apples into slices and, without cutting out the seeds, pass through the juicer.
2. Pour the remaining spin with water, mix and squeeze through a cloth.
3. Add the resulting liquid to the previously squeezed juice.
4. Pour in sugar, dissolve completely.
5. Fill a glass jar about three-quarters full.
6. Gently place the uterus inside.
7. Fold the gauze in three layers and tighten the neck of the jar.
8. Expose for three weeks in a dark warm place.
9. Remove the uterus, strain the vinegar, and discard the resulting sediment.

Juice can be squeezed out with a meat grinder. Scroll the slices and squeeze the resulting mass through cheesecloth. It is more effective to hang a "bag" of applesauce over a container and leave it overnight.

From cake

Description . A simple way to make apple cider vinegar at home from the pulp left after making apple juice. It turns out waste-free production.

What you need:

• fresh cake - 1 kg;
• granulated sugar - 100 g;
• water (70 ° C) - 1.5 l.

How to do

1. Put the apple squeeze in a glass container.
2. Sprinkle with sugar.
3. Pour in water to cover the contents by 3-4 cm, not reaching the edge of the container by 5-7 cm.
4. Tighten the neck with gauze.
5. Put in a dark warm place for two to three months.
6. Drain and strain the resulting vinegar.
7. Bottle.

From Dr. Jarvis

Description . Dr. Jarvis in his book offered the author's recipe for apple cider vinegar at home. According to Jarvis, yeast is used for fermentation and Rye bread. The components are designed for a liter of liquid, therefore, to prepare a double portion, the proportions are doubled.

What you need:

• apples - 800 g;
• water - 1 l;
• honey - 100 g;
• bread yeast - 10 g;
• dry black bread - 20 g.

How to do

1. Wash the apples, cut into slices and pass through a meat grinder.
2. Pour puree into glass container and pour in water, leaving 10 cm to the edge.
3. Pour in yeast, bread crumbs, put honey.
4. Tighten with a cloth and leave in a warm (20-30 ° C) dark place for ten days.
5. Stir the workpiece three times a day with a wooden spoon.
6. Strain the liquid, pour into an enameled container.
7. Cover again with gauze and put in a warm dark place for 40-50 days.
8. Filter the clarified liquid and pour into bottles.

Vinegar is stored at room temperature under sealed boiled corks. If long-term storage is planned, then the cork can be corked with wax.

Product Application

Judging by the reviews, some consumers consider vinegar almost a panacea for all diseases and a universal cosmetic product. Natural apple cider vinegar is drunk to strengthen blood vessels, rubbed into temples to relieve headaches, added to face masks and shampoos. Vinegar can be used in three ways.

1. Cooking. First of all, apple cider vinegar is made at home to obtain a natural seasoning. Meat, fish, and vegetables are marinated in fragrant apple cider vinegar without alcohol. Salad from fresh vegetables vinegar solution gives a pleasant sour taste. Unlike industrial table vinegar, apple seasoning has a pleasant subtle aroma.
2. Cosmetology. Helps brighten and soften skin. To get rid of acne, it is recommended to wipe the skin with a solution: two teaspoons in half a glass of water. Restore strength and renew the epidermis will help warm bath with a glass of vinegar. It is not recommended to lie in the bath for more than 20 minutes. Vinegar conditioner will make hair soft and shiny, strengthen roots. Dissolve a tablespoon of apple cider vinegar in 1 liter of cool water and rinse your hair after every wash.
3. The medicine . To improve the general condition of adherents traditional medicine recommend drinking a glass of honey-vinegar cocktail every day. AT warm water diluted in a teaspoon of ingredients. Rub the legs with apple solution for varicose veins. To relieve a sore throat, rinse with water and vinegar in proportions of 1: 1. Vinegar contributes to the rapid cooling of the body, so it is recommended to rub the patient at an elevated temperature.

It is not recommended to drink vinegar on an empty stomach, even in diluted form. Before using the product for medical purposes, it is necessary to consult a doctor, especially for chronic diseases. When applying, you need to follow the dosage, dilute it correctly and not abuse it.

Knowing how to make apple cider vinegar at home, you can completely abandon the purchased vinegar solution. A natural product made from juicy ripe apples will complement the dish, preserve health and beauty.

Reviews: "Promotes the breakdown of fats and carbohydrates"

I haven’t done anything with the vinegar uterus yet, but it’s not very clear to me what can be done with it, or from it, nothing is really written anywhere. Here I found
» ….very valuable and useful education called "vinegar queen". It is considered a miracle cure, a spoonful of which can alleviate the condition of the patient, even in cases where vinegar itself does not help. This remedy is used for increased susceptibility to infections, joint pain and painful skin rashes.

At the same time, they write everywhere that she is very tender, you can’t even rearrange the dishes with her from place to place, she immediately dies (and this is true), how then can you pinch pieces from her. A friend came to me and I poured some vinegar out of the jar for her (I didn’t want to go into the basement for the packaged one). The vinegar uterus immediately began to sink to the bottom, a day later it became clear that she had died. But a week later, when I wanted to strain the vinegar and throw away the dead uterus, I saw that a film had formed in the jar again, i.e. new vinegar queen. So there were 4 pieces of them in the jar that settled to the bottom, and it looks like a multilayer kombucha, and all because of my sluggishness (I don’t have time to throw away the dead one until a new one is born).

Sanovna, http://www.forumdacha.ru/forum/viewtopic.php?t=3411

Apple cider vinegar contains valuable minerals(for example, a lot of potassium, necessary for work nervous system) and organic acids: acetic, malic, citric, oxalic and others. Hence the effect: apple cider vinegar reduces appetite (including the hunt for sweets), stimulates metabolism and promotes the breakdown of fats and carbohydrates. Of course, all this is individual: some with the help of vinegar lose weight before their eyes, others improve the condition of the skin, and still others have no effect at all.

It is better to use homemade apple cider vinegar. To do this, take apples (you can overripe), wash well and finely chop, then put in an enamel pan and pour hot (60-70 degrees) water. The water should be 3-4 cm above the level of the apples. Add sugar (at the rate of 50 g of sugar per 1 kg of sweet apples and 100 g per 1 kg of sour ones) and put the pan for 2 weeks in a warm, but not in the sun, place. Be sure to stir 2-3 times a day so that a crust does not form. After 2 weeks, strain the liquid through cheesecloth, folded in 2-3 layers, and pour into glass jars (it is better not to add jars by 5-7 cm) for fermentation for another 2 weeks.

Bat, http://www.forum.kalor.ru/recept-yablochnogo-uksusa-t584.html

I want to offer, if anyone is interested, a recipe for apple cider vinegar, which I have been using for a very long time. Just made apple cider vinegar for the first time. For each liter of fresh apple juice, put 70-80 grams of sugar and stir. Pour the juice into bottles of 0.5 liters for 3/4 volume. Add 10 crushed raspberries or 15 white currants (whole) to each bottle. The berries are not washed to preserve the wild yeast. I plug bottles with cotton. Juice ferments 2 weeks temp. 25-28 heat. Then I filter and again in bottles of 0.5 liters. In each bottle I add 1 tbsp. l. apple cider vinegar, but you can also add wine (as indicated in the recipe). I leave it warm for 2 months, I twist the bottles with corks. Vinegar is strong, it can stand for years. To get rid of a herd of midges, I drip fairies (or any dishwashing liquid) into a container of water and pour in a spoonful of apple cider vinegar (you can use grape, the main thing is a light smell), you can also leave a little wine in a wine bottle, they will also sink well. One year I tried to use honey instead of sugar, but nothing happened.

Arci, http://www.povarenok.ru/recipes/show/110479/