Step 1

Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.

Step 2

Cover the peels completely with the water.

Step 3

Add the sugar and stir.

Step 4

Make sure your scraps are completely covered with water.

Step 5

Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.

Step 6

Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.

Step 7

When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.

Step 8

Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.

Step 9

Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.

Step 10

The apple cider vinegar will keep for about a year in the refrigerator.

Step 11

Enjoy!