I bought a gallon of unpasteurized apple cider vinegar from a local apple orchard last year and I just finished it up. In the bottom of the jug was the vinegar mother. Instead of throwing it away, I decided to do an experiment with it. I bought two cans of apple juice from the freezer section and made it according to the directions. I found a glass jug in the garage and washed it up to use for my fermentation experiment. I poured the juice into the jug and added the vinegar mother from the bottom of last years’s jug of vinegar. I put a lid on loosely so air could get to it, and within two days, I had a huge mother floating on top and a gallon of homemade, raw apple cider vinegar.
Home made apple cider vinegar
2 cans apple juice follow recipe on can and then add another can of water per recipe
Leftover raw apple cider vinegar culture
1 glass jug with lid
Here is a salad dressing recipe you can make using your apple cider vinegar.
Basic Homemade Apple Cider Vinegar Dressing
1 cup apple cider vinegar
1/3 cup balsamic
2 cups olive oil or sunflower oil
2 Tablespoons Dijon mustard
2 teaspoons salt
1 teaspoon pepper
1/4 to 1/2 cup honey or coconut sugar
herbs to taste
Add all ingredients to a bowl and use a submersion blender to emulsify. Put it in a jar serve right away or store it in the refrigerator.