--- title: "Homemade Apple Cider Vinegar — Traditional Chilean Vinagre de Manzana" description: "Versión en Español. Homemade apple cider vinegar is made by covering apple wedges with filtered water and a little sugar in a jar, fermenting it under a cloth for 2 to 3 weeks until a mother forms, st..." url: https://www.chileanfoodrecipes.com/homemade-apple-cider-vinegar-vinagre-de-manzana-recipe/ date: 2026-09-27 modified: 2026-09-27 author: "Carlos Uhart M." image: https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-chilean-apple-cider-vinegar-featured.jpg categories: ["Sauces"] type: post lang: en --- # Homemade Apple Cider Vinegar — Traditional Chilean Vinagre de Manzana [Versión en Español](https://comidaschilenas.com/receta-de-vinagre-de-manzana/) ![Homemade Chilean apple cider vinegar in glass bottles](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/homemade-chilean-apple-cider-vinegar-featured.jpg)*Homemade Chilean vinagre de manzana* Homemade apple cider vinegar is made by covering apple wedges with filtered water and a little sugar in a jar, fermenting it under a cloth for 2 to 3 weeks until a mother forms, straining out the apples, and fermenting the liquid 3 to 4 weeks more until it reaches the acidity you want. It takes about 2 to 3 months in total and makes 12 servings. Apple cider vinegar is a traditional Chilean pantry staple, used in cooking, preserves, and home remedies. ## How to Make Apple Cider Vinegar? Making organic apple cider vinegar is easy but requires following the steps carefully. The natural sugars first ferment into alcohol, and then acetic acid bacteria turn the alcohol into vinegar. ## Nutritional Information Each serving of apple cider vinegar contains approximately 5 kcal, 1 g of carbohydrates, 0 g of fat, 0 g of protein, 1 g of sugars, and 2 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes. ## Homemade Chilean Vinagre de Manzana Recipe **Preparation:** 3 months **Servings:** 12 ### Ingredients - 3 kg (6.6 lb) of apples - 4 tablespoons of sugar - Filtered water - Large glass jar, cotton cloth, rubber bands, and swing-top bottles ### Instructions 1. Wash the apples very well, using Chilean varieties such as Limona, Reineta, or a mix, ideally freshly picked and free of damage or mold. Cut them into wedges, remove the cores and seeds, and rinse in cold water. Sanitize the jars, lids, funnel, and spoon and rinse them well. ![Fresh apples for homemade vinegar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/granny-smith-apple-candy-apples.jpg)*Apples* 1. Dissolve the sugar in a cup of filtered water. Fill the jars with the apple pieces to three quarters without pressing, divide the sugar water among them, and top up with water to cover the apples, leaving about 2 cm (3/4 in) of headspace. If the apples float, weigh them down with a sanitized small bowl so everything stays submerged. ![Sterilizing jars for vinegar fermentation](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/boiling-jars-apricot-jam.jpg)*Sterilized jars* 1. Cover the jars with cotton cloth secured with rubber bands and keep them in a dark place at room temperature for 2 to 3 weeks. Check every few days that the apples stay covered and no mold forms. The liquid will foam and bubble and a white film, the vinegar mother, will develop. 2. At the end of the third week, the liquid should smell pleasantly sweet. Strain out the apple pieces through a sanitized sieve into a sanitized bowl and discard them. ![Finished homemade apple cider vinegar](https://www.chileanfoodrecipes.com/wp-content/uploads/2026/09/apple-cider-vinegar-preserving-changles.jpg)*Apple cider vinegar* 1. Return the liquid to the jars, cover again with the cloth, and keep in a dark place at room temperature for 3 to 4 more weeks, stirring every few days. Taste with a straw without disturbing the mother, and once it reaches the acidity you like, bottle it with a sanitized funnel. ## Additional Tips ### Dilute if too sharp If the vinegar becomes too pungent, dilute it with filtered water to the acidity you prefer. ### Keep it covered The apples must stay under the liquid to prevent mold. ### Use glass Use wide-mouth glass jars, never plastic, which can react with the acid. | Original ingredient | Substitute | Ratio | Flavor note | | --- | --- | --- | --- | | Whole apples | Apple peels and cores | 1:1 | Slower fermentation | | White sugar | Honey | 1:1 | Rounder flavor | | Cotton cloth | Cheesecloth, several layers | | Same result | | Mixed apples | One sweet variety | | Milder vinegar | ## Frequently Asked Questions (FAQs) ### 1. How long does homemade vinegar keep? Bottled and stored in a cool, dark place, it keeps for 1 to 2 years without refrigeration. ### 2. What is the mother? Can I eat it? The mother is a gelatinous colony of bacteria and yeast; it is edible and can be used to start new batches. ### 3. Can I use only apple scraps? Yes, clean peels and cores work, although fermentation may take a little longer. ### 4. What if mold appears? If you see green, blue, or black mold, discard the batch; it is contaminated and not safe. ## What Is Vinagre de Manzana? Vinagre de manzana is apple cider vinegar, made by a double fermentation in which apple sugars become alcohol and then acetic acid. ## Uses of Apple Cider Vinegar It is used in dressings, pickles, and preserves, and has a long history in home remedies and household cleaning. ## Did You Know? Acetic acid, the main component of vinegar, gives it its sour taste and its antiseptic properties. ## Recommended - [Homemade Pickled Jalapeños](https://www.chileanfoodrecipes.com/homemade-pickled-jalapenos-en-conserva-recipe/) - [Chilean Pickled Nalca](https://www.chileanfoodrecipes.com/chilean-pickled-nalca-encurtidos-de-nalca-recipe/) - [Chilean Pickled Fish](https://www.chileanfoodrecipes.com/chilean-pickled-fish-pescado-en-escabeche-recipe/) - [Chilean Apple Chicha](https://www.chileanfoodrecipes.com/chilean-apple-chicha-toasted-flour-recipe/)