How To Make Vinegar From Scratch

Sanitize glass jars by running them through a dishwasher.

Wash all the fruits thoroughly under running water.

Chop larger fruits like apples and peaches. For smaller berries like blueberries, place them in the jar and mash them lightly to break them down.

For dried fruits like raisins, fill the jar about a quarter of the way.

Top off all the jars containing fruit with water.

Cover each jar with a coffee filter secured with a rubber band to allow oxygen in but keep dust out. Stir the mixture every day.

After about 20-30 days, once the alcoholic fermentation is complete and the acetic fermentation has begun, strain the fruit from the liquid.

Allow the strained vinegar to ferment for another 10 days with the lid off or covered with a coffee filter.

Once the vinegar reaches your desired taste, cap it tightly. The vinegar will continue to age and develop flavor.