Apple Scrap Vinegar

Courtesy of Kate Payne, The Hip Girl's Guide to Homemaking

Super easy

Apple Scrap Vinegar

Ingredients

For 4 Person(s)

Recipe

  • 5 organic apples cores and peels (more if apples are small)
  • 1/4 cups sugar
  • 2 tablespoons sugar
  • 6 cups filtered water, room temperature

Apple Scrap Vinegar Directions

  1. Place the scraps in a large nonreactive bowl (avoid aluminum or galvanized steel).
  2. Dissolve the sugar in the water, pour the liquid over the scraps and cover the bowl with cheesecloth or a thin dishcloth. Stir the scraps daily to allow for bubbling, which accelerates the fermentation process, ensures even flavoring and prevents surface mold from growing.
  3. After 1 week, strain the cores and peels from the apple water and pour the liquid back into the same bowl.
  4. Cover again and let sit for another 2 weeks—stirring every few days at first and then swirling the bowl gently once the “mother” forms on the surface of the liquid.
  5. The vinegar is finished when it smells and tastes like cider vinegar. Pour the vinegar (and the mother) into a repurposed glass apple juice bottle, or into smaller bottles and cap tightly. Store at room temperature, where it will keep indefinitely.

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