Remember that apple sauce recipe from Monday? Well I hope you saved your peels and cores because now it’s time to make some vinegar!
Yes, you can actually make vinegar. I know it sounds wild, but it’s honestly a piece of (apple) cake!
I’ve been making my own apple cider vinegar for almost three years now, and it’s SO easy. There are a few different ways that you can do it. You can use a whole apple that’s been chopped and chunked or you can use the peels and cores!
If you have a lot of apples making apple cider vinegar is a great way to use up all of those peels and cores that would other wise be heading to the compost.
When a ‘waste’ product becomes something delicious and yummy – that’s MY kind of recipe!
If you’re looking for more recipes that utilize scraps, check out this blog post on full of ideas for cooking with food scraps.
- You need to make sure that you’re using a very clean quart sized jar!
- rubber band
- swatch of cloth
- 2 cups of apple peels and cores
- 1 tablespoon of raw honey or 1 tablespoon of sugar
- 3 cups of filtered water
how to make apple cider vinegar:
- place the apple pieces in the glass jar
- fill the jar with filtered water
- add in the raw honey or sugar and shake until it dissolves
- cover the jar with the swatch of cloth and a rubber band
- let the jar sit in a dark place for about 3-4 weeks
- stir it occasionally and make sure that the apple pieces are fully are submerged
- after 3-4 weeks, strain out the apple pieces and compost
- leave the liquid in the jar for another 3-4 weeks
- then it’s ready to use!
*To speed up the process use sugar instead of honey. To REALLY speed up the process add 1/4 cup of existing apple cider vinegar with the mother. I keep using batches that I’ve made over the years over and over again as a starter.
I love using ACV to make a delicious vinaigrette which is perfect for topping this spinach, apple, walnut salad.
The apple pieces should be fully submerged throughout the process, if they come to the surface, there’s a possibility that mold will form.
If mold forms, the batch is no good.
Your vinegar should be bright and well…. vinegary. If it’s overly sour or moldy, it’s not good.
This same process can also be used to turn old red wine into red wine vinegar and you can get my tips for that in my post How to Use Up Your Leftovers from Thanksgiving.