Apple Scrap Vinegar

Bottle of cider vinegar, cork beside it
Carl Tremblay/StockFood Creative/Getty Images
Prep: 5 mins
Cook: 0 mins
Total: 5 mins
Servings: 32 servings
Nutrition Facts (per serving)
13 Calories
0g Fat
4g Carbs
0g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 32
Amount per serving
Calories 13
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 1mg 0%
Total Carbohydrate 4g 1%
Dietary Fiber 0g 1%
Total Sugars 3g
Protein 0g
Vitamin C 1mg 3%
Calcium 2mg 0%
Iron 0mg 0%
Potassium 16mg 0%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The next time you make apple pie or applesauce or anything that uses a lot of apples, save the cores and peels. Use them to make this vinegar, which is delicious in salad dressings and marinades. It also works beautifully as a base for herbal vinegars.


  • 1 pound organic apple cores and peels

  • 2 to 3 tablespoons sugar or honey

  • 2 to 3 cups filtered water

Steps to Make It

  1. Gather the ingredients.

  2. Mix one tablespoon honey or sugar per cup of water.

  3. Place apple scraps in a ceramic or glass crock or bowl and pour sugar-water solution over them. Use enough liquid to cover apple cores (they will float a bit - that's okay.)

  4. Cover bowl with a dishtowel and leave at room temperature for one week if made with sugar water, or up to two weeks if using honey. During this time, stir vigorously at least once a day (more often is even better). The liquid will get frothy on top as fermentation gets going, especially when you stir it.

  5. When the color of the liquid starts to darken after 1 - 2 weeks, strain out fruit.

  6. Keep at room temperature, stirring at least once a day, for two weeks to one month until liquid smells vinegar-y and tastes sour. The healthy bacteria that create vinegar require oxygen for the process, so it is important not to seal the container with a lid until the vinegar is as strong as you want it to be.

  7. Funnel into a glass bottle, cap or cork the bottle and store away from direct heat or light.

Homemade vinegar can only be safely used for pickling if it has at least 4.5% acetic acid. All commercial vinegars are that acidic or more so. You can test your homemade vinegar's acidity by using an acid titration kit, available from home winemaking suppliers.

Recipe Tags: