|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 4g||1%|
|Dietary Fiber 0g||1%|
|Total Sugars 3g|
|Vitamin C 1mg||3%|
|*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.|
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.
"I didn't think it was possible that making Apple Vinegar was so easy. And that it's made from scraps makes it economical, too! I had lots of apple scraps on hand after making an apple tart. By the fourth day, I could smell the fermenting process beginning." —Diana Andrews
2 to 3 tablespoons sugar, or honey
2 to 3 cups filtered water
1 pound organic apple cores and peels
Gather the ingredients.
Mix one tablespoon sugar per cup of water.
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.)
Cover bowl with a dishtowel and leave at room temperature for 1 week if made with sugar water, or up to 2 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.
When the color of the liquid starts to darken after 1 to 2 weeks, strain out and discard the fruit.
Keep at room temperature, stirring at least once a day, for 2 weeks to 1 month until liquid smells vinegary 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.
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.