- 1 pound apple cores and peels (include the peels only if you are using organically grown apples)
- 2 to 3 tablespoons sugar (or honey)
- 2 to 3 cups filtered (or other non-chlorinated water)
- Mix one tablespoon honey or sugar per cup of non-chlorinated or filtered water. The non-chlorinated part is important because chlorine can halt the fermentation process that is step one in turning your apple scraps into vinegar.
- Place the apple scraps in a ceramic or glass crock or bowl and pour the sugar-water solution over them. Use enough liquid to cover the apple cores (they will float a bit - that's okay.)
- Cover the bowl with a dishtowel and leave at room temperature for one week if made with sugar water, 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.
- When the color of the liquid starts to darken after 1 - 2 weeks, strain out the fruit.
- Keep at room temperature, stirring at least once a day, for two weeks to one month until the 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.
- 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.
|Nutritional Guidelines (per serving)|
|Total Fat||0 g|
|Saturated Fat||0 g|
|Unsaturated Fat||0 g|
|Dietary Fiber||0 g|