Apple cider vinegar, or apple scrap vinegar, is such an amazing addition to our pantry, and I have been making my own for several years now.
Apple Scrap Vinegar contains antioxidants, vitamins, minerals, and enzymes. The benefits include gut health, immune boosting to fight colds, allergies, and more. It can help clear acne, repel fleas on pets, soothe sunburns, as a hair conditioner, and much more.
This version cannot be used in canning, as it is not as acidic as commercial Apple Cider Vinegars. See the links below for more ideas.
There are a few things that you need to do to ensure the best quality in your recipe. Organic Apples are best, or homegrown ones. Also, use filtered water and not water with chlorine.
SUPPLIES:
- Organic apples or apple scraps
- sugar or cane sugar
- Filtered Water
- Clean glass jar (1-gallon jar)
- Cheesecloth or Paper Towel
- Small glass to weigh the vinegar down
- Rubberband or ring from a canning jar
Instructions
- Fill jar loosely with apple pieces, or peel and cores (I use the scraps for my cider vinegar)
- Take 1 cup of filtered water mixed with 1 Tbsp of sugar and add to the jar with the apples. Add another cup of mixture, and another until the jar is filled to 1 inch below the rim.
- Cover top with cheesecloth or paper towel and secure with elastic or canning ring.
- Store in a dark, draft-free location for 2 weeks, warmer is better for the fermentation process, if cool, it will simply take a little longer.
- At 2 weeks, it should have a wine-like smell and be bubbling. Strain out the apples with a fine strainer or cheesecloth.
- Place the jar back in a dark location for another 2 to 4 weeks. Check at 2 weeks, if the smell is like vinegar, it should be ready.
- Once satisfied with the vinegar smell/taste, strain through cheesecloth again to remove sediment and place the lid on the bottle.
- This will keep for at least a year.
Enjoy!
Here are some links to articles about Apple Cider Vinegar. Use and recipes.
