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 makes vinegar. I know it sounds super wild, but it’s honestly a piece of (apple) cake!
I’ve been making my own apple cider vinegar for almost three years now. You can use chunks of apples or just stick to using peels and cores.
Using the peels and cores is great because it takes a ‘waste’ product that would otherwise be composted and turns it into something delicious and yummy!
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!
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 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 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 you 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.