This might be the easier thing we've done all year.
- Ingredients -
6 apples, mixed variety
1 cup water
- Tools -
Weston Apple Peeler
1. Use your Apple Peeler to peel & core your apples. Use the apple slices to make fritters or some other tasty treat.
2. Dump the peels and cores into a jar with 1 cup water.
Cover with cheesecloth and allow to ferment in a cool, dry place.
3. After two weeks, remove the scraps.
|Don't say 'gross!' That white stuff forming on top is the "vinegar mother." You can add that mother to cider or wine to make future batches of vinegar.|
We simply tipped our jar, cheesecloth still intact, into another container to strain the scraps from the fermenting vinegar, We then composted the leftover peels & cores and returned the liquid to the jar.
4. Let the liquid ferment another 2-4 weeks, covered with cheesecloth, until the smell from the jar is sweet & pungent.
5. Scrape the mother from the top and store for future vinegar-making ventures. The vinegar is now ready to use. Seal it and store in a cool, dry place.
6. Consider making a shrub!