I’ve made cider vinegar from juice.. which is fairly quick and easy to do. However, this cider vinegar has the distinct advantage of being basically free… because it’s just made out of apple scraps!
Waste not, want not and all those sorts of thrifty proverbs are perfect for this sort of recipe. Best of all, scrappy cider vinegar is pretty easy to make, and it tastes great too.
- Apple scraps (peels, cores, bruises, but no bugs or rotten bits)
- Water (chlorine free)
- 1 tbsp sugar per cup of water
- 1 tbsp of apple cider mother (optional)
- Fill a glass jar ¾ full of apple scraps. Just make sure the scraps are bug and mold free.
- Add the mother, and pour water over the apples to cover, measuring as you go.
- Stir in 1 tbsp of sugar per cup of water used until it is dissolved.
- Cover the jar with a piece of cloth or a coffee filter and keep in place with an elastic band or jar ring.
- Place somewhere dark to ferment at room temperature.
- Check every few days, skim off any scum (not mold, if you see mold discard the whole jar), and stir.
- After 2 weeks strain out the scraps and bottle the vinegar. Allow the vinegar to rest for at least another 2 weeks before using. It will continue to ferment until all the sugar is consumed.
-You aren’t required to use a mother, however, that will help kick start your vinegar. Either use a bit of a previous batch of homemade vinegar or, there are several brands of cider vinegar with mother available on the market, including: Viva Naturals, Bragg and Dynamic Health.
-Unless you test for pH, you have no idea what the actual pH is, so don’t use for pickling.
-You may grow a thick and rubbery mother, and there might also be dark floating bits, both of these things are fine. Mold is not OK… so if that happens then sigh, throw it out, and start again.
Here’s a picture of the mother. It even grew on a batch that didn’t have a starter culture. Notice how the mother is not like mold, it is thick and rubbery, whereas, mold is fuzzy.