Waste not, want not and all those thrifty proverbs are perfect for this sort of recipe. Scrappy apple vinegar is practically free to make because it is made out of apple scraps. It has a light and refreshing cider vinegar flavour and is REALLY EASY to do at home. So get thrifty and turn your apple scraps into something useful!
Scrappy apple vinegar is different from a traditional apple cider vinegar. It is a bright and fresh vinegar compared to the earthy, full flavour of traditional cider vinegar. Here’s what you can expect from scrappy apple vinegar:
- Great for adding tanginess to cooked recipes
- Fresh scrappy apple cider vinegar is probiotic! Use it in salad dressing or as a health tonic. It can even be used to culture other foods.
- Don’t use it for canning, unless you test the pH. Otherwise, you don’t know the exact acidity levels.
For a more traditional apple cider vinegar here is a recipe to make cider vinegar from juice.
- Apple scraps (peels and cores; bruises are OK but no rotten bits)
- Water (chlorine free)
- 1 tbsp sugar per cup of water
- 1 tbsp of apple cider mother (optional)
- Wash your apples before peeling them, then fill a glass jar ¾ full of apple scraps. Just make sure the scraps are mold free.
- Add the mother, and pour water over the apples scraps to cover. Measure as you go so you know how much water you've used.
- Stir in 1 tbsp of sugar per cup of water.
- 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 to 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, so use a bottle that can handle the build up of carbonation. (See notes.)
- A mother isn’t required for this recipe, however, it will kickstart your vinegar. Either use a bit of a previous batch of homemade vinegar or a store bought vinegar with mother. There are a number of brands of cider vinegar with mother available on the market, including: Viva Naturals, Braggs and Dynamic Health
- The vinegar may grow a thick rubbery mother, and/or there might be dark floating bits. Both of these things are fine. Mold is not OK… If you get mold then throw it out and start again. Below is a picture of a mother, notice how it is thick and rubbery. Mold is fuzzy.
- The vinegar will continue to ferment until all of the sugar is gone. So age in swing-top beer bottles, fidos or mason jars with airlocks.