Spring is just around the corner, and for me, that means one thing—apple pie season! If you’re planning to bake one (or a few), don’t toss those apple scraps just yet. Instead, put them to good use and make your own homemade apple scrap vinegar. This recipe is from Homestead and Chill but with a twist!
This natural fermentation process takes a bit of patience, but the result is a milder, slightly sweeter vinegar that’s perfect for dressings, marinades, household cleaner, or even as gifts!
Curious about the best way to make it? I ran a little experiment to find out. I tested three different jars:
- Jar 1: Only apple peels
- Jar 2: Only apple chunks
- Jar 3: A mix of apple peels and chunks
I started the process at the end of March, and by early June, I had my very own apple scrap vinegar, ready to use.
Be sure to comment below or tag us on social media if you’ve tried this recipe!
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From the TREAT$ kitchen
Apple Scrap Vinegar
Yield
Makes about 51 oz of apple scrap vinegar
Ingredients
Equipment
- (3) 64-ounce mason jars
- (6) coffee filters
- (6) large rubber bands
- (1) large bowl with a pouring spout
- Cheesecloth for straining
Instructions
- Fill the Jars – Add apple scraps to each mason jar, filling them about halfway.
- Mix the Sugar Water – In a large bowl, stir 1/2 cup sugar into 64 oz filtered water until fully dissolved.
- Pour the Mixture – Pour the sugar water into each jar, covering the apple scraps but leaving some space at the top.
- Cover the Jars – Place a coffee filter over each jar and secure it with a rubber band.
- Label the Jars – Write the start date on a piece of tape with a Sharpie, label the jars directly, or make a note on your fridge.
- Store in a Dark Place – Keep the jars in a cool, dark area and let them ferment for one month.
- Monitor for Mold – Check periodically to ensure there are no signs of mold.
- Strain the Mixture – After one month, the apple scraps should have broken down and sunk to the bottom. Strain the liquid through a cheesecloth to remove any solids.
- Continue Fermenting – Return the strained liquid to the mason jar, cover it again with a coffee filter, and let it ferment for another month.
- Final Use & Storage – After the second month, your apple scrap vinegar is ready. You can continue fermenting for a stronger taste or start using it immediately. Store it in a clean bottle, such as a repurposed oil bottle, swing-top bottle, or mason jar. Keep it in a dark, cool place.
Notes
- Feel free to use any type of apples you prefer, such as Gala, Granny Smith, or any other variety.
- You don’t have to make a large batch—start small and adjust the ingredients as needed to fit your needs.
TREAT$ by Emoni · treatsbyemoni.com
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