How to make Apple Scrap Vinegar

Title: How to Make Apple Scrap Vinegar at Home: An Easy and Inexpensive Guide

If you’ve ever found yourself with a pile of apple peels and cores after baking a pie or making applesauce, don’t toss them! Instead, transform those scraps into something amazing: homemade apple scrap vinegar. Not only is this process easy and inexpensive, but it also ensures you know what apples are being used, reduces food waste and brings a delicious, tangy addition to your pantry.

Why Apple Scrap Vinegar?

Making your own apple scrap vinegar is a sustainable and satisfying project. It’s a great way to:

• Use up apple scraps that would otherwise be discarded.
• Save money compared to buying raw, organic vinegar from the store.
• Customize flavors and control ingredients.
• Feel like a fermentation wizard in your own kitchen!

Plus, it requires very little equipment and only a few minutes of hands-on work.

What You’ll Need:

• Apple peels, cores, and scraps (preferably from organic apples) Bonus points if you picked them off the tree!
• Filtered water. If you are on city water click here for a discount on my favorite water filter.
• A large, clean glass jar. I use the half gallon ones linked here
• Cheesecloth, a clean kitchen towel, or paper coffee filters like the ones I linked
• A rubber band or string

The Full Process:

1. Prepare Your Scraps

Gather your apple peels, cores, and any slightly bruised pieces. Avoid using seeds and stems if possible, as they don’t add much flavor.

2. Fill Your Jar

Place the apple scraps into your clean glass jar. Fill the jar about three-quarters full with the scraps. You want enough room for the water and a little fermentation space.

3. Add Sweetener – This is Optional and I do not do it.

Dissolve 1-2 tablespoons of sugar or honey into a cup of filtered water and pour it over the apple scraps. Continue adding more water to completely cover the scraps. The sweetener feeds the natural yeasts and bacteria that help fermentation happen.

4. Cover and Ferment

Cover the jar with a paper coffee filter secure with just the band portion of a mason jar lid or a rubber band. You can also use a piece of cheesecloth or a clean kitchen towel secured with a rubber band, but unless the cheesecloth is a very tight mesh it can allow fruit flies to get through which you don’t want. This allows the mixture to breathe while keeping out dust and bugs.

I place a small 4 oz jar in the top to keep the apples below the surface, preventing mold growth. You can also use a zip lock baggie filled with water.

Place the jar in a warm, dark place like a pantry or cupboard. Stir the mixture once daily to prevent mold from forming on the top.

5. First Fermentation (1-2 Weeks)

After about a week, you’ll notice bubbles and a sweet-tart smell — this means fermentation is happening! Keep stirring daily. After 1-2 weeks, strain out the solids using a fine mesh sieve or cheesecloth, and return the liquid to the jar.

6. Second Fermentation (3-4 Weeks)

Cover the liquid again with the cloth and let it ferment for another 3-4 weeks. Taste it periodically. When it smells vinegary and tastes tangy to your liking, it’s done!

7. Bottle and Store

Transfer the finished vinegar into a clean glass bottle with a lid. Store it in a cool, dark place. Your apple scrap vinegar will continue to develop flavor over time and can last indefinitely.

Tips for Success:

• Use organic apples to avoid pesticide residue.
• Keep everything submerged to prevent mold.
• Be patient; good vinegar takes time!

Final Thoughts

Homemade apple scrap vinegar is a simple, rewarding project that gives new life to kitchen scraps. It saves money, reduces waste, and offers a healthy, probiotic-rich addition to your cooking. Next time you’re making an apple dessert, remember: those scraps are just the beginning of something wonderful.

Happy fermenting!