I am not sure about you all but Apple Cider Vinegar sits on my kitchen counter for daily use.
Apple Cider Vinegar is created through a fermentation process. It is this process that creates the acetic(?) acid which gives the vinegar its characteristic taste and scent.
For centuries people around the world have used apple cider vinegar for various health purposes. Claims include as a use for probiotics, digestive health, healing wounds, high cholesterol and more. But more research needs to be done.
In my kitchen we cook, bake, create dressings and also use in preserving. My whole family loves the taste so I use in my chili, when making coleslaw, and so much more. It is a distinctive flavor and I do enjoy using it in many dishes.
I make my apple cider vinegar when processing apples in season. But you can make it anytime you want. To make about four cups you only need the scraps of about eight apples so you can make a pie or crumble and then use the peels and cores for apple cider vinegar. It is really that easy!
The process time is about six weeks so you do need to plan ahead if you are running out but kept in a cool dark place like a pantry or dry cellar you can store it for up to 5 years (I would never suggest this). You really should use it up each year you make it for the taste to stay the best. Plus it is easy enough to make.
Making your own apple cider vinegar is such a money saver too. It is so expensive and in reality it costs you pennies. Literally just the sugar you need because you would be throwing out the apple scraps anyway.
Making apple cider vinegar is so easy, saves you so much money and is sustainable. There really is no reason not to do it.
When making the recipe below I suggest just using the proportions below in each container. You can make multiple containers but for processing I find it best to make multiple small batches.
Also, any type of apple scraps will work.
Apple Cider Vinegar
This recipe makes 4 cups/ 8 oz
Prep time: 5 minutes
Overall time: about 6 weeks
Ingredients:
Scraps from about 8 apples (core and skins)
2 tbsp sugar, granulated
Instructions:
Keep all of your apple scraps, stuff them in a mason jar. Be sure to use a jar that will fit all your scraps.
Add your sugar.
Add room temperature water to your mason jar. Fill enough water to cover your apples and sugar, and fill to the brim.
Add your lid to the mason jar. Shake well to fully incorporate the sugar with the apples and water.
Once done, remove the lid and ring. Cover the mason jar with a paper towel, cheese cloth or a coffee filter. Add only the mason jar ring, not the lid to hold the breathable cover in place. The coffee filter/ paper towel/ cheesecloth will act as the lid.
Let this mixture soak for about 2 weeks at room temperature. I used my closet as it is dark, but you can also use the back of the pantry, or cupboard where you keep your dishes. Do not forget to make this 2 week mark on your calendar.
After two weeks, with a strainer, remove all the apple remnants, and keep only the liquid. Discard the apples and transfer the liquid back to your mason jar. Add back only coffee filter/ paper towel with the mason jar ring. You can add a fresh filter or towel if the other got wet in the transferring process.
Leave it for another 4 weeks, stirring often.
Once done, transfer to a covered bottle. Store in your pantry.
It is that easy and the hardest part is remembering to mark your calendar for the next step.
Go ahead, go make your own apple cider vinegar!