Apple (or other fruit) Cider Vinegar

I LOVE it when I can work in my kitchen preparing one thing…and have numerous other things going on at the same time. This one utilizes scraps from ‘other things going on.’

apples

Apples or other tart fruit scraps

1 cup honey per gallon of water

Open glass or crock container

Towels or cloth for covering

Time…

Chop apples into chunks (or use scraps from pie making)

Add honey – stir to mix well

Put a glass plate on top with a weight to make sure all fruit is submergedapples in bowl

Cover with towels (the towels are to keep out fruit flies *see fruit fly trap below) or use a rubber band to tightly tie down a cloth around the opening of the container.

Place in dark spot on counter or in pantry for a month or more…taste occasionally till it’s reached the desired strength
Note: a white ‘fermenting’ scum will appear on the top [this is normal]…scoop it off if you wish…or scoot it aside for taste testing

Strain out fruit

Put liquid in a glass jar with a lid

The 'floaties' are a good thing....it's what turns the fruit liquid into vinegar. Bacteria, air, and sugar create a vinegar 'mother.'

The ‘floaties’ are a good thing….it’s what turns the fruit liquid into vinegar. Bacteria, air, and sugar create a vinegar ‘mother.’

Let it sit another 6 weeks – Voila! It’s Vinegar!jar

Lisa’s Notes:

Like many cooks before me, I have to test my results before sharing a recipe.gift bottles

I experimented with different sugars; concluding that I like honey the best. I tried different sitting times; deducing that a stronger taste will result from a longer sit – but also that the type of fruit used, air temperature, and the time of year that you make it will also have an effect. Which boils it down to – the taste will tell you when it’s done.

Fruit Fly Trap – In an open dish on your counter, place vinegar, liquid dish soap and a piece of fruit that sticks up over the liquid

Additional Resources: 

From The White House Cookbook 1887  – Digitized – Michigan State University Library

“Apple Vinegar (economical and good)
Have an earthen jar ready for use. Into this put your apple peelings and cores if good. Cover generously with water. Cover the jar tight, and let stand in cool place. Every day parings may be added, putting on more water each time. When cold tea is left, pour into this jar and also add molasses to the proportion of a cup to a gallon of water. In the course of two or three weeks you will have an excellent vinegar made of nothing. When ready to use, strain through cheese cloth and stand away. This has been tried with good results, and with a little thought economical housekeepers can make enough in one summer to last all winter. ”

Apple Vinegar from Peels and Cores – Mother Earth News

How to Make Homemade Vinegar – Mother Earth News

Creating Homemade Fruit Vinegars – Mother Earth News

http://en.wikipedia.org/wiki/Vinegar

http://www.apple-cider-vinegar-benefits.com/vinegar-history.html

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Fig Spiced Vinegar – Lisa’s

1 1/2 cups balsamic vinegarfig vinegar

4 whole cloves

1 bay leaf

1 tsp. dried rosemary

2 tblsp. fresh ginger – chopped

1 cup fresh figs – chopped

Place all ingredients in a mason jar – make sure liquid covers everything

Let sit in a cool place for a month – shake once in a while.

Strain out all solids.

Use as a drizzle on vegetables or salads.

 

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