Apple Scrap Vinegar

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This recipe makes a type of apple cider vinegar. The difference is it’s made with apple scraps, as opposed to starting with apple cider that gets turned into apple cider vinegar. I love the idea of apple scrap vinegar because you utilize the entire apple!

 

My main use of apple cider vinegar is detox baths so I don’t necessarily need apple vinegar as rich in taste as apple vinegar made from cider. You can also use it to make this salad dressing.

This is so simple and easy that you can throw a jar together any time you are creating anything else with apples like dried apples or applesauce.

 

Ingredients for Apple Scrap Vinegar:

  • Apple Scraps from 5-6 Apples

  • Filtered Water

  • Apple Cider Vinegar with the Mother

Directions for Apple Scrap Vinegar:

Add your apple scraps to a jar. You want the scraps to be packed into the jar fairly tightly.

Add filtered water almost to the shoulder.

Top with 2 tbsp of apple cider vinegar to jump start the fermentation process.

Seal with a lid. Leave on the counter for 3 weeks.

 

Strain out liquid into a separate jar.

Put the lid back on and set aside for 2-4 additional weeks.

It will develop a vinegar smell and taste. If, after 2 weeks, it does not have that, wait an additional two weeks.

Once it’s done, keep it in the fridge if it will take you a while to use it.

 

Apple Scrap Vinegar

This recipe makes a type of apple cider vinegar. The difference is it’s made with apple scraps, as opposed to starting with apple cider that gets turned into apple cider vinegar.
Print Recipe Pin Recipe

Equipment

  • 1 Half Gallon Mason Jar
  • 1 Quart Size Mason Jar

Ingredients
  

  • Apple Scraps from 5-6 Apples
  • Filtered Water
  • Apple Cider Vinegar (with the mother)

Instructions
 

  • Add your apple scraps to a jar. You want the scraps to be packed into the jar fairly tightly.
  • Add filtered water almost to the shoulder.
  • Top with 2 tbsp of apple cider vinegar to jump start the fermentation process.
  • Seal with a lid. Leave on the counter for 3 weeks.
  • Strain out liquid into a separate jar.
  • Put the lid back on and set aside for 2-4 additional weeks.
  • It will develop a vinegar smell and taste. If, after 2 weeks, it does not have that, wait an additional two weeks.
  • Once it’s done, keep it in the fridge if it will take you a while to use it.

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