Apple or Pear Scrap Vinegar
(from Lucianolinda’s recipe box)
Source: Arkansas Democrat Gazette- Kelly Brant
Categories: Seasoning- Sauces
Ingredients
- 1 1/2 lb. organic apple or pear peels and cores
- 1/4 cup unrefined granulated sugar
- 4 cups filtered water
- 2 to 4 Tbsp. raw, unfiltered apple cider vinegar, such as Bragg
Directions
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Place the apple or pear scraps in a large glass jar or ceramic or glass crock or bowl.
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Stir the sugar and water together until sugar dissolves. Pour sugar water over fruit, being sure to use enough liquid to cover the scraps. They will likely float to the top, and this is OK.
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Add apple cider vinegar.
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Cover the container with several layers of cheesecloth or a dishtowel and leave at room temperature (65 to 80 degrees) out of direct sunlight for 3 to 4 weeks, stirring once or twice a day. The mixture will bubble and froth- this is good.
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Check regularly for mold. If any mold is visible, skim it off. If it comes back, throw the batch out and start over.
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After 3 to 4 weeks, you should have a mother- it will start out as a smooth film across the surface of the liquid; as it grows, it will become thicker and rubbery and the mixture should smell like vinegar.
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After 8 weeks, taste the vinegar (placed a few drops on a piece of white bread to cut the bite and avoiding burning your mouth if it is too acidic). Check and taste every week until it is to your liking.
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This process could take longer, depending on the temperature, humidity and other factors of your environment. Strain the mother into a bottle to use immediately or let it “age” for up to a year. Reserve the mother for your next batch, or give some to a friend.
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makes about 2 cups vinegar