I have a new project for you to try this weekend, making apple vinegar. This is the second fruit vinegar I’ve made and its really tasty and so very easy to make. First thing is that you’ll have to make an apple pie or apple tart or apple sauce this weekend. Make anything where you need to core and peel the apples. Save those cores and peels and put them into a bowl. The number of peels or apples isn’t really important, just add enough water to cover the apple scraps by an inch or two. Add a 1/4 c. of sugar to the mix, cover with a small plate and weight it down. In my case I did this with a ramekin filled with water.
Let it sit out, covered with a tea towel (to keep flies from getting in) for a week, until the liquid darkens. Yes, a little mold will form on top, that’s okay. Really.
Just spoon it off. After a week, strain out the apples and pour the soon-to-be-vinegar into a canning jar, fit with a square of cheesecloth and canning lid. This allows the vinegar to breath as well as keeps it from touching the metal, otherwise the metal will corrode. Leave it alone in your pantry for 6 weeks and then you’ll have vinegar. So easy, isn’t it?
I learned this method in the book Wild Fermentation, which is a great book to own and refer to. Happy vinegar making!