Apple Cider Vinegar (ACV) has so many health benefits of cider vinegar. Apples are abundant right now. You can pick your own, grab them at the store, the farmer’s market, or maybe you have a tree in your back yard. Whichever way you got them, you just might have a bunch on hand!
There are so many ways to use them, and so many varieties to use! When I do use apples, I often find myself with a ton of peels.
My recent favorite way to preserve them is to make apple sauce. When I make mine, I don’t use cores, and I use peels from about half the apples. When I make pie or otherwise bake with apples, I peel them. I’d always liked to throw a few peels in the freezer for vegetable stock, but then last year, I started reading more about making vinegar, and found the perfect vehicle for using the scraps!
Apple Cider Vinegar is a fun project that doesn’t take a lot of work and will totally impress your friends. It’s fun to do with kids, and really doesn’t take much in the way of skills.
One caveat: homemade ACV can’t be used in any type of preserving project that depends on acidity. The pH is unreliable. Although there are meters you can buy for home use, they’re not sensitive enough.
You can check out the recipe here. Before you do that, you might want to check out these tips:
- I fermented mine on top of my fridge. Although it was only covered with cheesecloth, at no time did it ever smell like vinegar in my kitchen. Well, except when I opened it up to taste it. Then it smelled like vinegar, which I happen to like!
- I think this can realistically be stored at room temp, but I’m erring on the side of caution and storing it in the fridge. Why? I’m maybe a little paranoid. I wouldn’t toss it if I left it on the counter for day, though.
- When adding a little ACV to get things started, only use a raw, unpasteurized brand like Bragg’s. Do not use the regular kind.
- Apples that take a long time to turn brown when cut, like Ginger Golds or Pink Lady apples may not be a great choice. When I tried this with Ginger Golds the peels began to mold before they really browned sufficiently.
Once you’ve made your own ACV, you can use it as a starter for other fruit vinegars!
Peels and cores and water, oh my!
I really think if you have apple peels and cores on hand, you should try this one! You really have nothing to lose on this, and you’ll get to see a little science happen in your kitchen!