You may recall my recent crab apple adventure. For the record, the tree is still dropping apples. There are also a bunch of apples way up high that I’m dying to have, but there’s no way to get to them. I need a monkey. Or to teach Luka to climb trees……
Since I had so many apples…and apple peels…I figured I’d see if I could do anything else appley. Hello, Pinterest.
About a year ago, I got turned on to the wonder that is Apple Cider Vinegar. I started taking it as a stomach aid…believe it or not, a spoonful of ACV in a cup of water can help with acid reflux. Don’t ask me how it works. Something about pH levels. All I know is that it helped. Since then, I’ve used it in other ways…on the dogs, in recipes, as a produce wash. I haven’t even tried most of the common uses for it yet.
That being said, every time I read about ACV, I read that you’re supposed to use Bragg’s because it’s unfiltered and has scoby in it (the white stuff, commonly called “mother” for whatever reason…basically, scoby is a yeast-bacteria culture, so it means you actually have vinegar). I didn’t, because Bragg’s is three times as much, and as we’ve established, I’m cheap. Yes, so cheap that I don’t want to spend $5 on a bottle of vinegar, scoby or no.
Lucky for us cheapies, there’s a pretty damn simple way to DIY your own Apple Cider Vinegar. I even got scoby, although with the method I used there was no guarantee. Guess I’m just lucky. Think I’m getting the hang of this whole domestic goddess prepper hippie thing…..knitting, canning, gardening, DIYing…next I’ll be making butter. I kind of love it.
DIY Apple Cider Vinegar
- Grab a quart jar.
- Fill the jar with apple peels. You can throw the cores in there too if you want, though I didn’t. Fill the jar. Seriously, smush them down in there.
- Pour in about 1/4 cup of sugar.
- Fill the jar with water.
- Cover the top of the jar with a thin cloth (I used a cloth napkin) and wrap a rubber band around the rim.
- Place in a dark cabinet for at least a month.
It’s that simple. No joke.
You may notice this white scummy stuff in the jar. That’s GOOD. Don’t toss it. White scummy stuff = scoby. If you see moldy black spots, though…do toss it. Mold = bad. (Just so you know, the black spots in mine were apple spots. Not mold.)
Mine looks a little strange. It doesn’t look like the ACV I’m used to seeing. It’s lighter in color, and it’s got stuff in it. But it smells like vinegar, and tastes like vinegar, and the sediment isn’t something to worry about. And, as you can see, the quart jar of scraps didn’t yield much vinegar….so I’m making another batch.
If you don’t have a yard full of apples, I’d guess you could keep peels in your fridge until you have a full jar….or maybe even freeze them? Or just use a smaller jar, but if you do that, use less sugar.
There you have it – easy peasy cheapie Apple Cider Vinegar. And the best part is that it’s organic and natural, and well…something you made all by yourself.