Homemade Apple Cider Vinegar

Published December 27, 2022 by tindertender

In about four weeks this will be apple cider vinegar.

I had a bunch of scraps from making pies and such over the last few days, so I stuck them in a jar and poured water and sugar on them.

My youngest came in the kitchen and said “ooh, mama it’s pretty.”

She’s right, it’s absolutely beautiful. Sure it is aesthetically pleasing. But this quart jar is more than just aesthetics.

It’s connection, it’s knowledge, it’s real food. The very things we strive toward. The things we yearn for. The things we all desperately need.

A true connection to our food, to our goods, to our purpose. To know where it came from, how it was made… the path it took from it’s true form to the food or good it becomes.

We all need that connection in order to gain a deep understanding to the world around us… a world that no matter how hard we try, we are very much a part of. We aren’t above it. We are it and the sooner we begin to embrace that fact again, the better.

Homemade ACV:

Add to a clean quart jar apple peels, cores and scraps about 3/4 full. Combine water and sugar at a ratio of 1 cup of water to 1 tablespoon of sugar. Stir the sugar to dissolve. Pour over the scraps until they’re completely covered, making sure there’s a bit of room at the top of the jar. Cover with a coffee filter and a rubber band for a couple of weeks. Smell it in two weeks it should smell like apple cider without the tang. Strain out the scraps and let it sit another 2-4 weeks, until it has that vinegar smell. If it doesn’t, just be patient and let it sit a bit longer. If you get a gelatinous blog, congrats, you e created “the mother” which you can use for future batches to help the reach vinegar status more quickly.


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