Apple scrap vinegar

Name: Apple scrap vinegar
Total time: 35 d 15 min
Yield: ± 1 litre
Ingredients: peels and cores of 6 to 8 sound, unsprayed apples; 1 litre water (tap water left to stand overnight, or spring water); 50 g sugar or honey

Updated on 9 October 2026

Makes: ± 1 litre
Time: 15 min + 5–8 weeks
From: Apple

Ingredients

peels and cores of 6 to 8 sound, unsprayed apples
1 litre water (tap water left to stand overnight, or spring water)
50 g sugar or honey

Method

Put the peels and cores in a large, clean glass jar until it is about three-quarters full.
Dissolve the sugar in the water and pour it over until everything is covered; weigh down with a saucer so nothing floats.
Cover with a cloth held by a rubber band, against fruit flies, and leave at room temperature for 1 to 2 weeks, stirring daily.
When it smells winey and the pieces sink, strain the liquid and return it to the clean jar, again covered with a cloth.
Leave for another 4 to 6 weeks until it tastes sour like vinegar. A slimy film on top (the mother of vinegar) is normal.
Throw everything away if fuzzy or coloured mould appears. Bottle the vinegar.

Storing: Sealed and cool, it keeps for months to years. Do not use home-made vinegar for pickling vegetables: its acidity is unknown and often too low.