Apple Scrap Vinegar

- Trim, cores, peelings from roughly 5 apples
- 500ml water
- 75g sugar (or 35g honey)

1. Roughly chop up the apple scraps and place them in a clean 1L jar so that it is half filled.
2. Add the water and sugar (or honey).
3. Mix with a spoon so the sugar dissolves.
4. Cover the jar in cheesecloth or muslin and leave it at room temperature for 2 weeks for the apples to ferment and become alcoholic.
5. Strain the liquid through a fine sieve and transfer the liquid to a clean jar. Replace the cheesecloth or muslin and leave at room temperature for at least another 2 weeks.
6. The longer you leave the vinegar, the stronger the flavour will become, but the less vinegar yield you will get, so taste every week to get the right balance for you.
7. Decant into a clean bottle with a stopper and store, sealed, in a cool, dark place ultimately indefinitely.
𝐀𝐥𝐭𝐞𝐫𝐧𝐚𝐭𝐢𝐯𝐞𝐬: Try making it quince or pear trim. When elderflower season comes around, a few heads of fresh elderflower in the vinegar at the start of the process create brilliant floral notes!