As the first days of winter are upon us, I am busy processing the last of this year’s apple harvest. There are many delicious ways to enjoy the harvest, but apple cider vinegar (ACV) may be the most nutritious!
A tasty and healthy addition to soups, stews, dressing and marinades, ACV provides an array of enzymes and minerals to nourish the body. It also contains a lot of vitamin C and pectin. ACV is also an effective digestive aid for people with low stomach acid or simply sluggish digestion; Simply mix a teaspoon into a mug of warm water and enjoy with meals. Finally, ACV neutralizes the scalp’s pH and removes residue when used as a hair rinse for an itchy, flaky scalp. The uses and benefits of this simple Apple Tonic are endless! There are several ways to make your own apple cider vinegar, but apple scraps are my favorite and definitely the most resourceful way to go.
Apple scrap vinegar recipe
This is a two-part recipe because it should be done apart from your main apple effort in the kitchen. So the next time you find yourself making an apple pie, crisp, or apple sauce, reserve the leftovers and make your vinegar!
What you need
- Apple scraps (peel and core)
- Raw sugar
- Pure water
- A glass or ceramic container (Mason Jar, Crock Pot, etc.)
- A chopping stick or other similar utensil for stirring
- Cheesecloth
- Mesh strainer
- A glass jar or bottle with a plastic lid to store your finished vinegar
Instructions
- Take all the peels and cores and place them in an appropriately sized container. I use a 1-quart Mason Jar for leftovers from one pie. If you are processing a larger quantity of apples, a crock works just as well.
- Dissolve raw sugar (1/4 cup per quart of water) in water, then pour over the apple scraps until well coated, about ¼ inch above the top of the peels.
- Use your chopping stick and move the peels around a bit to release any air bubbles that may be hiding at the bottom.
- Place a piece of cheesecloth over the top of the pot/crock and secure with a rubber band.
- Let this mixture sit for 1-2 weeks and then strain from the liquid, place in a clean container and let sit for another 2-3 weeks, stirring occasionally.
- Paste test your vinegar and store it in a clean jar with a plastic lid once it is to your liking.
While vinegar can stand alone as a health tonic, when used as a menstrual agent for herbs and vegetables, it’s nutritional value and ability to act as a medicine that skyrockets. It has long been used as an extraction medium for the immune strengthening of roots and herbs in fire cider, a wonderful health tonic for the winter months. Look out for my fire cider recipe in my next blog post!
References
- Wild fermentation By Sandor Ellix Katz.
Writer Aubrey McDonald is a holistic nutrition educator, herbalist and medicine maker at Wishgarden Herbs.
For educational purposes only. This information has not been evaluated by the Food and Drug Administration. This information is not intended to diagnose, treat, cure, or prevent any disease or to sell any product.
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