Apple scraps vinegar Folk a hat with apple scraps (peelings, cores etc) and water. Add some sort of preserving weight to make sure all the scraps stay below the water cuz you don't want mold, ask me how I know. Cover with something that allows air in but keeps bugs out. Stir daily, ensuring all scraps remain below the water. Keep doing that until everything smells well boozy, it will take multiple weeks, how many depends on temperature. At this point you might want to strain out the apple scraps, but some people leave them in. Keep the same lid on and let the fermentation continue until your liquid smells and tastes like vinegar. When your preferred vinegar flavour is reached, bottle it up in air tight containers and store in a dark place. It won't be strong enough to use for pickles you are going to store long term, but fridge pickles and all other uses of vinegar, will be fine
Apple scraps Vinegar underway. It's going slower than the last batch because the house is cooler, but that's ok, I have the first batch bottled up and ready to use. Basic instructions in alt text.
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