I love turning trash into treasure, and this apple cider vinegar recipe is an example of that. When I saw this method for making vinegar in Anne Simpson’s book, Your Grocery Budget Toolbox, I knew I wanted to try it.
Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by cider vinegar as a digestive aid, a skin care product, and a hair conditioner (see this Apple Cider Vinegar book). It costs next to nothing to make, and it doesn’t require any work. If you can make a spot for the jar on your counter, you can make this vinegar.
- Cores and peels from 6-8 apples (ideally organic)
- 2 tbs. honey
- Water to cover
- After you use the apples to make a wonderful apple treat (such as apple pie bread), place the cores and peels in a large, wide-mouthed jar. I use a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you're using.
- Cover the scraps with water and stir in the honey.
- Place a paper towel on top of the jar, and secure it with a band.
- Let the mixture soak for 2 weeks, and then strain out the liquid. Discard the solids.
- Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
- Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.
Apple Cider Vinegar Price Breakdown
I don’t assign a price to water in my recipes, and since apple scraps are usually discarded, this vinegar costs just $.30 to make, or $.10 a cup. That’s less than a penny per tablespoon. It’s a wonderful flavor on salad and a helpful digestive aid.