10 minutes prep
6 weeks ready to eat
• left over apple cores and peelings
(no bad bits)
• dash of good quality apple cider vinegar
• Mason jar
• Fermenting weights
• Pickle Pipes (or cheesecloth)
• Sterilise glass jar with hot water
• Place your apple scraps into the glass jar (defrost
first if frozen)
• Mix 1 cup water to 1 tbs sugar and pour over apples.
Continue until apples are covered. Place
a weight on top of the apples to ensure they remain
in the liquid. Secure Pickle pipes on the jar with
mason screw lid
• Let it sit at room temperature out of direct sunlight for
3-4 weeks checking every few days for mould and to
ensure apples remain submerged.
• When you notice dark cloudy substance in the jar
this is "the mother". Strain liquid and set aside, then
discard apples, clean jar and return liquid to jar
covered with cheese cloth
• Allow it to rest for 3-4 weeks shaking the jar every
• Store in fridge
Throw your apple cores into a bag into the freezer until you have enough to fill a jar
Apple cider vinegar is not only great for cooking with but it reportedly a very healthy tonic that can solve many health problems (I drink some every night).
If you don't have a fermenting kit you can use the following:
instead of a mason jar any glass jar, instead of the weights any heavy nonporous object that will fit in the jar (I have used ceramic sauce dishes), instead of the pickle pipes use cheesecloth secured over the mouth of the jar with an elastic band.