How to Make Apple Scrap Vinegar at Home

Let’s be honest, apples usually get all the glory (and for good reason). Apple pie, apple crisp, caramel apples… But what about the scraps? You know, the peels and cores we toss in the compost like they’re nothing? Turns out, they’ve got benefits too. Let me show you how to make a simple Homemade Apple Scrap Vinegar!

One of my favorite things about making apple cider vinegar from scraps, besides making use of every part of the apple, is that you can use it in so many ways. From hair rinses to bone broth, this kitchen staple is worth its weight in apples.

Want more apple recipes? Try Homemade Apple Pie Filling, Apple Pie Chutney, Sourdough Apple Pie Cupcakes, Instant Pot Applesauce, Sourdough Apple Pie Cobbler, Apple Cider Mini Muffins, or Sourdough Apple Pie Oat Bars.

What Is Apple Scrap Vinegar?

Apple scrap vinegar is unfiltered, raw vinegar made from your leftover apple peels and cores. It ferments over a few weeks, turning mere scraps into a tangy, golden liquid that’s great for cooking or even adding to your daily wellness routine.

Think of it as the little cousin of apple cider vinegar. A little less professional, but just as effective. The difference is that true apple cider vinegar is made with fermented apple juice, instead of the leftover apple parts. There are some differences in flavor and acidity, but both have their place in the kitchen!

Benefits of Making Apple Cider Vinegar at Home

Apple scrap vinegar is a simple way to reduce food waste, save money, and feel like a borderline homesteading hero. It’s cheap, easy, and slightly addictive. Seriously, you just leave apple peels and cores in a jar and a few days later, vinegar!

Homemade ACV (well, technically it’s apple scrap vinegar, but close enough!) is far cheaper than store-bought varieties, and chances are you already have the apples in your house.

You can use it in salad dressings, homemade cleaning products, and even natural remedies for digestion. Unfiltered and rich in probiotics, with no added chemicals or preservatives, you’ll love this easy tutorial.

Step-by-Step Apple Scrap Vinegar

Gather Your Scraps: Whenever you’re baking with apples or making snacks, save the peels and cores. You can store them in the freezer until you have enough to fill a jar about ¾ full. We usually make a big batch in a 1/2 gallon jar. Do not use any moldy or rotten apple pieces!

Sweeten the Scraps: Dissolve 1 tablespoon of sugar per cup of warm water. Pour the sugar water over the apple scraps until they’re completely covered. Sugar helps jumpstart the fermentation process. If needed, use a fermentation weight to keep the scraps submerged under the liquid.

Cover: Cover the jar with a coffee filter or cheesecloth and secure with a rubber band. This helps keep any bugs or flies out while still letting the mixture breathe and not explode from pressure.

Ferment: Store the jar in a warm, dark place (the corner of my kitchen counter near the stove is where I keep mine). Stir your apple scrap mixture with a large spoon once every day or two, or just when you remember!

After a few days, you will probably notice some bubbles or white foam forming and may even start to smell a little tangy action. That’s a good sign that fermentation is happening!

Strain and Age: After about 2–3 weeks, strain out the apple solids and pour the liquid back into the jar. taste your vinegar to see if it’s to your liking on the tang scale. You can cover it again with a fresh coffee filter and let it ferment for another 3–4 weeks until it smells like vinegar and tastes very tangy. If you want to test the pH level, try to shoot for a pH between 2.5–3.5.

Store: After the vinegar is fermented to your taste, transfer it to a clean bottle with a lid and keep it in a cool, dark place or in the fridge. Apple scrap vinegar will last a very long time!

How to Use Apple Scrap Vinegar

This stuff is super versatile, and you can use in the kitchen or for cleaning. Try using it as a salad dressing base by mixing it with olive oil, lemon juice, and spices. You can also throw some in your bone broth to help bring out the nutrients or add more tang to your pickling brine!

You can also use it as a hair rinse by diluting it with water for some extra shine. Any smell will evaporate after a few minutes, don’t worry! Got some tummy trouble? Try a tablespoon mixed in water for a little digestion help (always consult your doc first!).

Apple scrap vinegar is one of those rewarding projects that brings you a little joy every time you check on it or use it. You’ll thank yourself next time you need some ACV mid-recipe and can just reach into the pantry.

Vinegar Tips

Preventing Mold: Keep the apple scraps and cores submerged under the sugar water and stir regularly to aerate and keep the bad guys at bay. Apple scraps not staying submerged? Use fermenting weights.

Speed Up Fermentation: Adding a bit of store-bought ACV, or some of your past batches, can help jump-start the fermentation process so it doesn’t take as long to get going.

Use Organic Apples: Organic apples are ideal for making the best quality vinegar since you are using the peels. You don’t want any chemicals fermenting!

Making your own apple scrap vinegar is like the gateway to DIY homesteading. It’s easy and surprisingly fun. Plus, you get to show off your mason jar full of liquid, no biggie. So next time you’re peeling apples, stash those scraps in the freezer for some fermenting fun.