Shirley’s Apple Vinegar

1
Servings
15m
Prep Time
10m
Cook Time
25m
Ready In


"A recipe from Hafs Road Orchard, Genoa City, Wisconsin. Sounds like a great way to use the cores left over from applesauce making!"

Original recipe yields 1 serving
OK

Nutritional

  • Serving Size: 1 (2120 g)
  • Calories 1817.5
  • Total Fat - 1.4 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 2342.8 mg
  • Total Carbohydrate - 440.6 g
  • Dietary Fiber - 14.3 g
  • Sugars - 410.8 g
  • Protein - 3 g
  • Calcium - 102.3 mg
  • Iron - 1.2 mg
  • Vitamin C - 44 mg
  • Thiamin - 0.2 mg

Step 1

Place apple cores and fresh thyme springs in a 24 oz. sterilized jar.

Step 2

Bring white vinegar, sugar, and kosher salt to a boil in a small saucepan over high heat.

Step 3

Pour vinegar mixture into jar over apples and thyme, filling to 1⁄4 inch from the top. Let sit to cool undisturbed.

Step 4

Move to a cool, dark place. Let sit undisturbed for 3 to 4 weeks to develop flavors.

Step 5

Remove apples and thyme, then strain the vinegar through a damp cheesecloth or coffee filter one or more times until the vinegar shows no cloudiness.

Step 6

Refrigerate in covered jar up to 3 months.

Tips & Variations


  • Sterilized 24 ounce jar and lid (or 3 pint jars and divide ingredients accordingly)

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