September 22, 2016
Condiments, Fruit, Apple,
Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, Fall/Autumn, Winter, Stove Top, Fat Free, Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, Make it from scratch more
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"A recipe from Hafs Road Orchard, Genoa City, Wisconsin. Sounds like a great way to use the cores left over from applesauce making!"
Place apple cores and fresh thyme springs in a 24 oz. sterilized jar.
Bring white vinegar, sugar, and kosher salt to a boil in a small saucepan over high heat.
Pour vinegar mixture into jar over apples and thyme, filling to 1⁄4 inch from the top. Let sit to cool undisturbed.
Move to a cool, dark place. Let sit undisturbed for 3 to 4 weeks to develop flavors.
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.
Refrigerate in covered jar up to 3 months.
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