Shirley’s Apple Vinegar
Recipe: #24910
September 22, 2016
Categories: Apple, Fat Free Gluten-Free, Kosher, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegan, Vegetarian, more
"A recipe from Hafs Road Orchard, Genoa City, Wisconsin. Sounds like a great way to use the cores left over from applesauce making!"
Ingredients
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 by Step Method
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
- Sterilized 24 ounce jar and lid (or 3 pint jars and divide ingredients accordingly)