Homemade Apple Cider Vinegar Food
APPLE CIDER VINEGAR RECIPE BY TASTY
Here's what you need: medium apples, water, sugar
Provided by Gwenaelle Le Cochennec
Yield 32 servings
Number Of Ingredients 3
Steps:
- Place the apple peels and cores (optional) in a quart-sized jar with a wide mouth.
- Cover the peels completely with the water.
- Add the sugar and stir.
- Make sure your scraps are completely covered with water.
- Cover the mouth of the jar with a coffee filter or a thin cloth, then screw on the outer ring of the lid.
- Let sit in a dark area at room temperature for 1-2 weeks, stirring the mix once a day to stimulate proper fermentation and prevent mold from forming.
- When you notice some fizz and a significant amount of bubbles on the surface, strain out the scraps and compost them.
- Put the liquid back in the jar, cover with a coffee filter or a thin cloth, and let it sit.
- Taste it once a week and once it has reached your desired level acidity, cover with a lid or transfer to a closed bottle to stop the fermentation.
- The apple cider vinegar will keep for about a year in the refrigerator.
- Enjoy!
Nutrition Facts : Calories 15 calories, Carbohydrate 4 grams, Fat 0 grams, Fiber 0 grams, Protein 0 grams, Sugar 3 grams
HOMEMADE APPLE CIDER VINEGAR
Apple cider vinegar has so many uses, including salad dressing and turning milk into buttermilk. Some people swear by cider vinegar as a digestive aid, a skin care product, and a hair conditioner. It costs next to nothing to make, and it doesn't require any work. If you can make a spot for the jar on your counter, you can make this vinegar. This does need to sit for 6-7 weeks. From Real Food, Real Deals.
Provided by Sharon123
Categories Apple
Time 10m
Yield 1 batch
Number Of Ingredients 4
Steps:
- You can use the apples for something and save the peels and cores. Place the cores and peels in a large, wide-mouthed jar. I used a 4-cup jar, but you can adjust the size of the jar to the amount of apple scraps you're using.
- Cover the scraps with water and stir in the honey. Add the apple cider vinegar is using(this may help to jump start the process of fermenting). If possible, use an unfiltered vinegar, like Bragg's or Heinz. This wasn't in the original recipe, but recommended by another blogger.
- Place a paper towel on top of the jar, and secure it with a band.
- Let the mixture soak for 2 weeks in a dark place, and then strain out the liquid.
- Return the liquid to the jar and cover it again with a paper towel and band. Leave it for 4 more weeks, stirring daily.
- Taste it and see if it has the acidity you would like. If it does, transfer it to a covered bottle for storage. If not, leave it in the wide-mouthed jar for a little while longer, checking every few days.
Nutrition Facts : Calories 695.5, Fat 1.9, SaturatedFat 0.3, Sodium 12.6, Carbohydrate 185.4, Fiber 26.3, Sugar 147.9, Protein 3
APPLE CIDER VINAIGRETTE
Consider this vinaigrette a blank slate. You can use it as is, or add some favorite herbs, such as thyme, basil or cilantro. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Time 5m
Yield 1 cup.
Number Of Ingredients 7
Steps:
- Combine all ingredients in a jar with a tight-fitting lid; shake well. Store in the refrigerator. Just before serving, shake dressing again.
Nutrition Facts : Calories 171 calories, Fat 18g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 105mg sodium, Carbohydrate 2g carbohydrate (2g sugars, Fiber 0 fiber), Protein 0 protein. Diabetic Exchanges
APPLE CIDER VINEGAR MARINADE
Make and share this Apple Cider Vinegar Marinade recipe from Food.com.
Provided by Happy Harry 2
Categories Apple
Time 15m
Yield 2 cups
Number Of Ingredients 8
Steps:
- Combine all in jar large enough to be able to shake ingredients. Blend well.
- Allow to meld on counter about 1 hour prior to using the first time. Shake several times.
- Use to marinate meat or poultry for 3 hours.
- Reserve 1 cup of marinade for basting.
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