Fruit Scrap Vinegar
This is probably the most common way we make vinegars for gifting. It is a great way to use up food waste as you use the bits of the fruit you wouldn’t normally use, and it makes a unique flavour profile - things you can’t really get in shops. The method is essentially the same as the Apple Cider Vinegar, but usually done on a smaller scale.
You can use most scraps from fruit in your kitchen:
Chopped core and skin of 1 pineapple for pineapple vinegar
Leaves and tops of a pint of strawberries for strawberry vinegar
Skin and core of 3 pears for pear vinegar
a couple of handfuls of raspberries
400 ml water
50 g sugar
2 tbsp apple cider vinegar with mother (optional)
1. Mix water and sugar in a jar, insuring all of the sugar is dissolved.
2. Add the fruit scraps and stir.
3. Leave in a warm place for 7 days, covered with a cloth, giving it a shake or stir when you remember. The more you stir, the quicker the ferment.
4. Strain out the fruit pieces.
5. Leave the liquid to ferment for another 3-4 weeks, checking after week 3 for taste.
6. Bottle and store in a cool place.
Your vinegar may form a film on top, called a mother. Peel this off and use it in your next batch of vinegar.