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.

Kat GoldinComment