Pear Scrap Vinegar
Making your own vinegar at home is easy, and this fruit scrap vinegar recipe uses apple or pear cores and skins. We make a batch of this after we've cooked an apple pie or pear chutney, and it honestly takes 5 minutes. Use this vinegar for salad dressings or a dipping sauce, as a quick-pickling liquid or to add a little acidity to dishes that need a lift.
Ingredients 4
pear cores and skins
water
caster sugar
apple cider vinegar, raw
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Method 5
Add skins and cores to a large jar or crock and just cover with water, cup by cup. For each 1 cup (250 ml) water add 1 tbsp caster sugar and 1 tbsp raw apple cider vinegar.
Cover with muslin or a clean Chux and secure with a rubber band or string.
Leave on the benchtop for a few weeks until it's a little bubbly and smells and tastes like cider.
Strain and discard the scraps. Pour the liquid back into the jar, cover with muslin again and leave on the bench until it turns into vinegar (it will taste acidic, tart and fruity).
The warmer the weather, the quicker this will happen. Once you're happy with the taste, strain into a clean bottle, then seal and store in the fridge. It will keep for a really long time.
Cornersmith's tips
Over time a 'mother' will grow in your vinegar. It will look like a cloudy film to begin with, then will turn into a pretty jellyfish-like creature. Don't be alarmed and don't throw it away, this is what turns boozy fruit juice into vinegar. Once you have a 'mother', you can use it in your next batch of vinegar to speed up the process.
