Jax’s Apple Cider Vinegar

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Using up every part of a vegetable or fruit is one way to keep me happy in the kitchen and this recipe for homemade apple cider vinegar does just that. Using the skins and cores of every apple I use, stored in a bag in the freezer. When full, I pull it out, make a batch and use up as I would store bought.

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  • 3 large handfuls of apple skins and cores (can use directly from the freezer)
  • 3 cups water
  • 3 tbsp sugar (sugar to water ratio is 1 tbsp – 250ml water)


  1. In a large wide mouthed jar, fill ¾ full with your apple bits and bobs.
  2. Pour in the water, ensure there’s enough to cover the apples.
  3. Add the sugar. Mix well, make sure the sugar has dissolved.
  4. Cover the jar with a breathable piece of material.
  5. Pop in your pantry and leave for about 5 – 7 days, dependent your apple, water quantity. Every other day, pull the jar out and give the mixture a good stir, right to the bottom of the jar..
  6. When the apples have dropped to the bottom of the jar and / or the liquid has changed colour significantly.
  7. Drain the vinegar off and pour into a separate bottle or jar. Will keep in the fridge for an indefinite amount of time. The longer you leave it, the better it gets.




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