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Making Vinegar
by Cath
Pineapples have been cheap here the last couple of weeks, so we’ve been enjoying sweet, fresh, pineapple as our fruit snack.
Of course when you have fresh pineapple, you have fresh pineapple peelings too. So did you know you can make pineapple vinegar quite easily, and for just the cost of a cup of apple cider vinegar?
It costs nothing but time and a little patience to make, but costs between $12 = $12 - $18 dollars a 250ml bottle to buy, way out of our grocery budget.
It's a simple fermentation process that requires oxygen and an even temperature, making summertime the best time to make vinegar, but don't think it can't be done in winter. Just place the vinegar in a warm spot to ferment.
Of course when you have fresh pineapple, you have fresh pineapple peelings too. So did you know you can make pineapple vinegar quite easily, and for just the cost of a cup of apple cider vinegar?
It costs nothing but time and a little patience to make, but costs between $12 = $12 - $18 dollars a 250ml bottle to buy, way out of our grocery budget.
It's a simple fermentation process that requires oxygen and an even temperature, making summertime the best time to make vinegar, but don't think it can't be done in winter. Just place the vinegar in a warm spot to ferment.
Pineapple Vinegar
You will need:
A large, clean, wide-mouthed 2 litre glass jar
Muslin, cheesecloth, netting or a Chux
Peel and the top (leaves cut off) from a fresh pineapple
Any juice or trimmings from the pineapple, including the core
1 cup apple cider vinegar
1 litre cool water, left to sit for 24 hours so the chlorine can evaporate (or filtered water)
Step 1. Make sure the jar is very clean - sterilize it using either the boiling or oven method.
Step 2. Place the pineapple trimmings and peel in the jar, pushing them down.
Step 3. Combine the water and cider vinegar and pour over the pineapple peel. Make sure all the pineapple is covered, you may need to add a little more water to the jar.
Step 4. Cover the jar with cheesecloth, muslin, netting or even a clean Chux and put a rubber band around the rim to hold it in place. Do not be tempted to put the lid on. Vinegar requires air to ferment so use a covering that will let the air in and keep the bugs out.
Step 5. Place the jar in a warm, dark cupboard and let it sit for four - six weeks. During this time it will form a scum on the top and the liquid will get very dark and murky. Don't worry, it's supposed to. You'll also begin to see a whitish scum forming at the bottom of the jar. This is the vinegar mother and you'll know your vinegar is working when the mother forms. You can use the vinegar mother to start another batch of vinegar so don't throw it out.
Step 6. When the vinegar mother has formed and the liquid has cleared, your vinegar is ready. Strain the vinegar through a double layer of cheesecloth. Bottle in clean sterilized bottles. Store in a cool, dark cupboard.
Use this vinegar in salad dressings and stir-fries. It is lovely in marinades too. Add it to spicy dishes such as tacos or chili to make them extra special.
When you've strained the vinegar put the leftover peels into the compost or if you have chickens let them have a treat.
You will need:
A large, clean, wide-mouthed 2 litre glass jar
Muslin, cheesecloth, netting or a Chux
Peel and the top (leaves cut off) from a fresh pineapple
Any juice or trimmings from the pineapple, including the core
1 cup apple cider vinegar
1 litre cool water, left to sit for 24 hours so the chlorine can evaporate (or filtered water)
Step 1. Make sure the jar is very clean - sterilize it using either the boiling or oven method.
Step 2. Place the pineapple trimmings and peel in the jar, pushing them down.
Step 3. Combine the water and cider vinegar and pour over the pineapple peel. Make sure all the pineapple is covered, you may need to add a little more water to the jar.
Step 4. Cover the jar with cheesecloth, muslin, netting or even a clean Chux and put a rubber band around the rim to hold it in place. Do not be tempted to put the lid on. Vinegar requires air to ferment so use a covering that will let the air in and keep the bugs out.
Step 5. Place the jar in a warm, dark cupboard and let it sit for four - six weeks. During this time it will form a scum on the top and the liquid will get very dark and murky. Don't worry, it's supposed to. You'll also begin to see a whitish scum forming at the bottom of the jar. This is the vinegar mother and you'll know your vinegar is working when the mother forms. You can use the vinegar mother to start another batch of vinegar so don't throw it out.
Step 6. When the vinegar mother has formed and the liquid has cleared, your vinegar is ready. Strain the vinegar through a double layer of cheesecloth. Bottle in clean sterilized bottles. Store in a cool, dark cupboard.
Use this vinegar in salad dressings and stir-fries. It is lovely in marinades too. Add it to spicy dishes such as tacos or chili to make them extra special.
When you've strained the vinegar put the leftover peels into the compost or if you have chickens let them have a treat.
Apple Cider Vinegar
This vinegar is made using the peels and cores of apples, any apples will do. I use the little green, hard apples off the apple tree in our front garden to make apple cider vinegar - if the cockatoos don't get them all first!
You will need:
A large, clean, wide-mouthed 2 litre glass jar
Muslin, cheesecloth, netting or a Chux
apple scraps, the cores and peels, preferably from organic apples
1 litre cool water, left to sit for 24 hours so the chlorine can evaporate (or use filtered water)
Step 1. Leave the scraps to air overnight. They’ll turn brown, which is exactly what you want. Add the apple scraps to the jar and top it up with water. You can continue to add scraps for a few more days if you want. If you’re going to do this though, be sure you don’t top the jar right up first, leave some room for the new scraps.
Step 2. Cover with the cheesecloth and put it in a warm, dark place.
Step 3. You’ll notice the contents of the jar starts to thicken after a few days and a grayish scum forms on top. When this happens, stop adding scraps and leave the jar for a month or so to ferment.
Step 4. After a month you can start taste-testing it. When it’s just strong enough for you, strain the vinegar through a double layer of cheesecloth. Bottle in clean, sterilized bottles. Store in a cool, dark cupboard.
You can use this vinegar makes a great fruit and vegetable wash to remove bacteria and keep the produce fresh longer. Use 1 tablespoon of apple cider vinegar to about 5 litres of cold water. Let the fruit and veg soak for no more than five minutes, swishing around. Drain and dry well.
This vinegar is made using the peels and cores of apples, any apples will do. I use the little green, hard apples off the apple tree in our front garden to make apple cider vinegar - if the cockatoos don't get them all first!
You will need:
A large, clean, wide-mouthed 2 litre glass jar
Muslin, cheesecloth, netting or a Chux
apple scraps, the cores and peels, preferably from organic apples
1 litre cool water, left to sit for 24 hours so the chlorine can evaporate (or use filtered water)
Step 1. Leave the scraps to air overnight. They’ll turn brown, which is exactly what you want. Add the apple scraps to the jar and top it up with water. You can continue to add scraps for a few more days if you want. If you’re going to do this though, be sure you don’t top the jar right up first, leave some room for the new scraps.
Step 2. Cover with the cheesecloth and put it in a warm, dark place.
Step 3. You’ll notice the contents of the jar starts to thicken after a few days and a grayish scum forms on top. When this happens, stop adding scraps and leave the jar for a month or so to ferment.
Step 4. After a month you can start taste-testing it. When it’s just strong enough for you, strain the vinegar through a double layer of cheesecloth. Bottle in clean, sterilized bottles. Store in a cool, dark cupboard.
You can use this vinegar makes a great fruit and vegetable wash to remove bacteria and keep the produce fresh longer. Use 1 tablespoon of apple cider vinegar to about 5 litres of cold water. Let the fruit and veg soak for no more than five minutes, swishing around. Drain and dry well.