Scratch Cider Vinegar
- Aramcon Recipes
- Sauces, Condiments and Spreads
Author: Nancy Ackerman
Released 21 September 2006
Recipes from Jeddah, Saudi Arabia, 1966 - 1972
Use several fall and winter apples that have a good sugar content...do not use tart or green apples.
Wash apples well removing stems and bruises. Crush the apples (you can use a Cuisinart or strong blender) to get apple pulp, then using a press or cheesecloth, strain off the juice (kind of a messy job). When you have all the juice pour it into containers about 3/4 full then place a clean piece of cheesecloth on top of jar(s). Do NOT close the lids on the jars.
Stir the mixture every day and keep the containers away from direct sunlight, about 60 to 80 degrees F. In about 3 weeks the fermentation will take place and you will start to smell the vinegar. Taste it daily until it's the way you like it.
When vinegar is fully fermented, strain the liquid through several layers of fine cheesecloth or a large size coffee filter, to remove the 'mother of vinegar' (this is the nasty mat that forms on the bottom) preventing further fermentation.
Vinegar will keep indefinitely if pasteurized, but you can also store it in clean capped containers and use it promptly. You can also flavor the vinegar....which is another recipe entirely.
Nancy Ackerman