Apple scrap vinegar recipe
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Apple Scrap Vinegar Recipe: Video Series

Apple scrap vinegar is a wonderful thing that turns a few simple ingredients into something far greater than the sum of its parts.

Unlike apple cider vinegar, which is made of the high-value pure fermented juice from apples, apple scrap vinegar is made from little more than the waste from processing apples.

But don’t be put off by it’s “scrappy” name – it tastes remarkably similar to it’s more prestigious cider-derived cousin, and can be made in bucket loads when apple eating season is on!

It’s also a great addition to home-made cleaning mixes, as well as it’s multiple culinary and medicinal uses.

Can we describe how great we think apple scrap vinegar is in words? Probably not, so you might just need to try it for yourself!


Apple Scrap Vinegar Recipe

Firstly, a note on apples: not all apples are made equal, and the flavours you get from different varieties will result in different flavoured vinegars.

In general we use whatever we have on hand, however these common eating varieties create a decent cider blend: Yates, Granny Smith and Cox’s Orange Pippin.


  • 2 tbsp raw sugar
  • 1 tbsp boiling water
  • 1 litre of soft water (rainwater or tap water that has been boiled and allowed to cool or been left uncovered for 24 hours)
  • 100g organic apple scraps (peels and chopped cores – you can hoard these in a container in the fridge over a few days until you have enough to make vinegar).

apple scrap vinegar


Add raw sugar and boiling water to a large jar or jug that will hold a little over one litre. Stir until sugar dissolves. Add water, then apple scraps. Stir vigorously and cover loosely with muslin or calico.

Repeat stirring three to five times per day until mixture begins to bubble of its own accord and begins to smell a little alcoholic (usually takes a week or a little less). Strain out the apple scraps (they can be composted) and return to jar.

Continue stirring two to three times a day (or less, it doesn’t really matter, it will just take longer to turn into vinegar). Begin testing your brew every few days for vinegary-ness.

apple cider vinegar

It will start out tasting a lot like apple cider, and become more and more sour as the acid-making bacteria colonise it.

Once it reaches a level of sourness and flavour you enjoy you can bottle it. If you’ve bottled it a little “young” the vinegar may still complete a little secondary fermentation once bottled, so it’s wise to release the lid every so often to let off any gas that may have accumulated.

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  1. This is a great idea. Please don’t laugh at me but I have a question. Do you think recipe would be okay if my 1 year old son took just 1 bite of Apple I could still use it to make this vinegar? Or do you think the saliva would interfere? I have so many apples with just one bite take out ????
    I end up just eating them if I can’t use them ???? thanks in advance

    1. Great question Shannon – our three year old loves to do the same (hopefully your 1 year old grows out of it by the time they are three!) I always err on the side of caution and cut the bitten part away then store in the fridge until I’m ready to make vinegar.

    1. You could give it a crack Dan! It might make a cloudier mix if the pulp is very fine, and it might make straining a little harder, but I imagine it would work as it’s the same ingredient, only in a different form.

    1. Hi Lisa, no fridging required at all -it’s a vinegar so if it’s properly fermented it should store virtually indefinately on the shelf.

  2. I love it! Anything that makes scraps not scraps is perfect to me!
    I have some semi-cooked apple scraps. Too late to turn into vinegar?

    1. Hi Kris,
      Yes, we’ve found if you leave it long enough you’ll get a mother. We don’t make kombucha at our place so I can’t speculate on whether or not you should keep it seperate.

    1. Sure thing and a great use of a less palatable fruit that can often be foraged by the sides of roads.

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