Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Our little apple tree has produced several bushels of organic apples (no spraying here!) and this year, while processing these golden green rbs into apple sauce, I realized that the peel/core palooza could be made into apple cider vinegar.
Making wild vinegar is really neat, but what happens when you use that up and it's not cider pressing season yet? I tested out a theory using store-bought, pasteurized cider and the "gunk" left in my raw cider jar. Did it work? "Mother" says yes!
This is the perfect season to start a batch of homemade red wine or apple cider vinegar. Following some basic steps, you'll never go back to buying vinegar again!
