Bitterly Easy Homemade Vinegar

By: Wes Simons | July 07 2010
Posted in Seattle - Cook It - Seattle

The Four Seasons Foods booth at the Ballard Farmers Market always has a line of customers, despite having only one or two products. The man running the stand, evidently with little concern for the future of his business, hands out flyers that read: Make your own vinegar, it’s easy.

Photo:Wes Simons

Homemade Vinegar = Easy

Not wanting to pass up a chance to make something cool and potentially give it away as a free gift (because, you know, who doesn't love a bottle of vinegar as a stocking stuffer or Valentine's Day gift?), I went home and scoured the internet (okay, I only clicked the first link on Google) for a vinegar recipe. Guess what? The flyer wasn’t lying.

What You Need

• a large container, preferably glass
• distilled water
• some organic, clean fruit or vegetable peelings
• cheesecloth that will cover the mouth of the container.

What You Do

Start by sterilizing the container with boiling water. Pour out the water and place your fruit or vegetable peelings in the dish. Add distilled water until the container is almost full. You will also want to add a half-cup of organic unfiltered vinegar, or a vinegar starter (you can use a leftover cup of your own vinegar for the next batch).  Cover the container with the cheesecloth and secure the opening with twine or a rubber band so that dirt and bugs cannot get inside. The longer you allow the vinegar to ferment, the more intense the flavor will be. When it is ready, strain the vinegar through cheesecloth into a sterilized glass jar. Store in a cool, dark place, and use it whenever you would use purchased vinegar.

Customizing Your Vinegar

Different peelings will give the vinegar different flavors and characteristics. You can also soak herbs, plants and more fruit in the vinegar after it has finished fermenting. Do not leave the extra ingredients in longer than six weeks or they can spoil the vinegar. Also remember to strain the vinegar before using to remove impurities.  I’ve decided to make an apple vinegar, and I will report on its tastiness as soon as it is finished.

What’s your favorite vinegar flavor? Ever done the homemade thing?