Fruit vinegar

1 serving


Apple and pear peels, low-quality whole fruits that are unsuitable for canning and marinating, can come in handy for fermentation into homemade vinegar. Transfer the peel from the pre-washed apples and finely chopped fruits into a 0. 75 liter jar and pour warm water with sugar (30 g of sugar per 1 liter of water) so that the fruits are completely covered with veda. Bind the jar with a clean piece of canvas or double gauze and leave in a warm place. After the vinegar is overfed, filter it through double gauze, bottle it and close it. We keep it in the cellar.