The apple harvest is in the house – and there are so many! What to do with them all? We love to make apple infused vinegar and use it in salads, simmer dishes, soups and chutneys. Find some canning jars and sterilize them. Remove the cores of the apples and cut them into bite-size pieces. Fill the jars with the apple pieces and play with the following variants:
3 apples, a few slices of lime and 1 tsp. of honey
3 apples, a few sprigs of peppermint and 1 tsp. of honey
3 apples, a few sprigs of mint, a little finely chopped ginger and 2 tsp. of sugar or honey
3 apples, 3 star anise, 3 cloves, 1 cinnamon stick and 4 tbsp. brown sugar
3 apples, 3 sprigs of rosemary, 2 tsp. of sugar and little lemon zest
Try out other variants – think about what herbs you like best with apples – and what do you want to use your vinegar for?
We do not make vinegar from scratch, but we use organic wine vinegar which we pour in the jars, so the apples are covered. Let the jars with apples stand for at least 2 months in a cool, dark place. Strain the liquid and pour the vinegar in stylish bottles for your kitchen table. Save the rest in a dark, cool place like a pantry.
The apples that you strained from the vinegar – you can use to make apple chutney.