Top 8 allergen free, coconut free, corn free, grain free, sugar free
Okay, y'all - this recipe seriously could not be easier! We go through lots of pears here year-round and until now haven't had a safe vinegar due to various allergies. I love that we are using something we used to just throw out & no need to add it to your compost! If you tolerate peels, you can also use them.
Yield: 44 ounces
4-6 Pear cores (& peels if tolerated)
Put pear cores into a glass jar to 3/4 full. Fill with water (we used & recommend purified). Close jar with lid. We recycled a honey jar & it worked out perfectly. Set jar on the counter, tucked out of the way. Stir once a day to encourage the fermenting process & release of carbon dioxide (makes it fizzy). It's important to burp your jar 1-2 times a day the first few days to release the pressure and avoid an explosion. After 5-7 days, strain out the chunky bits. Then, let sit for about 2 months or until desired taste.
For a stronger vinegar you can leave the bits in longer as long as they are fully submerged. Sometimes (often) life gets busy & we miss straining ours, which has been fine. We've brewed batches anywhere from 2 -12 months. The main difference is the shorter brewing with bits gives a "cleaner" vinegar. Longer brewing yields more of a cider vinegar.
Open jar & strain vinegar through cheesecloth into a new jar. Spent cheesecloth & vinegar bits can get tossed to the worms in your compost for no waste! Viola! You've got vinegar and can go crazy making everything from condiments, sauces, dressings, pickles. Have fun!
If you opt for the longer fermentation time, you'll also be gifted with a Mother of Vinegar, which can be used to jumpstart other batches!