Homemade Vinegar

Ingredients

• For pineapple vinegar, cover the parings and some of the fruit
• Add sugar or sirup, according to the condition of the fruit
• Gooseberry vinegar is made by crushing gooseberries not quite ripe, covering with cold water (three quarts of water to two or fruit)
• Allow a pint of sugar
• half a yeast cake

Method

1. 1

   Cover the pineapple parings and some fruit with water in a stone crock or glass jar.

2. 2

   Add sugar or sirup and set in the sun to ferment.

3. 3

   Skim frequently.

4. 4

   For gooseberry vinegar, crush gooseberries, cover with cold water, and let stand for two days.

5. 5

   Press and strain, then add sugar and yeast.

6. 6

   Set in the sun until clear, then strain and leave in a warm place until sharp.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 36. The excerpt below is the record exactly as published.

HOMEMADE VINEGAR— For pineapple vinegar, cover the parings and some of the fruit, if you wish, with water. A stone crock or glass jar is the best receptacle for this purpose. Add sugar or sirup, according to the condition of the fruit, and set in the sun where it can ferment thoroughly. Skim frequently to remove all impurities, and when as acid as desired, strain and bottle. Gooseberry vinegar is made by crushing goose- berries not quite ripe, covering with cold water (three quarts of water to two or fruit) and allowing it to stand for two days. Press and strain. Allow a pint of sugar and half a yeast cake

Cook this with the app: pantry check, scaling, and the assistant.