Collect apple core and scraps, such as the skin, in water. Loosely cover and store in a dark place for at least two weeks. The longer it sits, the stronger the vinegar will be. If you get a cloudy bit, that’s the mother, and it’s all to the good, as it will serve as the scraps for your next batch. Filter off the vinegar and return the mother to your fermenting crock, along with fresh scraps and water.
Use as you would any apple cider vinegar in recipes.
