First Christmas gifts in the making

The apple scrap vinegar I made using Jonathan apple scraps turned such a gorgeous color of fuschia pink – and smells so good and appley – that I couldn’t just keep it for myself.

I have a dear friend that donates her fancy empty bottles, mason jars, and egg cartons to me – I always find a use for them and what I don’t, I just recycle. It works out great because this time I had 9 very pretty vinegar bottles just waiting downstairs to be filled with something special.

I picked rosemary and lavender from my herb garden – after washing them very well and trimming them down, they were bathed in the pretty pink vinegar.

The last one I didn’t have enough to fill and topped up with my previous batch of non-Jonathan apple vinegar, which is the usual color.

I think it looks like a Tequila Sunrise.

Now for the the enjoyable task of designing some labels for them, and voila: 9 single-varietal bottles of organic infused apple vinegar ready for gifting this Christmas.

I wish I were at all competent with Photoshop (or its free equivalent). I do this designy stuff so often that it would really make a difference to me.

2 Responses to “First Christmas gifts in the making”

  1. Diane Says:

    Dang, I knew I should have saved those bottles! Just recently, I went through and threw away a half dozen fancy pants bottles like yours. Argh.

    I started apple scrap vinegar a few days after you did. It’s my first time making it so I’m watching you and taking notes. Did yours get all pectin-y gooey on top? And did you put something on top of your apple scraps to keep them from floating up?

  2. Diana Guillermo Says:

    OH NOES! Bug your friends to see if they have bottles. They’ll think you’re crazy, but then if they’re like mine they probably think that already. 😉

    Yup, mine formed a “mother” on top in no time flat. You did strain out your apple scraps like a week or two ago right? You gotta pull ’em outta there and let the vinegar finish without them. One trick I have to keep floaty things submerged, from olives to kraut, is capping the top of the crock with a ziplock bag and filling it halfway (or more, whatever) with water.

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