Make Your Own Vinegar from: Butternut Squash

“If you think you don’t like the taste of vinegar, you haven’t had good vinegar.”

Yield: 100 servings (1 oz per serving) Total Time: 14 days Prep Time: 30 minutes

Ingredients

• Butternut squash juice
• Grain Alcohol (96% / 190 Proof)
• Apple Cider Vinegar with mother (or mother from prior batch)

Instructions

1. Remove seeds from squash and cut into juicer-friendly pieces
2. Run squash through juicer, then strain through fine mesh sieve
3. Weigh squash juice and pour into food-grade plastic or glass container
4. Add 20% of the squash juice weight in apple cider vinegar with mother
5. Calculate 8% of combined squash juice and vinegar weight, add that amount of grain alcohol
6. Use aquarium pump with air stone to bubble air into mixture; cover with breathable cloth secured by rubber band
7. After 10 days, taste and decide if additional bubbling (up to 14 days total) is needed
8. Pour finished vinegar through fine sieve or cheesecloth into swing-top bottles; refrigerate
9. Pair with slow-cooked carrots or sauteed shrimp