Homemade Vinegar

1. Shake the apple cider vinegar to distribute the mother before measuring. Combine the cider vinegar, wine, and water in a 2-quart (64-ounce) ceramic crock or mason jar. Cover with a clean cloth and secure with a rubber band or string to allow airflow while keeping out fruit flies.
2. Set the mixture in a dark spot at room temperature. For the first month, the vinegar will be actively fermenting; you can add leftover wine gradually during this time as it becomes available. After about a month, stop adding wine and allow the vinegar to mature undisturbed for another month, until it is clear and sharply tart.
3. When ready, pour off the vinegar for use, reserving about 2 cups to seed the next batch. Transfer the finished vinegar to an airtight glass jar and use it anywhere you’d reach for vinegar.
4. To keep the cycle going, add a fresh bottle of wine and water to the reserved vinegar. This living culture can be maintained indefinitely by always saving a portion to start the next generation.

PRO TIP

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You want to make sure the vinegar is not exposed to light, so if it’s in glass, keep it in a dark pantry.