Banana Peel Vinegar


If you're looking to reduce your waste in the kitchen, this recipe can help you reuse otherwise discarded banana peels! It has a sour, kind of bitter flavor with a hint of sweetness. It's great as a salad dressing ingredient, or used in soup, tea or cocktails.

This recipe yeilds about eight cups of vinegar, but takes about two months, so give yourself plenty of time!


  • 2 lbs. banana peels, sliced into 1-inch pieces
  • 8 cups water
  • 1 1/2 cups sugar
  • 1/2 tsp. baker’s yeast
  • 1 cup vinegar starter

You will need:

  • Large pot
  • Cheesecloth
  • 72-oz. sterilized canning jar with lid


  1. In a large pot, combine the banana peels and 4 cups of the water. Bring the pot to a boil over high heat, then remove from the burner. Allow to cool for 30 minutes.

  2. Once cool, remove the banana peels from the large pot of water, and place them onto a sheet of cheesecloth. Squeeze the banana peels wrapped in cheesecloth over the pot, allowing the liquid to be extracted directly into the pot. Keep squeezing until the peels are dry and no liquid comes out. Discard the banana peels and the used cheesecloth.
  3. Add the remaining 4 cups of water and the sugar to the pot. Place the pot back on high heat for 15 minutes, stirring every five minutes or so.
  4. After 15 minutes, pour the liquid into the sterilized canning jar and add the baker’s yeast. Seal the canning jar and leave it in a cool dark place, undisturbed, for seven days.
  5. After seven days, open the jar and add the vinegar starter. Replace the lid and leave the jar in a cool place for three more weeks.
  6. After three weeks, open the jar and pour the liquid into a large pot. Place a sheet of cheesecloth over the mouth of the jar. Pour the liquid from the pot back into the jar through the cheesecloth, to filter out any sediment and yeast. Replace the lid.
  7. Leave the jar to age for four weeks in a cool place. Open the lid once more and pour the liquid into the large pot. Place the large pot over high heat for 10 minutes to pasteurize. While the vinegar pasteurizes, wash and sterilize the jar.
  8. Remove the pot from the heat and pour the banana-peel vinegar back into the jar. Seal the jar with the lid and store the banana-peel vinegar in a cool, dark place.

Tip: Consume the banana-peel vinegar within 24 months for the best flavor

Original recipe on