I promised my recipe for the orange vinegar I make on a previous blog post, so I wanted to make sure I got this up before I forgot.
This is the easiest recipe in the world to make, but you will have to be a little bit patient.
First, save all of your orange peels in the freezer until you have enough to fill whatever size jar you want to use. This particular jar is a 1/2 gallon pickle jar.
After you have enough peels, place them in the jar, and pour distilled white vinegar in, all the way to the top. Make sure they are totally covered.
Cap tightly, and wait; two weeks is the minimum, but the longer you wait, the more citrus fragrance you will get, so the less vinegar you smell.
What I usually do is wait the two weeks, pour a little out into a spray bottle (I fill about 1/3 of the bottle) and then finish filling the spray bottle with water. I top off my vinegar/orange jar with more vinegar, and that way I have a continuous supply of vinegar spray to use to disinfect and clean my kitchen. By the time I have finished with the first spray bottle fill, the jar has sat well over a month, and the wait is then over from there on out.
Here is one of my continuous jars, with both orange and lemon peels.
You can leave the peels in for as long as you like, but if you want to keep a fresh scent, simply remove the old peels and put fresh ones in when you have enough.
As you can see by the photo above, you can also use this same method with lemon and lime peels, or you can mix them all together. It’s really up to you!
Enjoy your all-natural disenfectant,