Tart, sweet, and warmly spiced, this apple shrub is a beautifully old-fashioned drinking vinegar that feels anything but dated. The combination of fresh apple, cinnamon, cloves, and ginger creates a layered, complex syrup that tastes like autumn in a glass. Managing a nickel sensitivity often means scrutinizing ingredient lists and avoiding a long roster of high-nickel foods like whole grains, legumes, and certain nuts — but this recipe sidesteps all of that with a short, clean lineup that's naturally low-risk. The two-stage cold-process method does all the heavy lifting: first the sugar draws out the apple juices, then the vinegar and spices meld into something genuinely special without any cooking required. Once strained and bottled, the shrub keeps in the fridge for up to three months, so you can mix up a refreshing glass of sparkling water and shrub whenever the mood strikes. It's a surprisingly sophisticated homemade drink that proves you don't need to sacrifice flavor to eat and sip with confidence.
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Combine the diced apples and granulated sugar in a medium bowl and stir well to coat. Cover and refrigerate for at least 24 hours, until the sugar has fully dissolved into the apple juices and a syrupy liquid has pooled at the bottom of the bowl.
Add the apple cider vinegar, cinnamon stick, whole cloves, and ground ginger to the bowl and stir to combine. Cover and refrigerate for another 24 hours to allow the flavors to develop.
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