Vinegar Types, Methods of Making Vinegar And Recipes

 

 

 

 

Flavoured Vinegar Recipes

 

Blackberry Vinegar
 
1/2   cup            Blackberries
1      cup            Vinegar, white
 
Soak the blackberries in the vinegar for 3 hours, then pass the mixture through a food mill. Discard
the seeds.

 

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Herb Vinegar

 

To make an herb vinegar, put rinsed and dried herbs and any spices into a  sterilized 750-ml wine bottle and add about 3 cups vinegar, filling to  within 1/4 inch of the top. Stop with a new cork and set aside for 2 to 3  weeks to steep. The vinegar has a shelf life of at least 1 year.
 
With red wine vinegar, use:  4 sprigs fresh curly-leaf parsley,  2 Tbsp black peppercorns
 or  2 sprigs fresh flat-leaf parsley,  2 sprigs fresh basil
 
With white wine vinegar, use:  4 sprigs fresh tarragon or 4 sprigs fresh rosemary
 
With rice wine vinegar, use:  4 sprigs fresh cilantro 2 Tbsp dried star anise


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Garlic Vinegar


6      cloves        garlic
1      quart          red wine or cider vinegar
 
 Peel, then crush the garlic cloves and put them in a quart jar or bottle.  heat the vinegar to the boiling point, then pour it into the jar. Cover and  store in a cool place, out of the sunlight, for 10 days to 2 weeks. Shake  occasionally. Strain into bottles (or any container that you choose) and  stop with a cork.
 

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Ginger Vinegar

 

1      tablespoon    minced fresh ginger
1      cup               white wine vinegar
 
 Mix the ginger and the vinegar together in a sterilized 1/2-pint mason jar.  Place a sterilized seal on top a screw on the ring. Set the jar aside for 1  week to steep, out of direct sunlight and away from heat. Strain the  contents through a fine sieve into a 2-cup glass measuring cup. Clean out  the sieve. Rinse the Mason jar and return the strained vinegar to the jar.  Rinse the measuring cup. Line the sieve with a moist flat-bottom coffee  filter and set it over the cup. Strain the vinegar through again, a bit at a  time, allowing it to drip into the measuring cup. Pour the vinegar into an  8-oz bottle or cruet and seal with a cork. The vinegar should be ready to  use immediately, with a shelf life of at least 1 year.


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Mint Vinegar

 

1     quart         white wine vinegar
1/2  cup           granulate sugar
2     cups          fresh mint leaves
 
 Pour vinegar into a large saucepan and bring to a boil. Add the sugar and  the mint leaves. Stir to bruise the mint a little so it will release its  oil. Cook at a low boil for 5 minutes, then strain into bottles. When cool,  put a few fresh mint sprigs in each bottle for decoration, cover and let  stand for a week (out of the sun) before using.
 

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Mixed Herb Vinegar

 

1      pint            red wine vinegar
1      piece         cider vinegar
2                       peeled, halved garlic cloves
1      branch      tarragon
1      sprig         thyme
2      sprigs        fresh oregano
1      small         stalk sweet basil
6                       black peppercorns
 
Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,  peppercorns and cover. Let stand in a cool place, out of the sun, for three  weeks. Shake occasionally. Pour into bottles and stop with cork.
 

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Oriental Vinegar


2      cups             rice wine vinegar
6                          black whole peppercorns
1      chunk           peeled fresh ginger (about 1 1/2 x 3/4 x 3/8 inch)
1      thin 1-inch    strip lemon zest
1      14- to 15-    inch stalk lemon grass
 
Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16-oz bottle. Trim the bottom of the lemon grass, remove the outer leaf, and cut it in half crosswise. Add the lemon grass to the bottle. Seal with a cork and steep for 1 week. The vinegar should be ready to use immediately after steeping, with a shelf life of at least 1 year. YIELD: 2 cups
 

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Peach Vinegar

 

2      cups          white wine vinegar
1      pound        peaches, stoned and cut into 1-inch cubes
 
Put the vinegar into a medium, non reactive saucepan and warm over low heat just until it begins to give off vapor (do not bring to a boil). Stir in the peach cubes and cook for 1 minute. Pour the mixture into a sterilized 1-quart Mason jar and allow to cool to room temperature, 10 to 15 minutes.Place a sterilized seal on top of the jar, screw on the ring, and shake a few times to mix. Store the jar out of direct sunlight and away from heat for 5 days, shaking it periodically, while the mixture steeps (the vinegar will absorb most of the pigment from the fruit). Strain the contents through a fine sieve into a 4-cup glass measuring cup. Discard the fruit residue and rinse the sieve. Rinse the Mason jar and return the strained vinegar to the jar. Dampen a flat-bottom coffee filter and fit it into the sieve. Rinse the measuring cup, place the sieve on top, and pour in the vinegar a bit at a time, allowing it to drip into the measuring cup. Transfer the vinegar to flasks, bottles, or cruets. The vinegar should be ready to use immediately, with a shelf life of at least 1 year.

YIELD: 2 cups
 
Variation:
To make Peach Mint Vinegar, place 1 sprig fresh mint in the container before pouring in the vinegar. Fill, seal, and let steep out of direct sunlight and away from heat for 1 day before using or shipping.
 

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Raspberry Vinegar

 

4 lb     Raspberries
2 cup  Vinegar
1 cup  Sugar
 
Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle.
 

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Raspberry Vinegar No. 2

 

6 cup     Raspberries
1 qt       Distilled White Vinegar

1/2 cup  Sugar
 
Place the berries in a large container.  Bring the sugar and vinegar to a boil and pour over the berries.  Stir and cover.  Cool and refrigerate for 30 days.  To process, strain the liquid through a piece of cheesecloth into a large pot.  Bring to a boil and simmer for 5 minutes. Remove from the heat and pour into hot sterilized jars, cover and seal. Yield 1 Quart. NOTE: This vinegar needs to sit for 30 days to attain its full body and flavour. Serve with salads, as a marinade for meats, poultry, or fish, or for something unusual sprinkle over French fried sweet potatoes. Try using the vinegar in salad dressings.
 

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Raspberry Vinegar No. 3


6      cups          white wine vinegar
1      pint            red raspberries, plus 1/2 pint (optional) for decoration
                       
 
In a medium, non reactive saucepan over low heat, warm the vinegar just until it begins to give off steam (do not bring to a boil). Put 1 pint of the raspberries into a fine sieve fitted over a sterilized 1/2-gallon clamp jar.


Pour the warm vinegar over the berries and let it run into the jar, then add the berries to the jar. Allow the mixture to cool 20 to 30 minutes to room temperature, then seal and shake the jar gently. Set the jar out of direct sunlight and away from heat to steep for 4 days, shaking it every so often.


While steeping, the vinegar will take on a  raspberry hue and the fruit will lose most of its color. Strain the mixture through a fine sieve into a large batter bowl (with a handle or into a large, non reactive saucepan. Rinse the jar and return the strained vinegar to it. Rinse the bowl or saucepan.

 

Dump the fruit and rinse the sieve. Dampen a flat-bottom coffee filter, then line the sieve with the filter and fit it over the bowl or saucepan. Pour in the vinegar a bit at a time, allowing it to drip into the receptacle. Transfer the vinegar to flasks or bottles. If you wish, spear 6 to 8 whole raspberries on a wooden skewer and put the skewer into the container before filling. The vinegar should be ready to use immediately, with a shelf life of at least 1 year.
 

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Mint and Celery Vinegar

 

1/2   Cup            fresh mint leaves
1/2   Cup            fresh celery leaves (yellow leaves)
3      Cups          champagne vinegar or mild white vinegar
 
In a heavy bottomed glass jar, crush the mint and celery leaves with a wood spoon. Store for 1 month in a cool, dark place.  Strain through cheesecloth. Bottle the vinegar with sprigs of fresh mint and celery. Yield: 3 cups 
 

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Pineapple Vinegar

 

2      Cups          chopped fresh pineapple
3      Cups          Rice Wine Vinegar Or Mild White Vinegar

 

Sugar -- to taste, if Necessary
 
Place the pineapple in a sterile glass jar or bottle. Add sugar to taste, if the fruit is not sweet enough. Pour the vinegar over the fruit. Cover and store in a cool, dark place for 6 to 14 days, checking for strength of flavour that you like.  Strain through cheesecloth or a paper coffee filter and refrigerate.  Yield: about 3 cups 
 

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Chilli Vinegar

 

1       cup          Dried red chili peppers, 1" to 2" long, plus 3 extra Optional

4       med           Garlic cloves, peeled
5       long           Rosemary sprigs, fresh               
3       cup            Distilled white vinegar
 
Place chillies, garlic and rosemary in clean 2 qt. glass jar and crush them with a wooden spoon. Heat vinegar until, warm, then pour over herbs. Set jar on sunny windowsill for 2 weeks, or until vinegar reaches desired strength.. Strain through sieve and pour into three sterilized 1/2 pt. glass jars. Add 1 chilli pepper per jar if desired. Seal and label.. Makes 3 cups..


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Rosemary or Tarragon Vinegar

 

1      Cup           Loosely Packed Fresh Rosemary Or Tarragon
2      Cups         Sherry Vinegar Or White Wine Vinegar
 
 Place the herbs in a clean, sterilized jar and use a spoon to bruise them  slightly.  Pour the vinegar over the herbs and cover the jar tightly.  Put the jar in a dark place at room temperature to let the herb-vinegar  mixture steep.  Shake the jar every few days and taste the vinegar after  one week.  If the flavour is not strong enough, let it stand for another  1-3 weeks, checking the flavour weekly. If an even stronger flavour is  desired, repeat the steeping process with fresh herbs.  When the flavour  is right, strain the vinegar into a different sterilized bottle; cap tightly.
 

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Raspberry - Rose Geranium Vinegar

 

4      cup            Red wine vinegar
1      cup            Rose geranium leaves, Washed and patted dry
2      cup            Raspberries
1/4   cup            Raspberries for final Bottling
1   or 2               fresh geranium leaves For final bottling
 
Heat the vinegar and geranium leaves in a non reactive saucepan until hot but not boiling.  Place the raspberries in a wide mouthed quart (or larger) jar and crush lightly with a wooden spoon.  Pour in the hot vinegar and geranium leaves.  Cover the jar with plastic wrap and secure with string or a rubber band.  Season for at least 2 weeks in a cool, dimly lit place, swirling contents occasionally. Strain the vinegar through a sieve lined with 2 layers of dampened cheesecloth into a sterilized bottle. Drop in the fresh raspberries and fresh geranium leaf. Cap or cork the bottle. Makes 1 quart.
 

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Spicy Mixed Herb Vinegar


1      pint           red wine vinegar
1      pint           cider vinegar
2                       peeled, halved garlic cloves
1      branch       tarragon
1      sprig          thyme
2      sprigs        fresh oregano
1      small         stalk sweet basil
6                       black peppercorns

1     teaspoon    fennel seeds     


 Pour red wine and cider vinegar into a quart jar. Add garlic, herbs,  peppercorns and cover. Let stand in a cool place, out of the sun, for three  weeks. Shake occasionally. Pour into bottles and stop with cork.
 

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Cherry Vinegar

 

1 cup   Tart cherries, pitted
2 cups  White wine vinegar or rice Vinegar

Puree cherries with vinegar. Transfer to stainless steel or enamel bowl and cover with plastic wrap. Set in a cool place for 7 to 10 days. Strain through a coffee filter-lined sieve. Pour vinegar into sterilized bottles. Makes 2.5 cups
  
Use to marinate chicken or pork before BBQ or sprinkle it on fruit or salads for an unusual flavour. Its delightful taste and sparkling colour make it a natural hostess gift.
 

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Red Basil Vinegar


2      cups          fresh sweet basil leaves
1      quart         red wine vinegar
 
Strip basil leaves from stalks and pack into a wide mouth quart jar. Heat the vinegar to the boiling point, then pour it into the jar. Cover and let stand in a cool place, out of the sun, for 10 days to 2 weeks. Strain into bottles. Drop one or two fresh basil stalks into each bottle (for decoration), then stop with cork.