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Title: From the Vinegar Book By Emily Thacker
Categories: Condiment
Yield: 1 Servings
| Spicy Vinegar | ||
| 1 | pt | Vinegar |
| 1/4 | c | Sugar |
| 1/2 | tb | Cinnamon |
| 1/2 | ts | Allspice |
| 1/2 | tb | Mustard |
| 1/2 | ts | Cloves |
| 1/2 | ts | Salt |
| 2 | tb | Grated horseradish |
| 1 | tb | Celery seed |
Combine all the ingredients and bring to the boil. Pour over pickles or sliced, cooked beetroots.
Hot pepper vinegar Add 1/2 ounce of cayenne pepper to 1 pint of vinegar. Shake every other day for 2 weeks. Strain before using.
Celery Vinegar 1/2 teaspoon of salt 1 cup of chopped celery 1 pint of vinegar Boil for 3 minutes and seal it in a glass jar for 3 weeks. Strain and use.
Chilli Vinegar Add 1 1/2 ounces of chopped chillies to a pint of vinegar. Cap for 2 weeks and strain. For a super-hot vinegar, increase steeping time.
Cucumber Onion Vinegar Slice 2 pickling cucumbers and 1 small onion very thinly. Add 1 pint of boiling vinegar, 1 teaspoon of salt and a dash of white pepper. Seal in a glass jar for 5 weeks and then strain. Allow the sediment to settle and pour into a clean bottle and cap. The onion may be left out for a light vinegar that is especially good on fruit.
Horseradish Vinegar Grate 1/8 cup of horseradish into a pint of boiling vinegar. Seal for 3 days and then strain out the horseradish. Or, prepare an easy vinegar by simply putting a few large pieces of fresh horseradish in a bottle of vinegar. After 2 weeks, begin using the vinegar without removing the horseradish. It will increase in strength over time.
Onion Vinegar Peel two small onions and drop them, whole, into 1 pint of vinegar. Wait 3 weeks. Remove the onions and use the vinegar, very sparingly. A few drops will be enough to season most foods.
Nasturtium Vinegar 1 pint of nasturtium flowers 1 pint of vinegar 2 cloves of garlic (optional) Combine and age for 6 weeks. Strain and use. May be improved by adding 2 peeled cloves of garlic.
Flower Power Vinegar Add a flower scent to any vinegar by dropping in a few drops of scented oil. Or, add 1/4 cup of strong herb tea to 1 pint of vinegar.
Strawberry Vinegar Crush 1 pint of strawberries into 1 pint of vinegar. Put to one side for 2 days, lightly covered; strain through doubled cheesecloth and discard the strawberries. Pour the same vinegar over another pint of strawberries and mash them. After 2 more days, strain off the vinegar and add 1 pound of sugar. Boil for 10 minutes. A couple of tablespoons of this vinegar in a glass of water is cooling and refreshing.
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