Vinegar Recipes

Cherry Vinegar:

Purée the 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
Reserve in a cool dark place for sevice

Rice vinegar can be used in place of the white wine vinegar
Use this recipe to marinate chicken or pork, or sprinkle it on fruit or salads for an unusual flavour

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 for service

Mild White vinegar can be used in place of the rice wine vinegar
Use this recipe to marinate chicken or pork, or sprinkle it on fruit or salads for an unusual flavour

Place the rosemary in a sterilized jar and use a spoon to bruise them slightly
Pour the vinegar over the rosemary and cover the jar tightly
Put the jar in a dark place at room temperature to let the rosemary 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 to 3 weeks, checking the flavour weekly
When the flavour is right, strain the vinegar into a different sterilized bottle and cap tightly

White wine vinegar can be used in place of the sherry vinegar
If an even stronger flavour is desired, repeat the steeping process with fresh rosemary
Use this recipe to marinate chicken or pork, or is salad dressings

Combine the vinegar, peppercorns, ginger, and lemon zest in a clean and dry 16 ounce 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 the bottle 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
Use this vinegar in marinades, for chicken, pork or seafood.

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