Flavored Vinegar

Article by Gil "hannaone"
© Copyright 2007-2023. All rights reserved.

Vinegars with Flair

Flavored vinegar adds depth to a dish, and can be used in marinades, sauces, dressings, some soups, wet meat rubs, and more.

Herbs, spices, and other items can be used to flavor vinegars. Ginger, onion, garlic, chili peppers, and chives are common in ingredients in Korean cooking, and can easily be used as flavorings for vinegar. For more western cooking sage, basil, oregano, rosemary, thyme, and more can be used.
Fruits also can be used as flavorings. Strawberries, raspberries, orange, lemon, and just about any other fresh fruit can work well.
In general fresh should be used over dried, and whole should be used over ground. The amount of the items used as flavoring will vary on the item and the strength desired.

Common Steps
Sterilize the jars and lids. Place the jars in boiling water for about ten minutes, or use a dishwasher with heated dry.
Wash flavoring items in cold water to remove any dirt or debris.
Heat vinegar to steaming (not boiling) for most items.

Garlic Flavored Vinegar

Ingredients:
10 cloves of garlic
1 pint vinegar

Equipment:
Sterilized jar or container with lid.

Directions:
Rinse garlic cloves in cold water.
Heat vinegar to steaming (Do not boil) stirring occasionally.
lightly cut several slits into each clove of garlic.
Place garlic into container then pour hot vinegar over the garlic.
Let cool, cover, then place in refrigerator or cool dark space (avoid well lit areas).
Let infuse for at least two weeks.
After two weeks you can remove the garlic and strain the vinegar through cheese cloth.
Keep refrigerated or in a cool dark space and use within three weeks of opening.

Onion Flavored Vinegar

Ingredients:
1 medium onion
1 pint vinegar

Equipment:
Sterilized jar or container with lid.

Directions:
Peel and rinse onion in cold water.
Heat vinegar to steaming (Do not boil) stirring occasionally.
Slice or quarter the onion.
Place onion pieces into container then pour hot vinegar over them.
Let cool, cover, then place in refrigerator or cool dark space (avoid well lit areas).
Let infuse for at least two weeks.
After two weeks you can remove the onion and strain the vinegar through cheese cloth.
Keep refrigerated or in a cool dark space and use within three weeks of opening.

Chili Flavored Vinegar

Ingredients:
10 red or green chili peppers
1 pint vinegar

Equipment:
Sterilized jar or container with lid.

Directions:
Remove stems from chili peppers and rinse in cold water.
Heat vinegar to steaming (Do not boil) stirring occasionally.
Slice through the bottom half of each pepper.
Place chili peppers into container then pour hot vinegar over them.
Let cool, cover, then place in refrigerator or cool dark space (avoid well lit areas).
Let infuse for at least two weeks.
After two weeks you can remove the chili peppers and strain the vinegar through cheese cloth.
Keep refrigerated or in a cool dark space and use within three weeks of opening.
## For a toasted flavor place the cut chili peppers in a hot dry pan (no oil) and lightly blister the skins of the peppers before immersing in hot vinegar.

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