I can’t really say when it happens, but it will happen.
The moment you realise that you love the things that you eat so much that you want to make it yourself. Sausages come to mind, but so does yoghurt and definitely vinegar, queen of all things acidy! I like to have different flavoured vinegars at hand depending on the occasion.
ca. 1300 in France is where it originated, and comes from vin "wine" + aigre "sour”
Herb vinegars are so simple to make and a bottle makes the most gorgeous present. The varieties are indefinite.
Here are just a few options:
Fill a sterile 1-litre kilner jar with elderflowers. Cover with 600ml good white wine vinegar. Seal and store in a cool, dark place for 3-4 weeks, the longer the more intense the flavour. Decant through a muslin into a sterile bottle.
Fruit vinegars I have successfully used raspberry, blueberry, blackcurrant and strawberry with the following recipe. Wash 450ml of the fruit of your choice and place in a large glass bowl. Pour over 650ml white-wine vinegar, cover with a cloth and leave for 10 days, stirring periodically as the fruit breaks down. Strain into a good quality pot and add 400g unrefined sugar or honey. Bring to the boil and simmer for 10 minutes, stirring to dissolve. Allow to cool before decanting into sterile bottles, and cork. Store in a cool, dark place for 3 weeks.
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