Infused Vinegar Two Ways
Add a little zest to your dishes with infused vinegar! Although often marketed as an expensive specialty item, infused vinegars are ridiculously easy to make and beautiful to behold. Once you learn the process, you can create unlimited flavors for all occasions. The Spicy Ginger Pepper Vinegar makes an excellent addition to stir-frys, roasted vegetables and greens, while the Sweet Raspberry Vinegar is delicious in a salad dressing or over vanilla ice cream. (Photo credit: Emily Anderson)
| Yield: 1 pint | Time: 30 minutes (active) |
Ingredients
Sweet Raspberry Vinegar
½ cup raspberries, rinsed
1 bay leaf
1½ cups white balsamic vinegar
Spicy Ginger Pepper Vinegar
½ cup chopped ginger
1 teaspoon black peppercorns
4-6 dried chilis
1½ cups white wine vinegar
Preparation
Prepare a glass jar or container by washing it and its lid with hot, soapy water.
Add the flavoring ingredients to the small glass jar or container.
Optional: heat your vinegar in a small pot until just steaming (this helps speed up the infusing). Pour the vinegar slowly into the jar, filling to within ¼-½ inch of the rim.
Cover the jar with a non-reactive lid and place in a dark space for 2 weeks. If you only have metal lids, place a piece of wax or parchment paper over the top of your jar before screwing on the lid. Gently shake the jar every 2-4 days to blend the flavors.
After two weeks, use a fine strainer followed by cheesecloth or a coffee filter to strain your vinegar. Pour the vinegar into a clean glass container.
Shelf life can vary—it depends on how well the vinegar was strained and how clean the container is. In general, most infused vinegars will last 2-5 months in a clean, sealed container. Refrigerate after opening.
Zero-waste tips
• Most of the flavor from your ingredients ends up in the vinegar, making them difficult to reuse. Make sure you compost them!