This recipe used to be an American favourite at Thanksgiving.
Vinegar
Peroxide and Vinegar Sterilization
Peroxide & Vinegar Sterilization is a simple, inexpensive but effective home method of sterilizing produce using everyday products in the home. It will kill almost all Salmonella, Shigella, and E. coli O157:H7 bacteria. You only need two spray bottles from a dollar store, white vinegar, and drug store hydrogen peroxide. You work with two clean,…
Vinegar Pie
Vinegar Pie is pie that uses vinegar to give it a tangy taste. It was probably made with a vinegar such as cider vinegar, rather than the modern distilled white vinegar. Vinegars to avoid appear to be white vinegar and malt vinegar. The vinegar should add just a touch of subtle tartness, to fool the…
Vinaigre d’Orléans
Vinaigre d’Orléans is vinegar made in Orléans, France. It is 7% acid. To make it, 240 litre barrels are laid on their side, with the bung hole (the hole that can be plugged) on the side that is up. Holes in each end of the barrel, above what will be the 3/4 full mark when…
Perry Vinegar
Perry Vinegar is made from Perry, that has vinegar starter culture added to it and that is then allowed to ferment. It has a faint pear flavour. Substitutes Cider vinegar
Mint Vinegar
Mint Vinegar is vinegar flavoured with mint. Good for salads, particularly fruit salads, in gravy for lamb, and to brush on lamb while it’s cooking. Cooking Tips Per 2 cups (16 oz / 500 ml) of vinegar, use 1 to 2 handfuls of fresh mint, crushed lightly a few times to start releasing its essential…
Horseradish Vinegar
Horseradish Vinegar is vinegar flavoured with horseradish and a few additional seasonings. You started with freshly grated horseradish from a horseradish root. For this reason, most recipes advise that it be made in the late fall, when horseradish roots are at their peak. Some people, like Mrs Beeton, called for the addition of minced shallot…
Fennel Vinegar
Fennel Vinegar is fennel-flavoured vinegar. It can be made from white wine vinegar infused either with fresh fennel leaves, or with fennel seed. Cooking Tips Fennel Seed Vinegar 2 cups (16 oz / 500 ml) white wine vinegar 1 1/2 tablespoons of fennel seeds Sterilize a jar or bottle. Crush the fennel seeds, add them…
Herbed Vinegars
Herbed Vinegars are vinegars that flavoured with herbs, and sometimes spices as well. They are usually based on white wine vinegar, but can also be made with any other type of vinegar as the base. Usual herbs include basil, chives, dill, elderflower, fennel, garlic, juniper, lavender, mint, nasturtiun flowers, rosemary, sage, tarragon or thyme; sometimes…
Date Vinegar
Date vinegar is made from date juice. The juice is allowed to ferment into alcohol. Then, vinegar starter is added and it is allowed to stand to convert into vinegar. Both red and white date vinegars are available. Popular in the Middle East, particularly in Iran. Cooking Tips Particularly nice splashed over tomato slices. History…
Burnet Vinegar
Burnet vinegar has the taste of cucumber to it from using the herb called salad burnet. Cooking Tips 5 tablespoons of chopped fresh salad burnet 3/4 cup (6 oz / 175 ml) white wine vinegar Well in advance: wash the salad burnet leaves, shake and pat dry, then let stand for all the water to…
Borage Vinegar
Borage vinegar is an herb vinegar, flavoured with borage. The flowers from the borage give it a blue tint. Some people cheat and add a drop or two of blue food colouring as well. Use for salads, marinating fish in. Cooking Tips 3 handfuls (about 1 1/2 cups) of fresh borage flowers 4 cups (32…
Suka Vinegar
Suka Vinegar is made from sap from coconut palm tree flowers in the Philippines. It is not as acidic as most other vinegars. Therefore it is less tart, with more of a sweet taste coming through. To make Suka Vinegar, the sap is allowed to ferment naturally for about 3 weeks. For the first two…
Raisin Vinegar
Raisin vinegar is a mild-tasting, cloudy brown vinegar made from raisins. It is used in the Middle East and in Greece. Turkish brands such as Sultan are sold in 16 oz (500 ml) bottles.
Arengga Vinegar
Arengga Vinegar is made from a variety of sugar palm tree (Arenga pinnata) called “kaong” or ” irok” in the Philippines. The tree needs 10 to 15 years of growth first. It will live for 15 to 22 years in the wild (it has a shorter life in cultivation.) The vinegar is made from the…
Blueberry Vinegar
Blueberry vinegar is purple. It is made from fermenting blueberries into alcohol. Vinegar starter is added to this alcohol, which is then allowed to ferment into vinegar. Then, it is filtered and bottled. It’s a specialty of the Valle d’Aosta in Italy. A cheaper commercial version is made in Canada by soaking blueberries in cider…
White Balsamic Vinegar
White Balsamic Vinegar is not officially a balsamic vinegar. It is thinner, and a pale gold or amber colour. It is less sweet than proper balsamic, having a mellow flavour with a bit of tang at the end. It is made from must from white grapes, usually Trebbiano grapes and / or Lambrusco grapes, combined…
Fig Vinegar
Fig Vinegar is a bit like balsamic vinegar, in that it’s thick and sweet, and has a sweet and sour taste to it. It is sometimes called “balsamic fig vinegar” or “black fig vinegar.” It is quite expensive, about £10 / $20.00 US per 250ml (8 oz) for some brands (2005 prices.) The most expensive…
Whey Vinegar
Whey Vinegar is an amber-coloured vinegar made using whey left over from making cheese, or from skim milk. The whey is first made alcoholic by adding a yeast such as “Kluyveromyces fragilis” to induce fermentation. Then, then after it’s alcohol, a starter culture such as “Acetobacter pasteurianus” is added to convert the alcohol to acetic…
Banyuls Vinegar
Banyuls Vinegar is a wine vinegar that tastes somewhat like a cross between balsamic and sherry vinegar. It has an underlying taste of walnuts, with a hint of sweetness. It is not as harsh as red wine vinegar. The colour varies from a rosy colour to a more golden colour (referred to respectively as “rouge”…
Acidulated Water
Acidulated Water © Randal Oulton Acidulated Water is cold water mixed with a small quantity of food-grade acid such as vinegar, lemon juice or another citrus juice or acid. It’s used for dipping cut fruit or vegetables into, in order to stop them from turning an unsightly brown when they are exposed to air. Acidulated…
Mother of Vinegar
Mother of Vinegar is a bacterial starter culture used to make vinegar. Mère de vinaigre is a slimy, gummy substance, that you wouldn’t normally want to pitch into something you are later going to consume. When added to the liquid to be made into vinegar, it causes the fermentation that creates the acetic acid and…
Yuzu Vinegar
Yuzu Vinegar is a dark, gold-coloured vinegar with a citrus taste to it. It’s made from Yuzu juice, which is more acidic than other citrus fruits, with some rice wine vinegar added to it. The proportion is a few drops of vinegar per teaspoon of Yuzu juice. Cooking Tips Used to dress salads with, to…
Seasoned Rice Vinegar: Ready-made Japanese Sushi-zu sauce
Seasoned Rice Vinegar is a ready-made version of what the Japanese call “Sushi-zu” (sushi vinegar: see separate entry.) It is a vinegar made from sake, and flavoured for you with salt and sugar. It is used for Japanese salads, and to flavour rice for sushi. Some purists prefer to always mix this combination up themselves….