RED & WHITE WINE GARLIC INFUSED VINEGAR

 

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Ingredients

  • 1 bottle red wine vinegar (I use Delallo)
  • 1 bottle white wine vinegar (again Delallo)
  • 6 garlic cloves, cleaned with only the very ends cut off.

Directions

  • Pour both bottles of vinegar into a saucepan.
  • Put the garlic in the bottom of a jar that's big enough to hold all of the vinegar and can be sealed tight.
  • Cook the vinegar until it's almost boiling, but don't let it boil, stirring every so often.
  • Pour the vinegar into the jar over the garlic.
  • Allow it to cool before sealing - I wait until the steam has stopped rising.
  • Put a piece of plastic wrap over the opening and close the lid tight.
  • Let it steep for at least four weeks, spinning around the vinegar every so often to keep the garlic moving.
  • After steeping, put a strainer over a saucepan. Pour the vinegar into the saucepan through the strainer. Throw out the garlic cloves.
  • Pour it back into the jar. Put a coffee filter in the strainer and pour the vinegar back through it. Repeat, going back and forth until clear - usually 3 times does it.
  • Pour it into a clean bottle and you're done.

Notes

Please read my blog on garlic before trying this.

This vinegar makes incredible salad dressings!

Categories: Condiment, Sauce  Dressing 

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