Spiced Wine Vinegar
3 T anisette
1 clove garlic, peeled and quartered
4 C wine vinegar
6 whole anise seeds
3 T gin (or 3 T vodka + 2 juniper berries, coarsely cracked)
3 shallots, peeled, chopped (or 1/2 small white onion and 1 clove garlic, peeled, chopped)
1 small yellow onion, peeled, studded with 5 cloves
3 whole black peppercorns, coarsely cracked
1/2 tsp dried tarragon (or 3 small sprigs fresh tarragon)
Put all ingredients but vinegar in wide-mouth quart jar.
Fill to within 1/4” of top with vinegar, reserving remaining vinegar.
Let stand 3 weeks at room temperature.
Pour through double thicknesses of dampened cheesecloth.
Stir in reserved vinegar.
Decant into sterilized bottles
Pairs Well With
Yield: About one quart.
Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).