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Spiced Wine Vinegar

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Member since 2014

Serves 1 quart | Prep Time 3 weeks | Cook Time


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.

Cover tightly.

Let stand 3 weeks at room temperature.

Pour through double thicknesses of dampened cheesecloth.

Stir in reserved vinegar.

Decant into sterilized bottles

Cover tightly.

Pairs Well With


Yield: About one quart.

Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).

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