SPICED WINE VINEGAR

 

  • Cooking Time:
  • Servings: 1 quart
  • Preparation Time: 3 weeks

Ingredients

  • 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)

Directions

  • 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.

Notes

Yield: About one quart.

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

Author Credit: Jean Lesem

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