5 aromatic vinegar recipes

Bold statement: Vinegar is underrated. While a dash of vinegar can liven up any meal, it is so rarely used to its full potential. Here are 5 ways to change that.

As it's the case for oils, the price and quality of vinegars are highly variable. Make sure to pick the best quality possible.

The recipes below mostly use wine vinegar as their base, but feel free to try other varieties and test flavours to find something that matches your taste.

Base

3 cups wine vinegar, bottled

Directions

1. Pick a nice red chili pepper and slice it in half lengthwise. Remove its seed and place the halves in the bottle of vinegar. Store in a cool area.
2. Safety tip: Make sure not to touch your eyes when you manipulate the pepper!

Base

3 cups wine vinegar

Directions

1. Mix 2 cups of red fruits with the vinegar in a big bowl while gently mashing the fruits. Cover and let marinate in the fridge for two days.
2. Pour into a saucepan and bring to a boil. Let cool.
3. Filter through two layers of cheesecloth and pour into jars. Keep in a cool area.

Base

2 cups red wine vinegar

Directions

1. Lightly crush 15 fresh tarragon leaves and 10 juniper berries with the flat of a knife.
2. Place the mix in a bottle or glass jar and cover with the red wine vinegar.
3. Let sit in the fridge for three or four days.
4. Filter through two layers of cheesecloth and pour into jars. Keep in a cool area.

Base

Two cups white wine vinegar

Directions

1. Place the following in a big glass jar: 4 fresh fennel stalks, 2 or 3 whole, dried chili peppers, 2 cloves garlic, 1/4 tsp. fennel seeds and 1 pinch of saffron.
2. Cover with the vinegar.
3. Let sit in the fridge for three to four days
4. Filter through two layers of cheesecloth and pour into jars. Keep in a cool area.

Base

2 cup of rice vinegar

Directions

1. Gather together 3 fresh kaffir lime leaves, 4 +/- 5mm strips of galanga and 2 cloves of garlic.
2. Gently crush the ingredients with the flat of a knife. Place in a glass jar along with 15 to 20 fresh coriander leaves.
3. Cover with the vinegar and let sit in the fridge for three to four days.
4. Filter through two layers of cheesecloth and pour into jars. Keep in a cool area.

We guarantee you'll fall in love with these tasty aromatic vinegars!