Filipino Style Spiced Vinegar Food

FILIPINO-STYLE SPICED VINEGAR

Filipino-Style Spiced Vinegar image

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.

Provided by Nicole Ponseca

Categories Philippines Chile Pepper Hot Pepper Vinegar Condiment/Spread Condiment Ginger Garlic Dried Fruit

Yield Makes 3 cups (720 ml)

Number Of Ingredients 7

Ingredients

10 garlic cloves, peeled and sliced
1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
1/4 cup (60 ml) fish sauce

Steps:

Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

PINAKURAT (SPICED VINEGAR)

Pinakurat (Spiced Vinegar) image

This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.

Provided by Nicole Ponseca

Categories Philippines Vinegar Garlic Chile Pepper Raisin Ginger

Yield Makes 3 cups

Number Of Ingredients 7

Ingredients

10 garlic cloves, peeled and sliced
¼ cup (35 g) dried fruit, such as raisins, cherries, or mango (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
¼ cup (60 ml) fish sauce

Steps:

Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

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