Seasoned Vinegar Food
FILIPINO-STYLE SPICED VINEGAR
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
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.
SEASONED RICE VINEGAR
I have not tried this recipe. I got this recipe from Substituting Ingredients An A To Z Kitchen Reference. I plan to use Splenda in place of the sugar.
Provided by internetnut
Categories Asian
Time 5m
Yield 1/4 cup, 3-4 serving(s)
Number Of Ingredients 3
Steps:
- Combine.
- Enjoy!
SEASONED VINEGAR
I started making my own seasoned rice vinegar when I was in the middle of a recipe that called for it and I didn' have any. The taste is very close to what I was buying, and a lot cheaper on the wallet. After some time I started making my own seasoned vingegar with different kinds of vinegar. I usually keep a bottle of apple cider, red wine, and white seasoned vinegars in my pantry. I especially like having it handy for making salad dressings because I don't need to add additional salt or sugar. I slice cucumbers and/or tomatoes when they are in season and maybe add a little garlic and some sliced onions and drench them in the seasoned vinegar for a nice snack or side salad.
Provided by Ms. B
Categories Low Protein
Time 13m
Yield 1 cup, 8-16 serving(s)
Number Of Ingredients 3
Steps:
- Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
- Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
- Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
- (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).
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