Seasoned 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.

SEASONED RICE VINEGAR

Seasoned Rice Vinegar image

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

Ingredients

3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt

Steps:

Combine.
Enjoy!

SEASONED VINEGAR

Seasoned Vinegar image

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

Ingredients

1 cup vinegar, of your choice (apple, white, etc.)
2 tablespoons white sugar
1 1/2 teaspoons salt

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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