Carlos Solis
When infused, homemade spiced vinegar loses its initial sharpness, picks up spicy aromas, and becomes a tasty dressing for many dishes. Making it yourself isn’t hard — just steep regular vinegar with herbs, spices, berries, or fruit. For the cold-infusion method, place the dry ingredients in a jar and cover them with store-bought 6% table or wine vinegar; let them steep in a dark place for three weeks. With the hot method, which speeds infusion and produces a stronger flavor and aroma, bring 9% vinegar to a boil in an enamel saucepan, pour it immediately over the prepared spices, seal the bottle tightly, and keep it in a dark spot for two weeks.
Ingredients: 1 L 6% table vinegar – 12 allspice berries, 8 black peppercorns, 10 whole cloves, 3 bay leaves, 3 tbsp grated fresh ginger, 1 tbsp dried rosemary, 1 tsp coriander, 5 sprigs thyme.
For different kinds of infused vinegar, try blends such as allspice with juniper berries; dill with hot pepper; lemon zest with dried herbs; or raisins with citrus zest (lemon or orange). The most popular homemade options are dill, garlic, and citrus.
Load all the spices into a one-liter bottle with a wide base, pour in table vinegar, and place the bottle in a cool spot. After three weeks, strain the infusion and remove the spices. Top the bottle up to full with store-bought vinegar and seal it tightly. Store cold-infused spiced vinegar in the refrigerator.
Flavor hacks for vinegar
Raspberry-infused vinegar works well in poultry and liver dishes, while vinegar infused with cilantro suits shrimp. Vinegar steeped with basil, parsley, and tarragon pairs nicely with vegetable salads, and mint vinegar complements a Greek salad. Add a teaspoon of honey or sugar to reduce excess acidity.
