Cooking & Baking
Related: About this forumMy first batch of vinegar is done. It's delicious.
I have a habit of drinking half a glass of wine and then dumping the other half because I'm too lazy to get a funnel and pour it back into the bottle, so I decided to turn the half-glasses into wine vinegar. I used Bragg's cider vinegar with the mother as a base in a largish crock and started with a half bottle of red. I kept dumping in my half-glasses (both red and white, though you're evidently not supposed to mix them) for a month. I haven't touched it for the last few weeks. I tasted it yesterday and presto, it was delicious vinegar. I used some in a dijon vinaigrette. Some I bottled with mixed herbs from the garden and some I bottled with a bunch of frozen raspberries.
fun, thrifty and so much better than any wine vinegar I've ever bought.
pscot
(21,023 posts)cali
(114,904 posts)Lucinda
(31,170 posts)japple
(9,773 posts)top? How much Bragg's? (I LOVE BRAGG's!!!) When you "bottle" your vinegars, do you have to do anything else, like sterilizing jars, lids, water bath canning? Or can you just pour the vinegar into jars and put on a top? Do the vinegars need to be refrigerated? It sounds a bit like wine making.
cali
(114,904 posts)I sterilized the bottles just as I would for canning. Doesn't need refrigeration.