Vinegar is such a commonly used ingredient in so many dishes that it needs no introduction. But I’ve learned that it’s often the simplest products that we know the least about.
One of my husband’s closest friends, Laura, makes wonderful jams and jellies. She recently gave us a delicious bottle of home-made vinegar, and I asked her for the recipe. Enjoy!
1. Info for Laura’s Home-Made Vinegar
- Cook Time: unavailable
- Total Time: unavailable
- Servings: 1
- Calories: unavailable
2. Ingredients for Laura’s Home-Made Vinegar
- 1 French Mother of Vinegar
- 1 bottle of wine
- Place the French Mother of Vinegar in a plastic or ceramic crock with a lid that allows airflow while keeping out dust – eg, you can loosely attach a coffee filter over the mouth of the jar, or get a Chinese crock that has an airhole in the lid, which works perfectly and fill up with leftover wine of any kind.
- It takes 1 month-4 months to turn to vinegar, depending on the size of the mother in relation to the wine, and how warm the crock is kept (at 70-80 degrees as in our sunny windowsill, it happens fast; at 50-60 degrees in our garage, it goes slowly).
- Taste it for doneness and when it’s ready, ladle or siphon off the vinegar and add more wine to the crock so the Mother can stay fed and healthy. To use the vinegar, you can use it straight from the crock, or filter it through a strainer or coffee filter to remove any particulate matter like a spot of dust or residue of the Mother that may be aesthetically annoying.