Gourmet Vinegars

 

Fresh pearl onions

Baby carrots with greens

Empty glass wine bottles & Corks

Funnel

Vinegar

Cranberries

Scallions

Whole peppercorns

 

Carrot & Pearl Onion Vinegar

 

Peel dry skin from onions, removing additional layers until small enough to fit in bottle.

Clean and peel carrots. Cut off all but an inch of greens. Fill bottle with enough onions to cover bottom. Add several carrots. Using funnel, fill bottle with vinegar. Seal bottle with a cork and store in a dark place for 5-6 days, shaking every few days.

 

Cranberry Vinegar

 

If using frozen cranberries, wipe off moisture before using. Place approximately 1-2 c. cranberries in bottle. Using funnel, fill bottle with vinegar. Seal bottle with a cork and store in a dark place for 5-6 days, shaking every few days.

 

Scallion-Peppercorn Vinegar

 

Clean scallions and trim greens to just below the neck of the bottle. Place inside.

Add peppercorns. Using funnel, fill bottle with vinegar. Seal with a cork and store in a dark place for 5-6 days, shaking every few days.

 

 

Tips: Be sure to sterilize bottles with hot water, or clean thoroughly with soap and water before using. Use white wine, red wine, cider or any type of vinegar. Carrot & Pearl Onion Vinegar is a fantastic salad dressing; Cranberry Vinegar is a great base for coleslaw; and Scallion-Peppercorn Vinegar is good for stir-frying. If a veggie gets stuck in the neck of a bottle, use a chopstick to gently push it down.