Quick and Easy Raspberry Vinegar
Homemade Raspberry Vinegar recipe is a easy and inexpensive way to make a Raspberry Infusion. This recipe only takes 2 ingredients, 5% white vinegar and raspberries. The magic is in the cold infusion process, which takes about 1 week to produce a great infusion. The raspberry vinegar is a perfect way to preserve berries, that will last for a year.
Finding the right container
Choosing the right container to make raspberry vinegar recipe all depends on its purpose. If the purpose often is for display and sometimes functionality, then the fancy clasped bottle is a good choice. For long term storage and general use, a Mason Jar works better, and is cheaper. I like to do some of both, one for display and more for storage.
Kicking it up a notch
Taking the vinegar infusion a step further, adding some aromatics to the infusion. Adding extra components to vinegar brings more depth and pizzazz. The possibilities are infinite, so let’s look into some considerations. First thought is to add some chilies into raspberry vinegar infusion, select a fruity variety. Some of the super hot chilies are wonderful, but be careful how many, they are powerfully hot. The Caroilna Reaper Chilies , is extremely hot but has wonder and slightly sweet flavor profile perfect for the infusion, with other variety of chilies.
Bring a more earthy profile to raspberry vinegar infusion with some herbs.
Other vinegar infusions:
There is so many possibilities to infuse vinegars into new flavor profile. Berries is great start they provide fruit profile with wonderful colors. The fruit infused vinegars can be used in salad dressings, BBQ sauces and brighten up sauces. Another good choice is to use chilies of all different types. These chili vinegar infusions work great to boost some heat and flavors into dressing, salsas, and good base for hot sauces. Try some herb vinegar infusions, perfect in salad dressings, use to boost flavors into salads and all types of side dishes and entrees. Let your imagination flow with endless possibilities with vinegar infusions.
- 2 Cup Raspberries Washed
- 2 1/2 Cup white vinegar
- 1 Cup Blueberry Washed
- 1 Large orange Half slices
- 1 Large Peach Pitted and sliced
- 1 small hot chili pepper cut in half
- 1 sprig fresh rosemary
- 1 sprig fresh thyme
- Sterilize bottle or jar with boiling water for 10 minutes. Allow the container to cool completely before filling.
- Fill the bottle or jar with desired fruit, herbs or spices about 1/2 way full.
- Next add to filled jar white vinegar up to 1/2 inch from top of the bottle or jar. Place cap or lid onto bottle or jar.
- Store vinegar infusion in dark cool place at least for 2 weeks to develop good flavors. Vinegars can last for 2 years or more if sealed and stored in cool dark place. With berry infusions tastes better after year. Chilies infusions improve in flavor as aged.
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