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Drinking vinegars

gwiborg's picture
Makes 1 1/2 to 2 quarts, depending on fruit used. These measurements can be played with quite liberally, as some fruits contain more natural sugars.
  Fruit 2 Quart (Such As Pears, Figs, Raspberries)
  Apple cider vinegar/White wine vinegar 1 Liter (Preferably Bragg)
  Raw sugar 1 Cup (16 tbs)
  Soda water 2 Cup (32 tbs)
  Ice 2 Cup (32 tbs)

1. Rinse the fruit and discard any rot. Place in a large non-reactive or ceramic pot and mash for several minutes with your hands or wooden spoon. Pour in enough vinegar to cover and top with a lid.

Let macerate at room temperature for a week, stirring once a day. (Do not be alarmed by the smell or the sludge on top.) 

Recipe Summary

The old-fashioned way to make fruit vinegar is to press fresh fruit juice and then ferment it into wine. Next, the wine is made into vinegar by adding a mother liquor. A mother liquior is a ghostlike mass that contains acetobacters, a special kind of bacteria that converts the alcohol into acetic acid. When a good portion of the alcohol is converted into acetic acid, what's left is the essence of the fruit brightened by a tangy bite. Grapes traditionally are used for vinegar. But just about any fruit -- and some vegetables -- can be made into vinegar.

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Drinking Vinegars Recipe