Unsweetened Spiced Vinegar Recipes

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FILIPINO-STYLE SPICED VINEGAR

You can store this all-purpose sweet-and-spicy vinegar in clean mason jars, but it is easier to keep it in repurposed glass bottles. Note that this recipe can be adjusted as you like-try using different chiles or other spices like bay leaf.

Provided by Nicole Ponseca

Categories     Philippines     Chile Pepper     Hot Pepper     Vinegar     Condiment/Spread     Condiment     Ginger     Garlic     Dried Fruit

Yield Makes 3 cups (720 ml)

Number Of Ingredients 7



Filipino-Style Spiced Vinegar image

Steps:

  • Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
  • Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

10 garlic cloves, peeled and sliced
1/4 cup (35 g) dried fruit, such as raisins, cherries, or mangos (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
1/4 cup (60 ml) fish sauce

UNSWEETENED SPICED VINEGAR

Using this spiced vinegar in place of regular vinegar to make pickled beets or marinated bean salad will give either a great depth of flavor. I often use this vinegar to make my barbeque or rib sauces or for use in salad dressings. I keep this on-hand at all times and keep finding new uses for this tasty concoction with a kick!

Provided by BeachGirl

Categories     < 15 Mins

Time 15m

Yield 1/2 gallon (64 (1 tbs.) servings, 64 serving(s)

Number Of Ingredients 10



Unsweetened Spiced Vinegar image

Steps:

  • Tie the spices in a spice bag or piece of cheesecloth.
  • Place vinegar and spice bag in non-reactive (stainless steel) pot.
  • Bring to a boil and cook about 10 minutes.
  • Cool.
  • Store vinegar and spice bag in air-tight plastic or glass container.
  • NOTE:*** Although the flavor intensifies with aging, the vinegar is ready to use immediately.
  • After about 1 month, remove the bag from the vinegar.
  • ***SWEETENED SPICED VINEGAR: To sweeten this recipe, add 3 1/2 cups granulated sugar.
  • Good for pickled beets or pickled peaches.

Nutrition Facts : Calories 8.3, Fat 0.1, Sodium 110.8, Carbohydrate 0.5, Fiber 0.1, Sugar 0.1, Protein 0.1

1/2 gallon apple cider vinegar
2 tablespoons black peppercorns
2 tablespoons mustard seeds
1 tablespoon whole cloves
1 pinch mace
1/4 teaspoon ground nutmeg
1/2 teaspoon crushed red pepper flakes
1 cinnamon stick, broken into pieces
1 tablespoon salt
3 whole bay leaves

PINAKURAT (SPICED VINEGAR)

This all-purpose sweet-and-spicy vinegar is an essential element of Filipino food.

Provided by Nicole Ponseca

Categories     Philippines     Vinegar     Garlic     Chile Pepper     Raisin     Ginger

Yield Makes 3 cups

Number Of Ingredients 7



Pinakurat (Spiced Vinegar) image

Steps:

  • Put the garlic, dried fruit, chiles, ginger, and peppercorns in a clean glass jar or bottle and cover with the vinegar and fish sauce. Loosely cover or cap the jar and let sit at room temperature in a dark place for 48 hours.
  • Transfer the jar to the refrigerator. The pinakurat will keep indefinitely, and the flavors will continue to develop over time.

10 garlic cloves, peeled and sliced
¼ cup (35 g) dried fruit, such as raisins, cherries, or mango (optional)
5 whole bird's-eye chiles
1 (3-inch/7.5 cm) knob fresh ginger, scrubbed and minced
1 tablespoon whole black peppercorns
3 to 4 cups (720 ml to 1 L) white sugarcane vinegar
¼ cup (60 ml) fish sauce

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