Good evening, dear friends 😀
Ah, my wonderful blogger friend, Louise, has shared this recipe on how to make our own wine vinegar at my About page and I thought to set up a new post here so that you can have easy referral to it. I’m very sure you will be delighted to find a way of making your own vinegar. 😉
All credits of this recipe goes to Louise who has a really interesting blog called “Months of Edible Celebrations” – every day of the year, there are some fascinating festivals or themes going on and Louise has certainly put in a lot of research, thought and heart into writing those articles.
Thank you very much, dear Louise, for sharing this recipe with us! I know I will enjoy making the vinegar and thinking about Count Dracula and Transylvania! 😀
READ HERE for Louise’s fascinating post titled “Nibbling my way to Count Dracula’s Castle” for more recipes and information….
With best wishes,
I will be posting a few recipes from the following book in the next day or so, (I haven’t decided which day yet as it is a sort of halloween themed post, Dracula included:) Anyway, the following recipe is one I will be posting. I thought you might appreciate so I am posting it here not to interfere with your regular posts. I tried to email you but it seems I either misplaced your email address or never had it. I am a bit hurried but I wanted to get it off to you before I forget. Hope you like it, Louise…
A Wine Vinegar for Autumn from Transylvanian Cuisine by Paul Kovi
- A bunch of green grapevine tendrils
- 2 ounces raisins or dried, pitted sour cherries or cornel
- 1 ear of young corn
- 2 ounces lentils
- 3 quarts dry white wine
- 1/4 cup honey
- 1 or 2 pieces fresh and ripe fruit (any kind), cleaned and stemmed
1. At the beginning of the summer fill a wide-mouthed glass gallon jar one fourth full with the following ingredients: green grape vine tendrils,raisins (or dried sour cherries or cornel) ear of corn, and lentils. Pour in enough wine to fill jar halfway and stir in half the honey.
2. Cover the top of the jar with cheesecloth and tie it down. The mixture will first ferment then turn cloudy before it eventually clears up.
3. When 2 weeks have elapsed, place the jar in a cool but not too cold spot. Add 1 or 2 pieces of cleaned, stemmed ripe fruit of the season to the jar and let stand.
4. At the beginning of September add enough wine to the jar to fill it. Stir in the remaining 2 tablespoons honey. Place the jar in a sunny spot again for 1 week (be sure the contents do not become too warm), then return it to a cool spot.
5. Do not move the jar until the first days of October. By this time the vinegar will have a layer of sediment on the bottom, and will be clear on top.
6. Carefully siphon off a bottle (1 quart) of the clear, ready to use vinegar and fill the jar again with the same amount of white wine.
7. If the vinegar is handled carefully (not moved or shaken), it will not spoil. This procedure of draining off the clear vinegar should be repeated again from time to time (taste it occasionally, and siphon it about every 2 to 4 weeks). Be sure to replace the removed amount with fresh wine. It produces a very good vinegar.
Using an existing vinegar base, one can prepare new vinegar from a favorite wine and some fruit (or other sugar-containing plant) in the following manner:
Fill a 2-quart wide-mouthed jar with wine (or with any kind of fruit soaked in wine), Cover the mouth of the jar with cheesecloth and tie it down, then put the jar in an evenly warm place.
The top of the wine will develope a skin after a while; stir it back into the wine by shaking the jar. Continue this process until 1/4 or 1/2 quart gelatinous wine skin forms. Transfer this gelatinous wine to a similar size jar. Fill the jar with some vinegar from the recipe above.
Let stand in cool spot. When the contents settle, slowly siphon off the top for use. Replace the removed amount with fresh wine. Be sure to siphon off new vinegar at least once every 4 weeks. Bottle the vinegar and store it in a cool place.
Note: If the wine develops a skin on top, be sure to skim it off. Wine vinegar prepared in such a manner can be used as a base for flavored vinegars as well.