Best Flavored Vinegar Recipes

ASIAN-FLAVORED COLESLAW WITH RICE VINEGAR AND GINGER

Steps:

• Stir sesame seeds in small dry skillet over medium heat until light golden, about 3 minutes. Set aside.
• Combine cabbage and green onions in large bowl. Add vinegar, peanut oil, ginger, sesame oil, and sugar and toss to blend. Season to taste with salt and pepper. (Can be prepared 2 hours ahead. Cover and refrigerate. Toss before continuing.) Sprinkle with sesame seeds and serve.

FLAVORED VINEGAR

Steps:

• Put raspberries into a sealable bottle, size may vary as recipe is flexible, but 1/2 liter is best. Add lemon peels. Use a funnel to add sugar and vinegar. Cork or close bottle. Shake. Let sit one week.

SHRIMP STIR-FRY WITH FRIED EGG AND FLAVORED VINEGAR

Steps:

• Soak the egg noodles in hot water for 5 minutes, drain, and then set them aside.
• For the vinegar: Put the white wine vinegar, sugar, and chile oil into a bowl. Season the mixture with salt, to taste, and set aside. Add the chives to the flavored vinegar just before serving.
• For the egg: In a nonstick saute pan, heat the vegetable oil over medium heat. Crack the eggs into the pan. Increase the heat to high, and add the butter. Cook the eggs until their bottoms are crisp and the yolks are runny. Switch off the heat, and set the eggs aside.
• For the stir-fry: In a small bowl, stir the oyster sauce and water together, and set aside.
• Heat the vegetable oil in a wok or a shallow, wide-bottomed pot, over high heat. Once smoking hot, add the red onion, and shiitake mushrooms, and toss for 1 minute. Add the garlic, and toss. Add the shrimp, and toss. Once the shrimp has turned pink, pour the oyster sauce and water mixture into the wok. Stir in the ginger and cooked noodles, then toss. Add the tomatoes and chopped green onions, then toss.
• Remove the wok from the heat, and add the spinach, and toss. Divide the stir-fry among 4 warmed serving bowls, and layer 1 fried egg over each portion.
• Spoon the flavored vinegar and chives over the fried egg.

FLAVORED VINEGAR

Steps:

• Fill a 25-ounce bottle almost to the top with vinegar. Add pink and black peppercorns, garlic, and tarragon. Cover tightly with cork or cap. Place in refrigerator to infuse for 1 to 2 weeks before using. Store refrigerated for up to 1 month.

FLAVORED VINEGAR

Steps:

• Collect the number of bottles necessary, with sound corks to fit.
• Wash the bottles in soapy water, rinse first in very hot then in cold water, drain, dry and heat in a slow oven.
• Scald the corks in boiling water.
• Pour vinegar into an enamel lined or stainless steel pan and over low temperature slowly heat, do not let boil.
• Add shallots, garlic, seeds and/or sprigs of herbs to the warm bottle.
• If using tarragon, use a long sprig, twice the hight of the bottle, bend it double and push it down the neck of the bottle.
• Fill up with warm vinegar, cork down tightly, place on a sunny window sill to mature for 4 - 6 weeks before using.