Best Pinakurat Spiced Vinegar Recipes

Pinakurat Copycat (Spiced Coconut Vinegar) image

Provided by cowpants13

Categories Sauces

Time 10m

Yield 6 cups, 96 serving(s)

Number Of Ingredients 7

4 cups vinegar, divided (coconut vinegar, sukang tuba, organic and raw)
1 cup bird's eye chile, divided (whole siling labuyo)
1/4 cup ginger, julienned, divided
8 garlic cloves, minced, divided
1 cup fish sauce (patis, any brand)
1 tablespoon sugar
1/4 cup red onion, sliced

Steps:

In a blender, combine half each of the vinegar, chilies, ginger, and garlic. Process until spices are very fine, like a puree.
Stir in the remaining vinegar, patis, and sugar.
Stir well and transfer into clean glass bottles using a funnel. Be sure to include the sediment.
Divide the onion slices and the remaining chilies, garlic, and ginger into the bottles. Seal bottles and let sit until sediment settles at the bottom.
To serve: Shake well. Pour desired amount into a shallow dish and use as a dip.

Nutrition Facts : Calories 5.2, Sodium 235.9, Carbohydrate 0.7, Fiber 0.1, Sugar 0.3, Protein 0.2

Pinakurat (Spiced Vinegar) image

Provided by Nicole Ponseca

Yield Makes 3 cups

Number Of Ingredients 7

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

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.