how to make pickling vinegar

how do i make homemade pickling vinegar the simplest method without buying shop bought ready made
15:01 Mon 20th Nov 2006
 
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You can`t get much simpler than me(ha ha)Onions or eggs I use white vinegar. Beetroot or red cabbage brown vinegar.
If you're asking if you can actually make the vinegar then the answer would be yes, but with great difficulty...It's a multi-stage process and time consuming. If you attempt to make vinegar at home, you are sure to develop an appreciation for the difficulty of this ancient art and science. Be careful. While homemade vinegar can be good for dressing salads and general purpose usage, its acidity may not be adequate for safe use in pickling and canning. Unless you are certain the acidity is at least four percent, don�t pickle or can with it. (Thanks to The Vinegar Institute).

Spiced Pickling Vinegar
Makes: 1.2lt (2 pints)

1.2lt (2 pints) Vinegar
7g (� oz) Cinnamon
7g (� oz) Mace
7g (� oz) Cloves
7g (� oz) Allspice
6 - 8 Peppercorns
15 - 25g (� - 1oz) Bruised Root Ginger

Either add the spice directly to the vinegar or place them into a muslin bag before doing so.
Allow to steep for 6 - 8 weeks shaking occasionally.
Strain before use.

http://www.deliaonline.com/messageboard/22/309 24/thread.html

You can buy ready spiced pickling vinegar from the supermarkets or you could use cider vinegar and add pickling spices or white malt vinegar and add pickling spices which can be bought from the supermarkets.. If making your own spiced vinegar you should boil the vinegar with the spices for 5 - 15 minutes depending how strong you want the flavour. Cool down before using and strain.
Spiced Pickling Vinegar
Source: Harrods Book of Jams Jellies and Chutneys
Serves: Varies
15g (1/2 oz.) each:
whole cloves
allspice berries
root ginger
cinnamon stick
whole peppercorn
1.1 liter (2 pints) vinegar

Steep the spices in the vinegar in a large bottle, without heating, for 1-2 months shaking occasionally. Strain the vinegar and re-bottle keep bottled with cork.

For a quicker method, warm the vinegar in an aluminium preserving pan. Add the spices cover and infuse over a low heat for two hours. Leave to cool, when cold bottle.
Now you know why I don`t add spices.
PeaPod - I have never pickled anything myself - but I always thought you just put the vegetables, vinegar and spices in all at the same time. Why doesn't that work?
PeaPod - this is the quickest thing I found in all of the research I did for Mason:

If making your own spiced vinegar you should boil the vinegar with the spices for 5 - 15 minutes depending how strong you want the flavour. Cool down before using and strain.
Sometimes the vinegar goes cloudy. I am not a spice lover myself and for beetroot and red cabbage it isn`t necessary.

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