Just finished a crazy tasting of top Canadian microbrews. Top ones, http://t.co/WNT2JZjO, http://t.co/mgSu7ADf, http://t.co/yiK7BC2H
Citrus Vinegar
After a month or so, citrus-based vinegars lend their bittersweet flavour and fragrance to the vinegar. You can even slice up the fruit and use it (peel and all) in salads and roasts.
Ingredients
At a glance
Cuisine
Main Ingredient
Difficulty Level
Tidings Eats
Makes
2 to 6 cups
5 limes or lemons
3 citrus leaves, fresh and free of sprays
4 cups distilled white vinegar
1/2 cup sugar
Method/Steps
1. Rinse fruit and leaves.
2. In a 6 to 8 cup wide-mouth clear decorative jar with lid, tightly pack fruit, fitting the leaves between the fruit and the jar.
3. Stir 4 cups of vinegar and sugar until clear. Pour into jar, filling to cover fruit. If more liquid is needed, blend each additional 1 cup vinegar with 2 to 3 tablespoons of sugar. If the fruit floats above the liquid, push a crumpled up piece of plastic wrap on top of it. Close jar and make airtight.
4. Let the vinegar stand at least 2 weeks or up to 3 months. Don't worry if the limes and citrus leaves turn yellowish; it's normal. Check the jars occasionally to make sure that the liquid completely covers the fruit.