Vinegar - selection and use

[alcohol vinegar wine vinegar fruit vinegar,vinegar made from vinegar essence, flavored varieties of vinegar infused with herbs.]

Allocate:
alcohol vinegar
wine vinegar
fruit vinegar,
vinegar made from vinegar essence,
flavored varieties of vinegar infused with herbs.

Application:
● - an irreplaceable addition to appetizers, salads. Included in sauces, marinades and dressings and other dishes;
● - influence on the color of some products. For example, red cabbage in a weak vinegar solution becomes bluish, and with an increase in the strength of the solution, it becomes purple-red;
● - used to acidify and spice meat stews;
● - added to yeast-free puff pastry, to various types of small biscuits to improve its friability, airiness.

Storage:
Store vinegar in a glass container with a tightly closed lid in a cool place (at a temperature of 5 - 15 ° C).

Vinegar - an irreplaceable seasoning for many dishes, snacks and marinades. However, culinary experts should remember that too much vinegar is harmful. Especially in baby and diet food, this seasoning should be used rarely and in very limited quantities.

In Canada and England, the imagination of gastronomes is not inferior to ours: here vinegar is called malt vinegar, it is a cloudy dark brown liquid, and is made exclusively from beer wort. On closer inspection, it turns out that malt vinegar has a mild character and a fresh aroma with fruity notes.

In the Philippines, vinegar is made from sugar cane, which, of course, affects its taste. A similar subtle, slightly sugary shade is characteristic of vinegar, which is produced in Indonesia.

Amino acid-rich strong rice vinegar is made in China and Japan.

Well, for the classics, vinegar from dry white and red wine, go to France - it was there that he was born. By the way, at first it was used only as a soft drink.

White vinegar - used for making fillings and dressings, mayonnaise and hollandaise sauces, for marinating meat, for home canning.

Red vinegar - used for making marinades, vinaigrette sauce, other sauces and mustard, for homemade vegetables.

Wine vinegar Bracamonte (Spain) - This sherry-based vinegar is aged in American oak barrels using the solera method. Its essence is as follows: in the process of preparing vinegar, old, aged wine is added to the young wine. As a result, the product acquires an unusual aroma with hints of raisins.

Apple vinegar - used in the preparation of canned vegetables and salads, dressings and dressings.

Tarragon vinegar - serves as a base for béarn sauce, and is used in sauces, gravies and salad dressings.

Oregano vinegar - for dressing vegetable salads, for sauces for mushroom and meat dishes.

Garlic vinegar - for marinades and sauces for meat, for pickling and preserving vegetables and mushrooms.

Vinegar with basil - for marinating meat, poultry and game, for sauces for meat dishes and poultry.

Rice vinegar - black Chinese is used for boiled dishes, red is used as a seasoning, white Japanese for sushi.

Balsamic vinegar - young is added to sauces for fish or seafood, a few drops of more seasoned will revive roast beef or lamb, add piquancy to desserts from fresh strawberries or raspberries, as well as vegetable dishes.

Sherry vinegar - used for marinating pork and lamb, for making vinaigrette sauce, added to boiled dishes, dressings and sauces for seafood.

Vinegar with lemon - added to sauces for fish, used for dressing boiled vegetables and vegetable salads, for flavoring and acidifying homemade preparations.

Raspberry vinegar - used for dressings and salad dressings, perfect for fatty meat.

Apple cider vinegar with walnuts - for homemade preparations from vegetables and mushrooms, for sauces for meat and poultry, for vinegar dressing with walnuts.

Balsamic vinegar from Modena - the most famous of all types of balsamic vinegar; used for marinating fish, for preparing sauces for salads, replaces red wine in sauces for meat.

[APPLE VINEGAR]

APPLE VINEGAR
According to the literature, apple cider vinegar has a number of medicinal properties. It improves the condition of the gastrointestinal tract, it is used to restore the functioning of the stomach and intestines in case of poisoning. If you suspect stale food, you should take apple cider vinegar.

It also helps with chronic fatigue, chronic headache, hypertension, dizziness, sore throat. Outwardly, it is used in the treatment of burns, shingles, skin rash, ringworm, in order to narrow the varicose veins, with night sweats.

To get rid of excess weight, as well as for all the aforementioned diseases, you need to use the first dose of apple cider vinegar (2 teaspoons per glass of water) at breakfast, the second at night, and the third at any convenient time. Apple cider vinegar helps burn fat in the body, thereby reducing its storage, and weight loss.

The main ingredient in apple cider vinegar is fermented apple juice. The sweeter the apples, the higher the alcohol content in the wort and the easier it is to form acetic acid. Sometimes the raw material can be injected with "vinegar uterus" - the most valuable in vinegar. This is the name of the foam or slimy mass that can be seen on the surface of apple juice or wine during fermentation. "Uterus vinegar" has three times more healing properties than vinegar itself and relieves even those diseases where ordinary apple cider vinegar is powerless (for joint pain, infection with worms, skin lesions). "Acetic uterus" are quite capricious. Sometimes they die if the vessel with fermented juice is moved to another place.
Here are two recipes for making apple cider vinegar.

APPLE VINEGAR - recipe number 1

For 1 kg of apple gruel, 1 liter of water, 100 g of honey or sugar, 10 g of bread yeast, 20 g of dry black bread.
Wash the apples, remove rotten and wormy places, then crush or grate on a coarse grater (peel and cores are also used). Pour the raw gruel with warm boiled water (1: 1), add honey or sugar, and also to speed up the fermentation, bread yeast and dry brown bread.
Store the vessel with the resulting mixture open at a temperature of 20-30 ° C, it (vessel) should be made of glass, wood or enameled ceramics, kept in the dark, since sunlight prevents fermentation.
Keep it warm for about 10 days, stir the gruel with a wooden spoon 2-3 times a day, then squeeze it in a gauze bag.
Strain the remaining liquid through cheesecloth, determine the volume and pour into a vessel with a wide neck. For each liter, add 50-100 g of honey or sugar again, mix well. Cover the vessel with gauze and keep warm to continue the fermentation process. When the liquid has calmed down and cleared, the vinegar is ready. The fermentation takes about 40-60 days. Pour vinegar into bottles, filter through cheesecloth, and store in a cool place.

APPLE VINEGAR - recipe number 2

You need to take overripe fruits or carrion. The main thing is that they should be grown without fertilizing the trees with chemical fertilizers, not treated with harmful chemicals.
Apples need to be washed, chopped or crushed. Then transfer to an enamel pot with a wide bottom, pour hot water (65-70 ° C). For 1 kg of sweet apples add 50 g of sugar, for sour apples - 100 g. The water should be 3-4 cm higher than the level of apples. Place the dishes in a warm place, but not in the sun. The resulting mass must be mixed often so that it does not dry out on top.
After two weeks, strain the liquid through cheesecloth folded in 2-3 layers, pour into large jars for fermentation. Better not to top up 5-7 cm to the top. Let it stand for another two weeks. Without shaking, pour the vinegar into bottles, without adding to the very edge. Strain the sediment through a thick cloth. Cork the bottles. If you have to store for a long time, fill the corks with paraffin. Keep in a dark place at a temperature of 4 to 20 ° C.

Homemade vinegar

1 liter of water, 1 glass of granulated sugar or honey, a small piece (50 g) of rye bread, 15 g of fresh yeast and 5-6 raisins.
Boil a solution of sugar (or honey) for 10-15 minutes, then put bread in a warm (after cooling) liquid, dissolve the yeast, transfer to an enamel (not narrow-necked) dish, cover with a clean cloth and put in a warm place for 2-3 days ... Pour the fermented liquid equally into 2 bottles, put 2-3 raisins each and leave at room temperature, plugging the neck of the bottles with cotton. After a week, the vinegar is ready to use. This vinegar can be used as a seasoning for food and in making marinades.

AROMATIC VINEGAR

Add tarragon, celery, dill (50 g per 0.5 l), some Antonov apples, black currant leaves and bay leaves to ordinary vinegar. Close the dishes with vinegar and leave for 15 days. After that, strain the vinegar through cheesecloth and season with vinaigrette, salad, herring and other dishes.

[How to choose vinegar]

How to choose vinegar

Tips from the magazine "About the kitchen"

Vinegar from sawdust and fertilizer
A synthetic product can be recognized by its name - essence, acetic acid (70-80% in them) or table vinegar (diluted with water to 9%).
Before using, specify the percentage of acidity and do not accidentally pour concentrated liquid into pickled cucumbers. However, culinary experts advise against using chemical vinegar even for canned food - it is made from sawdust or natural gas as a by-product in the production of mineral fertilizers. Despite the fact that this liquid is recognized as food, it may contain toxic impurities.

ALCOHOL - FOR BILLETS
For home canning, choose natural alcoholic vinegar 9% (look for this name on the label), which is made from grain ethyl alcohol. Like synthetic, it is transparent and colorless. Together with it, the workpieces will turn out to be softer in taste and will not have a chemical aroma.

APPLE - LOOK FOR FAKE
Apple cider, like all other fruit and berry vinegars, is obtained by souring juice due to the activity of bacteria. This is a natural product that is actively used in cooking. However, naturally made and rich in apple cider minerals, do not confuse vinegar with synthetic.
First of all, pay attention to the strength - natural, not very sour (3-5%). and chemical, as a rule, 9%. Another indicator of the correct product is the small amount of brownish sediment at the bottom, which the sawdust vinegar will never have.
The composition can also provide useful information. The following list of ingredients will tell you about the synthetic essence of vinegar: acetic acid 9%, flavor, dye, preservatives.

WINE - FRENCH
Wine vinegar is the oldest: it was a by-product of winemaking, although for a long time it was used exclusively for technical purposes.
The French were the first to use it in cooking, who to this day are considered the best producers of this category of vinegars. Depending on the grape variety, it can be white or red. You can use it in any way - from canning to salads and hot dishes.

COMPLEX BALSAM
Balsamic vinegar adored by Italians is a kind of wine vinegar. The traditional product is one made from white grapes harvested in the sugary stage near the Modena region. Its juice is boiled down for a long time and poured into barrels made of different wood (juniper, oak, chestnut, cherry) for the first fermentation. Then it is poured into a place where the vinegar must go through a 12-year cycle alternately in cold and heat.The balsamic made in this way is not cheap and bears the proud name aceto balsamico tradizionale di Modena, abbreviated as A.B.T.M. and European quality certification DOP.
There are vinegar 12 years old, 25 years old and even 100 years old. However, on our counters you can often find balsamic made using a similar technology, but in other parts of Italy, Spain or Greece. In addition, a cheap version of it is sold, made not from white, but from red wine. If you want to season salads, desserts or meat with more or less the right vinegar, look for a dark brown product with a viscous consistency. Made in violation of technology, it turns out to be liquid, has a light shade and a not so refined fruit taste.

ELITE Sherry
Real sherry vinegar is made only in Spain in the province of Andalusia in the so-called sherry triangle. It ranges from dark amber to caoba (mahogany), thick in appearance, with an oily structure and pleasant sherry aromas - fruity-nutty, oaky and slightly spicy. If you want a very aromatic and sweet product - get its special look, made from Perdo Jimenez or Moscatel varieties. Also, pay attention to the age of the vinegar (number on the bottle) and read the name. The usual one is called Vinagre de Jerez (6 months), aged for at least a year - Vinagre de Jerez Reserva, more than 100 years - Gran Reserva. You can find 25-year-old and even 100-year-old vinegar in gift bottles.

RASPBERRY - FROM WINE?
Today you can find raspberry, orange, and strawberry vinegars - they are ideally combined with poultry, meat or salads. In order not to buy synthetics, read the composition of the product - it should not contain acetic acid, flavorings and preservatives. It is normal if natural wine vinegar and the juice of the corresponding berry or fruit are present. It is even better if the product is made by fermenting the fruits themselves - in this case, the list of ingredients will simply say “raspberry vinegar”.

IMPORTANT!
Do not store really high-quality vinegar in the refrigerator - it should only be kept in a dark place at room temperature in a tightly closed bottle, otherwise the valuable liquid will evaporate and lose its unique taste and aroma.

Natural apple cider vinegar is not very acidic (3-5%), but chemical, as a rule, 9%

[Various vinegar, food]

Various vinegar, food

A source: 🔗

The first vinegar in the history of mankind, most likely, turned out by accident: some not too quick winemaker left wine under the hot sun, and it sour. This could have happened anywhere - both in the Mediterranean and in Georgia. However, there is evidence from 5000 years ago that already in Ancient Babylon not only wine was obtained from dates, but also vinegar.

Vinegar was used quite widely: both in cooking and in medicine - as a disinfectant, and in everyday life - to return the darkened metal to its original brightness (by the way, it is a vinegar solution that is used to give glassware a crystal shine in restaurants), a little vinegar was added to drinking water to quench your thirst.

Vinegar can be natural and synthetic. Natural is obtained from food alcohol-containing raw materials as a result of microbiological synthesis using acetic acid bacteria. Synthetic - as a result of chemical synthesis from natural gas or by dry distillation of wood (in Russia, 90% of vinegar is produced in this way).

Obviously, it is natural vinegar that is of interest to culinary specialists. In terms of the variety of species, it can compete with alcoholic beverages. It's no secret that the production of both of them often goes hand in hand. Here are the main types of vinegar used in different cuisines.

[Balsamic Vinegar (Modena, Aceto Balsamico)]

Balsamic Vinegar (Modena, Aceto Balsamico)

Balsamic vinegar is truly the king of vinegars. It is obtained from white grape varieties with a high sugar content (usually Trebbiano), which grow in the vicinity of the Italian city of Modena.After fermentation and evaporation, the vinegar is placed in wooden barrels, where it “reaches” for at least 12 years, evaporating by about 10 percent per year (no more than 15 liters of vinegar is obtained from a 100-liter barrel).

The value of balsamic vinegar is legendary. It was customary to give it, like rare jewelry, to the most noble persons. So, in 1046, the Marquis of Canossa presented King Henry II with a barrel of this amazing vinegar. The monarch was so impressed by his taste that he ordered to vigilantly guard the valuable gift in a specially designated tower of his palace in Modena.

This vinegar was really worth a lot. Kegs with exquisite contents spoke of the status and prosperity of the family, and in the houses where girls grew up, they were considered a rich dowry. However, little has changed since then.

The production of Modena vinegar in the past was the privilege of a limited circle of families of the aristocracy and the wealthy middle class. There was no single recipe, each family had its own secrets, passed down from generation to generation. And to this day, no more than 300 famous Italian families (including the Luciano Pavarotti family) are engaged in its production.

However, now the provinces of Modena and Reggio Emilia have set strict standards for the production of balsamic vinegar, which stipulate all the details of production, down to the shape of the bottle. This vinegar is called Aceto Balsamico Tradizionale di Modena.

Ordinary balsamic vinegar is used in the preparation of various dishes: soups, salads and desserts, even for marinating fish. However, Aceto Balsamico Tradizionale di Modena is perceived rather as an exquisite sauce that complements and sets off the taste of cheese, fruit and even ice cream. And it costs a lot: the price of two hundred milliliters can reach one hundred euros or more.

[Wine vinegar]

Wine vinegar

It is widely distributed in wine-making countries (primarily in France), it is obtained by fermenting grape wines or juices. The large amount of esters they contain gives the vinegar a pleasant smell.

There are two types of wine vinegar - red and white.

Classical red wine vinegar made from Bordeaux wines (cabernet, merlot, malbec grape varieties). The characteristic color and aroma are achieved by long aging in oak barrels. In cooking, red wine vinegar is used primarily for the preparation of sauces, marinades and classic salad dressings.

White wine vinegar obtained from dry white wines, it is considered lighter in taste than red. Ferments it usually in stainless steel containers; at a price it is most often cheaper than red. Various salad dressings are also prepared with white wine vinegar, it is used in the preparation of meat dishes. Plus, adding some sugar to white vinegar can replace white wine in almost any sauce recipe.

There are also more exotic types of wine vinegar. For example, sherry vinegar or champagne vinegar, which is produced from the sediment that settles on the walls and cork of the bottle in which the champagne is fermented.

[Coconut vinegar]

Coconut vinegar
This is an exotic product for us. It is produced in the Philippines and some other countries in Southeast Asia, as well as in southern India. To make vinegar from coconut milk, it is fermented inside a whole nut.

This type of vinegar has a sweetish, but rather strong and sharp taste compared to its European counterparts. However, there are still a lot of useful amino acids, vitamins and trace elements in it. Coconut vinegar is used to make pork marinade, dressing for salads with chicken and seafood.

[Rice vinegar]

Rice vinegar
The most common vinegar in Asia. It appeared, most likely, in China, and in the III-V centuries it was brought to Japan. For a long time, this type of vinegar was available only to the privileged strata of society and only in the 16th century began to appear in the kitchens of ordinary people.

This vinegar is especially rich in amino acids, moreover, it is not as strong as apple or alcohol, it has a sweetish aroma, somewhat reminiscent of the aroma of balsamic vinegar, but with a more pronounced woody undertone.

There are several varieties of rice vinegar: light, red, black, sweetened, and seasoned. The Chinese use light vinegar for various sweet and sour dishes, and black, especially soft, as a table seasoning.

In traditional Japanese cuisine, rice vinegar is called sous and is used very widely (by the way, in Japan it is usually softer than in China): it gives rice for sushi and vegetables a characteristic light, slightly sour taste and aroma, it is seasoned with salads sunomono, add it to sauces, marinades for meat and even drink it diluted with water - it perfectly quenches thirst.

Rice vinegar is gradually making its way into international cuisine, as it is much softer and thinner than the usual European (apple, wine, synthetic).

[Synthetic vinegar]

Synthetic vinegar
Today in our country, mainly synthetic vinegar, invented by the German scientist K.A. Hoffmann in 1898, is in use. It is added to salads, soups, meat main courses, gravies, dressings, condiments, sauces, and table mustard. Chefs use it to acidify, create spiciness, improve or restore color, loosen dough, and preserve fruits and vegetables.

Such vinegar is usually sold in the form of essence (70-80%) or table acetic acid (6 or 9%), but in all cases it should be diluted to 3-4%. Synthetic vinegar can be quite good if it is infused for one or two weeks on herbs - parsley, dill, garlic, celery, etc. This is how "herbal vinegar" is obtained, which has a softer, more pleasant taste and smell.

For example, to prepare basil vinegar, a bottle with a wide mouth is filled with fresh basil leaves, poured with vinegar and infused for 10 days, then the liquid is filtered, the leaves are changed to fresh ones and insisted for another 14 days; the French suggest adding cloves and lemon zest to such vinegar. If you put raspberries in a glass bottle (you don't need to wash!) And pour 1/2 liter of vinegar, you get raspberry vinegar. To prepare garlic vinegar, you need 2-3 cloves of garlic, chopped into cloves, a few peas of white pepper, and a couple of basil and thyme leaves.

And one more recipe for aromatic vinegar. Put tarragon, celery or dill in regular table vinegar (100 g per 1 liter of vinegar); you can add Antonov apple, cut into slices, black currant leaves, or lime blossom, or bay leaf. Close the bowl of vinegar tightly and let it sit for fifteen days. After that, strain through cheesecloth and season with vinaigrette, salad, herring, forshmak.

A few general remarks... Aromatic herbs and natural additives can be whole or chopped. To get a stronger taste, the vinegar is first heated almost to a boil, then herbs are poured over it, cooled, filtered, bottled, adding a sprig of a plant, and infused for 10 days, shaking occasionally. The shelf life of herbal vinegars in the refrigerator is about a month.

[Malt vinegar]

Malt vinegar
This type of vinegar is especially popular in the UK. It is prepared from completely fermented beer wort. The result is a liquid with a characteristic straw-yellow or light brown color, with a pleasant mild taste and fresh aroma with hints of fruit. The acetic acid content of malt vinegar usually does not exceed 5-6 percent. The British use it in marinades for fish and vegetables, in canning, as well as in the preparation of traditional English dishes - primarily the legendary fish and chips. Real malt vinegar is rare outside the UK and costs a lot. So, if you come across something suspiciously cheap, it is most likely a regular solution of alcoholic vinegar, tinted with caramel.

[Cane vinegar]

Cane vinegar
Cane vinegar is made from fermented cane sugar syrup. This type of vinegar has a very bright, rich taste and specific aroma; it is used in the preparation of fried dishes from fish, poultry and meat - usually pork.

Cane vinegar is common in the Philippines, where it is mainly produced. Experts recommend buying cane vinegar made in the southern United States, but they produce very little of it there and are therefore very expensive. An even rarer (simply exclusive) cane vinegar is from the island of Martinique: a few decades ago, it practically disappeared from store shelves.

[Sherry vinegar]

Sherry vinegar
Sherry vinegar - a variety of wine - has been produced since the 16th century in southwestern Spain, in the Cadiz region of the Andalusia province, in the so-called "sherry triangle", the tops of which are the cities of Jerez de la Frontera, Sanlucar de Barrameda and El Puerto de Santa Maria (namely sherry and sherry brandy are made in this region). The raw materials for its production are grapes of the varieties "Palomino", "Pedro Jimenez" and "Moscatel".

The harvest is harvested in September and immediately sent to the press, a special fungus is added to the resulting juice, which ensures "sherry fermentation". The result is a semi-finished product - the so-called "young sherry" (alcohol level 10-13%). It can make both real aged sherry and vinegar. For experts to recognize it as suitable for the production of vinegar, it must have a fairly high taste. (To be fair, it should be noted that the rule “good vinegar is born from good wine” was followed relatively recently, from the 19th century. Prior to that, vinegar was made from wine that was not suitable for further vinification or distillation.)

The production process of the actual sherry vinegar includes two stages. First, special bacteria are added to the young sherry, which convert alcohol and oxygen into acetic acid and water. Then the finished vinegar is poured into huge (volume - 500 liters) oak barrels, in which the sherry was aged before. The barrels are stacked one on top of the other and the aging process begins. As a result, vinegar acquires the finest nuances of taste and smell.

Of particular interest is the aging method typical of the "sherry triangle" - this is how sherry, brandy and vinegar are aged here. This method is called "Solera and Criadera". Solera is a unique barrel stacking system (very similar to a woodpile). Criadera is every layer of barrels in this system. The essence of this method is that in each solera there are barrels of vinegar from grapes harvested on the same plot of land, but in different years. At the base is the oldest vinegar, in the top layer is the youngest. The minimum number of criadres is three, but, as a rule, there are many more.

During the aging process, vinegar from the youngest criadera is added to the one that lies under it, and so on. Thus, the quality of the vinegar in Solera gradually levels out, no matter how good the grape harvest was in a given year.

Only vinegar from the oldest criadera is poured into bottles, while leaving at least two-thirds of the volume of liquid in each barrel.

Vinegar from grapes "Palomino", depending on the aging period, bears the name "Vinagre de Jerez" (aging - from six months to two years) and "Vinagre de Jerez Reserva" (aging - from two to 30, 50 and even 75 years).

Sherry vinegar made from Pedro Jimenez grapes has a rather sweet taste. Its label must be marked "al Pedro Ximenez" or "al PX".

Vinegar is rarely made from Muscatel grapes. Therefore, it is found infrequently and practically does not leave the borders of Spain.

Since March 2000, sherry vinegar has been classified as a controlled origin product. Besides him, there are only two other types of vinegar in the world, the production of which is under the same control: the Spanish wine "Condado de Huelva" and the Italian "Aceto Balzamico Tradizionale".

[Apple cider (or cider) vinegar]

Apple cider (or cider) vinegar
Apple cider vinegar, which is lighter and softer than wine and malt, is made from apple cider. It is very common in US cuisine (the correct English name is cider vinegar). Apple cider vinegar is considered to be very useful: all kinds of diets, "beauty recipes", rejuvenation and recovery courses vying with each other offer options for its use. The fact is that it contains 20 essential minerals and trace elements (potassium, sodium, calcium, phosphorus, copper, iron, silicon, fluorine, etc.), organic acids (acetic, propyne, lactic and citric), pectin, a number of enzymes and amino acids, vitamins A, B1, B2, B6, C, E, P and provitamin beta-carotene. Nutritionists recommend that even healthy people take a solution of a spoonful of honey and a spoonful of apple cider vinegar in a glass of water every day.

The French make apple cider vinegar from their Norman cider - the finished product has a very delicate and refined bouquet of aromas and only a slightly sour taste. It can be aged in oak barrels for 10-12 months at a controlled temperature (in this case, it is not pasteurized). The sediment at the bottom of the bottle is not a sign of a low-quality product, but a guarantee of the authenticity of the "handmade" vinegar; it is quite edible, but it can and can be easily filtered.

Commercial, cheaper types of apple cider vinegar are almost always pasteurized, they have no sediment, but they can contain artificial colors and chemical preservatives. Storing apple cider vinegar is easy, but it's best to store it in a dark place out of direct sunlight.

Apple cider vinegar is good for fish, crustacean and shell broths, as well as chicken dishes, and finally for acidifying sauces and drinks like apple compote. It can also be used for pickling vegetables (capers, cocktail onions, pickles, garlic) and preparing a variety of Indian chutneys - remember that it does not have the same preservative properties as its more acidic relatives. But it is very good for preparing delicious types of fish and seafood, when you need to preserve their natural flavor. Try it, for example, when making puff pastry.

Our ancestors also knew apple cider vinegar - here is one of the old recipes: “Gather a drop of apples, chop finely and squeeze the juice with a press. Pour it into a tub and put it in the basement on ice for 3 days. Then pour the pure juice into a keg, add 1 glass of honey or 2 glasses of molasses to each bucket. Leave for 3 months. "
We add that apple cider vinegar is just one of the most popular types of fruit vinegar, which is also made from currants, pears, quince, raspberries and many other fruits and berries.

[Fruit vinegar]

Fruit vinegar
Fruit vinegar is made from alcoholic or wine vinegar with the addition of fruits or fruit juices, or by fermenting fruit and berry raw materials.

Fruit vinegar is used for making drinks, for acidifying cabbage soup, borscht, for dressing salads and vinaigrettes, making sauces, mayonnaise, for canning vegetables and fruits. It can be compared to natural apple cider vinegar in its healing properties. Fruit vinegars are easy to make at home.

Recipe Raspberry vinegar.
- raspberries - 200g
- vinegar (table) - 500 ml.
- sugar - 1 tbsp. l.
Sort out the raspberries, rinse slightly with running water, dry thoroughly with paper towels. Crush half of the berries with sugar, put in a jar. Heat the vinegar a little and pour over the raspberries. Close the jar tightly and leave in a cool place for 1-2 days. Strain the vinegar into a bottle. Add remaining whole raspberries. Let it brew for a week.

Raspberry-flavored vinegar is very good for seasoning vegetable and fruit salads. It is often added to sauces and marinades for meat and poultry. In addition, raspberry vinegar can be used in canning vegetables.

In exactly the same way, vinegars are prepared from other summer berries - strawberries, blackberries, blueberries. Together with the berries, you can add young leaves of these plants.

Recipe Nasturtium Vinegar:
- nasturtium (fresh flowers) - 500g
- malt vinegar - 2.5 l
- cloves - 4-5 pcs.
- black peppercorns - 8-10 pcs.
- garlic (cut in half) - 2-3 cloves
- shallots (finely chopped) - 4-5 pcs.
Put all the ingredients in small bottles, distribute the spices evenly, and seal them tightly. Store vinegar in a dry place, using within several months.
This vinegar is used to flavor salads, lamb sauces, etc.
Recipe Fruit vinegar with garlic, lemon and hot pepper
- garlic
- bitter pepper (hot)
- lemon
- fruit vinegar.
Peel the garlic, lower the slices into a sterilized bottle by about 1/5 of the container, add chopped lemon, 1 pod of hot hot pepper. Pour over with fruit vinegar. Insist 2-3 weeks. This vinegar is served with meat and fish, it also serves as a savory dressing for vegetable salads.
Recipe Citrus vinegar
- vinegar - 1 l
- zest - 1 orange or lemon.
The washed fresh or dried peel of oranges or lemons is poured with vinegar and kept for 6-8 days. Filtered. Store in a cool, dark place. Used for fruit pickles, fruit and vegetable salads, meat dishes and seasonings.

Interesting! Didn't know there was a 100-year-old vinegar (does anyone know it personally)

If wine is stored in the cellar for a long time
Then alas, it turns into vinegar
And nature put an end to this.
We are not allowed to perform the reverse process ...

(magazine "Chemistry and Life", last century)

I will share some delicious advice for hostesses: always put a sprig of fresh rosemary in a bottle of ordinary vinegar (and let it stay there until the vinegar in the bottle runs out), the taste of ordinary vinegar will exceed all your expectations

[Mila007]

Mila007, I didn't know about rosemary! I'll try.

I do every year fragrant vinegar. I put many, many sprigs of different herbs in the bottle: dill, parsley, cilantro, basil, a couple of cloves of garlic, a few rings of hot pepper and pour everything with wine or apple cider vinegar. I "forget" this bottle in a dark place for 2 weeks, the greens become discolored, I filter the vinegar, store it in the refrigerator. If the basil is purple, then the vinegar turns out to be a beautiful pink color. Very aromatic! I add to salads and by appointment.

A question for connoisseurs - is it possible to make homemade vinegar from homemade apple juice?

is it possible to make homemade vinegar from homemade apple juice

it is possible, in fact, and Tatyana gave the recipe

“Collect a drop of apples, chop finely and squeeze the juice with a press.

and above, previous posts Admin = thanks to her for the interesting and very valuable information, I pulled out a Temko, I was looking for information about homemade apple cider vinegar, I did it for 3 years in a row, I didn't always get vinegar = sometimes it gave me soooo wine = but I use it to marinate meat, therefore, all the results were acceptable, this year there is a poor harvest of apples, only 6 liters of clarified apple juice cooked - it will also go to the marinade

Girls, the forum has a topic "Apple cider vinegar" homemade https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=31094.0

[Tatyana]

Tatyana, HOW MUCH VALUABLE INFORMATION

[Tatyana]

Tatyana, HOW MUCH VALUABLE INFORMATION

To your health!

I decided to make apple cider vinegar, and at the same time from pears and chokeberry. In general, what was available was delivered from that. After ten days of fermentation, strain and cover with plastic lids. It has been standing in this form for a month already. And on the surface, a white film began to form and inflate with huge bubbles. What is it? Mold? Or vinegar uterus? I've never seen her before.

[niamka]

niamka, Natalia,

a white film began to form on the surface and inflate with huge bubbles

The same thing, only the jar is under the cloth lid. I do not know what to do. I took it mixed. I'm waiting.

[Vasyutka]

Vasyutka, Nataliya, well, since we have the same process, it probably should be so. Only I read that you cannot touch for two months.

🔗 About vinegar and vinegar uterus.

[Elena Bo]

Elena Bo, thank you very much . I read it, very interesting. It seems that this is really a vinegar uterus, only very young. I will continue to watch.

I have been making vinegar for years 10 liters by 10. That's right, you don't need to touch it for 2 months. Sometimes the top can be like mold, I remove it with a spoon. The color is the same as in your photo. And after six months it becomes amber, transparent, like a tear. A thick pancake floats on top, like a kombucha. I have it since last summer, I have 2 liters. It's time to do it again.

[Irina]

Irina, and it tastes like a store?

[Florichka]

Florichka, Irina, so this film must still be removed

[Natalishka]

Natalishka, Natalia, I have not tried the store, my natural is quite happy with me.
niamka, Natalia. I don't shoot the film, it turns into a vinegar uterus over time. It's another matter if it's mold.

[Irina]

Irina, there is no mold smell, a very pleasant aroma from the can.

Well, then leave it as it is and just wait. Store in a dark place. I have a conveyor and while the old one runs out, a new one is already ready. You can use it as long as it is light after 2 months, but then how beautiful it is, amber color and fragrant.

[Irina]

Irina, thanks, I'll wait. You described vinegar so appetizingly: girl_love: I'm already thinking about putting more, while there is something to do

[Irina]

Irina, and I removed the tape.

After ten days of fermentation, strain and cover with plastic lids.

After straining, close or cover with gauze?

After straining, close or cover with gauze?

I saw both such and such options. It's more convenient for me to close the lids.

[Girls]

Girlswho uses this vinegar:

Mazzetti white wine vinegar 5.5%

I looked in my general store for 240 rubles, buy or not buy ...

Where, besides salad dressings, is this vinegar used?

When preserved, too - only a little expensive for this
Good white wine vinegar We use where vinegar is required according to the recipe

[Tanechka]

Thank you, Tanechka !!!

I took this balsamic manufacturer, perhaps I'll buy a white wine, maybe somewhere, but it will come in handy ...

I made orange vinegar this year. It smells good, put it in horseradish. What the hell is delicious !!!! Just a fairy tale.
Now you need to try to season the salad with cabbage.
It's easy to do. For 1 liter of table vinegar, we take the zest of one orange, send it to a dark place for 1 month. The vinegar will turn orange peel. Then we filter and use for salad dressing.

Recently discovered pomegranate vinegar, Turkish. I took a bottle for a sample, but I haven't opened it yet. I'm thinking of marinating the pork ribs with it ...

[Girls]

Girls, please advise which of the available apple cider vinegar on sale today should be preferred?

I know you need to choose naturally fermented vinegar, but you can write anything on the label, alas ...

The price today is also not an indicator of quality ...

Here's how to choose so as not to be mistaken ...

[Crochet]

Crochet, yesterday tossed between kyuhe and our two brands. In the tape. I chose ours, Nizhny Novgorod. was still Rostov-on-Don, but something about him confused me. And so in my favorites and at home now I have half more bottles of meter, fine life. And the quality and price and volume are decent - Germany produces.
And I also like ITLV, but the volume is small, the price is higher.
I hardly believe in ours.



Kapet, it is really pomegranate or with added flavor. Otherwise, ITLV also has a raspberry flavor, but it's not made of raspberries))))

For my taste, I prefer apple cider vinegar in glass (pot-bellied bottle) and made in Germany.
Expensive, but high quality

The high cost is how to judge. For salads, the consumption is minimal. And I just got used to dressing salads with either olive oil or yogurt
For preservation - 100-150 ml. vinegar for 2-3 kg. vegetables, it's not a lot.

Usually I buy wine white or red vinegar for preservation. I start to make stocks since winter, by bottle ...and by the season of conservation, all the necessary bottles will be collected, at different prices and for different purposes.
I also buy olive oil in advance, store it in a dark place, and pay attention to the expiration date.

[Natochka]

Natochka, Tanechka, girls, thank you very much !!!

I prefer apple cider vinegar in glass (pot-bellied bottle) and made in Germany

Tanechka, It's not him ?

I bought this one before ...

Kuhne also took:

And I also liked this one:

[Bast1nda]

Kapet, it is really pomegranate or with added aroma. Otherwise, ITLV also has a raspberry flavor, but it's not made of raspberries))))

Bast1nda, I can not say anything, but the composition is written as follows: pomegranate vinegar (concentration 4-5%), antioxidant sodium metabisulfite

[Inna]

Tanya, this is not him

Inna, this is HE - pot-bellied
And the fact that unfiltered at the bottom is also good, including for salads

yesterday rushed between kyuhe

Kühne - Kuehne, but also kühne is not bad ...

Kühne but also kühne not bad ...

This is a purely German transcription, and reads like KÜHE

This is a purely German transcription, and reads like KÜHE

The German letter combination üh is a drawn-out "yu". At school, there was always an A in German ... And Google doesn't mind that ...