Orange vinegar

Orange vinegar

Category: Vegetable and fruit dishes

Ingredients
Vinegar 9%
Oranges
Dark glass bottle	1 PC

Cooking method

• This recipe was given to me by a friend, I cooked it today, and decided to share the recipe with you. I describe the cooking process from the words of a friend.
• Rinse the orange thoroughly, remove the zest. Then put it in a bottle. Usually I fill 3/4 of the volume with zest, but I do it gradually, as I eat the fruit, I put the first batch, pour vinegar and repeat this until the dishes are filled to the top. That's all. It is better to sign the bottle so that someone does not confuse it with another noble drink and put it in the closet, let it infuse for a couple of weeks. A large amount of zest allows you to add new vinegar as you use it, but everything needs to be done within reasonable limits.
• I have only had one large orange so far.

Time for preparing:

Two weeks.

Cooking program:

Handles.

Note

I just cooked it today. I don't have a dark bottle, so I put the zest in a bottle of vinegar and put it in a dark place. According to a friend, he is good in salad dressing and for marinades, wherever vinegar is added. Extinguish the soda, season the salad, marinate the meat, sprinkle the fish - any whim, especially to her taste as a dressing for sauerkraut. In this version, he has a pleasant smell and is worth a hundred years or nothing is done to him. NZ in one word. I have not found a similar recipe.

Here's another homemade vinegar option. Thanks for the idea!

[Silyavka]

Silyavka, Elena, Thank you

[Tatyana]

Tatyana, kristina1, for health. Girls, as soon as a friend told me about this recipe, I immediately thought to put it on our website. Suddenly someone will come in handy.

Suddenly who will come in handy

It will come in handy, it will come in handy I will definitely try

[Elena]

Elena, I will be glad if you like it.

I'm already standing with the bottle ... empty ... Ostalos ь only buy oranges))) Good idea, aromatic and unusual. Thank you so much. I'll do it right tomorrow (I'm light on my feet).

[Natasha]

Natasha, I saw my friend and immediately began to do it. She removed the zest with one hand, typed the recipe with the other.

[Elena]

Elenaand what to do with this vinegar?

[Albina]

Albina, I wrote in the notes. According to a friend, he is good in salad dressing and for marinades, wherever vinegar is added. Extinguish the soda, season the salad, marinate the meat, sprinkle the fish - any whim, especially to her taste as a dressing for sauerkraut.

Clearly. Thanks for clarifying

[Linen,]

Linen, I walked around the sites, I also read the delicious addition - they squeeze out the juice, remove the zestrochka. Pour the zest and juice of one orange (or lemon) with 1 glass of 9% vinegar. Insist, filter and go to work))
And it turns out that they wash the windows with such citrus vinegar))
You posted your recipe very timely. I am very pleased. Yesterday all my ears were buzzing to my husband that I would have such a delicious "cookery" at hand (this is what I call all auxiliary flavoring additives to dishes)

[Natasha]

squeeze out the juice, remove the fillet. Pour the zest and juice of one orange (or lemon) with 1 glass of 9% vinegar. Insist, filter and go to work))
And it turns out that they wash the windows with such citrus vinegar))

Natasha, and I did not know. What the pozhruzhka told me, I wrote, I will have to call her and tell her. If I wash the windows, I can imagine what kind of orange smell will be around the house. And I also want to try to make on the basis of this recipe with other citrus fruits. I'd like to make a rub from the zest. I love pomegranate.

And I also want to try to make on the basis of this recipe with other citrus fruits.

Flax, well, on the Internet there is a note that from any citrus you can, to your taste. So feel free to do it. I also like the tangerine))

[Natasha]

Natasha, I didn’t think about a tangerine. Exactly, I will do it with tangerine. I love tangerines.

I love tangerines.

That's what beauty I got. Len, thanks for the idea.

Aroma-a-at, like from forfeits)) Awesome oranges, Egyptian.
Sweet and juicy. I am very pleased with the find of this recipe.

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, for good health, I opened mine today, zaaaaaah, oranges. The vinegar is not even felt. Thanks for the photo report. I will wait for impressions from the application of my recipe.

I will wait for impressions from the application of my recipe.

Esessno.

Orange juice is recommended to be poured at the rate of 1 tbsp. l. for 50 ml. vinegar. But I regretted leaving the rest of the juice and I swelled everything)) When adding the juice, it is assumed that the vinegar will become not 9%, but only 6% - I get less concentrated vinegar. So I will splash boldly. Or you need to add some more vinegar - the orange was big.

Natasha, mostly less concentrated vinegar is used, 9% is not used very often, so leave it as it is. And I'm greedy, I ate an orange.

And I'm greedy, I ate an orange.

From great love to them, and I would have devoured, but it was just that I was drooling over a strong orange vinegar, with a high content of juice, that I could hardly wait for this morning to run to the store for an orange.

Last fall, I made orange vinegar, I only insisted on the zest. The vinegar was delicious and ran out quickly. And I forgot to put the new vinegar, and was going to make lemon.
Thank you for reminding me.

Girls, I also made tangerine vinegar. The plans are lemon.

[Elena]

Elena, I have not filtered mine yet. It's a pity to separate the flavors))) The smell of forfeits. You can't even believe it's vinegar.

[Natasha]

Natasha, and I'm not going to. I put some more zest and vinegar. And the tangerine smell is just super.

the tangerine smell is just super.

I readily believe, Len.

The idiot's dream has come true! My husband brought from work THREE kilograms of lemons, now I will make lemon vinegar!

I filtered mine yesterday. I decided that I would make a new portion from fresh raw materials.
Flax, did you add juice or just the zest?

[ANGELINA BLACKmore]

ANGELINA BLACKmore, Natasha, I just added the zest, I put juice from several slices into the tangerine, I looked kind of cloudy, and decided only to add the zest, it is very fragrant with one zest. Natasha, when you add juice, the concentration of vinegar is no longer 9%. and it's not that strong. So I decided to do just the zest. There is no vinegar smell, but the strength is preserved.

when you add juice, the concentration of vinegar is no longer 9%. and it's not that strong.

I am aware of this. I already wrote about this Orange vinegar # 18
6% is enough for me, Len. I never use 9% in my cooking, so I get just the very plane))

Natasha, are you pouring juice on your eye?

Lenul, since I do not care about the concentration of vinegar, then by eye. But if the question arises of having a specific concentration of vinegar, then I will follow all the rules and regulations. Now I'll just play with the still crazy, with a high content of juice (juice also has some kind of acid) I tried it on my tongue - very sour, that is, definitely, like vinegar for redemption or addition to a dish is quite a good option.
It was the preparation with the juice content that hooked me, and not just the zest. So I went to such liberties)))))))))))
Of course, it is not transparent, so it is more appetizing. This is more similar to orange juice.As for the aroma, one zest will not give so much aroma and taste. This is IMHO, without intent to go against the author's (your) recipe.

against the author's (your) recipe.

Natasha, I just suggested it as a base, and then everyone does it for themselves.
I'm not so jealous of my recipes. I'm even glad if someone adds something to the recipe, and everyone makes it to their liking.

Natasha, I just suggested it as a base, and then everyone does it for themselves.
I'm not so jealous of my recipes. I'm even glad if someone adds something to the recipe, and everyone makes it to their liking.