Flavoured vinegars are very useful additions to the store cupboard as their distinctive flavours can revolutionise a simple salad dressing or sauce. The process is simple: aromatic herbs, flowers or strong-flavoured ingredients are steeped in vinegar for a period of time and are then strained out. The vinegar is then decanted into a sterilised bottle and sealed. Always pick leaves and flowers for steeping when they are dry and their perfume is at its best. Use cider vinegar or white wine vinegar, rather than the stronger malt, or perhaps try some delicate rice vinegar to give a hint of Asian flavour to the mix.
Peel and grate 50g freshly dug horseradish root and pack into a large sterilised jar with 2 finely chopped shallots, 1 tsp sugar and ½ tsp salt.
Heat 600ml cider vinegar to just below boiling and pour over the mix.
Seal and leave for a month or so before straining and bottling.
Use this vinegar for pickling cucumber or beetroot.
- 50g fresh horseradish root
- 2 shallots
- 1 tsp sugar
- 1/2 tsp salt
- 600ml cider vinegar
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