Read on below ad
Two kinds of flavoured vinegars
(0 votes)
Difficulty:
easy
Preparation:
1 hr
Preparation
Read on below ad
Read on below ad
Ingredients
for
1800
- For the tomato vinegar
- 35 ozs firm Tomatoes (sliced)
- rosemary
- 4 cloves garlic cloves (peeled)
- 1 ½ cups Cider vinegar
- 1 ½ cups water
- 2 Tbsps salt
- ¾ cup sugar
- For the pear and cinnamon vinegar
- 53 ozs cooking or hard Pear (peeled, cored and quartered)
- slightly salted, cold water
- lemon juice
- 2 ½ cups white wine vinegar
- 1 tsp ground cinnamon
- 2 cups sugar
- 3 Cinnamon stick (broken)
- ½ unwaxed lemon (finely pared rind)
Preparation
Preparation steps
1.
For the tomato vinegar: put the tomatoes, rosemary and garlic into warm sterilised jars.
2.
Combine the vinegar, water, salt and sugar in a pan and heat slowly until the sugar has dissolved. Bring to a boil.
3.
Slowly pour over the tomatoes, leaving 1cm| 1/2" headspace. Gently tap the jars on a work surface to release any air bubbles.
4.
Seal tightly and store in the refrigerator when cool.
5.
For the pear and cinnamon vinegar: put the pears into a bowl of slightly salted water with a dash of lemon juice, to prevent them becoming brown.
6.
Mix a little of the vinegar with the ground cinnamon and put the remaining vinegar and the sugar into a large pan with the cinnamon sticks and lemon rind.
7.
Heat gently until the sugar has dissolved completely, then add the vinegar/cinnamon mixture and bring to a boil.
8.
Rinse the pears and add to the pan.
9.
Simmer gently for about 15-20 minutes, until the pears are transparent and tender, but not broken.
10.
Remove the pears using a slotted spoon and put into warm sterilised jars with 1-2 cinnamon stick pieces.
11.
Discard the lemon rind and boil the liquid in the pan rapidly for about 10-15 minutes until it has thickened to a syrup.
12.
Pour over the pears to cover completely and seal the jars immediately.
Read on below ad