| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Oils, Vinegars, & condiment | 1 | Servings | ||
INGREDIENTS
| 1 | tb | Minced fresh ginger |
| 1 | c | White wine vinegar |
INSTRUCTIONS
Mix the ginger and the vinegar together in a sterilized 1/2-pint mason jar. Place a sterilized seal on top a screw on the ring. Set the jar aside for 1 week to steep, out of direct sunlight and away from heat. Strain the contents through a fine sieve into a 2-cup glass measuring cup. Clean out the sieve. Rinse the Mason jar and return the strained vinegar to the jar. Rinse the measuring cup. Line the sieve with a moist flat-bottom coffee filter and set it over the cup. Strain the vinegar through again, a bit at a time, allowing it to drip into the measuring cup. Pour the vinegar into an 8-oz bottle or cruet and seal with a cork. The vinegar should be ready to use immediately, with a shelf life of at least 1 year. YIELD: 1 cup Posted to EAT-L Digest 09 Jan 97 Recipe by: Homemade in the Kitchen From: Sean Coate <[email protected]> Date: Fri, 10 Jan 1997 15:59:41 -0500
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