| 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 <swcoate@PEGANET.COM>
Date: Fri, 10 Jan 1997 15:59:41 -0500
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”