TIPical Mary Ellen host Mary Ellen Pinkham shares tips about vinegar and shows how to make a batch of your own.
Did you know?
- Vinegar is derived from two French words, vin (wine) and aigre (sour), and it has been around for centuries. Hippocrates, the father of medicine, used vinegar on his patients in 400 B.C., and during World War I, it was used to treat wounds. It is essentially spoiled wine.
- Vinegar is made from anything containing starch or sugar. It can be made from such items as fruits, grains, roots and wood. The process involves converting sugar into alcohol, then turning alcohol into vinegar.
Here's how to make your own:
Materials:
glass or stainless-steel container with a spout (such as a sun-tea jar)
bottle of unpasteurized vinegar
fruit juice (You can substitute your favorite herb such as tarragon, dill, rosemary or thyme.)
Steps:
- Pour one quart unpasteurized started vinegar into the container.
- Pour amount of fruit juice or your favorite herb into container, and season according to taste. The more you use, the stronger it will taste.
- Put the mixture into a warm, dark place for approximately two weeks.
- Keep checking it until it is as strong as you like it, or it seems to be losing strength.
- Place in small bottles, and leave for at least six months before using.
- Decorate bottles with ribbon to use as small gifts.
Tip
No precise temperature is required, but generally if you're comfortable, then the vinegar will be, too.
