Chilli Vinegar
Ingredients
Directions
Prepare
Cut the chillies in half.
Infuse and bottle
Infuse them in the vinegar for two weeks.
Strain the liquid into small bottles.
Replenish the bottles with slightly less vinegar as needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Fresh red chillies
- Release their heat and flavour into the vinegar during infusion.
- Pickling vinegar
- Extracts chilli flavour and heat and provides sharp acidity that preserves the infusion.
The step that matters
Replenishing the bottles. Topping up with slightly less vinegar than the original keeps the chillies covered and the flavour balanced, and avoids diluting the infusion too much as liquid is used.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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