Pepper Vinegar
Ingredients
Directions
Infuse
Cut the chillies in half and place them in a wide-necked bottle.
Pour the vinegar over the chillies.
Let the mixture sit for two weeks, shaking the bottle occasionally.
Strain and bottle
Strain the mixture and bottle it for use.
Add fresh vinegar over the chillies three or four times until their strength is exhausted.
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 english chillies
- Supply the heat and flavour, as their capsaicin dissolves into the vinegar over time.
- Best vinegar
- Acts as the solvent that draws out heat and flavour and helps preserve the finished liquid.
The step that matters
Repeated top-ups with fresh vinegar. Each addition of vinegar extracts less heat and flavour from the chillies, so the later batches are weaker. Repeating the top-up until the chillies no longer add strength is what makes the full yield of pepper vinegar.
“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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