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Pepper Vinegar

A vinegar infused with boiled red peppers.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Pepper and vinegar are a kitchen classic. They rank in the top 14% of all ingredient pairs, and cooks put them together in 27,814 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Pepper Vinegar

Ingredients

Directions

Prepare

  1. Slit the peppers open.

Cook and bottle

  1. Boil the peppers in the vinegar.

  2. Reduce the mixture to 1 quart by boiling.

  3. Strain the mixture and bottle it.

Recipe from a historical cookbook (Internet Archive).

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + vinegartop 14% of all pairs
    Smell alikemoderate
    Cooked together27,814 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Red peppers
Supply the main pepper flavour and colour, which the hot vinegar draws out.
Strong vinegar
Acidic liquid that extracts flavour from the peppers and helps preserve the finished liquid.

The step that matters

Reduce to 1 quart. Boiling evaporates water and concentrates both the vinegar's sharpness and the peppers' flavour. Stopping at the stated volume sets the strength of the final liquid, so the reduction needs to be measured rather than judged by eye.

“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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