Tag Archives: vinegar
Pickled Quail Eggs

Pickled quail eggs and vacation notice

I’m about to leave on vacation – a two-week road trip across the US to the West coast – so naturally I had to clean out my fridge a little bit before my departure. Buried in the back, I found some quail eggs that had been kicking around for too long. Rather than just throwing […]

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Pickled Peppers

What Peter Piper picked

(OK, so maybe it wasn’t a whole peck.) Lately I’ve been wondering about vinegar pickles. I have plenty of experience making fermented pickles, but very little making pickles with vinegar. Fermented pickles are straightforward – immerse any vegetables in a 5% brine; leave at cool room temperature for a couple of weeks – but the […]

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Red wine vinegar

Revisiting vinegar: Curing “nail polish remover” taint

A while back, my homemade vinegar died an ignominious death. I’m not sure why, though I suspect excess free sulphur in one of the wines I used. All I know is that, at a certain point, it stopped growing a cellulose mother, smelled like a mix of vinegar and wine instead of pure vinegar, and […]

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Sauerbraten marinade

Vinegar success

After letting my blended cider-and-red-wine vinegar ferment for a week, as recommended, I checked on it. It definitely smelled more like vinegar than wine at that point, but I decided to leave it for another week. A couple of days later, it was smelling sharper still, and I had some leftover wine, so I added […]

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Vinegar Take 2

Homemade wine vinegar, take 2

After the disastrous end to my last attempt to make my own red-wine vinegar, I was resigned to having to work with the only vinegar mother easily available to me, thereby producing a hybrid cider/wine vinegar. Being something of a purist, I figured I would start with a small amount of unpasteurized cider vinegar to […]

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Moldy Vinegar

Vinegar update

Nearly two months after I posted about trying to make vinegar without a mother, the time has come for an update. I’m sad to report that it was an utter failure: instead of developing a healthy population of acetobacter, my would-be vinegar developed a nice coating of fuzzy blue-green mold. (Trust me, this photo is […]

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Starting vinegar

Starting vinegar without a mother

I’ve long been fascinated by the idea of making my own vinegar. In fact, the first copy I ever bought of The Art of Eating, now one of my favourite food journals, was issue 68, which I ordered specifically for its excellent article on homemade wine vinegar. What’s held me back until now, though, is […]

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