I hadn’t planned on this post, but as mentioned in my previous post, I am on a cleaning /decluttering mission. This weekend just gone I was on a mission to clean out the larder… You know those jars of goodies that have been preserved/canned but never used – they need to go? So with much welcomed help from Gary, all jars have been emptied, cleaned and ready for refilling.
It was during this purge that I reached for my vinegar jars, believing that the much neglected mothers would have all dried out and shrivelled up. Ughh the task ahead to clean those jars! Then, low and behold, I found something alive… Ugly? Absolutley! – but I was sooooo excited!
I discovered that the sherry in the jar I’d started twelve months or so ago, and although dramatically reduced, it hadn’t totally dried up – and there sitting on top was the mother, alive and well. Did I mention that I was sooooo excited! I couldn’t believe it. I immediately took the jar to the kitchen, took out the little coffee pot and filter, purchased specifically for this purpose, and started to strain the vinegar away from the mother.
With that done, I reached for one of the favourite bottles that I keep for vinegars, and filled it. The colour is amazing, and the aroma is kind of caramelly. A little secret – whenever I buy Gary a good bottle of whiskey, I always make sure that I choose one with a bottle that I can repurpose once emptied – I have a favourite, can’t you tell!!!
I’ve already used a little, when deglazing some sauteed tomatoes – delicious!
I have a growing interest in vinegar, and while I have already shared recipes for flavoured vinegars, the much sort after Fig Vinegar, and also quite popular, Blood Orange Vinegar, I have more recipes and stories to share!
- 10 figs fresh or frozen
- 75 g dried figs chopped
- 300 ml cider vinegar
- 100 ml balsamic vinegar
Quarter the fresh/frozen figs and place them in a largish jar, along with the dried figs.
Add the vinegars and crush the fruit using a potato masher or similar.
Cover and leave to stand in a cool dark place for a week. During this time, mash the fruit two or three more times.
Pour the fruit and vinegar into a jelly bag suspended over a bowl and allow to drip overnight.
The next day, measure the liquid, and for every 300ml of liquid, add 200g sugar.
Place the liquid and sugar into a saucepan and bring to a boil, stirring until the sugar dissolves. Boil gently for 5 minutes. Remove from heat and allow to cool.
When cool, pour into sterilized bottles, seal with a cork or plastic, non-reactive top and lable.
- Store in a cool, dark place. Keeps for one year
Until next time…
Happy cooking and bon appétit !