Frank's Recipes! Spiced Vinegars 2

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Spiced Vinegars 2

For Table Use, Mixed Pickles, etc.

People of late years have got into the habit of spicing vinegar highly for table use, as well as for various kinds of mixed pickles, and even for the common or cucumber pickles, and as it gives an extra relish, if nicely done. I will give one of the best; then one with plain celery and one of curry flavor, which can be prepared and bottled or jugged, always ready for use. For a highly spiced vinegar, make as follows (but, if in any case the onions, garlic, or any of the spices are not desired from not liking their peculiarities, leave them out; or you may add half as much more of any spice you prefer to be most prominent in the vinegar).

For each gallon of cider vinegar:
garlics, 6 small, sliced
onions, 12 small
horse radish, 2 good sized roots, sliced
ginger root, 4 ounces, bruised
black pepper and allspice, unground, 2 ounces of each
cloves, 20
cayenne peppers, 1 dozen, or 3 to 4 medium sized red peppers
mustard seed, 4 ounces

If a yellow color is desired, put in turmeric root, bruised, 1 ounce

Put all into a stone jar, place on the back of the stove, cover, and let steep, or keep hot 6 to 10 hours; then strain and bottle for use, or set away in the jar, tightly covered. Suitable for cauliflower, cabbage, cucumbers, or any mixed pickle; or to use on the table in place of common, plain vinegar, for which I like it very much.

Celery Vinegar:
Put 3 ounces of celery seed into a quart bottle and fill with cider or white wine vinegar. After a few days it is ready and can be used to flavor soups or gravies, or to use in place of celery salt, on meats, etc. The more seed used, up to 4 ounces, the stronger the flavor. Diluted alcohol or brandy will suit some persons better than vinegar.

Curry Vinegar:
3 ounces of curry powder to each quart of cider vinegar and steep as with the spiced vinegar above, then bottle. Makes a nice addition to meat gravies, vegetable sauces or sour pickles, etc.