Spiced Wine Vinegar
INGREDIENTS
  • Servings: 1 quart
  • Preparation Time: 3 weeks
  • 3 T anisette
  • 1 clove garlic, peeled and quartered
  • 4 C wine vinegar
  • 6 whole anise seeds
  • 3 T gin (or 3 T vodka + 2 juniper berries, coarsely cracked)
  • 3 shallots, peeled, chopped (or 1/2 small white onion and 1 clove garlic, peeled, chopped)
  • 1 small yellow onion, peeled, studded with 5 cloves
  • 3 whole black peppercorns, coarsely cracked
  • 1/2 tsp dried tarragon (or 3 small sprigs fresh tarragon)
DIRECTIONS
  1. Put all ingredients but vinegar in wide-mouth quart jar.
  2. Fill to within 1/4” of top with vinegar, reserving remaining vinegar.
  3. Cover tightly.
  4. Let stand 3 weeks at room temperature.
  5. Pour through double thicknesses of dampened cheesecloth.
  6. Stir in reserved vinegar.
  7. Decant into sterilized bottles
  8. Cover tightly.
RECIPE BACKSTORY
Yield: About one quart. Recipe from Jean Lesem’s The Pleasures of Preserving and Pickling (Alfred A. Knopf).