Making Vinegar at Home

Tequila Vinegar, Port Vinegar, Maple Vinegar:  Aki Kamozawa and H. Alexander Talbot

Maple vinegar is a favorite of ours for its rich, nuanced flavor. It's not a product that can be found commercially so there is a real reward in trying this recipe at home. Once you have it in your pantry, you'll easily find many different uses for it. It's wonderful drizzled over roasted squash or balanced with a touch of cayenne and butter and brushed over a roasted chicken or simply spooned over a rich, runny piece of brie and accompanied by crisp apple slices. The possibilities are endless.

Maple Vinegar

950 grams maple syrup
800 grams live vinegar (we prefer red wine vinegar, though cider vinegar works as well)
300 grams dark rum
200 grams water

Combine all the ingredients in a glass vessel large enough to hold them, and cover the opening with cheesecloth to allow for ample air flow to reach the vinegar stock. Store the container in an undisturbed, dark spot for at least four weeks.

After four weeks, test the vinegar for development. Once the alcohol has been completely fermented out of the stock, strain the vinegar and store it in sealed bottles or mason jars. It can be used immediately and will improve with age.

If you don't have a live wine vinegar to start the maple vinegar, you can buy unpasteurized cider vinegar, easily found in health food stores, to start your homemade vinegars.