Swedish 1-2-3 Vinegar
photo by kiwidutch
- Ready In:
- 6hrs 15mins
- Ingredients:
- 8
- Yields:
-
5 cups
ingredients
- 3 cups water
- 2 cups sugar
- 1 cup white wine vinegar
- 1 carrot, peeled and sliced
- 1 onion, sliced
- 5 white peppercorns
- 2 bay leaves, preferably fresh
- 2 allspice berries
directions
- Combine all the ingredients in a saucepan and bring to boil over medium heat.
- Stir until all the sugar is completely dissolved.
- Remove from heat and let cool.
- Pour the cooled vinegar into a jar, seal and refrigerate.
- Allow to marinate six hours, or overnight.
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Reviews
-
5 Stars! this was so easy to make and the flavours are just singing. Not too sweet and not too sour, this is just right. Like the others I can't wait to buy some cauliflower to make a salad. I took the photo while the boiled mix was cooling and the smell was excellent.. later, once it had been in the fridge for a while it smelled even better. DO include the allspice berries, I think they made a BIG difference to the over all taste.I had fresh bayleaves too. Please see my rating system: an excellent 5 stars for a simple and so tasty recipe. Thanks!
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Wonderful stuff! I reduced the recipe to try it and now wish I had made more. I have used it two ways...one in a raw cauliflower salad which I loved and then on canned beets to make picked beets. I thought the beets were missing something with just this vinegar and plan to try your recipe for pickled beets soon. The cauliflower salad however was wonderful. I used this vinegar, added a bit of olive oil, and then whisked to make a dressing for the raw veggies and a minced jalapeno. I will be making this vinegar again. Thanks Kate!
RECIPE SUBMITTED BY
Chef Kate
Annapolis, 60
<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>