STREAMING NOW: Carnivorous

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“I started making my own seasoned rice vinegar when I was in the middle of a recipe that called for it and I didn' have any. The taste is very close to what I was buying, and a lot cheaper on the wallet. After some time I started making my own seasoned vingegar with different kinds of vinegar. I usually keep a bottle of apple cider, red wine, and white seasoned vinegars in my pantry. I especially like having it handy for making salad dressings because I don't need to add additional salt or sugar. I slice cucumbers and/or tomatoes when they are in season and maybe add a little garlic and some sliced onions and drench them in the seasoned vinegar for a nice snack or side salad.”
READY IN:
13mins
SERVES:
8-16
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
  2. Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
  3. Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
  4. (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: