Black Currant Vinegar

Ingredients

• Fill a large jug nearly full with black currants
• fill up with vinegar
• ½ lb. loaf sugar

Method

1. 1

   Let this stand for 8 or 10 days, stirring well and mashing the currants each day.

2. 2

   At the end of that time, strain off the vinegar, and to every pint add the loaf sugar.

3. 3

   Boil until quite clear, taking off the scum as it rises.

4. 4

   Let it cool, then bottle and cork securely.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 170. The excerpt below is the record exactly as published.

Black Currant Vinegrar. Fill a large jug nearly full with black currants, then fill up with vinegar, and let this stand 8 or 10 days , each day stirring it well and mashing the currants. At the end of that time strain oft’ the vinegar, and to every pint add f lb. loaf sugar

Cook this with the app: pantry check, scaling, and the assistant.