Chilli Vinegar

Ingredients

• a handful of Chillies
• a bottle of the best vinegar
• a table-spoonful of cayenne pepper
• 2oz. of picked, cleaned, Bird’s-eye Chillies
• 3 breakfast-cupfuls of vinegar

Method

1. 1

   Steep Chillies in vinegar for fifteen days, corked.

2. 2

   Pour off and bottle.

3. 3

   Alternatively, steep cayenne pepper in vinegar for a fortnight, strain, and bottle.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 122. The excerpt below is the record exactly as published.

3 breakfast-cupfuls of vinegar. Set the saucepan on the fire and boil gently for an hour. Let the mixture cool, pour it into jars, and cover over. It is then ready for use. Chilli Vinegar. — (1) Steep a handful of Chillies in a bottle of the best vinegar for fifteen days, keeping the bottle well corked. At the end of this period pour the vinegar off and bottle it. Or it may be made by steeping a table-spoonful of cayenne pepper in a bottle of vinegar for a fortnight, then straining it clear' and bottling. Acetic acid, reduced to the strength of vinegar by adding water, makes it more delicate in flavour. (2) Put 2oz. of picked, cleaned, Bird’s-eye Chillies

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