Friday, June 14, 2013

Making Rhubarb Vinegar


Since it's rhubarb season we have been trying to come up with new recipes and uses for rhubarb. A few weeks ago we thought of rhubarb vinegar.

We have had luck with raspberry vinegar and thought we could do rhubarb the same way.

Following directions from Herbal Vinegar: Flavored Vinegars, Mustards, Chutneys, Preserves, Conserves, Salsas, Cosmetic Uses, Household Tips we gave it a try.

We cut rhubarb into approximately 1/2" pieces and filled a pint jar. We decided to do only one pint in case we didn't care for the taste.











 Then we covered the rhubarb with white wine vinegar and put a dish towel over the jar. The book says to keep the vinegar in a cool, dark place and a towel was convienent for us.

 After about a week we tasted the vinegar and thought it was delicious. The rhubarb flavor was strong enough for our taste. We could have let it sit longer (like we do for the raspberry vinegar) but we liked this.

The flavor is a nice rhubarb taste. So far we have only used the vinegar on a green salad, but I also think it would be good with fruit or chicken.




6 comments:

  1. That is beautiful. You are so knowledgeable. I have never made vinagar. Thanks for sharing. Wishing you a wonderful weekend.

    ReplyDelete
  2. Thanks Angela! Doing flavored vinegar is really so easy, and the flavors can be amazing.

    ReplyDelete
  3. Sounds great! Have you ever tried a shot of vinegar in soda water? It's a nice, very refreshing drink to serve in the summer! Your vinegar has a gorgeous color!

    ReplyDelete
  4. Stephen, Just tried the vinegar with seltzer water....you are right, it's delicious! Thanks for the idea : )

    ReplyDelete
  5. As you are a fellow homesteader, I was wondering why you don't make your rhubarb/ raspberries into whole fruit vinegar rather than infused vinegar? I use a simple 1/2lb of fruit, 1/2 cup cane sugar and 1/4 cup active apple cider (mother present) in 1 quart of water. Makes a wonderful vinegar that is full of flavour, can be drank like apple cider vinegar, made into salad dressings even spread on pancakes. The simple recipe can be increased without an increase in apple cider to make 5 gal and takes 3-5 months to cure. Like wine it improves with age and can be infused with herbs or blended with other flavours; rhubarb/ strawberry anyone? Just a thought. Keep up the homesteading live.

    ReplyDelete
  6. I am so happy you mentioned this, we have done it with a fruit vinegar and hate to say that we may have gotten a little lazy in that aspect. We try to do as much as we can in a self-sufficient way and this is ideal!!! And I am happy to have your recipe : ) Strawberry rhubarb sounds teriffic!

    ReplyDelete