Vinegar is widely used these days in many forms for a wide range of purposes, but did you know it was discovered by accident? Anyone who has left an uncorked wine bottle, with wine in it, will know what happens. If the wine is drunk quickly, it’s not a problem, but left, the bacteria turns the alcohol into acetic acid known as Vinegar. Even Louis Pasteur has a place in the story. He was employed by a wine-making company to find out why the wine went off so quickly and during this research, he invented pasteurization of milk. Vinegar isn’t just used in cooking and its use can be traced back 10,000 years to Roman times. It was also used as an antiseptic to treat wounds in WW1 and today is recommended for rashes, bites and other minor ailments. Vinegar is so underrated and has many uses like discouraging slugs on plants or soaking a garment in White Vinegar is great for removing stains. Other uses include removing chewing gum, discouraging cats in children’s sand pits and cleaning window. It doesn’t need refrigerating and remains unchanged for long periods of time. It can be flavoured with herbs, honey, spices, flower petals, seaweed and many more. Why not try flavouring your own Vinegar or some of these recipes below?
Types of Vinegar
Malt, White, Wine, Spirit, Cider, Champagne, Rice, Herb, Sherry, Balsamic Fruit, Umeboshi, Cane, Coconut, Date and Corn Sugar and many more.
- 1 medium head cabbage, shredded
- 1 medium red onion, thinly sliced
- ½ cup chopped green pepper
- ½ cup chopped sweet red pepper
- ½ cup sliced pimiento-stuffed olives
- ½ cup white wine vinegar
- ½ cup canola oil
- ½ cup sugar
- 2 tsps Dijon mustard
- 1 tsp salt
- 1 tsp celery seeds
- 1 tsp mustard seeds
Combine cabbage, onion, peppers and olives. In a large saucepan, mix remaining ingredients and bring to a boil. Cook and stir for one minute. Pour over vegetables, and stir gently. Cover and refrigerate overnight. Mix well before serving.
- 1 cup uncooked spiral noodles
- ½ cup thinly sliced cucumber
- ¼ cup thinly sliced onion
- 6 tbsp sugar
- ¼ cup water
- 3 tbsp vinegar
- ¾ tsp prepared mustard
- ¾ tsp dried parsley flakes
- ¼ – ½ tsp pepper
- ¼ tsp salt
- 1/8 tsp garlic salt
Cook noodles according to package directions. Drain and rinse in cold water. Place in a bowl and add cucumber and onion. Combine remaining ingredients in a jar with tight-fitting lid and shake well. Pour over noodle mixture and toss to coat. Cover and refrigerate for at least 1 hour.
- 1 package (7oz) ring macaroni
- 14oz coleslaw mix as 1st recipe.
- 2 medium onions, finely chopped
- 2 celery ribs, finely chopped
- 1 medium cucumber, finely chopped
- 1 medium green pepper, finely chopped
- 1 can (8oz) whole water chestnuts, drained and chopped
- 1½ cups mayonaise
- 1/3 cup sugar
- ¼ cup cider vinegar
- ½ tsp salt
- ¼ tsp pepper
Cook macaroni according to package directions. Drain and rinse in cold water. Transfer to a large bowl. Add the coleslaw and mix, onions, celery, cucumber, green pepper and water chestnuts.
In a small bowl, whisk the dressing ingredients. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour.
Chicken in Vinegar
- 2 tbsp olive oil
- 1 x 3lb chicken, cut up for sautéing
- Salt and freshly ground black pepper
- ¼ cup minced shallots or scallions
- 1 cup good red-wine vinegar
- 1 tbsp butter (optional)
Preheat the oven to 230ºC (450ºF) Set a large ovenproof skillet over medium-high heat. Add oil. When it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
Place skillet in the oven. Cook for 15-20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven. Turn off the heat and leave the door slightly ajar. Pour all but 2tbsp of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat and add shallots. Sprinkle them with a little salt and pepper and cook, stirring until tender, (about 2 minutes). Add vinegar and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add ½ cup water and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired. Return the chicken and any accumulated juices to the skillet and turn the chicken in the sauce. Serve immediately.