Onion or Shallot Vinegar
Add a vibrant zing to your culinary creations with homemade Onion or Shallot Vinegar, a simple yet flavorful infusion that's perfect for elevating everyday dishes. Made with just a few pantry staples like white wine vinegar or apple cider vinegar, thinly sliced shallots or onions, and an optional touch of sugar for sweetness, this recipe yields a tangy condiment that's as versatile as it is easy to prepare. With minimal hands-on time and a 1-2 week infusion period, the resulting vinegar boasts a depth of flavor that's ideal for drizzling over salads, brightening up marinades, or adding a gourmet twist to sauces. Plus, its shelf life of up to six months makes it a kitchen staple. This DIY vinegar combines ease and sophistication, ensuring your recipes shine with every drop!
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Ingredients
- 2 medium Shallots or small onions
- 500 ml White wine vinegar or apple cider vinegar
- 1 teaspoon Sugar (optional)
- 0.5 teaspoon Salt
Directions
Step 1
Peel the shallots or small onions and slice them thinly into rings or small pieces. If using larger onions, roughly chop them into smaller, manageable pieces.
Step 2
Sterilize a large glass jar with a tight-fitting lid by washing it with hot, soapy water and rinsing thoroughly. Dry completely.
Step 3
In a medium mixing bowl, combine the sliced shallots or onions with the salt. Toss to coat evenly, and let them sit for 5 minutes to release their natural juices.
Step 4
Transfer the salted shallots or onions into the prepared glass jar, ensuring they are lightly packed to allow for proper infusion of the vinegar.
Step 5
In a small saucepan, gently warm the white wine vinegar or apple cider vinegar over low heat until it is just warm to the touch. Do not let it boil.
Step 6
If desired, stir sugar into the warm vinegar and mix until fully dissolved for a slightly sweetened profile.
Step 7
Pour the warm vinegar over the onions or shallots in the jar, ensuring they are completely submerged. You may need to press them down with a clean spoon to remove air pockets.
Step 8
Seal the jar tightly with the lid and let it cool to room temperature. Once cooled, store the jar in a cool, dark place like a pantry or refrigerator.
Step 9
Allow the vinegar to infuse for at least 1 to 2 weeks for optimal flavor. Shake the jar gently every few days to redistribute the ingredients.
Step 10
Once infused to your liking, strain the vinegar through a fine-mesh sieve or cheesecloth into a clean bottle for storage. Discard the solids.
Step 11
Store the finished onion or shallot vinegar in a cool, dark place for up to 6 months. Enjoy in salads, sauces, or as a vibrant finishing touch to your dishes!
Nutrition Facts
| Serving size | 607.2 grams (607.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 188 |
| Total Fat 0.10g | 0% |
| Saturated Fat 0.00g | 0% |
| Cholesterol 0mg | 0% |
| Sodium 1209mg | 53% |
| Total Carbohydrate 24.30g | 9% |
| Dietary Fiber 3.20g | 11% |
| Total Sugars 15.40g | |
| Protein 2.50g | 5% |
| Vitamin D 0IU | 0% |
| Calcium 70mg | 5% |
| Iron 1mg | 7% |
| Potassium 701mg | 15% |
Source of Calories