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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Recipe Information
Ingredients
- 2 medium Shallots or small onions
- 500 ml White wine vinegar or apple cider vinegar
- 1 teaspoon Sugar (optional)
- 0.5 teaspoon Salt
Instructions
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.
Sterilize a large glass jar with a tight-fitting lid by washing it with hot, soapy water and rinsing thoroughly. Dry completely.
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.
Transfer the salted shallots or onions into the prepared glass jar, ensuring they are lightly packed to allow for proper infusion of the vinegar.
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.
If desired, stir sugar into the warm vinegar and mix until fully dissolved for a slightly sweetened profile.
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.
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.
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.
Once infused to your liking, strain the vinegar through a fine-mesh sieve or cheesecloth into a clean bottle for storage. Discard the solids.
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
Calories |
188 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 0.1 g | 0% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1209 mg | 53% | |
| Total Carbohydrate | 24.3 g | 9% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 15.4 g | ||
| Protein | 2.5 g | 5% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 701 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
