|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 5g||2%|
|Dietary Fiber 1g||4%|
|Total Sugars 4g|
|Vitamin C 3mg||13%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Try this simple classic recipe for pomegranate vinegar and make extra for kitchen gifts. You can use it in any vinegar and oil dressing. It also is great to use in marinades on a variety of meat, but especially for pork.
This recipe makes 2 cups of pomegranate vinegar. You can make more to give as gifts, selecting attractive jars and making your own labels. It's a lovely gift from the heart and kitchen. Just be sure you properly sterilize the jars no matter what kind you are using.
Plan ahead. The pomegranate vinegar needs to steep for 8 to 10 days before it is ready to be jarred and stored. You won't be able to whip up a batch on Christmas Eve to give to the relatives the next day.
The supplies you will need are a quart canning jar, canning lid, and ring or canning screw cap, your storage jars, a large pot to use as a boiling water bath to sterilize them, strainer and cheesecloth.
Pomegranate vinegar makes a delightful addition to salad dressings and marinades. If you keep the bottles out in the kitchen or in sunlight, they won't keep as long. After a few weeks, consider them as decorations rather than using them for food preparation.
Discard any vinegar that has turned cloudy, slimy, is bubbling or has mold growing on the surface.
"The pomegranate seeds make this vinegar so beautiful to look at while it steeps. It's so easy to make, too. I use the vinegar all the time in salad dressings. Sometimes I add a splash to my morning smoothie. I used Champagne vinegar to steep the seeds in, which made it all the more special." —Diana Andrews
1 cup fresh pomegranate seeds, from about 1 large or 2 medium whole pomegranates
2 cups white wine vinegar
Gather the ingredients.
Sterilize a quart jar by placing it in a large pot of boiling water that completely covers it. Boil for 15 minutes. Take it out of the bath right before you will use it. You should also scald the lids or screw caps according to the manufacturer's instructions.
In a small nonreactive saucepan on medium heat, heat the vinegar to just below boiling, about 190 F to 195 F.
Place the pomegranate seeds in the sterilized quart canning jar.
Use a large spoon to stir and slightly bruise the pomegranate seeds, then cover them with the hot white wine vinegar. Let cool.
Seal tightly with a canning lid and ring or screw cap. Place the jar in a window in full sunlight and let it steep for 8 to 10 days.
When you are ready for the final step, sterilize your storage jars by boiling them for 15 minutes and scalding the caps or corks.
Place a double layer of cheesecloth in a colander or large strainer over a large measuring cup or bowl. Strain the pomegranate vinegar and discard solids.
Pour the vinegar into the clean, sterilized bottles and seal tightly.
Note the date on the label. Store in a cool, dark place for up to 3 months, or in the refrigerator for 6 to 8 months.