|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 1g||1%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 8g||3%|
|Dietary Fiber 2g||6%|
|*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 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 two 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 eight 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.
- 1 cup pomegranate (fresh seeds from two whole pomegranates)
- 2 cups vinegar (white wine)
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.
Heat the vinegar to just below boiling, about 190 to 195 F.
Harvest the seeds from the pomegranates if you didn't take the easy route and just buy a cup of pomegranate seeds. A medium pomegranate yields between 1/2 to 3/4 cup of whole seeds, so you will need at least two pomegranates.
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.
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. Note that other sources recommend storing in a cool, dark place for three to four weeks, which you may prefer.
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 bowl. Strain the pomegranate vinegar and discard solids.
Pour the vinegar into clean, sterilized bottles and seal tightly.
Note the date on the label.
Store in a cool, dark place for up to three months, or in the refrigerator for six to eight months.
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.