Chili vinegar recipe
This recipe requires preparation in advance!
Mrs Beeton notes: This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.
This is similar to the Thai chili vinegar: nam som prik dong
| Chili vinegar recipe | |
|---|---|
 |
| Other publications - circa 1945 | |
| Servings: | Servings: 40 - Makes 1 pint of chili vinegar |
| Calories per serving: | 11 |
| Ready in: | 14 days |
| Prep. time: | 14 days, 15 minutes |
| Cook time: | None |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 20th September 2012 |
|
Best recipe reviewOld, but good! 4.5/5 Can't beat a good old recipe! |
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
Method
- Pound or cut the chilies in half and infuse them in the vinegar for a two weeks, when it will be fit for use.
- Pour into sterilised bottles with airtight caps.
Serving suggestions
This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.
See also
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