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Pomegranate Vinegar




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


Original recipe by Peggy Trowbridge Filippone





List of Ingredients




* 1 cup fresh pomegranate seeds
* 2 cups white wine vinegar



Recipe



Place pomegranate seeds in a dry, sterlized quart canning jar.

Use a large spoon to stir and slightly bruise the pomegranate seeds, then cover with the white wine vinegar.

Seal tightly with canning lid.

Place jar in a window in full sunlight and let steep for 8 to 10 days.

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.

Store in a cool, dark place up to 6 months.

Yield: About 2 cups

Author's Notes: Pomegranate vinegar makes a delightful addition to salad dressings and marinades and is perfect for kitchen gifts so make extra.