Red Wine Vinegar (Copycat)

"No one who has red wine + white vinegar always on-hand should ever be buying commercially-prepared red wine vinegar. Using this 2-ingredient 1:3 ratio mixture w/a 1 min prep is ideal for recipes requiring red wine vinegar & can easily be doubled or tripled to get a larger volume than 1/4 cup as desired. It can also be infused w/garlic or other herbs as desired. I use this a lot & just today discovered to my surprise that this easy-fix copycat was not in the Zaar data base. *Enjoy* !"
 
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photo by lazyme photo by lazyme
photo by lazyme
photo by Mrs Goodall photo by Mrs Goodall
photo by alligirl photo by alligirl
photo by LifeIsGood photo by LifeIsGood
photo by French Tart photo by French Tart
Ready In:
1min
Ingredients:
2
Yields:
1 1/4 cup
Serves:
1
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ingredients

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directions

  • Combine both ingredients in a sml jar w/a lid & use as needed.
  • NOTE: If you are infusing this mixture w/garlic or other herbs, allow to stand for a minimum of 3 hrs b4 using.

Questions & Replies

  1. wouldn't this be tastier with cider vinegar? I have some "aged" boxed red wine (oldish)- think will try with both types of vinegar and see what tastes best.
     
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Reviews

  1. My biggest complaint about this recipe - Why haven't I been using this for years? : ) I ran out of red wine vinegar for a creamy garlic salad dressing that I was making. I remember years ago a coworker telling me that she makes her own red wine vinegar. I didn't pursue it then but I remembered today. This turned out great! And now that I know the ratio is 3 to 1, I can mix up as much as I need at any one time. The recipe says it makes 1 1/4 cups. But it should really say that it makes 1/4 cup of red wine vinegar. 1 tablespoon red wine + 3 Tablespoons vinegar = 4 tablespoons = 1/4 c.
     
  2. Thanks so much for posting this. They charge ridiculous prices for red wine vinegar in the supermarkets. And this tastes 1000% better. You've done a wonderful service to humanity! Bless you.
     
  3. Wow! Like many other reviewers I had no idea red wine vinegar was so easy to make. I will not be buying this stuff in the stores anymore! This was just too good when I used it in a salad vinaigrette dressing. I also noticed that I had a bottle of purchased red wine vinegar in the pantry with just about 1/4 cup left in it. I sat the two next to each other, dipped a little piece of bread in each to see how they compared straight across. This version was so much better than the purchased stuff - and the color was far more vibrant and intense as well. Thanks twissis for sharing this wonderful copycat. Congrats again on your Week 9 win in the Football Pool!
     
  4. This red wine vinegar turned out really great. I doubled the red wine and white vinegar ingredients and infused the mixture with: (1) shallot clove, (1) garlic clove, and several sprigs each of rosemary, thyme, and marjarom. I left these in the vinegar mixture for 24 hours and then strained them out with a coffee filter. I then made a zesty Italian salad dressing with the infused vinegar and it was delicious!! Thank you for sharing this fabulous recipe...it is definitely a keeper!! *Made for 2008 Football Pool*
     
  5. A great technique thanks Twissis! I usually make my own red wine vinegar by decanting all the dregs of red wine bottles into a special crock, the only problem is that there are not many dregs left in the bottles in this household! So, this was a good recipe to tag and try out. I used a nice everyday vin de pays red wine, and some white wine vinegar. No wine was wasted or abused in the making of this red wine vinegar, and I have saved this for the future - thanks very much! Made for Holiday Tag - merci encore ma leeetle Iclandic sister! FT:-)
     
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RECIPE SUBMITTED BY

I am an American transplanted from Dallas to Iceland by marriage to a native Icelander & I retired to become his "Kitchen Queen". We love to entertain our family & friends, so I have an eclectic collection of recipes. I especially love simple, easy-fix, flexible & make-ahead recipes - BUT also like challenging myself on occasion. I enjoy baking & food photography. I am devoted to the "More is Always Better Principle" & apply it liberally to bacon, butter & garlic. I can have ingredient issues due to availability here in Iceland & my DH is medically diet-restricted from some ingredients as well. Either situation might require me to modify a recipe, but I will do my best to be true to your recipes & fair/honest in my reviews. Mary Pat (aka twissis)
 
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