Prep 10 mins
Cook 3 mins
I started making my own seasoned rice vinegar when I was in the middle of a recipe that called for it and I didn' have any. The taste is very close to what I was buying, and a lot cheaper on the wallet. After some time I started making my own seasoned vingegar with different kinds of vinegar. I usually keep a bottle of apple cider, red wine, and white seasoned vinegars in my pantry. I especially like having it handy for making salad dressings because I don't need to add additional salt or sugar. I slice cucumbers and/or tomatoes when they are in season and maybe add a little garlic and some sliced onions and drench them in the seasoned vinegar for a nice snack or side salad.
- Combine vinegar, sugar, and salt in a saucepan or container that will not react to the vinegar acids.
- Heat just enough to completely dissolve the sugar and salt. Cool and bottle, I like to let mine cool completely before using.
- Cook's note: I see no reason why Splenda could not be used in place of the white sugar, and sea salt used in place of regular table salt.
- (In my original recipe I used 1/4 cup sugar and 2 teaspoons of salt to a cup of vinegar. I wanted to cut back a little on the sugar and salt, but maintain the taste.).