Swedish 1-2-3 Vinegar
Another Aquavit recipe, this vinegar/pickling solution is truly delicious. According to Marcus Samuellson, it can be used on anything from berries to herring. I used it to make his pickled beets and loved it. It's easy to make and just needs to to marinate for at least six hours. It will keep in the fridge indefinitely.
- Ready In:
- 6hrs 15mins
- 3 cups water
- 2 cups sugar
- 1 cup white wine vinegar
- 1 carrot, peeled and sliced
- 1 onion, sliced
- 5 white peppercorns
- 2 bay leaves, preferably fresh
- 2 allspice berries
- Combine all the ingredients in a saucepan and bring to boil over medium heat.
- Stir until all the sugar is completely dissolved.
- Remove from heat and let cool.
- Pour the cooled vinegar into a jar, seal and refrigerate.
- Allow to marinate six hours, or overnight.
MY PRIVATE NOTES
RECIPE MADE WITH LOVE BY
Join The Conversation
5 Stars! this was so easy to make and the flavours are just singing. Not too sweet and not too sour, this is just right. Like the others I can't wait to buy some cauliflower to make a salad. I took the photo while the boiled mix was cooling and the smell was excellent.. later, once it had been in the fridge for a while it smelled even better. DO include the allspice berries, I think they made a BIG difference to the over all taste.I had fresh bayleaves too. Please see my rating system: an excellent 5 stars for a simple and so tasty recipe. Thanks!
Wonderful stuff! I reduced the recipe to try it and now wish I had made more. I have used it two ways...one in a raw cauliflower salad which I loved and then on canned beets to make picked beets. I thought the beets were missing something with just this vinegar and plan to try your recipe for pickled beets soon. The cauliflower salad however was wonderful. I used this vinegar, added a bit of olive oil, and then whisked to make a dressing for the raw veggies and a minced jalapeno. I will be making this vinegar again. Thanks Kate!