Cayenne Vinegar is a traditional British recipe, based on Eliza Acton's recipe of 1845, for a classic Victorian store sauce made from a vinegar flavoured with cayenne pepper. The full recipe is presented here and I hope you enjoy this classic British version of: Cayenne Vinegar.
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This is a traditional British recipe redacted from Eliza Acton's 1845 volume Modern Cookery, the first classic Victorian cookbook.
Original Recipe
CAYENNE VINEGAR.
Put from a quarter to half an ounce of the best cayenne pepper into a bottle, and pour on it a pint of pale vinegar. Cork it closely, and shake it well every two or three days. It may remain any length of time before it is poured off but will very soon be ready for use.
Good cayenne pepper, 1/4 to 1/2 oz.; vinegar, 1 pint : infuse from 2 weeks to 12 months.
Modern Redaction
Ingredients:
10g cayenne pepper
600ml white vinegar
Method:
Combine the cayenne pepper and vinegar in a cleaned and sterilized bottle. Stopper securely then shake the mixture several times a day for at least two weeks before use (it is best if kept for at least 1 month).
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